Starbucks Lemon Loaf Clone -(psst..it's better!)
I wanted to make some Lemon Loaf and really enjoy the Starbucks version of it, so I did a Google search and came upon this recipe (below) at Lil Luna.com. You can click through to the site for more information if you like, but I found there to be way too many pop-ups, ads 'n such. My site is a cleaner, 'get down to it' site.
I followed the recipe exactly as found below. It turned out awesome in my humble estimation. All the ingredients listed below are crucial. All were found in one store, so there's nothing super exotic to search for. For the Greek yogourt, I simply bought a four pack of the lunch sized ones....the recipe was measured out and it's basically two of the little yogourts that you will need.
If you make this, I'd love to hear how it turned out for you!
1-1/2 cups flour
3.4 oz instant lemon pudding mix
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
2 tbsp butter, softened
1 tsp vanilla
2 tsp lemon extract
1/3 cup fresh lemon juice
1/2 cup oil
3/4 cup plain Greek yogourt
1 lemon zest
3 tbsp butter; soft but not melted
1-1/2 cup powdered sugar
3 tbsp lemon juice
1 tsp lemon extract
Here's how to do this:
1. Preheat oven to 350º. Line the bottom of a 5" x 9" loaf pan with a piece of waxed paper. (With a pencil, trace the bottom of the pan on a piece of waxed paper and cut out with scissors.) Spray the pan, and waxed paper with non-stick baking spray. Set aside.
2. In 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 centre is fully set, and a toothpick inserted comes out crumb free.
Tip: I had to check halfway through the baking and ended up covering the loaf loosely with a covering of tin foil with the shiny side facing up, dull side down. The cake was getting too brown in my oven - so just make sure you're checking yours.
3. 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 waxed paper from the bottom. Cool completely on a cooling rack.
4. For the frosting: Combine the butter, lemon juice and lemon extract with 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 frosting set completely before slicing. Refrigerate any leftovers in an airtight container.