Starbucks Copycat Lemon Loaf

Starbucks Copycat Lemon Loaf

Starbucks Copycat Lemon Loaf
This image courtesy of amandascookin.com

If you love the distinctly lemony taste of Starbucks' Lemon Loaf Cake, you'll love this copycat restaurant recipe. Starbucks Copycat Lemon Loaf is a recipe for lemon cake from scratch that tastes just like the coffee shop version! It's super moist, perfectly dense, and bursting with tangy flavor of lemon. Plus, it's simple to make and everyone is sure to love it. Once the loaf is cooled, smother it with the sweet glaze that makes it a heavenly addition to morning coffee.

Cooking Time55 min

Ingredients

  • 1 1/2 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon extract
  • 1/3 cup lemon juice
  • 1/2 cup canola oil
  • 3 eggs, room temperature
  • Zest of 1 lemon
  •  
  • For the Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons whole milk
  • 1/2 teaspoon lemon extract

Instructions

  1. Preheat oven to 350 F. Grease and flour a 9 × 5 loaf pan.
     
  2. In a large bowl, combine flour, baking soda, baking powder and salt.
     
  3. With mixer on medium speed, beat together sugar, butter, vanilla extract, lemon extract, lemon juice and oil with a mixer until well blended. Add eggs, one at a time, beating well after each addition.
     
  4. Reduce mixer speed to low and gradually add in dry ingredients and beat until well combined. Fold in the lemon zest.
     
  5. Pour into loaf pan and bake for 45-55 minutes until toothpick comes out clean. Remove from oven and cool in pan on a rack for 15 minutes. Remove from pan and cool completely.
     
  6. To make the glaze, whisk together ingredients and drizzle over cooled loaf.
     

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Just ok. Not delicious. Burnt around the entire edge of loaf and I had it in less that 55 min. So so

The recipe says to bake it for 45-55 minutes, so next time I would try it for about 40 minutes or so first! My oven likes to cook things too quickly, too, so I usually set the timer for less than what the recipe recommends.

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