Recipe by Kristyn - Lil' Luna. Add eggs, one at a time, beating until fully incorporated. You can bake this in one large 8×4 inch loaf pan or 2 mini loaf pans. If you like Starbucks Lemon Loaf, then you'll love this moist, delicious Lemon cake! // Baking Soda 1/2 tsp. In a large bowl mix, egg, butter, oil, lemon juice, lemon zest, extracts and sugar together until smooth. Beat in lemon zest, 1/4 cup of lemon juice, and vanilla extract. Easy, no mixer, no cake mix, dangerously good, and SPOT ON!! Anything that good I shouldn’t want to learn how to make at home, but I couldn’t leave well enough alone. 1 cup (8 ounces) sour cream or Greek yogurt (lite okay), 1 to 2 tablespoons lemon extract, to taste (not teaspoons)*, 3 tablespoons lemon juice, or as necessary for consistency. Spray a 9×5-inch loaf pan with floured cooking spray, or … Nothing fussy or complicated, just awesome tasting dishes everyone loves! Your email address will not be published. You're going to love this lemon pound cake recipe! To make this copycat Starbucks lemon loaf recipe, you’ll need: And to make the lemon bread glaze, you’ll need: This lemon loaf cake couldn’t be easier to make! Preheat oven to 350°F and prepare a 9" loaf pan with nonstick baking spray or … I can’t say for sure if using a gluten-free flour will work, but this is what readers have recommended! Double Chocolate Loaf Cake. To make the Starbucks lemon pound cake recipe, whisk together three eggs, sour cream, sugar, and oil until combined, then stir in lemon zest and lemon … Mix 1/2 cup regular milk and 1/2 Tablespoon lemon juice. Lightened Up Blueberry Lemon Pound Cake — No BUTTER in this healthier cake with big juicy blueberries and refreshing lemon! In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through. That’s almost dangerous. Or you can halve the glaze recipe if you’re not a glaze person. If you like Starbucks Lemon Loaf, then you'll love this moist, delicious Lemon cake! In a bowl, whisk together powdered sugar with one tablespoon orange juice and … Baked Lemon Donuts with Lemon Glaze — They taste like the Starbucks lemon loaf, but in donut (or mini muffin) form!! Love it when the answer to my lemon pound cake prayers was right under my nose! Don’t use lemon juice in place of lemon extract because it’s not strong enough and the acidity can alter the overall results. Starbucks Marble Pound Cake. Turn the lemon loaf batter into a greased 9×5-inch loaf pan and bake until the top is domed, set, and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter. Then add in oil, lemon extract, lemon zest and lemon juice and continue to beat until smooth. Softbatch Glazed Lemon Cream Cheese Cookies — Big, bold lemon flavor packed into super soft cookies thanks to the cream cheese!! The Best Lemon Bars – Truly the best lemon bars I’ve ever had! Add to the recipe as you would buttermilk. All together, our gluten-free lemon loaf only has 121 calories, 1 gram of saturated fat, 13 grams of carbs, and 5 grams of sugar per serving. STARBUCK’S GINGERBREAD LOAF WITH CREAM CHEESE FROSTING. Turn the batter out into prepared pan, smoothing the top lightly with a spatula. I shared a recipe recently for the STARBUCK’S LEMON LOAF and I promised I would share the recipe for their gingerbread loaf. You're gonna LOVE this copycat Starbucks Cranberry Bliss Bread recipe — just like the famous Cranberry Bliss Bars, only better! This gluten-free cranberry bliss bars recipe is a delicious and healthy holiday baking idea! I’ve been trying to make this copycat Starbucks lemon loaf on and off for years. This easy to make recipe is loaded with delicious lemon flavor, and topped with an amazing lemon frosting. Beat in flour mixture and yogurt alternatively until fully combined (in about 3 additions). Extra glaze can be spread on the cut surface of the bread like you’d spread butter on toast and it soaks right in making the bread even moister and more lemony. Pour batter into the prepared loaf pan and bake for an hour. