Lemon Loaf Cake (Starbuck's)

By á-10966

While 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!

Ingredients

• Cake
• 1 box yellow cake mix
• 5.1 ounce instant or cook and serve Lemon pudding mix
• 1/2 cup vegetable oil
• 4 large eggs
• 1/2 cup milk
• 8 ounces sour cream
• 6 Tbsp. freshly squeezed lemon juice (from about 2-3 lemons)
• Lemon Topping
• 1/2 stick butter, room temperature
• 2 cups powdered sugar
• 4 Tbsp. lemon juice
• 1 tsp. lemon extract

Details

Preparation time 10mins
Cooking time 60mins
Adapted from letthebakingbeginblog.com

Preparation

Step 1

Make Lemon Loaf:

Preheat 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 extract until smooth and creamy.

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 using a brownie square pan