Starbucks’ Lemon Loaf Cake is the True Copycat Recipe for the moist, fluffy yet dense, lemon bread loaf. This lemon cake recipe is topped with a delicious creamy powdered sugar lemon glaze.
Turn oven to 350°F. Line 2 loaf pans with foil & spray with nonstick spray, or butter and flour the pans. Set aside.
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.
Beat 1/2 stick butter, 2 cups powdered sugar, 4 tbsp lemon juice & 1 tsp lemon emulsion until smooth and supple.
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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