Starbucks Lemon Loaf Recipe
User Reviews
5
Starbucks Lemon Loaf Recipe
Description
This lemon loaf blends all-purpose flour, instant lemon pudding mix, baking powder, baking soda, and salt together before folding in a mixture of eggs, sugar, softened butter, vanilla and lemon extracts, fresh lemon juice, vegetable oil, and plain Greek yogurt. The inclusion of pudding mix adds moisture and structure. Zest of one lemon is folded in last for extra citrus aroma.
The batter is poured into a parchment-lined loaf pan and baked for approximately 55 minutes until fully set, producing a loaf with a soft yet well-cooked interior. Once cooled slightly, a tangy glaze made of butter, powdered sugar, lemon juice, and lemon extract is spread over the top.
The final loaf offers a balance of sweet and bright lemon flavors suitable for breakfast, tea time, or dessert.
Ingredients
- 1 1/2 cups all-purpose flour
- 3.4 oz instant lemon pudding mix
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 egg
- 1 cup sugar
- 2 tablespoons butter softened
- 1 teaspoon vanilla extract
- 2 teaspoons lemon extract
- 1/3 cup lemon juice fresh
- 1/2 cup vegetable oil
- 3/4 cup yogurt plain, Greek
- lemon zest of 1
Frosting
- 3 tbsp butter soft but not melted
- 1 1/2 cup powdered sugar
- 3 tablespoons lemon juice
- 1 teaspoon lemon extract
Instructions
- Preheat the oven to 350°F. Line the bottom of a 5 x 9" loaf pan with a piece of parchment paper. (With a pencil, trace the bottom of the pan on a piece of parchment paper and cut it out with scissors.) Spray the pan and parchment paper with non-stick baking spray. Set aside.
- n a mixing bowl, combine the flour, pudding mix, baking powder, baking soda, and salt. With a stand or hand mixer, combine the eggs, sugar, butter, vanilla, lemon extract, lemon juice, oil, and yogurt. Mix until evenly combined. Gradually add the dry ingredients to the wet, stopping to scrape down the sides of the bowl. Add the lemon zest, and mix until just combined.
- Pour the batter into the prepared loaf pan. Bake for 55 minutes, or until the center is fully set, and a toothpick inserted comes out crumb free.
- After baking, let cool in the pan for 5-10 minutes. Run a knife around the sides of the pan, invert and remove from the pan, removing the parchment paper from the bottom. Let the cake finish cooling on a wire rack
- For frosting. Combine the butter, lemon juice, and lemon extract with a hand or stand mixer. Gradually add the powdered sugar, and beat until smooth and creamy. Evenly spread the frosting over the top of the loaf. Refrigerate to let the frosting set completely before slicing. Refrigerate any leftovers in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 62g | 21% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 65mg | 22% |
| Sodium | 304mg | 13% |
| Potassium | 97mg | 2% |
| Sugar | 38g | 76% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 5.7mg | 6% |
| Calcium | 39mg | 4% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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