Try this Starbucks Lemon Cake Copycat recipe.
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1 cup sugar
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 2 tablespoons butter softened
- glaze:
- 1 cup powdered sugar
- 1/2 teaspoon lemon extract
- 2 teaspoons lemon extract
- 2 tablespoons whole milk
- zest of one lemon
- 1/2 cup oil
- 3 eggs, at room temperature
- 1/3 up of lemon juice
- Carbohydrate 43.3149200056598 g
- Cholesterol 51.1743055549495 mg
- Fat 91.2693266651426 g
- Fiber 0.107472226036919 g
- Protein 0.463792221747901 g
- Saturated Fat 21.5197861030993 g
- Serving Size 1 1 -8 (173g)
- Sodium 9445.8529711653 mg
- Sugar 43.2074477796229 g
- Trans Fat 4.80575457936722 g
- Calories 981 calories
Step-by-step
- Preheat your oven to 350 and grease and flour a 9x5 loaf pan.
- In a large bowl, combine salt, baking soda, flour and baking powder and mix well.
- In a medium bowl, combine eggs, vanilla extract, lemon extract, butter, sugar and lemon juice with a mixer until well mixed.
- Now, pour the wet ingredients into the dry ingredients and blend until smooth.
- Add the oil and lemon zest and mix again.
- Pour mixture into loaf pan and bake for 45 minutes or until a toothpick inserted in the middle comes out clean.
- Towards the end of the cooking time, put your glaze ingredients in a small bowl and wisk together until blended.
- Remove cake from oven, pour glaze on top and let cool.
Standard ingredient lists omit how temperature dictates structural integrity, specifically requiring eggs to sit at room temperature so the emulsion traps air effectively without curdling the softened butter. Whisking the wet components thoroughly before introducing the dry flour prevents the gluten network from overdeveloping, which keeps the crumb dense yet tender rather than tough. Incorporating the oil and fresh lemon zest as a final step coats the aromatic oils evenly throughout the batter, maximizing the citrus impact before it ever hits the heat. Operating a standard 9x5 loaf pan at 350 degrees Fahrenheit ensures the exterior sets at the correct rate while the interior cooks fully.
Timing the glaze application remains critical for achieving that signature opaque coating associated with commercial loaves. Pouring the powdered sugar mixture over the warm surface allows the liquid components to seep slightly into the top millimeters, creating a moist crust while excess fluid hardens into a crisp finish. Baking times can fluctuate based on oven hot spots, so rely on a wooden skewer inserted into the dead center emerging clean rather than trusting a strict clock.
Wrapped tightly in plastic wrap, the baked loaf maintains structural integrity at room temperature for up to three days without staling. Freezing individual slices between sheets of parchment paper allows for rapid thawing at ambient temperature whenever a quick dessert is required.
