Monday, February 13, 2012

Recipe Share: Starbucks Lemon Loaf


Baked goods at Starbucks make me happy, and good copy-cat recipes are hard to find, but this one is close to the real thing. This is the lemoniest lemon loaf recipe ever. 




INGREDIENTS

  • 1 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs, room temp
  • 1 cup sugar
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 2 teaspoon lemon extract
  • 1/3 cup lemon juice
  • 1/2 cup oil
  • zest of one lemon
  • Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons whole milk
  • 1/2 teaspoon lemon extract
  • DIRECTIONS
  • 1
    Preheat oven to 350°F.  Grease and flour a 9 x 5 loaf pan. I like to put a strip of parchment paper in the bottom to help the loaf release easily after it's baked.
  • 2
    In a large bowl, sift together flour, baking soda, baking powder and salt.
  • 3
    In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended.  Add oil and lemon zest and mix well.
  • 4
    Pour wet ingredients into the dry ingredients and stir until smooth.
  • 5
    Pour into loaf pan and bake for 45 minutes until toothpick comes out clean.  Mine took closer to an hour.  Remove from oven and pour glaze over it, then cool in pan on a rack.
  • 6
    Glaze - whisk to combine

    *I have tinkered with the recipe slightly since it was originally posted, partly due to my own experience with this recipe and also in observation of some earlier comments. The glaze is simpler and no longer requires cooking.  Also, I've removed poppy seeds which were my addition (I love them!) as the original Starbucks loaf does not have them.  Of course, you can add a couple tablespoons it you love them like I do ;)

    **Some of you are experiencing collapsed loaves.  This has never happened to me but I headed over to Google and came up with this:

    My guess would be that it's to do with the leavening quantities, and that perhaps you were too generous with the baking soda/ baking powder.  This can also happen in you accidentally use self-raising flour in a cake recipe that calls for plain flour (terms vary with geography, I'm sure you get what I mean)
    There are two leavening agents in the recipe, in addition to the baking powder you have baking soda which will react with the acids in the orange juice and the yoghurt (or lemon juice in the case of this loaf!).  Both of these reactions produce gas that makes the cake rise.  If too much gas is produced then the cake will rise up high, fairly quickly, but will become too big to support itself.  Some of the gas will leave the mixture before it has time to bake into a solid and the cake will collapse.  So although it might sound counter-intuitive, less baking powder/ baking soda may result in a larger, firmer cake.
    Cakes can also collapse after baking if they are moved or disturbed before they have cooled completely.  Depending on the type of cake, the cooling period can be a critical time for the cake to develop strength in a similar manner to the way that custards set when they cool down.  I've even heard that you shouldn't bake cakes in non-stick tins because then they don't stick to the sides as they cool, but rather allow the cake to slide down and collapse! 

    Source: http://forums.egullet.org/topic/133578-my-simple-loaf-cake-collapsed-why/

    *** Another great suggestion is to use a foil wrap around the baking pan to prevent the sides of the cake from setting too quickly as the sides of the pan heat up... read more here.

106 comments:

  1. This looks absolutely yummy Ms. Jenn, thank you for sharing!

    ReplyDelete
  2. Just bought the ingredients to make this and can't wait. Found you on pinterest... :)

    ReplyDelete
  3. Thank you for your comments! It truly is yummy :)
    And Pinterest rocks.

    ReplyDelete
  4. It's in the oven - smells so good. I made it with gluten free all purpose flour - hope it works. Found you on Pinterest as well! Thank You!

    ReplyDelete
    Replies
    1. Hi Jennilynn- Which all-purpose gluten free flour did you use? How did it turn out? My name is Regina and I'd like to make it gluten-free too. Thanks!

      Delete
  5. Mine tasted nothing like the Starbucks one, a bit of a disappointment but still good

    ReplyDelete
  6. Thank you for this recipe. It was very good. I have never had the Starbuck's version of this recipe, so I cannnot fairly compare the two. I followed your recipe for the cake exactly and it tasted like a pound cake. The glaze took it over the top. I ended up just mixing the glaze ingredients by hand until it was smooth as I didn't understand the directions (was it supposed to be cooked?) and it was perfect. Thanks again.

    ReplyDelete
  7. My cake wasn't as yellow or "lemony" as I had hoped. And my cake also collapsed so when I poured my glaze on it went inside the huge hole. Turned out to be a great thing as the glaze was super lemony and it made the inside of the cake moist and squishy. I tinkered with the glaze a bit because I didn't have whole milk. I used 1 T of heavy cream and 1 T of fat free milk. DELISH! I will definitly be adding this to my family recipe book!

