Starbucks might have started out as a coffee chain, but we’ve fallen in love with their food offerings. From savory egg wraps and sausage biscuits for breakfast to protein boxes and warm sandwiches for lunch, we find ourselves skipping other drive-thrus for the Starbucks experience instead. It’s not just their savory offerings, either. When we’re in the mood for a sweet treat, they have plenty of options, but we always find ourselves gravitating towards that tangy iced lemon loaf cake. It’s buttery and sweet with a super bright lemony flavor that keeps us digging back in for bite after bite.
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened at room temperature for about an hour
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon lemon extract
- zest of 1 large lemon
- 1/3 cup buttermilk
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- Pinch kosher salt
- Preheat the oven to 350 degrees Fahrenheit.
- Grease an 8 x 4-inch loaf pan well with butter or vegetable shortening. Dust a layer of flour over the top of the butter, pour out the excess flour, and set aside.
- Sift the flour into a medium-sized bowl. Whisk in the baking powder, baking soda, and salt. Set aside.
- Place the softened butter and sugar in the bowl of a stand mixer. Using the whisk attachment, cream the mixture until it’s light and fluffy, about 3 minutes at medium speed.
- With the mixer running, add the eggs one at a time, waiting until each egg is incorporated to add the next egg. When all the eggs are incorporated, add the lemon extract and lemon zest.
- Turn the mixer to low speed and add half of the flour mixture. When the flour is incorporated, add half of the buttermilk. If needed, stop the mixer and scrape down the bowl using a silicone spatula to free any unmixed ingredients from the side of the bowl.
- Repeat the process with the remaining half of the flour and buttermilk.
- Pour the batter into the prepared pan and bake for 45 to 60 minutes, until a toothpick inserted in the center comes out clean and the top feels firm. You can also check the internal temperature, which should range between 200 to 210 degrees Fahrenheit. If the cake isn’t finished but the top is browned to your liking, tent a piece of aluminum foil over the top and continue baking.
- Let the loaf cool for 5 minutes in the pan. Then, loosen the edges using a butter knife and turn the loaf out onto a cooling rack. Let the loaf cool fully before icing.
- While the lemon loaf is cooling, whisk together the powdered sugar, lemon juice, and salt, adding extra juice or sugar if needed to create a thick icing.
- Drizzle the icing over top of the cooled loaf and slice.