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Starbucks Copycat)
Yield: 10
It took years, but I finally recreated it!! Easy, no mixer, no cake mix, dangerously good,
and SPOT ON!! You're going to love this lemon pound cake recipe!
Prep Time Cook Time Cooling Time Total Time
10 minutes 50 minutes 30 minutes 1 hour 30 minutes
INGREDIENTS
LEMON LOAF
3 large eggs
1 cup granulated sugar
1 cup (8 ounces) sour cream or Greek yogurt (lite okay)
1/2 cup canola or vegetable oil
2 tablespoons lemon zest
1 to 2 tablespoons lemon extract, to taste (not teaspoons)*
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt, or to taste
LEMON GLAZE
1 cup confectioners’ sugar
3 tablespoons lemon juice, or as necessary for consistency
INSTRUCTIONS
1 Preheat oven to 350F. Spray a 9×5-inch loaf pan with floured cooking spray, or
grease and flour the pan; set aside.
NOTES
*Don’t use lemon oil and lemon extract interchangeably because they’re not; oil is
much more potent and intense. Don’t use lemon juice in place of lemon extract
because it’s not strong enough and the acidity can alter the overall results.
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.
Recipe adapted from my Blueberry Yogurt Cake with Lemon Vanilla Glaze.
Amount Per Serving: Calories: 329 Total Fat: 14g Saturated Fat: 2g Trans Fat: 0g
Unsaturated Fat: 11g Cholesterol: 60mg Sodium: 233mg Carbohydrates: 47g Fiber: 1g Sugar: 32g
Protein: 6g
© Averie Sunshine
Cuisine: American / Category: Bread, Rolls, Muffins & Breakfast
https://www.averiecooks.com/best-lemon-loaf-better-starbucks-copycat/