    ReplyDelete
  8. Just pulle out of the oven and glazed it. Smells amazing. Waiting for it to cool to take my first bite :)

    ReplyDelete
  9. Has anyone had problems with this falling in the center? I just made it for a playdate tomorrow and it's all depressed looking. LOL Seems to be cooked through, but just totally fallen in the middle.

    ReplyDelete
  10. I made this for the second time today. Both times the center has collapsed and the icing ran down into the cake. This has proved to be a good thing as it makes the center slices even more lemony! Today, after watching Trisha Yearwood make a lime cake, decided to try what she did to hers and poke holes and pour lemon juice mixed with powered sugar before icing. Still delicious. Thank you so much for sharing as Lemon loaf is my weakness.

    ReplyDelete
    Replies
    1. Seems like a few of your loaves are collapsing! This hasn't happened to me with this loaf, but it has with others and I don't know why? Any experts out there that know what causes baked goods to collapse?

      Delete
    2. More often than not, it's that lack of letting eggs come up to room temperature that will cause this. Every time I try to rush the process by not letting the eggs warm up, I lose loaves in this fashion.

      Delete
    3. It is fast and easy to warm up your eggs to room temperature. Simply put your eggs into a bowl the size of a cereal bowl. Fill the bowl with very hot tap water and by the time you have assembled all your ingredients, the eggs should be room temperature. Simple as that!

      Delete
  11. It's in the oven now... can't wait to see how it turns out! My boyfriend is coming home after three months today, so hopefully it's a successful surprise!

    ReplyDelete
  12. I am not an expert at all but the collapsing cakes might be a matter of the temperature inside the oven versus outside. Once you are done baking, try opening the oven maybe 4 inches before taking the cake out of it completely. I do this with my cheesecakes and they never crack or sink. Good Luck!

    ReplyDelete
  13. I have never had Starbucks lemon bread before but this bread is AMAZING. The best lemon bread I have ever had. I had no issue with "lack" of lemon taste. Get a medium to large lemon for the zest and you should be good on the lemon flavor. Thank you so much for the recipe!!! It was a huge hit!

    ReplyDelete
  14. We used to live in Michigan and now live in southern Germany where our closest Starbucks is 100km away in Switzerland (yes, I have to drive to another entire country for lemon pound cake), so I don't have Starbucks much anymore. I'm definitely going to try this recipe and see how it goes. Going to try it in a bundt pan, that might stop the centre collapsing - mainly because it won't have a centre! Thanks for posting!

    ReplyDelete
    Replies
    1. 100 km to your nearest Starbucks, yikes! I like your bundt pan idea.

      Delete
    2. We live in France and it is considerably further than 100km to our nearest Starbucks! I can only find branches in Paris - and we live about 300km away!!
      I had collapsing issues with my Lemon Loaf recipe - and REDUCED the baking soda/powder and it was FINE!!

      Delete
  15. I made one a few weeks ago and I poked holes in the cake when it came out and poured 1 batch of the glaze in the holes. I made a 2nd batch of glaze for the top and it was superb!! Everyone raved about it!! I'm making a second loaf tonight!!

    ReplyDelete
    Replies
    1. Love your Idea,thanks

      Delete
  16. When I was in The States a coupls of years ago I fell in love with Starbuck's Lemon Loaf - we have very few Starbucks here in Australia and none of them stock the lemon loaf. My lemon tree is loaded so guess what I'll be doing tomorrow. Thanx sooooo much for posting this recipe - can't wait to fall in love with it again!
    xXx

    ReplyDelete
    Replies
    1. You have a lemon tree? Lucky girl :)

      Delete
  17. This looks so amazing! Have to try.

    ReplyDelete
  18. Is there a printable recipe?

    ReplyDelete
    Replies
    1. Confession: I really don't know how to set that up, I am such an amateur! I've always just copied and pasted my recipes, sorry!

      Delete
    2. left click and hold and hylight. right click and copy. go to microsoft works word processor and paste

      Delete
    3. highlight what you want printed...Control P - choose your printer and then hit print "SELECTION" =====all good :)

      Delete
  19. I made a double batch so I could take a loaf to work. When the oven timer went off and I opened the door both had fallen in the middle but were completely done. They smell delicious! I didn't have lemon extract so I used zest instead. The glaze is sweet and lemony, so I'm certain the loaf will be too. Thanks for sharing this recipe!

