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.
- 1 box yellow cake mix
- 5.1 ounce instant or cook and serve Lemon pudding mix can be replaced with instant vanilla pudding & 2 tsp lemon emulsion
- ½ cup vegetable oil
- 4 large eggs
- ½ cup milk
- 8 ounces sour cream
- 6 tablespoons freshly squeezed lemon juice from about 2-3 lemons
- ½ stick butter room temperature
- 2 cups powdered sugar
- 4 tbsp lemon juice
- 1 tsp lemon emulsion/extract
-
Turn oven to 350°F. Line 2 loaf pans with foil & spray with nonstick 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 1/2 stick butter, 2 cups powdered sugar, 4 tbsp lemon juice & 1 tsp 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).