How to Make Lemon Loaf
This tested until perfect recipe for Lemony Lemon Loaf not only has a tender and moist crumb, but it is bursting with that tangy flavor that lemon lovers crave. You are going to love this better than Starbucks lemon bread!
#lemonbread #lemonloaf #lemoncake
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Homemade vs Starbucks LEMON LOAF CAKE | Delicious Dupes
Today I'm making a STARBUCKS Lemon Loaf at home! More Dupes:
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Iced Lemon Loaf Cake Recipe:
1/2 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
1 tbsp grated lemon zest
2 tbsps lemon juice
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
¼ tsp baking powder
1/2 cup greek yogurt
2 tbsps butter
3 oz cream cheese
1 tsp vanilla extract
lemon juice
1 cup powdered sugar
1-2 tbsps milk
Pinch salt
I’ll start by creaming ½ a cup of butter that I’ve left out at room temp to soften, and to that, I’ll add ¾ cup of sugar. We’ll cream it up with a hand mixer until it’s well combined and then we’ll add 2 eggs, one at a time until they’re incorporated.
In another small bowl, I’ll combine 1 ¼ cup all-purpose flour, ½ tsp of salt, ¼ baking soda, and ¼ baking powder. I like using the combination of baking powder with baking soda for cakes to make a delicate moist and fluffy cake.
And finally, to infuse it with the lemony flavor, I have ½ cup of greek yogurt - the yogurt reacts with the baking soda to help with the leavening and it also has extra protein and fat to help keep the cake moist. 1 tsp of vanilla extract, and now I take zest of half a lemon, 2 tbsps or juice from a whole lemon.
Mix everything up and now we combine our ingredients.
Start with a little flour, mix and then a little greek yogurt, mix, flour, and yogurt until everything is gone. With a spatula, give it a final mix until it’s just combined and then we’ll transfer it onto an 8x4 baking pan that we’ve lined with parchment paper.
Into the oven it goes at 350 degrees for 55-60 minutes, I always err on the side of taking it out on the earlier side.
Let it cool completely for about an hour and while we wait for it to cool, let’s make a drink!
Do you know what goes well with this iced lemon cake? A matcha shakerato. I don’t think they have this at Starbucks, but they should.
We’ll start by prepping our matcha. I have this matcha packet and I’ll add it into a small bowl. Pour in about 4 oz of hot water, whisk it up and set aside.
Now for the fun part, into a cocktail shaker or a mason jar will do, add ice, your milk of choice (I like using almond milk or oat milk for this) and 1 tablespoon of maple syrup, 1 tsp of vanilla extract, a pinch of salt - trust me on this, it really balances out the flavors - and then give it a shake shake shake. Or mix mix mix. Now you could use this mason jar, but since we’re extra, i’ll pour it into a glass full of fresh ice, and then top it with our matcha. We get a nice frothy milk foam on top and a matcha drink that’s super refreshing.
Okay but back to the lemon cake. It’s completely cooled now and so I want to give it another pop of flavor by making a cream cheese glaze. In a bowl, we’ll add 3 oz of room temp cream cheese, 2 tbsps of room temperature butter, 1 tsp of vanilla extract, 1 cup of powdered sugar, a pinch of salt, and slowly add in 1 tbsp of milk at a time, mixing it until you get a nice pourable consistency. We’ll take our lemon loaf, put it on an icing rack and pour the glaze right over. Let it set in the fridge or at room temp for 15 minutes and let’s see if this iced lemon loaf cake is more dang delicious than Starbucks.
If you don’t want to eat just a pastry for breakfast or snack, let’s make it even more filling and balanced treat. I’ll cut the cake into cubes and drop it into a cup. Put a dollop of Greek yogurt, some berries, add some more of our cake cubes, and another dollop of yogurt, and berries. Now you have a lemon yogurt trifle parfait.
However you enjoy it, it’ll 100% be more delicious than Starbucks so give this recipe a try. LIke and subscribe for more dang delicious dupes of your favorite spots and I’ll see you next time for the next Dang Delicious Dupe!
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Super Moist And Velvety Lemon Loaf Cake
How to make Lemon Loaf Cake that is super moist and velvety with simple ingredients you can find at home.
Here's what you'll need:
1 cup sugar (200g)
2 teaspoon lemon zest (8g)
1/2 cup softened butter (110g)
2 tablespoons of veg oil
2 large eggs (room temperature)
2 tablespoons of lemon juice (30ml)
1 and 1/2 cup all purpose flour (187g)
1 teaspoon baking powder(5g)
1/2 teaspoon salt(3g)
1/2 cup milk (120ml)
LEMON GLAZE:
1/3 cup icing sugar (50g)
2 tbsp lemon juice (30ml)
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Lemon Bread
Lemon Bread
1 box lemon cake mix
1 (3.4 oz.) package instant lemon pudding
4 eggs, slightly beaten
1 cup boiling water
1/2 cup oil
Preheat oven to 350°. Blend and mix the ingredients about four minutes. Pour into two greased loaf pans. Bake 35-45 minutes until center is done but do not over bake.
Glaze:
1 cup powdered sugar
6 Tablespoons lemon juice
1 Tablespoon butter, softened
Drizzle slowly over lemon bread and allow to soak in.
Lemon Cake Recipe
Learn how to make the best lemon cake! This lemon cake is soft, moist with gentle lemony flavour and topped with lemon glaze. This lemon pound cake is made with basic ingredients and no special techniques required to make it. Is you like loaf cake you definitely should give this lemon loaf cake a try!
Printable recipe:
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Ingredients:
For the cake:
3/4 cup (170g) Butter, softened
4 Eggs
1 cup (200g) Sugar
3 tablespoons Lemon juice
2 tablespoons Lemon zest
1¾ cups (220g) All-purpose flour
1/2 teaspoon Salt
1½ teaspoons Baking powder
2/3 cup (160g) Yogurt/sour cream
1 teaspoon Vanilla extract
For the glaze:
1 cup (120g) Powdered sugar
3 tablespoons Lemon juice
Directions:
1. Preheat oven to 325ºF (163ºC). Line a 9X5-inch (23X12cm) loaf pan with parchment paper. Set aside.
2. Make the cake: In a bowl, sift flour, baking powder and salt. Set aside.
3. In a large bowl cream butter, sugar and lemon zest, until light and pale. Add eggs, one at the time, beating to combine after each addition. Add 1/2 of the flour mixture and stir just until combined. Add yogurt/sour cream, lemon juice, vanilla extract and stir until combined. Add the remaining flour and stir until combined.
4. Pour the batter into prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Make the glaze: in a bowl, whisk powdered sugar and lemon juice until smooth.
6. When the cake is baked, pour the glaze over the cake and allow to cool slightly before serving.
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