We all have our favorite sweet treats that we like to munch on. That go-to snack that hits the spot when you need a bit of sugar. For some, it’s chocolate, a bar of silky, creamy milk chocolate or a jar of warm Nutella poured over a couple of scoops of ice cream. For me, it’s a toss-up between vanilla cupcakes and absolutely anything salted caramel.
But, if something a little fruity, and lighter, a little cakier and lemony is more up your alley, then this is the recipe you want to try. It’s simple, delicious, and a home run with a big hot cup of coffee or tea. Just try not to eat in all in one sitting.
If you’re in a big bustling city, chances are you can find a Starbucks at every other corner. If you don’t, surely there’s one nearby. What was once a small mom-and-pop shop in Seattle, back in 1971, has since become a mega-corporation, feeding caffeine lovers an assortment of fine coffee the world over! From easy-to-order light roasts to a complicated triple, venti, half sweet, non-fat, caramel macchiato, everybody’s tastes are met.
Perhaps one of the most famous Starbucks delicacies, however, is their lemon loaf. A moist, fluffy, perfectly balanced sweet and tart slice of heaven that flies off the rack at their locations. But just because it’s made by Starbucks that doesn’t mean you can’t emulate this all-time favorite recipe at home. It’s really easy to make and it saves you a trip to the coffee shop! You can now make it in the comfort of your own home and make as much as you want without having to change out of your pajamas!
Here’s what you’ll need:
• 1 1/2 cups of all-purpose flour
• 1 cup of sugar
• 1 cup of plain Greek yogurt
• 1/2 cup of vegetable oil
• 1/3 cup of fresh lemon juice
• 3 eggs
• 2 tablespoons of lemon zest
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 2 cups of powdered sugar
• 4-5 tablespoons of fresh lemon juice
Here’s what you do:
Let’s get this lemon cake started with the easy part first. Preheat the oven to 350 F (176 C) and grease up a 9×5 cake loaf dish.
Next, grab a large bowl and beat in the eggs. Add sugar, Greek yogurt, and vegetable oil. Once the mixture looks well incorporated, add lemon juice, lemon zest and keep mixing.
In a side bowl, sift flour, add baking powder and salt. Once combined, add dry ingredients to wet ingredients. Mix well without over-mixing.
Pour batter into the cake dish. Level it off, and once the oven is ready, put in dish and set timer for 50 minutes.
Check with a toothpick when done.
If the loaf gets too hot or is browning too fast, cover with aluminum foil.
For the glaze–while the loaf is baking, whisk powdered sugar with lemon juice. Add in more juice to reach the desired consistency.
Make sure the loaf has cooled off enough before you drizzle glaze. Store in the fridge in air-tight container and cut a slice whenever the mood strikes! Enjoy!
For a video tutorial, click on the link below!