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Evenly drizzle glaze over bread before slicing and serving. Let the loaf cool in the pan for 20 minutes, then transfer the loaf to a cooling rack or a piece of parchment paper. Place the lemon cranberry loaf batter into the prepared loaf pan, and spread the batter evenly throughout the pan. Stir in the lemon zest and extract, followed by the dry ingredients. In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended. The secret to creating this rich loaf is twofold: … Cranberry Bread Tips: Check your fresh cranberries for any that are not ripe and for those that are overripe and mushy. To a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined. Add 1 1/2 cups flour to the ingredients and mix … Pour wet ingredients into the dry ingredients and blend until smooth. To get to know Stacey even better, Latest posts by Stacey aka the Soccer Mom. In a KitchenAid or a food processor combine 3 large eggs, 1 cup sugar, 2 tablespoons softened butter, 1 teaspoon vanilla extract, 1 teaspoon lemon extract, and 1/3 cup lemon juice. Let … I'm so glad you've found my site! Add the lemon zest, lemon extract, and whisk to combine. The lemon loaf cake itself is perfectly lemony, and the lemon glaze boosts the lemon flavor even more. Dense, chewy, not cakey and packed with big, bold lemon flavor! Cinnamon … bread, breakfast, cranberry, pound cake, Starbucks, dried cranberries + 1/2 cup chopped for decorating, Paper Snow Globe Ornaments made with Cricut ». Alternate adding dry ingredients and buttermilk to your mixer with wet ingredients, with dry ingredients being the last thing you add. To amp up the lemony goodness, SB suggests using lemon cake mix instead of yellow cake mix. Easy, no mixer, no cake mix, dangerously good, and SPOT ON!! They’re soft, chewy and not at all cakey! If using mini loaf … I’ve had quite a few readers ask about using gluten-free flour in this lemon pound cake recipe. 3 Eggs. Lemon Extract 1/3 c. Fresh Lemon Juice 1/2 C. Oil 3/4 C. Plain Greek Yogurt or Sour Cr 3. She loves to share real food recipes, money-saving tips, parenting encouragement, kids activities, DIY tutorials, home hacks, fitness, and so much more! *Don’t use lemon oil and lemon extract interchangeably because they’re not; oil is much more potent and intense. From my existing recipe, I added an extra egg, omitted the blueberries and incorporated lemon zest and lemon extract into the batter, and baked it in a loaf pan rather than a cake pan. Preheat oven to 350°F and prepare a 9" loaf pan with nonstick baking spray or butter. Add oil, poppyseeds and zest and mix well. Yes, this lemon sour cream pound cake freezes incredibly well. Beat in flour mixture and yogurt alternatively until fully combined (in about 3 additions). A few key things to note about the lemon extract in the cake batter: It took years, but I finally recreated it!! Terry says, "This satisfied my Starbucks lemon bread craving, and my wife can't stop slicing off additional little thin slices. Banana Bread. Some lumps will be present and that’s okay, don’t try to stir them smooth. Oh My God! Tangy-sweet perfection! Add eggs, one at a time, beating until fully incorporated. Easy one-bowl, no-mixer recipe for cupcakes that taste like they’re from a bakery! Lemon Buttermilk Cake with Lemon Glaze — An easy buttermilk cake with big lemon flavor!! Lemon Cupcakes with Lemon Cream Cheese Frosting – Soft, fluffy, moist, very lemony cupcakes from scratch! It’s an easy, no-mixer, one-bowl, whisk-together batter. Allow all toppings to set before slicing. Bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months; I don’t recommend storing it in the fridge because it’ll dry out. 1 Lemon, zest. Subscribe now to learn the secret copycat recipes the restaurants don't want you to know about! Allow loaf to cool in pan on top of a wire rack for at least 30 minutes (I cooled 4 hours) before turning out onto rack to cool completely before glazing. Ingredients 1 1/2 C. 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