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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STARBUCKS LEMON LOAF VS HOMEMADE LEMON LOAF BLIND TASTE TEST
The Best LEMON POUND CAKE - Super Moist
This Moist Lemon Pound Cake is a delicious combination of sweet and tart. Made with fresh lemons, you’re going to love this dense and flavorful dessert! __________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
???????????????????? INGREDIENTS ????????????????????????
-----POUND CAKE-----
►3 cups all-purpose flour spooned and leveled off with a knife
►1/2 tsp baking soda
►1/2 tsp salt
►1 cup unsalted butter softened
►2 cups granulated sugar
►1 cup buttermilk
►2 tbsp grated lemon zest
►3 tbsp fresh lemon juice
►3 large eggs
-----LEMON ICING-----
►2 tbsp lemon juice
►1 cup powdered sugar
???? PRINT RECIPE HERE ????
???? ???? ???? MORE DELICIOUS DESSERTS ???? ???? ????
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➖Fruit Pizza-
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➖Dutch Baby Pancake-
????????????????????INSTRUCTIONS ????????????????????????
1. Sift the 3 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a bowl. Then set it aside for later.
2. In a separate bowl combine 1 cup unsalted softened butter with 2 cups granulated sugar. It works best to do this using an electric hand mixer. It may seem like a lot of sugar but trust me, this loaf is big. So the extra sweetness is necessary.
3. Once the sugar and butter are combined mix in 2 tablespoons lemon zest, 3 tablespoons lemon juice, and 3 eggs.
4. Now mix in 1/3 of the buttermilk. You will need a total of 1 cup, but only add 1/3 cup at first. Once it's mixed, add in a third of the flour mixture. Continue interchanging a third of the buttermilk and a third flour of the mixture with mixing in between. This will ensure the batter is smooth and not lumpy.
5. Line a 9x5 inch loaf pan with parchment paper and coat it with nonstick spray. Then pour the lemon pound cake batter into the loaf pan.
6. Bake at 325 degrees Fahrenheit for 1 hour, then drop the temperature to 300 degrees Fahrenheit and bake for an additional 20 minutes. A good way to tell if the pound cake is baked through is by inserting a toothpick in the center of the loaf. If it comes out clean, your pound cake is done baking.
7. Now make the icing by combing 1 cup powdered sugar with 2 tablespoons lemon juice in a small bowl. Tip: if you want to make the icing thicker, and some heavy cream or milk and a little more powdered sugar. Add a little at a time until you get your desired consistency.
8. Once the lemon pound cake is baked, let it rest for 10 minutes in the pan, then transfer it to a cooling rack. Once it’s cooled, drizzle on the lemon icing.
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⏱ Time Stamps ⏱
0:00 Intro
0:24 The Dry Ingredients
0:46 Mixing the Butter and Sugar
1:20 Add/Mix the Lemon Zest, Lemon Juice, and Eggs
2:29 Incorporate Buttermilk and Dry Ingredients
3:34 Prepping and Baking the Lemon Pound Cake
4:32 Lemon Glaze
5:14 Conclusion and Taste Test
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#simplyhomecooked #poundcake #dessert
3 Ingredient Lemon Loaf Cake EASY | Boxed Cake Mix Hack #cooking
Today, I will show you the easiest lemon loaf recipe ever. This 3 ingredient boxed cake mix hack yields a delicious lemon loaf EASY! The icing is optional but also a great addition to this recipe. I love a good food hack and an easy holiday dessert. This is gonna be good!
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⭐️ Pineapple HAM RECIPE
INGREDIENTS
15.25 oz box yellow cake mix
1 large lemon
15 oz of sour cream or plain Greek yogurt
8 x 5 x 4-inch loaf pan
*bake at 350°F for 55 minutes to 1 hr
EASY Iced Lemon Loaf
Baking for the Holidays
Easy Food Hacks
5-Star Lemon Cake with Barefoot Contessa | Barefoot Contessa | Food Network
Nothing like a fresh, citrusy lemon cake! Ina says if you can make this lemon cake, you can make any cake.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Lemon Cake
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 30 min
Prep: 30 min
Cook: 1 hr
Yield: 2 (8-inch) loaves
Ingredients
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
For the glaze:
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice
Directions
Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
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5-Star Lemon Cake with Barefoot Contessa | Barefoot Contessa | Food Network
Lemon Loaf Recipe | Lemon Cake Recipe
This bright Lemon Loaf Recipe has the most beautiful flavour, enjoy it for breakfast or as a sweet treat. The Lemon Cake recipe is a quick and easy cake recipe that is made all in one bowl.
Next time you are thinking or making a pound cake or have a few lemons try making this Lemon Cake.
So if you would like to learn how to make Lemon Cake then just follow this Lemon Cake Recipe.
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ABOUT
Hi I'm Carina, thank you for watching one of my videos! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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RECIPE
Ingredients
3 Eggs
1 Cup Greek Yoghurt | Sour Cream | Buttermilk
¾ Cup Granulated Sugar
2 Tablespoons Lemon Zest
2 Tablespoons Lemon Extract
½ Oil
1½ Cups Flour
2 Teaspoons Baking Powder
½ Teaspoon Salt
1 Cup Icing Sugar | Powdered Sugar
2-3 Tablespoons Lemon Juice
Instructions
Crack the eggs into a large mixing bowl.
Add the yoghurt and sugar and whisk to combine.
Zest the lemon and add to the mixing bowl with the extract and oil. Mix until combined.
Sieve the flour, baking powder and salt into the wet ingredients.
Use a wooden spoon to fold the batter together until just combined.
Pour the batter into a 9x5 loaf tin and bake at 180C|350F for 50-55 minutes until a skewer comes out clean. Leave to cool before making the glaze.
To make the glaze mix together the icing sugar and lemon juice until smooth. Pour over the loaf and leave to set for an hour before serving.
Notes
You can use natural yoghurt, sour cream, or buttermilk in place of greek yoghurt.
The loaf will stay fresh at room temperature in an airtight container for up to 3 days.
For a thicker glaze only add ½ of the lemon juice.
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