Starbucks lemon pound cake recipe from scratch

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Starbucks lemon pound cake recipe from scratch

When I was in college and was going to spend hours in the library studying for the final or writing paper, I almost always make a pitstop at Starbucks. I usually order the biggest dark brew I could, along with a slice of their glorious glazed lemon cake. Sweet, moist and bursting with bright lemon, this lemon cake was the perfect motivation to get your work done. Finish the point, take a bite. Remember the equation, bite in a different bite. Since graduating, my love for this cake has n't diminished. So you can imagine how excited I was when I came across Lola Baxter's almost perfect copycat Starbucks lemon loaf cake recipe at Taste of Home. Made with just a few simple products and ready in less than an hour, I was finally able to renew my favorite Starbucks treat right at home. Along with some spot-on Starbucks drink copycats, my kitchen practically transformed Starbucks that morning. Psst: This is why Starbucks sizes are not small, medium and large. How to make Starbucks Lemon Loaf Cake RecipeIngredients: 1/2 cup butter, softened1 cup sugar sugar2 large eggs, room temperature1 teaspoon grated lemon zest1 teaspoon vanilla extract1/2 teaspoon lemon extract1-3/4 cups target flour1/2 teaspoon salt1/4 teaspoon baking soda1/2 cup sour creamIcinga: 3/4 cup confectioner sugar1 /2 teaspoon grated lemon zest1 tablespoon lemon juicePanans: 2 5.75x3x2 inch loaf pansWire cooling rackYield: 2 mini loaves (6 slices each)Step 1: Prep pansDrop a mouthful of softened butter or shortening your pans and, Using your hand or dough brush (like this one from OXO), smear it along the bottom and edges of the pan. Then sprinkle on a tablespoon of flour in each pan and tap it around until the whole pan is covered, tossing all the flour that doesn't stick. Test Kitchen Tip: If you're short on time (or just want to keep your hands clean!), you can always use cooking spray that contains flour like Pam Baking or Baker's Joy. They will keep your loaves of bread from sticking to the pan just as well. Step 2: Mix the doughFirst, bring the oven to 350? F.In in a large bowl, cream butter and sugar with a hand mixer or whisk until they are fluffy and light yellow. Next, add the eggs one by one, beating the mixture well between each addition. Then beat with lemon moor and vanilla extract. In a separate bowl, sift the flour, salt and baking soda together. This will aerate the dry ingredients and prevent adhesion. When the dry ingredients are ready, alternately beating them and sour cream into wet ingredients until all the ingredients are well combined. Step 3: Bake breadTogeth the dough is done, divide it between two greased loaf pans. Pop them in a preheated oven for 35-40 minutes, or until the inserted toothpick comes out clean. When the loaves are done, remove them from the oven and let them cool in the pan for about 10 minutes. Then remove the loaves from the pan and let them cool on wire racks. Test Kitchen Tip: Prefers to make one one No problem! Lubricate 8 ?4-in. Loaf pan and add dough to it. Bake at 350? F in the oven for 40-45 minutes or until a toothpick inserted into the center comes out clean. (Here's the best loaf pan for every baker.) Step 4: Ice loavesSo as the loaves are cooling, mix the conditioner sugar, grated lemon myrity and lemon juice in a small bowl. Spoon the icing over the loaves, allowing some of it to ston the sides. Test Kitchen Tip: If you want to keep one or both loaves on a later date, skip icing them. Wrap chilled loaves of bread in plastic wrap and foil. Keep the bread in your freezer until you want to use them. To use, thaw loaves of bread at room temperature. Prepare the plething as usual and spoon over loaves of bread. Step 5: SliceSlice every loaf in six pieces and enjoy! Pour yourself a cup of joe and sink your teeth into this sweet and citrus loaf. This copycat is also a great opportunity to serve brunch or tea (because you don't have to be a kid to throw an awesome tea party). Anyway