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Starbucks Lemon Loaf Cake

Course Dessert
Total Time 1 hour
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 9x5” 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!