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!
- 10 mins
- 60 mins
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
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
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