Better Than Starbucks Lemon Loaf
Experience a burst of sunshine with this incredibly vibrant Better Than Starbucks Lemon Loaf, this version guarantees a moist, tender crumb.
Servings: 12
Calories: 257kcal
Equipment
- Lemon Zester
- Juicer
- 9x5 Non-Stick Loaf Pan
- non-stick cooking spray
- Large Bowl
- 3 Small Bowls
- Small Whisk
- Electric hand mixer
- large ice cream scoop
- Basting Brush
- Medium Size Spoon
- Quarter Sheet Wire Rack
- quarter sheet pan
Ingredients
For the Lemon Pound Cake
- 1 ½ c All-Purpose Flour
- 1 ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 1 TBS Lemon Zest1 minced finely
- ½ c Unsalted Butter room temperature
- 1 c Granulated Sugar
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 2 TBS Lemon Juice1
- ½ c Buttermilk room temperature
For the Lemon Syrup
- ¼ c Lemon Juice1
- 3 TBS Powdered Sugar
For the Lemon Glaze Icing
- 1 c Powdered Sugar
- 1 TBS Whole Milk room temperature
- 1 TBS Lemon Juice1
- Lemon Zest optional for garnish
Instructions
- Preheat oven to 350°F. Spray a 9x5 loaf pan with non-stick cooking spray and set aside until ready to use.
- Combine flour, baking powder, salt, and one tablespoon of lemon zest in a small bowl. Set the bowl aside until ready to add to the batter.
- Cream the butter in a large bowl for about two minutes until light and fluffy. Then, add the granulated sugar and beat for 4-6 minutes on medium-high speed until light and fluffy. Scrape down the sides of the bowl.
- Next, add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Then, beat in vanilla extract and fresh lemon juice. Scrape down the sides of the bowl.
- Next, beat in one-third of the flour mixture, until just combined. Scrape the sides of the bowl. Add half of the buttermilk, beat until just combined. Scrape the sides of the bowl. Then, add another third of the flour, the remaining buttermilk, then the remaining third of flour, beating until just combined and scraping the sides of the bowl after each addition.
- Use a large ice cream scoop to transfer the batter into the prepared pan. Bake in a 350°F oven for 45-55 minutes, until the top is golden brown and a toothpick inserted comes out mostly clean.
- Remove the cake from the oven and let it cool for 15 minutes in the pan.
To Make the Lemon Syrup
- Make the lemon syrup by whisking together lemon juice and powdered sugar in a small bowl, making sure no lumps of sugar remain. After 15 minutes, carefully remove the cake from the pan and place it on a wire rack set over a sheet pan. Brush the syrup over the cake, carefully turning it to brush the syrup over all six sides. Allow the cake to cool completely to room temperature before adding the lemon glaze icing.
To Make the Lemon Glaze Icing
- Once the cake has cooled completely, make the lemon glaze icing. Whisk together lemon juice, whole milk, and powdered sugar in a small bowl, making sure no lumps of sugar remain.2 Spoon the glaze icing over the sides, allowing it to lightly drip down the sides.
- To garnish, sprinkle the large lemon zest pieces over the top of the wet glaze icing. Allow the glaze icing to set and harden before serving.
- Yield 12 servings
Notes
- The zest and juice from three lemons should be enough for this entire recipe. When zesting the lemons, minced it finely before measuring the tablespoon. Make sure to leave some larger pieces for garnishing the top of the cake. I used the zest of two lemons minced for the cake batter, and the zest of the third lemon, left as large pieces to garnish the top.
- If your glaze icing is too runny you can add more powdered sugar, about a tablespoon at a time, until it is a thick, spoonable consistency.
Nutrition
Calories: 257kcal | Carbohydrates: 42g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 121mg | Potassium: 106mg | Fiber: 1g | Sugar: 29g | Vitamin A: 295IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 1mg
