Easy Lemon Loaf Cake (Starbucks Copycat)

Step aside, Starbucks Lemon Loaf Cake, we have a new chief in town 😉👩‍🍳

If you’ve been wanting to use up the fresh lemons from your backyard, this cake is perfect for you! It’s really simple, comes together in an hour, and is a great accompaniment for your morning coffee or tea ☕️

Servings: 10

Time: 1 hour

Ingredients:
• 1 cup sugar (220g)
• Zest of 2-3 lemons (I like Meyer lemons)
• 2 eggs
• 1/2 cup oil (90g)
• 1/4 cup milk (60g)
• 1 tsp lemon extract optional (I don’t like it, but it’s used in the Starbucks version. You can also add vanilla essence)
• 1 3/4 cups flour (230g)
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup sour cream (120g, can sub yogurt)
• 4 tbsp lemon juice
• Glaze: 1 cup icing sugar, 2 tbsp lemon juice, 2 tbsp warm cream

Method:
• Preheat oven to 350F and line a 9x5” loaf pan with parchment and butter
• Rub lemon zest into the sugar until the sugar looks fluffy. Add eggs and whisk for 2 min until light and frothy
• Add oil and milk and extract if using, and whisk until combined
• Sift in the dry ingredients and fold
• Lastly add the sour cream and lemon juice and combine until mixed
• Immediately pour batter into the prepared pan. Run a butter knife through the center of the loaf to help ensure the loaf cracks in the center
• Bake for 40-50 min. Time can vary depending on the size of your pan, so check around the 40 min mark with a toothpick
• Let the cake cool for 15 min before turning it out of the pan
• Mix the ingredients for the glaze, and drizzle over the cake. Slice and dive in!

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