I am usually not a big fan of copycat recipes. My experience with them has most of the times been very disappointing as they seldom really duplicate the original. But I am quite a visual eater as well - if something looks incredible I just can't wait to actually get it in my mouth. So when I saw this gorgeous picture of Lemon Cake while wasting away another morning browsing the internet a few days ago, my mouth started to water by itself and I knew that I had to try it out.
I have never tasted the original Starbucks lemon cake so cant really compare whether this recipe is a close version or not but would I be making it again? You bet! It was the best lemon cake Ive tasted in my life to date. Super moist, soft, full of lemon flavour with just enough icing to make you "mmmm" out loud.
As per usual, I made a few changes to accomodate what was on hand, so if you want to view the original recipe, just click the link provided above! One recommendation though: do use lemon extract or something similar ( I used Zitronensäure) as it is the key ingredient to bring the beautiful citrus flavour to the forefront. Also, to avoid experiencing collapsed centres, try securing the baking pan with foil packs. You wont be getting the traditional domed-shaped loaf that we all are usually accustomed to but I believe, a smooth level top is better for icing than a cracked one.
Starbucks Lemon Cake
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3 eggs, room temp
1 cup fine granulated sugar
2 tbs softened butter
1 teaspoon vanilla extract
1/2 pkt Zitronensäure (powdered citric acid) / 2 tsp lemon extract
1/2 cup oil
zest of one and half lemon
Pinch of yellow food colouring
1 cup powdered sugar
2 tbs whole milk
1/4 tsp Zitronensäure / 1/2 tsp lemon extract
Preheat oven to 170 C. Grease and line a loaf pan with baking paper. For a smooth top of the cake, wrap the outer sides with foil packs as shown in here.
In a bowl, sift together flour, baking powder and baking soda. Add in salt as well.
In a seperate bowl, beat sugar, butter, food colouring, vanilla, citric acid and oil until combined and creamy. Start adding the eggs one by one and continue beating. Scrap several times to ensure youve got complete incorporation. Pour in the lemon juice and beat for another minute. Add the dry ingredients and fold in with a spatula. Add the lemon zest as well.
Pour into the prepared baking pan and give the pan a quick spinning motion on the counter to remove air bubbles. This will also help the batter to distribute evenly.
Bake for 45-50 min until toothpick comes out clean. Remove from oven and allow to cool.
Prepare the glaze by whisking together all the ingredients until combined. Pour over the cake and enjoy...
Ans yes...if you ever happen to try this recipe, do drop a comment here. I´d love to hear your thoughts!