I guess I will not buy a Lemon Loaf from Starbucks anymore after this recipe. It’s so good and pretty easy to prepare from scratch! It’s super moist, fluffy, tangy (from the fresh lemon used), and extremely delicious. And the easy lemon glaze on top is just wonderful. I can eat this whole loaf by myself!
INGREDIENTS
FOR THE LEMON POUND CAKE:
1 1/2 c. all-purpose flour
1 1/2 teaspoon baking powder
1 tablespoon lemon zest
1/2 teaspoon salt
1/2 c. unsalted butter, room temperature
1 c. granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 tablespoon lemon juice, about 1/2 lemon
1/2 c. buttermilk, see below for substitution
FOR THE LEMON SYRUP:
1/4 cup of lemon juice, about 1 lemon
3 tablespoon powdered sugar
FOR THE LEMON ICING:
1 c. powdered sugar sifted
1.5 tablespoon lemon juice
1 tablespoon milk
How to make Starbucks Lemon Loaf
Step 1: Prepare the oven by preheating it to 350 degrees F or 177 degrees C. Butter a 9 x 5-inch or 8 x 4-inch loaf pan.
Step 2: Combine the flour, baking powder, lemon zest, and salt in a medium bowl then set aside.
Step 3: Cream the sugar and butter using a mixer fitted with the paddle attachment or electric mixer at medium-high speed for about 4-6 minutes until pale and fluffy.
Step 4: Turn the speed of the mixer to low and add the eggs one at a time. Add the vanilla extract and lemon juice and continue to beat on medium-high speed until completely combined.
Step 5: Again turning the speed of the mixer to low, add one-third of the flour mixture and mix until just combined. Then, add half the buttermilk. Repeat the same procedure for the remaining one-third of the flour mixture and buttermilk, and end with the last third of the flour. Mix until just combined.
Step 6: Scoop the batter into the greased loaf pan. Place inside the oven and bake for 45-55 minutes until the cake is golden brown. Insert a toothpick in the middle, when it comes out clean it’s cook. Remember that the baking time varies so regularly check your loaf.
Step 7: Don’t remove yet the loaf from the pan. Let it cool first for about 15 minutes. To prepare the lemon syrup, stir the lemon juice and confectioners’ sugar. Slowly and carefully invert the loaf pan, and transfer the cake to a cooling rack. Brush the loaf with the syrup while it is warm, then, allow it to cool completely.
Step 8: For the icing, combine first the 1 tbsp lemon juice and milk, then add the remaining lemon juice as needed. The icing is supposed to be thick, not runny. Now, pour the icing over the cake and let it dry. Slice, serve, and enjoy!
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