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Homemade vs Starbucks LEMON LOAF CAKE | Delicious Dupes
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Today I'm making a STARBUCKS Lemon Loaf at home! More Dupes:
➜ Mailing Address:
26500 Agoura Rd.
Ste 102
Calabasas, CA 91302
Iced Lemon Loaf Cake Recipe:
1/2 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
1 tbsp grated lemon zest
2 tbsps lemon juice
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
¼ tsp baking powder
1/2 cup greek yogurt
2 tbsps butter
3 oz cream cheese
1 tsp vanilla extract
lemon juice
1 cup powdered sugar
1-2 tbsps milk
Pinch salt
I’ll start by creaming ½ a cup of butter that I’ve left out at room temp to soften, and to that, I’ll add ¾ cup of sugar. We’ll cream it up with a hand mixer until it’s well combined and then we’ll add 2 eggs, one at a time until they’re incorporated.
In another small bowl, I’ll combine 1 ¼ cup all-purpose flour, ½ tsp of salt, ¼ baking soda, and ¼ baking powder. I like using the combination of baking powder with baking soda for cakes to make a delicate moist and fluffy cake.
And finally, to infuse it with the lemony flavor, I have ½ cup of greek yogurt - the yogurt reacts with the baking soda to help with the leavening and it also has extra protein and fat to help keep the cake moist. 1 tsp of vanilla extract, and now I take zest of half a lemon, 2 tbsps or juice from a whole lemon.
Mix everything up and now we combine our ingredients.
Start with a little flour, mix and then a little greek yogurt, mix, flour, and yogurt until everything is gone. With a spatula, give it a final mix until it’s just combined and then we’ll transfer it onto an 8x4 baking pan that we’ve lined with parchment paper.
Into the oven it goes at 350 degrees for 55-60 minutes, I always err on the side of taking it out on the earlier side.
Let it cool completely for about an hour and while we wait for it to cool, let’s make a drink!
Do you know what goes well with this iced lemon cake? A matcha shakerato. I don’t think they have this at Starbucks, but they should.
We’ll start by prepping our matcha. I have this matcha packet and I’ll add it into a small bowl. Pour in about 4 oz of hot water, whisk it up and set aside.
Now for the fun part, into a cocktail shaker or a mason jar will do, add ice, your milk of choice (I like using almond milk or oat milk for this) and 1 tablespoon of maple syrup, 1 tsp of vanilla extract, a pinch of salt - trust me on this, it really balances out the flavors - and then give it a shake shake shake. Or mix mix mix. Now you could use this mason jar, but since we’re extra, i’ll pour it into a glass full of fresh ice, and then top it with our matcha. We get a nice frothy milk foam on top and a matcha drink that’s super refreshing.
Okay but back to the lemon cake. It’s completely cooled now and so I want to give it another pop of flavor by making a cream cheese glaze. In a bowl, we’ll add 3 oz of room temp cream cheese, 2 tbsps of room temperature butter, 1 tsp of vanilla extract, 1 cup of powdered sugar, a pinch of salt, and slowly add in 1 tbsp of milk at a time, mixing it until you get a nice pourable consistency. We’ll take our lemon loaf, put it on an icing rack and pour the glaze right over. Let it set in the fridge or at room temp for 15 minutes and let’s see if this iced lemon loaf cake is more dang delicious than Starbucks.
If you don’t want to eat just a pastry for breakfast or snack, let’s make it even more filling and balanced treat. I’ll cut the cake into cubes and drop it into a cup. Put a dollop of Greek yogurt, some berries, add some more of our cake cubes, and another dollop of yogurt, and berries. Now you have a lemon yogurt trifle parfait.
However you enjoy it, it’ll 100% be more delicious than Starbucks so give this recipe a try. LIke and subscribe for more dang delicious dupes of your favorite spots and I’ll see you next time for the next Dang Delicious Dupe!
© 2022 Honeysuckle®
All Rights Reserved.
➜ Mailing Address:
26500 Agoura Rd.
Ste 102
Calabasas, CA 91302
Iced Lemon Loaf Cake Recipe:
1/2 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
1 tbsp grated lemon zest
2 tbsps lemon juice
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
¼ tsp baking powder
1/2 cup greek yogurt
2 tbsps butter
3 oz cream cheese
1 tsp vanilla extract
lemon juice
1 cup powdered sugar
1-2 tbsps milk
Pinch salt
I’ll start by creaming ½ a cup of butter that I’ve left out at room temp to soften, and to that, I’ll add ¾ cup of sugar. We’ll cream it up with a hand mixer until it’s well combined and then we’ll add 2 eggs, one at a time until they’re incorporated.
In another small bowl, I’ll combine 1 ¼ cup all-purpose flour, ½ tsp of salt, ¼ baking soda, and ¼ baking powder. I like using the combination of baking powder with baking soda for cakes to make a delicate moist and fluffy cake.
And finally, to infuse it with the lemony flavor, I have ½ cup of greek yogurt - the yogurt reacts with the baking soda to help with the leavening and it also has extra protein and fat to help keep the cake moist. 1 tsp of vanilla extract, and now I take zest of half a lemon, 2 tbsps or juice from a whole lemon.
Mix everything up and now we combine our ingredients.
Start with a little flour, mix and then a little greek yogurt, mix, flour, and yogurt until everything is gone. With a spatula, give it a final mix until it’s just combined and then we’ll transfer it onto an 8x4 baking pan that we’ve lined with parchment paper.
Into the oven it goes at 350 degrees for 55-60 minutes, I always err on the side of taking it out on the earlier side.
Let it cool completely for about an hour and while we wait for it to cool, let’s make a drink!
Do you know what goes well with this iced lemon cake? A matcha shakerato. I don’t think they have this at Starbucks, but they should.
We’ll start by prepping our matcha. I have this matcha packet and I’ll add it into a small bowl. Pour in about 4 oz of hot water, whisk it up and set aside.
Now for the fun part, into a cocktail shaker or a mason jar will do, add ice, your milk of choice (I like using almond milk or oat milk for this) and 1 tablespoon of maple syrup, 1 tsp of vanilla extract, a pinch of salt - trust me on this, it really balances out the flavors - and then give it a shake shake shake. Or mix mix mix. Now you could use this mason jar, but since we’re extra, i’ll pour it into a glass full of fresh ice, and then top it with our matcha. We get a nice frothy milk foam on top and a matcha drink that’s super refreshing.
Okay but back to the lemon cake. It’s completely cooled now and so I want to give it another pop of flavor by making a cream cheese glaze. In a bowl, we’ll add 3 oz of room temp cream cheese, 2 tbsps of room temperature butter, 1 tsp of vanilla extract, 1 cup of powdered sugar, a pinch of salt, and slowly add in 1 tbsp of milk at a time, mixing it until you get a nice pourable consistency. We’ll take our lemon loaf, put it on an icing rack and pour the glaze right over. Let it set in the fridge or at room temp for 15 minutes and let’s see if this iced lemon loaf cake is more dang delicious than Starbucks.
If you don’t want to eat just a pastry for breakfast or snack, let’s make it even more filling and balanced treat. I’ll cut the cake into cubes and drop it into a cup. Put a dollop of Greek yogurt, some berries, add some more of our cake cubes, and another dollop of yogurt, and berries. Now you have a lemon yogurt trifle parfait.
However you enjoy it, it’ll 100% be more delicious than Starbucks so give this recipe a try. LIke and subscribe for more dang delicious dupes of your favorite spots and I’ll see you next time for the next Dang Delicious Dupe!
© 2022 Honeysuckle®
All Rights Reserved.
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