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.
- 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
- 1 cup powdered sugar
- 2 tablespoons whole milk
- 1/2 teaspoon lemon extract
- 1 Preheat oven to 350. Grease and flour a 9 x 5 loaf pan.
- 2 In a large bowl, combine 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.
- 4 Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and lemon zest and mix well.
- 5 Pour into loaf pan and bake for 45 minutes until toothpick comes out clean. (It took an hour in my oven). 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!
*** 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.