Move over, Starbucks Lemon Loaf Cake—there’s a new star in town! If you’ve got some fresh lemons from your backyard begging to be used, this cake is just what you need. It’s super easy, ready in an hour, and pairs perfectly with your morning coffee or tea.
Starbucks Lemon Loaf Cake
- 1 cup of sugar 220g
- Zest of 2-3 lemons I prefer Meyer lemons
- 2 eggs
- 1/2 cup of oil 90g
- 1/4 cup of milk 60g
- 1 tsp of optional lemon extract I skip it, but it’s in the Starbucks version. You can also use vanilla essence
- 1 3/4 cups of flour 230g
- 1 tsp of baking powder
- 1/4 tsp of baking soda
- 1/2 tsp of salt
- 1/2 cup of sour cream 120g, can substitute yogurt
- 4 tbsp of lemon juice
- For the glaze: 1 cup of powdered sugar 2 tbsp of lemon juice, 2 tbsp of warm cream
- Preheat your oven to 350F and line a 9×5” loaf pan with parchment paper and butter.
- Rub the lemon zest into the sugar until it looks fluffy. Add eggs and whisk for 2 minutes until light and frothy.
- Add oil, milk, and extract if using. Whisk until combined.
- Sift in the dry ingredients and fold.
- Lastly, add the sour cream and lemon juice. Combine until mixed.
- Immediately pour the batter into the prepared pan. Run a butter knife through the center to help the loaf crack in the center.
- Bake for 40-50 minutes. Check around the 40-minute mark with a toothpick, as baking times can vary.
- Let the cake cool for 15 minutes before turning it out of the pan.
- Mix the ingredients for the glaze and drizzle it over the cake. Slice and enjoy!