starbucks lemon loaf

It took years, but I finally recreated it!! Easy, no mixer, no cake mix, dangerously good, and SPOT ON!! You&#x27;re going to love this lemon pound cake recipe!

The Best Lemon Loaf (Better-Than-Starbucks Copycat)

eggs

sugar

(8 ounces) sour cream

lemon zest

lemon extract,

all-purpose flour

baking powder

salt,

confectioners’ sugar

lemon juice,

Preheat oven to 350F. Spray a 9×5-inch loaf...

Preheat oven to 350F. Spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.

To a large bowl, add the eggs, sugar,...

To a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.

Drizzle in the oil while whisking to combine.

Add the lemon zest, lemon extract, and whisk...

Add the lemon zest, lemon extract, and whisk to combine. Note – I used 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf and I found 2 tablespoons lemon extract necessary for full-bodied lemon flavor, but add to taste.

Add the flour, baking powder, salt, and stir...

Add the flour, baking powder, salt, and stir until just combined, don’t overmix. Some lumps will be present and that’s okay, don’t try to stir them smooth.

Turn the batter out into prepared pan, smoothing...

Turn the batter out into prepared pan, smoothing the top lightly with a spatula.

Bake for about 50 to 52 minutes, or...

Bake for about 50 to 52 minutes, or until top is domed, set, and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter. In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.

Allow loaf to cool in pan on top...

Allow loaf to cool in pan on top of a wire rack for at least 30 minutes (I cooled 4 hours) before turning out onto rack to cool completely before glazing.

To a small bowl, add the confectioner’s sugar...

To a small bowl, add the confectioner’s sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit as necessary for desired consistency and flavor.

Evenly drizzle glaze over bread before slicing and...

Evenly drizzle glaze over bread before slicing and serving.

Extra glaze can be spread on the cut...

Extra glaze can be spread on the cut surface of the bread like you’d spread butter on toast and it soaks right in making the bread even moister and more lemony. Or you can halve the glaze recipe if you’re not a glaze person.

If you like Starbucks Lemon Loaf, then you'll love this moist, delicious Lemon cake! This easy to make recipe is loaded with delicious lemon flavor, and topped with an amazing lemon frosting.

Starbucks Lemon Loaf Recipe

flour

3.4 oz instant lemon pudding mix

tsp baking powder

tsp baking soda

tsp salt

butter

vanilla

tsp lemon extract

lemon juice

plain Greek yogurt

lemon

tbsp butter (soft but not melted)

Preheat oven to 350 degrees. Line the bottom of a 5 x 9&quot; loaf pan with a piece of parchment paper. (With a pencil, trace the bottom of the pan on a piece of parchment paper and cut out with scissors.) Spray the pan, and parchment paper with non-stick baking spray. Set aside.

In a mixing bowl, combine the flour, pudding mix, baking powder, baking soda, and salt. With a stand or hand mixer, combine the eggs, sugar, butter, vanilla, lemon extract, lemon juice, oil and yogurt. Mix until evenly combined. Gradually add the dry ingredients to the wet, stopping to scrape down the sides of the bowl. Add the lemon zest, and mix until just combined. Pour the batter into the prepared loaf pan. Bake for 55 minutes, or until center is fully set, and a toothpick inserted comes out crumb free.

After baking, let cool in the pan for 5-10 minutes. Run a knife around the sides of the pan, invert and remove from the pan, removing the parchment paper from the bottom. Cool completely on a cooling rack.

For the frosting: Combine the butter, lemon juice and lemon extract with hand or stand mixer. Gradually add the powdered sugar, and beat until smooth and creamy. Evenly spread the frosting over the top of the loaf. Refrigerate to let frosting set completely before slicing. Refrigerate any leftovers in an airtight container.

https://content.jwplatform.com/videos/vTq80xZD.mp4

If You Like Starbucks Lemon Loaf, Then You’ll Love This Moist, Delicious Lemon Cake! This Easy To Make Recipe Is Loaded With Delicious Lemon Flavor, And Topped With An Amazing Lemon Frosting. It’s Even BETTER Than Starbucks!

Better Than Starbucks Lemon Loaf

This sweet, dense cake mix Lemon Loaf is very easy to make quick bread and tastes every bit as delicious as Starbuck's version.

Cake Mix Lemon Loaf (Starbucks Copycat)

5 oz box instant lemon pudding

vegetable oil

milk

lemons (~5-6 tbsp)

sour cream

heavy cream

Spray pans with nonstick spray-2 loaf pans or 4 mini loaf pans

In a large bowl mix cake and pudding mixes.

In another bowl mix eggs, oil, milk, lemon juice and sour cream until well blended.

Add half of liquid mixture to dry ingredients and mix for 10 seconds.

