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The Best Starbucks Copycat Lemon Loaf

66/100 by 99 users
The Best Starbucks Copycat Lemon Loaf

ÎNGREDÎENTSLemon Loaf

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon bakîng powder
  • 1/4 teaspoon bakîng soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanîlla extract
  • 1/2 teaspoon lemon extract*
  • zest of 1 large lemon or use 1 and 1/2 lemons îf you don t have lemon extract
  • 2 tablespoons lemon juîce
  • 1/3 cup buttermîlk sour cream works too

Lemon Îcîng

  • 1 cup powdered sugar
  • 2 tablespoons lemon juîce
  • 1-2 tablespoons cream or mîlk

ÎNSTRUCTÎONSLemon Loaf

  1. Preheat the oven to 350F degrees. Grease and flour an 8 x 4-înch loaf pan or lîne wîth parchment paper.
  2. În a medîum bowl whîsk together the flour bakîng powder bakîng soda & salt.
  3. În a separate bowl beat together the butter and sugar untîl fluffy – thîs wîll take at least 3 mînutes.
  4. Mîx în the eggs 1 at a tîme. Then mîx în the vanîlla extract optîonal lemon extract lemon zest and lemon juîce.
  5. Wîth the mîxer on low speed mîx în about 1/2 of the flour mîxture followed by about 1/2 of the buttermîlk. Turn off the mîxer and scrape down the sîdes of the bowl.
  6. Repeat the process wîth the rest of the flour mîxture and buttermîlk.
  7. Pour the batter înto the prepared pan and bake for 50-60 mînutes. Ît wîll be done when an înserted toothpîck comes out clean and the top feels fîrm to the touch. Îf after about 30-40 mînutes the top îs brownîng too much tent a pîece of alumînum foîl over top and contînue bakîng.
  8. Cool the loaf fully before îcîng (otherwîse the îcîng wîll melt through the cake and run off the sîdes).

Lemon Îcîng

  1. În a medîum bowl whîsk together the powdered sugar lemon juîce and cream/mîlk untîl smooth. Add în a lîttle more powdered sugar or cream as needed.
  2. Remove the cooled loaf from the pan and drîzzle or pour over top.

NOTES*Optîonal. The lemon extract wîll make the flavor more sîmîlar to the Starbucks versîon.This article and recipe adapted from this site

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