BETTER THAN STARBUCKS LEMON LOAF Recipes

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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!

 Raise your hand if you love Starbucks Lemon Loaf!  Yes, I see you raising your hand – I’m right there with you!  There is something about that delicious, moist cake that keeps us all coming back for more.  Its rich, moist, perfectly flavored lemon cake topped with the perfect layer of lemon frosting, well…there is no way I’m sharing a slice.  I’ve come to tell you that you can make this delicious Lemon Loaf right at home, and it will taste EVEN BETTER than Starbucks!



A couple things – I tested a few recipes I found on line.  What I found were recipes that ended up either too dry, or had an odd balance of tart lemon flavor.  None really had the same moistness and perfectly balanced lemon flavor as the Starbucks cake.  Another thing was getting a frosting that had the same consistency as the Starbucks cake.  The one I have here, hits the spot perfectly!

 While baking, I kept it in the oven a little longer than some of the other recipes I tried.  It needed a little longer to ensure that it wouldn’t sink in the middle.  Unlike other recipes I tried, I added Greek yogurt to this cake recipe, and a little more oil.  With these additions, this recipe is spot-on!  The ultimate moist, delicious lemon cake!

 Ingredients

  • 1½ c. flour
  • 1 (3.4 oz.) package, instant Lemon pudding mix
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 3 eggs
  • 1 c. sugar
  • 2 Tbsp. butter, softened
  • 1 tsp. vanilla
  • 2 tsp. lemon extract
  • ⅓ c. fresh lemon juice
  • ½ c. oil
  • ¾ c. plain Greek yogurt
  • zest of one lemon

Frosting:

  • 3 Tbsp. Butter, soft but not melted
  • 1½ c. 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. …………………………………..

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