Starbucks Lemon Loaf Cake

Starbucks Lemon Loaf Cake it has a very pronounced lemony flavor, super moist, fluffy yet dense, almost bread pudding-like consistency and a delicious white glaze. I have been trying to figure out what it’s made of for a looong time. I have tried at least 3 recipes that looked like they were going to be a close replica, all to just be disappointed in the end. Something I do not like is that the other recipes was that they were not moist inside. I would rather use all natural ingredients that do not include a box of a store bought mix, I am able to get past that fact ONLY because this recipe produces an amazing, exact copy of the Starbucks Lemon Cake Loaf! Here Starbucks Lemon Loaf Cake Copycat Recipe from: Letthebakingbeginblog

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Ingredients

Cake

• 1 box yellow cake mix
• 5.1 ounce instant or cook and serve Lemon pudding mix (can be replaced with instant vanilla pudding & 2 tsp lemon emulsion)
• 1/2 cup vegetable oil
• 4 large eggs
• 1/2 cup milk
• 8 ounces sour cream
• 6 tablespoons freshly squeezed lemon juice (from about 2-3 lemons)

    Lemon Topping

• 1/2 stick butter, room temperature
• 2 cups powdered sugar
• 4 tbsp lemon juice
• 1 tsp lemon emulsion/extract

Instructions

1. Make Lemon Loaf
2. Turn oven to 350F. Line 2 loaf pans with foil & spray with non stick spray, or butter and flour the pans. Set aside.
3. Combine all the wet ingredients and whisk until well combined.
4. Place all dry ingredients in a bowl, add about 1 cup of wet ingredients, beat with a mixer !on low speed! for about 15 seconds, then add the rest of the ingredients and beat on low speed for another 15-20 seconds. DO NOT over beat, or your cake will deflate.
5. Divide batter evenly between two loaf pans.
6. Place in the oven and bake for 45-55 minutes, until golden in color or until a toothpick inserted in the middle of the cake comes out clean.
7. Remove from oven and let rest in the pan for 5 minutes, before removing and allowing to cool on a cooling rack.
8. Make Icing
9. Beat butter, powdered sugar, lemon juice & lemon emulsion until smooth and supple.
10. Spread evenly on top of both cakes.
11. Allow the glaze to harden up before slicing.
12.  This recipe can be used to make a cake, cupcakes or even small individual squares like I did using a brownie square pan.