you slice it, these lemon cake loaves are the best way to start the day. Try our other Starbucks Copycat RecipesTaste homeEach sip this seasoned-just the right drink from our own baristas tastes like a piece of pumpkin pie! -Taste home test kitchen Check out more ways to get your pumpkin spice fix. Taste Of HomeI created this chicken sandwich recipe based on the meal my daughter ordered at the restaurant. She likes to dip her sandwich in extra honey-mustard sauce. -Marilyn Moberg, Papillion, NebraskaTaste from HomeEnjoy this holiday dessert without worrying about callorias. Plus it's so sweet that no one guessed it's light! -Jean Ecos, Hartland, WisconsinTaste of HomeMy mother-in-law came up with these tender treats, combining some of her favorite muffin recipes. Chock full of pumpkin, they feature both a sweet cream cheese filling and a crunchy praline topping. -Lisa Powelson, Scott City, KansasTaste of HomeThis ooey-gooey, melty delight is packed with bacon, chicken, cheese and just enough lemon to tickle your taste buds. Other chicken panini recipes don't compare!-Terri McCarty, Oro Grande, CaliforniaTaste HomeAfter trying to pumpkin cone at a coffee house, I was inspired to look for a recipe to try at home. Glaze well complements the taste of pumpkins. A taste of HomeCaramelized apples is tucked in a handmade pie that no one expects you to share! - Edvina Gadsby, Hayden, IdahoTaste from HomePop go party! Do not worry about what is cutting cake; just serve and pop. Taste HomeIndulge with coffeehouse quality drink with this caramel moccasy recipe. With whipped cream and butterscotch drizzle, this treat will perk up the sleepiest person at the table. -Taste Home Test KitchenTaste HomeI've been making these Halloween cookies for about 40 years, first for my baby and now for my grandchildren and all my friends, too. I take about 20 trays a year to give or treats. -Pamela Shank, Parkersburg, West VirginiaTaste from HomeMy husband and I came to Canada from Holland over 40 years ago This traditional Dutch recipe is a family favorite and often went with me for potluck dinners and other get-togethers. -Elizabeth Peters, Martintown, OntarioTaste HomeSus vacation is my favorite time of year and this seasoned pumpkin drink is one of the reasons I love the season so much. If you don't have a coffee machine, it's a good idea to use instant coffee ? just make it stronger. -Kathie Perez, East Peoria, Illinois Note: Every product is independently chosen by our editors. If you buy something through our links, we can earn affiliate commission. This wet Lemon Cake Recipe is fluffy, tangy and so easy to make from scratch! Every bite of this extraordinarily moist pound cake is bursting with fresh lemon flavor and a light lemon glaze on top will have you hooked after just one bite. This homemade lemon pound cake tastes even better than Starbucks Lemon Loaf! If you like Starbucks Lemon Loaf, then you'll enjoy this delicious, moist lemon cake recipe, which is made entirely from scratch in less than 10 minutes. It's one of my favorite afternoon or breakfast treats, and it always gets rave reviews, everyone loves it! It's gone a few minutes when I made it. This dough is made from freshly grated lemon mesis and fresh lemon juice. When this cake comes out of the oven it is infused with homemade lemon syrup to give it an extra lemon kick, and then after chilling down the pound the cake is topped with the most delicious lemon glaze. This easy lemon cake is not dry and not fudgy, it is completely moist, but still fluffy and it keeps fresh for a few days! Perfect cake for every occasion. If you like lemon desserts, you have got to give this cake a try! Tips and tricks to make this Easy Lemon Cake Recipe You can also make this recipe a bundt pan. It looks prettier than a loaf pan, but make sure to grease your bundt pan generously so your cake will come out of the pan. Do not leave from lemon to feast, this is what gives it a wonderful lemon flavor! I always use organic lemon and my favorite grater that I'll like below. For the best taste use freshly squeezed lemon