Starbucks Lemon Loaf Cake it has a very pronounced lemony flavor, super moist, fluffy yet dense, almost bread pudding-like consistency and a delicious white glaze. I have been trying to figure out what it’s made of for a looong time. I have tried at least 3 recipes that looked like they were going to be a close replica, all to just be disappointed in the end. Something I do not like is that the other recipes was that they were not moist inside. I would rather use all natural ingredients that do not include a box of a store bought mix, I am able to get past that fact ONLY because this recipe produces an amazing, exact copy of the Starbucks Lemon Cake Loaf! Here Starbucks Lemon Loaf Cake Copycat Recipe from: Letthebakingbeginblog
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
- 1 box yellow cake mix
- 5.1 ounce instant or cook and serve Lemon pudding mix (can be replaced with instant vanilla pudding & 2 tsp lemon emulsion)
- 1/2 cup vegetable oil
- 4 large eggs
- 1/2 cup milk
- 8 ounces sour cream
- 6 tablespoons freshly squeezed lemon juice (from about 2-3 lemons)
- 1/2 stick butter, room temperature
- 2 cups powdered sugar
- 4 tbsp lemon juice
- 1 tsp lemon emulsion/extract
- Make Lemon Loaf
- Turn oven to 350F. Line 2 loaf pans with foil & spray with non stick spray, or butter and flour the pans. Set aside.
- Combine all the wet ingredients and whisk until well combined.
- Place all dry ingredients in a bowl, add about 1 cup of wet ingredients, beat with a mixer !on low speed! for about 15 seconds, then add the rest of the ingredients and beat on low speed for another 15-20 seconds. DO NOT over beat, or your cake will deflate.
- Divide batter evenly between two loaf pans.
- Place in the oven and bake for 45-55 minutes, until golden in color or until a toothpick inserted in the middle of the cake comes out clean.
- Remove from oven and let rest in the pan for 5 minutes, before removing and allowing to cool on a cooling rack.
- Make Icing
- Beat butter, powdered sugar, lemon juice & lemon emulsion until smooth and supple.
- Spread evenly on top of both cakes.
- Allow the glaze to harden up before slicing.
- This recipe can be used to make a cake, cupcakes or even small individual squares like I did using a brownie square pan (see link to picture below the post).