Copycat Starbucks Lemon Loaf Cake: Bake Along
By: Amy Boehm
This copycat lemon loaf cake is easy to make and involves ingredients you most likely have sitting around the house. It’s a perfect recipe for the upcoming spring season and is definitely strong competition for the Starbucks lemon cake!
1 ¼ cups sugar
zest of 2 lemons
¼ cups lemon juice
⅔ cup buttermilk
½ cup vegetable oil
2 cups flour
2 tsp baking powder
½ tsp baking soda
¾ tsp salt
For the glaze:
1 ⅔ cup powdered sugar
3 tbsp lemon juice
In a large bowl, mix the sugar, lemon zest, lemon juice, eggs, buttermilk, and vegetable oil together.
In another bowl, mix the flour, baking powder, baking soda, and salt together.
Slowly incorporate the dry ingredients into the wet ingredients and mix until combined.
Pour batter into a 9x5 loaf pan, lined with parchment paper and greased, and bake at 350 degrees Fahrenheit for 45-50 minutes, or until a toothpick inserted in the center comes out clean. If the top of the cake starts to brown before the inside is cooked, place a sheet of aluminum foil on top of the loaf to prevent burning and place it back in the oven.
While the cake is baking, prepare the glaze. Mix the powdered sugar and lemon juice in a small bowl until combined, adding more or less lemon juice depending on the consistency you want.
Once the cake is cooled, remove it from the loaf pan and spread glaze on top, allowing some to drip down the sides.
Cut into slices and enjoy!