Copycat Starbucks Iced Lemon Loaf Cake Recipes

ICED LEMON LOAF RECIPE

Steps:

• Preheat oven to 350°F and line a 9x5-inch loaf pan with parchment paper, leaving overheang on the sides so that you can remove the bread once baked (see video).
• In the bowl of a stand mixer fitted with the paddle attachment, stir the flour, 1 cup sugar, baking powder, baking soda, and salt together on low until just combined.
• Add the vegetable oil and mix until fully combined.
• Add the eggs, one at a time. Scrape the bowl if needed.
• Add the sour cream, lemon extract, and lemon zest and continue to mix until well combined.
• Pour the batter into the prepared loaf pan.
• Bake for 60 minutes, or until a toothpick inserted into the middle comes out clean.
• Allow the bread to cool for 15 minutes in the pan.
• While the bread is cooling, heat the remaining ¼ cup sugar and ¼ cup lemon juice in a small saucepan, stirring until the sugar is fully dissolved.
• Once bread has cooled 15 minutes, remove from the loaf pan and transfer to a parchment lined cooling rack.
• Spoon the lemon/sugar syrup over the bread, allowing it to soak in.
• Allow the bread to cool completely.
• Stir together the powdered sugar, sour cream, and lemon juice until smooth. Add more lemon juice if you need to make the mixture thinner.
• Once bread is fully cooled, drizzle completely with the icing. Place in the fridge until set. Slice and serve!

RECREATE THIS STARBUCKS ICED LEMON LOAF CAKE AT HOME LIKE A TOTAL PRO

Steps:

• Preheat oven to 350 degrees. Spray an 9 x 5 loaf pan with baking spray or grease and flour the pan. Set aside. In a large mixing bowl. Combine eggs, sugar. Whisk until fluffy, You can use a hand held blender or whisk. Add in buttermilk/sour cream, mix again. Continue with wet ingredients. Add one egg at a time. Mix after each egg. When all wet ingredients have been added. Scrape sides down of bowl. Set aside for a minute. In a medium bowl. Combine flour, baking soda, baking powder, and salt. Whisk together and gently pour dry into wet ingredients. Using a rubber spatula, fold wet into dry until completely incorporated. Scrape down to the bottom to make sure no dry ingredients are hiding. Try not to over mix. Some small lumps may still be present. That is fine. Bake for about 45 to 60 minutes. Check after 45 minutes. If you see the top is getting too dark. Place a sheet of foil loosely over the top of the cake. Check with a toothpick. Should come out clean or with some moist to dry crumbs but no batter. The top of the cake should be slightly firm and should spring back when gently touched. Take out and let cool in pan on a wire rack for at least 1 to 2 hours before inverting on to wire rack. The cake needs to be completely cooled before glazing. To glaze the cake, in a small bowl, mix the powdered sugar, salt, lemon juice, along with water, milk or cream. Use a small whisk or fork to desired thickness. Add more or less sugar or more lemon juice if needed. Place cake on wire rack or serving plate. Drizzle glaze over the whole top of the cake front to back. Let the glaze drip down the sides. keep going until you have the amount you want over the top of the cake. Let set up. Enjoy this wonderful Copycat Starbucks Ice Lemon Loaf Cake!

COPYCAT STARBUCKS ICED LEMON LOAF CAKE

Steps:

• Cake:.
• Butter a loaf pan and set aside. In a stand mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, making sure each egg is well incorporated before adding the next. Scrape the sides of your bowl once or twice during mixing. Add the vanilla, lemon zest and lemon juice and mix to combine. Mix together the baking powder and flour, then add to the creamed butter mixture and mix until well combined. Pour the batter into your loaf pan and bake in a 350 degree oven for about 50 minutes or until a skewer inserted in the middle comes out clean. Cool the cake in the pan. Once the cake is completely cooled, glaze with lemon icing. Cake will keep for a week in the refrigerator.
• Icing:.
• Mix together the sugar and lemon juice until smooth. Glaze once the cake is cooled.