Starbucks Copycat Lemon Loaf Cake
Ingredients
Lemon loaf
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter melted and at room temperature
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract* or add additional 1/2 tablespoon of lemon zest
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/2 cup sour cream or buttermilk
Lemon icing
- 1 cup powdered sugar, add more until desired consistency is reached
- 1 tablespoon lemon juice
- 1-2 tablespoons cream or milk, adjust as needed for consistency
Preparation
Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan
In a medium bowl, whisk together flour, baking powder, baking soda, and salt
In a large bowl, combine melted butter, vegetable oil, and sugar. Mix until well combined
Add eggs one at a time, beating well after each addition. Stir in vanilla extract, lemon extract (if using), lemon zest, and lemon juice
Add sour cream and mix until smooth
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix
Pour the batter into the prepared loaf pan
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely
To make the lemon icing, whisk together powdered sugar, lemon juice, and cream until smooth
Pour the icing over the cooled loaf
Notes
If not using lemon extract, increase lemon zest to 1 1/2 tablespoons