    ReplyDelete
  20. I made this today and for some reason it also fell in the middle..not sure what causes this but it smells yummy and cant wait to try it!!

    ReplyDelete
  21. I absolutely LOVE Starbuck's Lemon Loaf! Thanks for sharing this.

    ReplyDelete
  22. Great recipe and it was a hit!

    ReplyDelete
  23. Hi Jenn
    Did you miss the 1/3 cup of oil in the making process??

    3 In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended.

    ReplyDelete
    Replies
    1. I add it with the lemon zest after the wet & dry have been mixed. I'm not an expert so not sure what the rule is... I know I have some recipes where the oil is included with the other wet ingredients. Does it make a difference I wonder?

      Delete
  24. hi everyone, I love starbucks lemon pound cake and the price is over the top. I grew up in East Hampton LI. On newtown lane there was a gourmet store called the Barefoot Contessa.She had the best coffee and the best Lemon cake. She went on Oprah after closing her store and the recipe is at the link http://www.oprah.com/food/Ina-Gartens-Lemon-Cake. She uses yogurt and the mix is for 2 loaves. It is truly gourmet happy baking.

    ReplyDelete
    Replies
    1. Thanks for sharing! I've tried Ina Garten's Lemon Cake and it was quite good, although not as lemony as this one... I think the lemon extract is key!

      Delete
  25. So I made this recipe again today and again it sunk down the middle... so sad! Eggs were completely room temperature and I didn't miss any ingredients..any suggestions? Thank you!

    ReplyDelete
    Replies
    1. This has never happened to me... I really have no idea what causes loaves to collapse. There was a suggestion made (scroll up) to allow your loaf to cool in the oven with the door open. If anyone else has any expertise, please share!

      Thanks for your comment :)

      Delete
    2. Hi Jenn, I also fallow you in Pinterest, I'm not an expert, but my mother allways told me never to open the oven door before it pass 30 minutes of baking or the cake will collapse, maybe this is what the ladys did? I make many cakes, and pound cakes in my 47 years of merriage and not even once that happen to me, I will like to know if the ladys open the oven door,because your recipe has the right amount of levening.I love all your recipies, thank you for shearing with all of us. Bea.

      Delete
  26. I`m literally salivating. Yummy! Woud like to try it, as soon as possible.

    Thanks for stopping by to our Aloha affair party.


    All the best,
    Aleksandra

    ReplyDelete
  27. Add a little more flour/baking powder if it falls in the middle?

    ReplyDelete
  28. This was absolutely delicious! I took it to a playgroup and the mothers there said it was better than Starbucks! Thank you so much for a great recipe to add to my collection.

    ReplyDelete
  29. Love...Love...Love Starbucks Lemon Loaf! I am making this today!

    ReplyDelete
  30. Made this tonight, and will definitely be making again. OMG awesome dessert bread! It took 52 min in my oven. Only change was 1% milk for the glaze instead of whole because that’s what we had on hand.

    ReplyDelete
  31. I love the lemon cake from Starbucks so I couldn't wait to give this a try. It was okay, but I'm eager to try it again with a few changes. First I sifted my flour. I think that made for a more dense cake, almost more like a bread than a cake. Next time I won't sift. Next I used stevia instead of sugar. The cake was barely sweet. I'll use real sugar next time. Also I thought the cake would be more "lemony". I used bottled lemon juice and I think I'll use the juice of real lemons next time. I didn't have any trouble with my cake collapsing at all. It baked up nice and crusty on the outside, however I think I could have cooked it about 5 min. less as it was a little dry. (I cooked it for 45 min.) The glaze was the bomb. I used vanilla almond milk instead of whole milk because that's what I had on hand. I put the glaze on the warm cake and it melted over the top beautifully.

    ReplyDelete
  32. get out of my brain! i was just thinking the other day that i would love to find a copy cat recipe for the starbuck's lemon cake, and then i stumble upon serendipity and spice's pinfest blog hop, and see your link. holy moly am i excited!! :) i already pinned this and can't wait to make it!!

    ReplyDelete
  33. JUST made this and it turned out SO good!! Thank you for posting this!! It taste's JUST as good if not better cause it is fresher, then Starbucks!

