Serendipitous Discovery: Copycat Starbucks Lemon Loaf

You know when you get a craving...

I've been craving a slice of Starbucks lemon loaf. But there is no Starbucks in my COUNTRY!!! And then there's lockdown.

So, I tried another blogger's recipe, and was a little under-impressed. The icing was top notch and tasted just right, but the cake was way to "bread"-y. It dried out fast, too.

That's when I remembered a yummy cranberry and orange loaf I had made at Thanksgiving that was deeeelish, and already reminded me of the lemon loaf when I made it, and thought I could perhaps make it a lemon loaf instead. And it did! And it was fantastic! Way better! Here you go!

Ingredients:

Lemon Pound Cake:

2 cups all-purpose flour

1 1/4 tsp baking powder

1/2 tsp salt

1 cup granulated sugar

1 tbsp lemon zest

1/2 cup buttermilk

1/2 cup sunflower (or canola) oil

1/2 cup (fresh) lemon juice

2 large eggs

1 tsp vanilla

Glaze:

1 cup powdered sugar

1 tbsp lemon juice

1 tbsp cream

Directions:

1. Preheat oven to 350 F /175 C.

2. Grease and flour a loaf pan.

3. In a medium bowl whisk together flour, baking powder and salt until combined. Set aside.

4. In a separate, smaller bowl combine lemon zest and sugar with a fork. Set aside.

5. In the bowl of a standing mixer, using the paddle attachment combine buttermilk, oil, lemon juice, eggs and vanilla. Mix on a low speed until the ingredients are combined.

6. Add the flour mixture and sugar mixture, and continue to mix until smooth and fully combined.

7. Transfer the batter into the greased loaf pan, and bake for 50-55 minutes, or until golden brown and a toothpick inserted comes out clean. (If the top is starting to brown too quickly, you can tent aluminum foil on it.)

8. Remove from oven, and allow to fully cool.

9. Combine powdered sugar, cream and lemon juice until glaze forms, then spoon and smooth over the loaf.