Jumat, 11 Oktober 2019

The Best Starbucks Lemon Loaf #dessert #cakerecipes

If You Like Starbucks Lemon Loaf, Then You’ll Love This Moist, Delicious Lemon Cake! This Easy To Make Recipe Is Loaded With Delicious Lemon Flavor, And Topped With An Amazing Lemon Frosting. It’s Even BETTER Than Starbucks!

This delicious loaf of heaven is the perfect cross between a quick bread and a cake! It’s similar to both our white chocolate lemon bread, and our lemon bundt cake—moist, delicious, and perfectly lemon-y!


Ingredients:


  • 1 1/2 cups flour
  • 3.4 oz instant lemon pudding mix
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 eggs
  • 1 cup sugar
  • 2 tbsp butter softened
  • 1 tsp vanilla
  • 2 tsp lemon extract
  • 1/3 cup fresh lemon juice
  • 1/2 cup oil
  • 3/4 cup plain Greek yogurt
  • 1 lemon zest


Frosting:

  • 3 tbsp butter soft but not melted
  • 1 1/2 cup powdered sugar
  • 3 tbsp lemon juice
  • 1 tsp lemon extract


Instructions:


  1. Preheat oven to 350 degrees. Line the bottom of a 5 x 9" loaf pan with a piece of waxed paper. (With a pencil, trace the bottom of the pan on a piece of waxed paper and cut out with scissors.) Spray the pan, and waxed paper with non-stick baking spray. Set aside.
  2. In a mixing bowl, combine the flour, pudding mix, baking powder, baking soda, and salt. With a stand or hand mixer, combine the eggs, sugar, butter, vanilla, lemon extract, lemon juice, oil and yogurt. Mix until evenly combined. Gradually add the dry ingredients to the wet, stopping to scrape down the sides of the bowl. Add the lemon zest, and mix until just combined. Pour the batter into the prepared loaf pan. Bake for 55 minutes, or until center is fully set, and a toothpick inserted comes out crumb free.
  3. After baking, let cool in the pan for 5-10 minutes. Run a knife around the sides of the pan, invert and remove from the pan, removing the waxed paper from the bottom. Cool completely on a cooling rack.
  4. For the frosting: Combine the butter, lemon juice and lemon extract with hand or stand mixer. Gradually add the powdered sugar, and beat until smooth and creamy. Evenly spread the frosting over the top of the loaf. Refrigerate to let frosting set completely before slicing. Refrigerate any leftovers in an airtight container.


NOTES:

Can’t find lemon pudding mix? I can usually find lemon pudding mix at any of my local grocery stores. However, I know many people have had trouble locating this specific pudding.

If you have the time, you can order lemon pudding online from Amazon, OR you can use a vanilla pudding mix that is more readily available. If you choose to use vanilla pudding, just add a little extra lemon extract.

Using different sized pans: Since every oven seems to cook a little differently, use use the following information as a guide. Keep a close eye on the cake toward the end of the bake time and adjust as needed. You’ll know your cake is done when an inserted toothpick/skewer comes out clean.


  • Bundt pan: Preheat oven to 325° F. Be sure to grease and flour the pan generously. Bake about 1 hour and 15 minutes.
  • Mini loaves: Preheat oven to 350° F and bake for 25-30 minutes.
  • Muffins: Preheat oven to 350° F for 20-25 minutes.

Icing came out grainy? Questions like this are always a little tricky because the reasons can be vast. Here are a few common reasons it could happen:


  • Poor sugar quality: Use “pure sugar cane” powdered sugar and sift the sugar.
  • Not enough fat (in this case the butter).
  • Not using room temperature butter
  • Be sure to add the powdered sugar slowly beating well between each addition.