Starbucks’ Lemon Loaf Cake – the True Copycat Recipe
Starbucks’ Lemon Loaf Cake- the True Copycat Recipe is a moist, fluffy yet dense, lemon bread loaf. A copycat recipe of the Starbucks lemon loaf. This lemon cake recipe is topped with a delicious white lemon sugar glaze.
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I am so excited to share this recipe with you, you have no idea! Whenever I go to Starbucks, I just have to have their Lemon Loaf Cake. It has a very pronounced lemony flavor, super moist, fluffy yet dense, almost bread pudding-like consistency and a delicious white glaze.
Finding the perfect Lemon Cake Recipe
I have been trying to figure out what it’s made of for a long time. I actually went online, searched for copycat recipes and looked closely at their pictures to see if the texture resembles that of the Starbucks original Lemon Loaf Cake. I have tried at least 3 recipes that looked like they were going to be a close replica, all to just be disappointed in the end.
One major flaw in all those lemon cake recipes shared, was that they were not moist inside. Lemon Pound CakeLeI figured that may be, the cake just needs to be soaked with something. So I tried to soak the lemon bread with lemon syrup. It only made the outside somewhat moist. I tried to use a special syringe to insert the syrup all the way into the middle, but that produced spots of moistness and still nothing like so sought after Starbucks Lemon Loaf.
Another thing that all the other lemon pound cake recipes had a problem achieving, was that very lemony flavor, without the sourness that comes with it. The addition of the lemon did not produce the correct flavor profile. I was really frustrated as there usually is not a recipe I am not able to reproduce, at least close to the original. I have seen a recipe that used Yellow Cake Mix and pudding all along but closed the page as soon as I saw that it used a store-bought Mix. I just don’t like using something that comes from a box if I am going to go through the trouble of making it at home. But, when all of those other lemon bread recipes did not work, I decided that I had nothing to lose, so I was going to try it.
I can not tell you how happy I am that I did! While I would rather use all natural ingredients that do not include a box of store bought mix, I am able to get past that fact ONLY because this recipe produces an amazing, exact copy of the Starbucks Lemon Cake Loaf!
Can I replace Lemon Pudding?
The lemony-ness in this lemon pound cake recipe comes from the artificial lemon flavoring in the Lemon Pudding, but you can use plain Pudding and add 2-3 teaspoons of lemon emulsion & 2-3 drops of the lemon oil to achieve the same taste. I made my own version of what I think the glaze should look and taste like, but the rest of the recipe comes from Picky-Palate.com, this recipe is truly a God-sent.
Other great dessert recipes to try!
- Cranberry Bliss Coffee Cake Recipe– Coffee cake with cranberries and white chocolate. Topped with a cream cheese frosting!
- Poppy Seed Cake w/ Lemon Glaze– A poppy seed twist off this lemon loaf cake recipe.
- Pillow Soft Plum Coffee Cake- Another great cake to enjoy with a cup or coffee or tea. 😉
Without further ado, here it is –
Starbuck’s Lemon Loaf Cake – the True Copycat Recipe
Lemon Loaf Cake
Make Lemon Loaf
Turn oven to 350F. Line 2 loaf pans with foil & spray with non stick spray, or butter and flour the pans. Set aside.
Combine all the wet ingredients and whisk until well combined.
Place all dry ingredients in a bowl, add about 1 cup of wet ingredients, beat with a mixer !on low speed! for about 15 seconds, then add the rest of the ingredients and beat on low speed for another 15-20 seconds. DO NOT over beat, or your cake will deflate.
Divide batter evenly between two loaf pans.
Place in the oven and bake for 45-55 minutes, until golden in color or until a toothpick inserted in the middle of the cake comes out clean.
Remove from oven and let rest in the pan for 5 minutes, before removing and allowing to cool on a cooling rack.
Beat butter, powdered sugar, lemon juice & lemon emulsion until smooth and supple.
Spread evenly on top of both cakes.
Allow the glaze to harden up before slicing.
This recipe can be used to make a cake, cupcakes or even small individual squares like I did using a brownie square pan (see link to picture below the post).
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UPD: Changed the instructions a bit to prevent cake deflating. Please read the recipe carefully.