Saturday, March 23, 2013

Moist and tart lemon loaf: A Starbucks lemon pound cake knock off

Some of my most vivid memories of church come from when I was a little kid and we attended Bethel Lutheran services. What I remember best (aside from being an acolyte in funny robes!)--Easter egg hunts on the church lawn (where my sister and I would wear frilly dresses like this) and the coffee klatches after church where the little old ladies would serve award worthy pound cakes, homemade cookies and trucker-strength coffee.

After trying this lemon loaf twice, me thinks it would stand up against any church lady pound cake (quite a claim, I know) and could make a lovely lemony Easter dessert. Now notice, I call it a "loaf" instead of a cake. That way it's safe to eat for breakfast, or in the afternoon, or as a pre-dinner appetizer. Thoughtful, I know.

I found the recipe on Pinterest, of course, and I adapted the original Top Secret Starbucks knock-off. Now, if you want a less lemony and delicious version, feel free to use the original, but don't tell me about it, okay?

Ingredients:

Loaf:
1 1/2 cups flour
1/2-3/4 teaspoons baking soda
1/2-3/4 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1 cup sugar
2 tablespoon butter, softened
2 tablespoons non-fat Greek yogurt
1 teaspoon vanilla
1 tablespoon lemon extract
1/3 cups fresh lemon juice
1/2 cups canola oil
Zest of two lemons (do not skip this!)

Lemon Icing:
1 cup powdered sugar
2 tablespoons milk
1 teaspoon lemon extract

Directions:
1. Sift together flour, baking soda, baking powder and salt in a large bowl.
2. In a second bowl, use a mixer to combine the eggs, sugar, butter, vanilla, lemon extract, lemon juice and zest.
3. Pour wet ingredient into the dry ingredients, blend until smooth.
4. Add oil and mix well.
5. Pour batter into a well greased 9 x 5-inch loaf pan. (Also consider lining with parchment)
6. Bake at 350 degrees for 35-45 minutes or until a toothpick stuck into center of the cake comes out clean.
7. Cool loaf completely.
8. To make icing, combine all ingredients in a small bowl, and beat with an electric mixer on low.
9. Drizzle icing over loaf and let set before slicing. For a frosting-like consistency, use more powdered sugar.

xoxo,
shawna

More desserts you might like:
Tart, luscious and light (!) lemon bars
Better Than Sex cake
Rock Road bars
The best way to spend 1,000 calories

4 comments:

  1. This sounds so yummy. I will definitely be trying it!

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  2. Some people have very strong views on the word 'moist' and it's an instant turn-off in anything food related. It's a strange one. I don't know why, but it regularly appears on 'My Least Favourite Word' lists.

    *shrugs*

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    Replies
    1. Yeah, it's not my favorite spoken word but in print, it doesn't bug me. It does perfectly describe the cake though. ;)

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