recipe: Lemon Loaf Cake
On Thursday I prep my snack, dessert and breakfast on YouTube Live for the weekend! This time I made a bright, citrusy quick bread lemon loaf cake recipe and a lemon glaze live. This absolutely reminds me of the Starbucks lemon loaf cake. I’ve been craving #lemonrecipes non-stop recently! This recipe was adapted from a Lemon Loaf by Ina Garten (the Barefoot Contessa)! This recipe is fluffy, zesty, and the glaze tastes like bright lemonade. This #lemonloaf#lemoncake will last all week (if you don’t eat them all because they’re so good).
If you have time, come hang out and we’ll bake together on Thursdays.
Ingredients for 9x5 inch or 8x4 1/2" inch loaf pan
LEMON LOAF CAKE
o 1 ¼ cups granulated sugar (233 grams)
o 3 tablespoons grated lemon zest (2 large lemons)
o 1 ½ cups all-purpose flour (180 grams)
o ¼ teaspoon baking powder (2 grams)
o ¼ teaspoon baking soda (2 grams)
o ½ teaspoon kosher salt (2 grams)
o (optional) 2 tablespoons poppy seeds (23 grams)
o ½ cup (1 sticks) unsalted butter, room temperature (114 grams)
o 3 large eggs, room temperature (about 165 grams)
o 1 teaspoon of lemon extract (OPTIONAL - for a copycat Starbucks Lemon loaf slice)
o 1 teaspoon pure vanilla extract (5 mL)
o 6 TBS freshly squeezed lemon juice, divided (90 mL)
o 1/3 cup sour cream, at room temperature (82 grams)
o 1 cups confectioners' sugar, sifted (113 grams)
o 2 tablespoons freshly squeezed lemon juice (30 mL)
Click image for video instruction or link: https://youtu.be/IbWTJgsOyco
Lemon loaf quick bread success!!