juice! Don't use bottled stuff, believe me fresh lemon juice tastes so much better. When you make a lemon glaze this pound of cake doesn't add too much liquid. You want the glaze to be nice and thick no runny nose. Start with 1 tablespoon lemon juice and 1 tablespoon of milk and add the remaining 1/2 tablespoons as needed. This cake is kept well coated at room temperature for up to 4 days. Looking for More Lemon Dessert Recipes? You might have realized by now that I love lemon desserts. My husband even complained that all I have to do is make lemon desserts... until he tried today's recipe and demanded more. If you like the whole lemon like me check out my whole collection of recipes with lemon's even delicious lemon risotto. Tools used Make This Recipe: Loaf Pan: I can recommend all baking pans from this brand! They're super easy to clean and cakes bake evenly. Citrus Zester: This one easy zests peel without pith, I really love this gear. It's perfect for zesting citrus, lattice hard cheese, and ginger. Lemon Juicer: This tool makes it super easy to juice lemons and limes. It is a 2-in-1 tool that is super durable and easy to use. You will be surprised how much juice you will get from lemon. Want to try this Lemon Loaf Recipe? PIN IT TO YOUR BAKING BOARD TO SAVE IT OR SHARE IT ON FACEBOOK! Follow Plated's craving for Pinterest for more great recipes! [social_warfare buttons=Pinterest, Facebook] [2 buttons = Pinterest, Facebook] Preheat oven to 350 ?F (177?C). Grease a 9x5-inch (or 8x4 inch) loaf pan. In a medium bowl combine flour, baking powder, lemon migra, and salt. Cancel. In a bowl stand mixer equipped with paddle attachment (or using an electric mixer), cream butter and sugar together at medium high speed, until pale and fluffy, about 4-6 minutes. Scrape the sides of the bowl as needed. With the mixer running at a low speed, add the eggs one by one, then beat the vanilla extract and lemon juice. Beat on medium high speed to combine. In a mixer to low, add about one third of the flour mixture and stir until almost combined, then add half the buttermilk and stir until just together. Repeat with another third of the flour mixture and then the last half of the buttermilk, which ends with the last third of the flour. Beat up just included. Scrape the dough into a prepared loaf pan and bake for 45-55 minutes until the cake is golden brown and the toothpick comes out mostly clean with just a couple of wet crumbs. Baking times change, so beware of you. Let the cake cool for about 15 minutes in a pan. Saxophon together lemon juice and confectioner sugar for lemon syrup. Carefully trim the loaf in the pan, and put the cake on a cooling rack, then brush the syrup on the cake while it is still warm. Allow the cake to cool completely. When the cake is chilled, combine all the iceing ingredients, start with 1 tablespoon lemon juice and milk and add the remaining lemon juice as needed. Burned must be thick and do not runny nose. Pour icing over the cake and let dry before serving. If you do not have buttermilk you can create your own, combining 1/2 cup of milk with 1.5 acre lemon juice or white vinegar. Let the mixture sit for de minutes until it starts to cottage cheese The longer you beat the sugar and butter, the better the result will be because this process included air in the batter and make the cake fluffy and tender I recommend using fresh lemon juice, but you can also bottled lemon juice This cake will also taste great with lime juice or orange juice Calories: 306kcal | Carbohydrates: 49g | Protein: 3g | Fat: 10g | Saturated fat: 6g | Cholesterol: 58mg | Sodium: 144mg | Potassium: 98mg | Sugar: 34g | Vitamin A: 350SU | Vitamin C: 0.9mg | Calcium: 48mg | Iron: 1.1mg and tag @platedcravings or #platedcravings! Calories 306 Calories from fat 90* Percent Daily value is based on a 2,000 calorie diet. NEVER MISS A RECIPE! PINTEREST /FACEBOOK/INSTAGRAM/TWITTER If you've tried this or any of my other recipes, don't forget to rate the recipe and leave me a comment. I love hearing from you! You!

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