lemon loaf

One of my husband’s favorite treats is the Starbuck’s lemon loaf (and a caramel macchiato – but that’s for another post!). My goal was to get the fresh bright lemon coming through the cake, I didn’t want a barely there hint of lemon. I did research on what others have done to get that flavor and came across Averie’s Starbucks copycat lemon loaf recipe. I was working with 2 teaspoons of lemon extract and got a light lemon flavor, when I read her recipe she called for 2 Tablespoons of lemon extract. I thought that would be way too much, but it was perfect with this recipe!

I love this lemon loaf plain, but I am going to try it with poppy seeds for an awesome breakfast treat. The lemon rinds take a little while and I love them, but some people don’t like the chewy rinds with the soft cake. It is still delicious without the lemon rind and some large sanding sugar!

One of my husband’s favorite treats is the Starbuck’s lemon loaf (and a caramel macchiato – but that’s for another post!). My goal was to get the fresh bright lemon coming through the cake, I didn’t want a barely there hint of lemon. I did research on what others have done to get that flavor and came across Averie’s Starbucks copycat lemon loaf recipe. I was working with 2 teaspoons of lemon extract and got a light lemon flavor, when I read her recipe she called for 2 Tablespoons of lemon extract. I thought that would be way too much, but it was perfect with this recipe!

I love this lemon loaf plain, but I am going to try it with poppyseeds for an awesome breakfast treat. The lemon rinds take a little while and I love them, but some people don’t like the chewy rinds with the soft cake. It is still delicious without the lemon rind and some large sanding sugar!

Ingredients:

**optional candied lemon peel and sugar topping, if you decided to do these toppings you will need 2 large lemons for the recipe:

  • rind of one large lemon

  • 1/4 c water

  • 1/4 c sugar

  • decorative sanding sugar

Cake:

  • 160 g all purpose flour

  • 2 T. cornstarch

  • 1/2 t. baking soda

  • 1 t. baking powder

  • 1/2 t. salt

  • 1 c. vanilla plant based yogurt (Silk almond and SO Delicious coconut are my favs.)

  • 1 t. vinegar

  • 3/4 c. sugar

  • 1/3 c. canola oil

  • 2 T. lemon extract

  • yellow food coloring (optional)

  • zest of a large lemon (about 1 T.)

Lemon glaze:

  • 2/3 c. powdered sugar

  • 1-1/2 T. lemon juice

Instructions:

  1. Preheat oven to 350F and spray a loaf pan with baking spray.

  2. Combine all dry ingredients (flour, cornstarch, baking soda, baking powder and salt) in a medium mixing bowl and whisk well.

  3. In another medium mixing bowl, combine yogurt, vinegar, sugar, oil and whisk until well combined. Add the 2 Tablespoons of lemon extract (feel free to add 1-1/2 and see how it is, but I really think the full 2 Tablespoons is the perfect flavor). Then add the lemon zest and food coloring, if desired. Start small with the food coloring and slowly add more to get a light hint of lemon color.

  4. Combine the wet ingredients into the dry and whisk well until fully combined. Pour batter into the loaf pan and bake for 45-50 minutes, or until the top is golden and a toothpick comes out clean.

For the Glaze:

  1. In a bowl, combine sugar an lemon juice until completely dissolved. Wait until the cake is completely cooled to drizzle the glaze on top. Add a little more lemon juice is you want a thinner glaze or add more sugar if you want a thicker glaze.

For the candied lemon rinds (optional)

  1. While the cake is baking, peel the rind off a lemon. Once you have the rind off the lemon, remove as much of the white pith as possible. The smaller the slices the better..

  2. In a small sauce pan bring some water to a boil, once boiling put the lemon rinds in for a minute then drain, repeat this process two times.

  3. Once you have boiled the lemon rinds twice, set them aside and put the 1/4 c. of sugar and water and bring to a boil. Put the rinds in the boiling pot until the white pith is transparent (a couple of minutes). Drain the rinds and place on parchment paper. Toss rinds in sugar and spread out to dry off, leave for at least an hour. Sprinkle rinds on glazed cake.

Happy Baking!

Leave a comment!

0 0 votes
Article Rating
share this recipe:
Facebook
Twitter
Pinterest

Still hungry? Here’s more

0
Would love your thoughts, please comment.x
()
x