    ReplyDelete
  34. Family loved this at Christmas! I did add a tad more flour and sugar to make a fuller loaf, and left out the Vanilla extract. Used only confectioner's sugar and lemon juice for the Glaze because I didn't have any whole milk. I'm ready to do it again!!! If you love lemon, you should try this.

    ReplyDelete
  35. The reason some of the cakes are falling could be a difference in the altitude of each baker. I seem to recall from old recipes, that an adjustment to the amount of flour is all it takes to keep the cake from falling. We would need to know the altitude where this recipe was originally tried successfully in order to make personal adjustments. Recipe looks fantastic though!

    ReplyDelete
    Replies
    1. Thank you for your input! I've had success with this recipe at 800' above sea level.

      Delete
  36. I made this a couple of weeks ago and it was really good. I like a little more lemon punch so I'm going to add more zest next time. My loaf slit on top. Any idea why? Also, would this be ok to use for a cake? I want to uses it as a birthday cake for a 6" round pan. thanks :)

    ReplyDelete
    Replies
    1. I think the split on top is fairly common, it happens when the top of the loaf sets in the heat of the oven before it's finished rising. It serves as a great way to catch all the glaze!

      I don't see why it couldn't be used in a different shaped pan... I've made loaf recipes in muffin tins and vice versa with good results. The baking time might change though, so you'd have to keep an eye on it!

      Delete
  37. Jenn, 1-20-13

    I just baked this lemon bread and it came out perfect! I did decide to add some lemon juice to the glaze because I tasted it with just the extract and I wanted more lemon taste. It was perfect! Thanks for this recipe because I love the "Starbucks" version when I go for coffee. By the way, I live in Colorado and have a convection bake oven so I did bake this for about one hour and then added a few minutes based on checking the center with a toothpick.

    Suzanne :)

    ReplyDelete
    Replies
    1. I'm glad you had success! I like the idea of adding lemon juice to the glaze... thanks for sharing!

      Delete
  38. Hello, Thank you for the recipe, I just finished making it! My oven was definately 45 min. I was wondering what the original icing recipe was? This one seemed to be overly sweet and not very lemony.

    ReplyDelete
    Replies
    1. How about substituting the milk for lemon juice? The original glaze recipe was cooked:

      1/2 cup freshly squeezed lemon juice
      2 cups confectioners' sugar, sifted
      1 tablespoon unsalted butter
      1 lemon, zest finely grated

      Dissolve sugar in lemon juice in top of a double boiler, whisk in butter and zest until smooth.

      Delete
  39. Just made this morning. It is very very good. Thanks for the recipe it's a keeper.

    ReplyDelete
  40. I have been making loaf cakes for years and experienced the same problem which is basically that the outsides are getting cooked faster and the inner most part doesnt catch up without risking the outside to be burned. I have given in and either used a shallower wider pan or made muffin size but minus the paper cups. For some reason I have never bothered with those. In any case unless you really need the look of a loaf , this works perfect. 9x9 pans work well .

    ReplyDelete
  41. Hi there, someone shared this recipe link on my facebook timeline. I'm a huge fan of the Starbucks Lemon bread. I couldn't find the lemon extract around my neck of the woods, can I substitute for lemon zest?

    Cheers!

    ReplyDelete
    Replies
    1. I think the extract is what makes this so lemony. Adding more zest might work but how about making your own extract? Found this recipe http://passionbaker.blogspot.ca/2011/08/homemade-lemon-extract.html

      Alternatively you could buy it online?

      Good luck!

      Delete
  42. It was ok. My loaf did fall. My oven temp is exact and I didn't open the door for 45 minutes. It was lemony and I added food coloring to make it more yellow. The glaze turned out perfectly. My socks were not knocked off on this one though.

    ReplyDelete
  43. I made this tonight and I'm very dissapointed! I've been baking for as long as I've been married ( and there was a huge valley in the middle of the loaf. I used the prescribed amount of baking soda and powder and my flour is great since I make our own bread 2=3 times a week at home and never buy it at the stores. ;(

