A Better Starbucks Lemon Loaf

A Better Starbucks Lemon Loaf

The Starbucks Lemon Loaf packs a whole lot of flavor into every pricey slice. Here's a more affordable alternative with a less-intense flavor. We use an entire lemon zest and all of the juice. This lemon loaf is a refreshing treat that's perfect any time. The tart lemon flavor is balanced by the sweetness of the sugar, and the fact that no shortening is used makes it a better option than many other lemon loaf recipes. Leave off the icing if you're able to resist and you still have a light, springtime cake without the added sugar.

INGREDIENTS:

CAKE
1/2 cup unsalted butter (113 g), softened
1 cup (200 g) granulated sugar
3 large eggs, room temperature
1 cup (240 g) sour cream
2 tablespoons lemon juice
1 zest from one whole lemon
1 tablespoon vanilla extract
1 1/2 cups (180 g) all purpose plain flour
2 teaspoons baking powder
1 teaspoon kosher salt

ICING
3 tbsp (42 g) butter (soft)
1 1/2 cups (195 g) powdered/icing sugar
3 tsp lemon juice

DIRECTIONS:
1. Preheat the oven to 350F (180C). Grease a 9x5-inch (22 x 12 cm) loaf pan with nonstick spray and line bottom with parchment paper.
2. In a large bowl, cream the butter and sugar until light and fluffy; with an electric hand mixer, 3–4 minutes.
3. Add the eggs, 1 at a time, and beat to incorporate, scraping down the side of the bowl between additions.
4. In a medium bowl, mix together the sour cream, lemon juice and zest, and vanilla until smooth.
5. In a separate medium bowl, whisk together the flour, baking powder, and salt.
6. Alternately add the dry and wet ingredients to the batter, about 1/3 at a time, starting and ending with the dry ingredients. Beat between each addition until just combined.
7. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan, about 1 hour.
8. Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the butter and the lemon juice a teaspoon at a time and whisk until smooth.
9. Pour the icing evenly over the top of the cake, spreading to reach the edges. Let the glaze set completely, about 30 minutes.

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