This lemon loaf cake recipe has been beyond a lengthy time in the making. I’ve been trying to make this impressionist Starbucks lemon loaf on and off for days. I can’t even tell you how much I have obsessed, try, trialed, and failed at it. Until now.
If you’ve ever had Starbucks’ Lemon Loaf, you know how fine it is. Full of lemon aroma moist dense and rich. Anything that fine I shouldn’t want to learn how to make at house, other than I couldn’t leave well enough alone.
I’ve try countless internet recipe for lemon pound cake and some were ‘fine’ but not quite wonderful, while others were total fall short. And I certainly didn’t want to go the cake mix route.
I’ve tried using grease creamed with sugar versus oil whisk with sugar. I’ve tried various combination of whole spawn and yolks, cake flour and all-purpose flour, and endless variation of lemon juice, lemon zest, and lemon extort. I even send one almost-a-possibility-but-not-quite to my mom to have her test it.
Something as ‘simple’ as a lemon batter cake eluded me for ages until I rediscovered and slightly adapted my own recipe for Blueberry Yogurt Cake with Lemon Vanilla Glaze. It’s an easy, no-mixer, one-bowl, and whisk-together batter.
From my existing recipe, I added a more egg, omitted the blueberries and included lemon zest and lemon extract into the batter, and parched it in a loaf pan rather than a cake pan. Love it when the answer to my lemon batter cake prayers was right below my nose!
This lemon sour cream pound cake is soft, springy, and moist without being heavy or dry, problems which often plague pound cake. Nor is it oily, which every now and then happens with the Starbucks’ version. Plus, you possibly have all the ingredients on hand to make it and you can pronounce every component used.
He lemon loaf cake itself is completely lemony, and the lemon glaze boosts the lemon flavor even other. Lemon lovers will be in their glory!
And just think of all that money you’ll save by make it at home. That’s approximately dangerous.