    ReplyDelete
  44. I loved this lemon loaf recipe from the first time I made it....unfortunately it sunk for me. I kept baking it and tried different sized loaf tins, lower oven temperature, more flour...all without success. I would have settled for the sunken version because I love the flavor that much! I came back and re-read the comments hoping someone else had come up with a solution and saw a suggestion to half the baking powder and baking soda...and figuring I had nothing to lose :) I used a quarter teaspoon of both. I now have the best looking and yummy tasting loaf....! So I'd say to anyone have the sinking problem to reduce the baking soda and powder and see what happens. Also, when I re-read the comments I saw the section on the original glaze so I gave that a try....and my favorite lemon loaf went from great to amazing...ha! I know its all a matter of personal taste but I'm glad you added that info because the original is my favorite...though I do only make half the amount for one loaf.
    1/2 cup freshly squeezed lemon juice
    2 cups confectioners' sugar, sifted
    1 tablespoon unsalted butter
    1 lemon, zest finely grated
    Dissolve sugar in lemon juice in top of a double boiler, whisk in butter and zest until smooth.
    Even my husband (who originally turned up his nose when he saw I was not baking something chocolate) has taken to eating MY lemon loaf.....so it has never made it to the freezer because it doesn't last that long!
    Thank you for posting the recipe and making it available to all :)
    Did I say how much I love this loaf.....

    ReplyDelete
    Replies
    1. Oh how I love to see a success story! Thank you for sharing your thoughts and experience!!

      Delete
  45. Thanks for linking up to SAturday Dishes at Call Me PMc ~ Paula

    ReplyDelete
  46. I made this today. It's delicious. I didn't have lemon zest but the recipe didn't need it. I'll definitely be making this recipe often.

    ReplyDelete
  47. I HAVE to make this! I am loving lemon desserts! This is a good one to make too! Thanks for the recipe!

    ReplyDelete
  48. Thanks for linking to Saturday Dishes. I have featured you today and I am a new follower!

    ReplyDelete
  49. Awesome! Made the cake last week and Im sure, Ill be making it again n again. Tried fixing the doming/sinking problem with foil packs and have just blogged the step-by-step tutorial. hope youre okay with that?
    http://schee-culina.blogspot.de/2013/04/lemon-cake-starbucks-style.html
    A huge thanks for sharing such a wonderful recipe.

    ReplyDelete
    Replies
    1. I've added your tutorial to the instructions, thank you!

      Delete
  50. Making this for the first time for our Memorial Day picnic! Wish me luck!

    ReplyDelete
  51. For all of you that are having problems with your cake falling, make sure you are adjusting for your altitude. High Altitude baking is very different. Things will rise and look perfect until you take them out of the oven. My cookies were picture perfect until I took them out of the oven and then they were thin disks. Same with my cakes. Check your local altitude and if needed make the adjustments.

    ReplyDelete
  52. Do you think you could do this as a Bundt cake? I'm thinking it needs some blueberries too.

    ReplyDelete
  53. I ALWAYS ALWAYS make most cake/ breads in a Bundt pant..a Bundt pan is the baking pan, as the funnel in the middle helps bake the cake/bread alot more evenly. I even bake brownie in a Bundt pan...
    I am addicted to lemon, and loaf is awesome..I made my own cream cheese icing to go over the lemon loaf.
    Kirk..Montreal, Canada

    ReplyDelete
  54. I have never had the Starbucks lemon cake but just made this and it is awesome - I love lemon cakes... and this is sooo easy. (I usually just open a box) I am not someone who can successfully tweak a recipe but I did add a little fresh lemon zest to the glaze to kick it up a notch- yummo!! Patti, Chicagoland area

    ReplyDelete
  55. Made this yesterday...actually 2 loaves, one of them I replaced the oil with applesauce and that was the one everyone picked as best. The original recipe fell for me too, but the applesauce one did not. Haven't had the chance to try Starbuck's so not sure how true to taste the altered loaf was. Both were good!

    ReplyDelete
  56. omg helpppppppp i made this hubby loves this it came out great still half a loaf left he said we cant be with out any now please make another great recipe. yummyyyyyyy

    ReplyDelete
  57. This one also looks heavenly!
    ~dawn

    ReplyDelete
  58. 2nd time I made this I cut the baking powder & soda down to 1/4 each and no sinking in the middle - perfecto! I also added a little lemon peel zest to the glaze. This absolutely yummo - def a keeper - I love the fresh lemony taste.

    ReplyDelete
  59. I followed the recipe, baked it at 350 as directed but thought 45 mins was a long time for it so I put 30 mins on the timer.....added another 5 after checking it....and then another 3.....it is dry. Bummer. I will add more oil next time, or try applesauce. I for sure will add yellow food coloring as well.