Add remaining liquid and stir until just blended-no more than 30 seconds.

Add batter to pans and bake for 25 minutes for mini loaves and 35 minutes for regular loaves. Toothpick inserted in the middle of the loaf should come out clean.

Allow to cool for 5 minutes in the pan before cooling on wire rack.

To make icing blend powdered cugar, heavy cream and lemon juice on high speed until smooth.

Ice loaves and allow to set before serving.

Lemony mini cake loaves with a delicious lemon glaze!

CopyCat Starbucks Mini Lemon Loaves

unsalted butter, softened

lemon extract

baking soda

salt

sugar (for the glaze)

half and half

Preheat oven to 350 degrees

Spray bottoms only of 4 mini loaf pans...

Spray bottoms only of 4 mini loaf pans with Bakers Joy.

In a KitchenAid or a food processor combine...

In a KitchenAid or a food processor combine 3 large eggs, 1 cup sugar, 2 tablespoons softened butter, 1 teaspoon vanilla extract, 1 teaspoon lemon extract, and 1/3 cup lemon juice. Blend until well mixed.

Add 1 1/2 cups flour to the ingredients...

Add 1 1/2 cups flour to the ingredients and mix until just combined. Add 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt and mix until just combined. Add 1/2 cup vegetable oil and mix until combined.

Spread into prepared pans.

Bake 30 minutes or until toothpick test is...

Bake 30 minutes or until toothpick test is clean

Cool on a wire rack while you make...

Cool on a wire rack while you make the glaze.

GLAZE

Mix 1 cup powdered sugar with 2 tablespoons...

Mix 1 cup powdered sugar with 2 tablespoons half and half and 1/2 teaspoon of lemon extract. Add more sugar if you prefer a thicker, sweeter icing.

Glaze the cake, slice, and enjoy!

https://mediavine-res.cloudinary.com/video/upload/hlzb7f5ndmcsmedfftuk.mp4

CopyCat Starbucks Mini Lemon Loaves~ Better than Starbucks! The mini cakes are so lemony and moist! The glaze is so delicious! Perfect with your cup of Joe!

We've managed to create a copycat Starbuck's lemon loaf so you can enjoy this delicious recipe at home.

caster sugar

Greek yogurt

Canola oil

white flour

white sugar

lemons

Heat your oven to 340°F. Grease and flour a loaf tin.

Add the eggs, sugar, yogurt to a large bowl. Using a mixer or hand whisk, beat the ingredients until the mixture turns fluffy and pale. Add the oil and continue to mix

Add the lemon extract and the zest to the mixture. Beat until fully incorporated.

Using a sieve, sift in the flour and the salt. Use a spoon or spatula to make sure the ingredients are all stirred in. If you have one or two lumps, it doesn’t matter too much, but try and ensure it is relatively smooth.

Tip the Lemon cake mixture into your loaf tin. Smooth the top flat with a damp spoon or cake spatula.

While the cake is baking, it is time to make the lemon glaze. It is really easy. In a small bowl, stir together the remaining sugar and the lemon juice. If it is too thin, add a little more sugar. If it is too thick, add a few teaspoons of water. Set aside for when the cake is baked

Bake the cake for around 45 minutes. You’ll be able to tell when it is nearly ready as the top will take on a rounded appearance. Using the method that we described above, push a clean cocktail stick or skewer into the cake center. If the cake is cooked, it will come out clean. If it comes out with batter sticking to it, place the cake into the oven for another 5 minutes and then try the same technique again.

Once your cake is cooked, allow the cake to cool slightly before tipping out onto a wire rack to cool for 45 minutes. Then drizzle with your cake glaze.

This Starbucks Lemon Loaf Recipe will solve all of your cravings — and you can enjoy as many slices as you want at a fraction of the price!

unsalted butter (at room temperature)

eggs (at room temperature)

vanilla extract

Preheat your oven to 325°F (162°C) and prepare a 9x5-inch loaf pan with non-stick cooking spray.

Whisk together the dry ingredients - all purpose flour, salt, baking soda, and baking powder - in a medium bowl and set aside.

In a large bowl, cream together the unsalted butter and granulated white sugar until light and fluffy.

Beat in the eggs one at a time, mixing well after each addition until fully incorporated.

Stir in the lemon zest, lemon juice, and vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating between the dry ingredients and sour cream. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.

Pour the batter into the prepared loaf pan and smooth it out evenly.

Bake in the preheated oven for about 45-55 minutes or until a toothpick inserted into the center of the loaf comes out clean.

Once the loaf is done baking, remove it from the oven and let it cool in the pan for about 10 minutes.

While the loaf is cooling, prepare the glaze by whisking together the powdered sugar, lemon juice, whole milk, melted butter, salt and vanilla extract until smooth.

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