Starbucks Lemon Loaf Cake
Servings 10
Ingredients
- 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
Instructions
- 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!