    ReplyDelete
  60. Just wondering if you have ever tried it as cupcakes...need to make lemon cupcakes and was thinking the batter looked delicious

    ReplyDelete
  61. With quickbreads, not allowing the eggs to come to room temp will often cause a collapsed loaf.

    ReplyDelete
  62. I have made this many many times!! Its absolutely delicious!! :)

    ReplyDelete
  63. This is my first time to this site but my friend has told me about your work and you are very very good! Scrapbooking

    ReplyDelete
  64. did you add poppyseeds to the loaf or the glaze?

    ReplyDelete
  65. I followed someone else's suggestion and just used 1/4 t. each of baking soda and powder and my loaf turned out perfectly. Also added 2 T of poppy seeds.

    ReplyDelete
  66. I am sad to say that this amazing lemon loaf has been in my oven for 30 minutes, just peeked in the oven and have total collapse. And I am not a novice baker; quite the opposite. I was a bit leery from the beginning (based on comments) because the wet ingredients far outweigh the dry ingredients; perhaps more flour would have helped it stay firm? Very sad, but my house smells great.

    ReplyDelete
  67. I made this today but used three mini pans instead of 9x5. Just bake them for 28 minutes.

    ReplyDelete
  68. WOW! Just looking at this is making me drool.. pinning for future use!

    ReplyDelete
  69. Every member remy hair extensions
    of ship's staff must be trained. Residents had to be evacuated after a" suspicious"
    blaze broke out in a row of terraced houses. The Right Tool for the JobBecause
    of the diverse nature of fires, fire fighters and those in
    flight-related duties are still issued flame-resistant clothing.

    ReplyDelete
  70. Hello Jenn, thank you for sharing this recipe. I've baked it a few days ago. It's lovely except for my glaze. My fault entirely. I've added a little too much milk. Otherwise, it's a lovely recipe. I will be posting the recipe in blog and will link back to yours. Thank you once again and have a nice day.

    ReplyDelete
  71. Jenn, Just made your recipe for a Christmas sweet and loved it!! Turn it our just as you said with tons of lemon flavor. Thanks for having posted.

    ReplyDelete
  72. My first lemon loaf collapsed in the middle, so I took your advice and reduced the baking soda & baking powder by half. I also divided it between two loaf pans. They did not collapse, but my loaf pans were probably a little too big for this recipe. They turned out rather flat and dry (I baked them for 25 min. using the tooth pick test). So now that I have my confidence back, next time I think I'll use a regular size loaf pan and go with half the b. soda & b. powder. PS: I live in Missoula, so I don't quite qualify as "high altitude baking" but close to it. Thank you for all your tips and hints.

    ReplyDelete
  73. Hi, Jenn! I am obviously the only person on the planet who has not had Starbuck's Lemon Loaf. I am going to go have some, then make your recipe. All in the name of research, of course! ;)

    ReplyDelete
  74. my first one turned out perfectly..made it twice since..exactly the same way...both collapsed...what in the world????????

    ReplyDelete
  75. Hi, Jenn! I am another one here who never had Starbuck's Lemon Loaf ;) But I am totally addicted to homemade lemon loaf and I'd like to report that your recipe worked out fantastic for me, no sunk middle at all. Actually I baked it before reading all those scaring comments ;) just fell for the picture and wonderful recipe. I would like to add here that I mixed oil together with the wet ingredients just out of habit, as I was baking before the recipes which called for mixing method rather than creaming or whisking. After that only I realized that it supposed to be mixed later into combined batter. Well anyway, the result was fabulous and I thank you a lot for sharing it with us!

    ReplyDelete
  76. I am really looking forward to making this loaf cake it sounds really nice

    ReplyDelete
  77. This recipe is amazing and my boyfriend says that it's better than Starbucks (lemon loaf is his absolute favorite). But every time I make it, the center craters on me. I have tried making it both with and without the foil wrapped around the loaf pan. This is the only loaf recipe I make that does this. What am I doing wrong?

    ReplyDelete
  78. Mine came out crumbly, but tastes lush. Thx

    ReplyDelete
  79. Great recipe to share at the Foodie Friends Friday Copycat Recipes Party
    Cheers! Joanne

    ReplyDelete

Thank you for visiting me today! I will reply to your comment via email so please check your settings to ensure that you are not set up as a no-reply blogger. If you are, please enable email responses so I can connect with you!

Thanks for sharing your thoughts!

Related Posts Plugin for WordPress, Blogger...