Starbucks Lemon Loaf Cake

INGREDIENTS

For the Cake:

  • 1½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (115g) unsalted butter, softened
  • 3 large eggs
  • ½ cup (120g) sour cream or plain Greek yogurt
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • ½ tsp lemon extract (optional, for a stronger lemon flavor)

For the Lemon Glaze:

  • 1 cup (120g) powdered sugar
  • 2–3 tbsp fresh lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
  2. Cream butter and sugar: In a large bowl, beat softened butter and sugar until light and fluffy (about 2–3 minutes).
  3. Add eggs: Beat in eggs one at a time, mixing well after each addition.
  4. Add lemon and flavorings: Mix in sour cream, lemon juice, lemon zest, vanilla extract, and lemon extract until smooth.
  5. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
  6. Mix dry into wet: Gradually add the dry ingredients to the wet mixture. Mix just until combined—do not overmix.
  7. Bake: Pour batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool: Allow the loaf to cool in the pan for 10–15 minutes, then remove and transfer to a wire rack to cool completely.
  9. Glaze: Once the cake is cool, whisk together powdered sugar and lemon juice to make the glaze. Drizzle over the top of the loaf.
  10. Set and serve: Let the glaze set for about 15 minutes before slicing. Enjoy!

Would you like a version without sour cream or a gluten-free option?

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