Copycat Starbucks Lemon Bread Recipe

Lemon is one of my favorite dessert flavors, whether I'm eating out or making one at home. There's just something so good about the tangy fresh flavor of lemons that I really love.

My mom was a champion at making lemon meringue pie, but for some reason I've never made one. It's on my list of recipes to try this year, and of course I'll share it here.

When I'm at Starbucks, I'll often grab a little something to go with my coffee, usually a muffin or slice of something yummy. One of my absolute favorite treats there is the lemon bread. It's so good, always moist and lemony.

I really enjoy making quick breads and pound cakes so I decided to try to make a copycat version of Starbucks Lemon Bread. Nailed it, because this lemon loaf tastes just as delicious as the coffee giant's does.

It's really so, so good and goes great with coffee, tea or a cold glass of milk. My family really loved this recipe and it was all gone pretty quickly. I plan on making another loaf to take to a school picnic, and some for beach picnics this summer.


Recipe for Copycat Starbucks Lemon Bread

Ingredients:


 3 large eggs
1 cup granulated sugar
1 cup (8 ounces) sour cream or Greek yogurt
1/2 cup vegetable oil
2 tablespoons lemon zest
 4 tablespoons fresh lemon juice
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt, or to taste

For Glaze:

1 cup confectioners' sugar
3 tablespoons lemon juice

Directions:

1. Preheat oven to 350F. Spray a 9x5-inch with cooking spray.
2. In a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.
3. Drizzle in the oil while whisking to combine.
4. Add the lemon zest, lemon extract, and whisk to combine.
5. Add the flour, baking powder, salt, and stir until just combined, don't over mix. Batter will be lumpy.
6. Turn the batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 40 - 45 minutes, or until top is domed, set, and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter.
7. Allow loaf to cool in pan on top of a wire rack for 20 minutes before turning out onto rack to cool completely before glazing.

I also like giving loafs of quick bread as gifts, and tired with pretty paper and a ribbon, they make wonderful end of the school year presents. It's a thoughtful way to show your appreciation for teachers, office staff, or someone special at your child's school. And I don't know anyone who doesn't love food gifts.

Lemon Pound Cake

Do you have a favorite cake recipe that never fails you? That you can make for almost any occasion, whether it's a friends' birthday, office party or picnic?

For me, it's this delicious Lemon Pound Cake. I'm a real lemon lover, so this really satisfies my desire for that tangy, tart flavor. I'll sometimes make it for dessert for a family gathering, and have some left over for a piece the next day with a cup of tea.

I like recipes for Bundt cakes. Bundt cakes always look homemade and somehow comforting to me. I remember my Mom making the Tunnel Of Fudge cake with a mix that was so popular years ago. But I always think it's worth the extra time to make a cake from scratch, and makes all the difference in taste.



 



 

Recipe for Lemon Pound Cake

 

Ingredients:

 

1 cup unsalted butter (2 sticks) at room temperature, plus more for the pan

2 1/2 cups all-purpose flour, sifted, plus more for the pan

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

3 cups granulated sugar

2 tablespoons finely grated lemon zest

8 tablespoons fresh lemon juice

6 large eggs, at room temperature

1 cup sour cream

2 cups confectioners' sugar

 

Directions:

 

1. Heat oven to 325° F. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
2. Using an electric mixer, beat the butter, granulated sugar, and lemon zest on medium-high until light and fluffy, 3 to 4 minutes. Beat in 4 tablespoons of the lemon juice, then the eggs, one at a time, scraping down the sides of the bowl as necessary.
3. Reduce mixer speed to low. Add half the flour mixture, then the yogurt, and then the remaining flour mixture. Mix just until combined (do not overmix).
4. Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 60 to 65 minutes. Cool the cake in the pan for 30 minutes, then turn it out onto a wire rack to cool completely.
5. In a small bowl, whisk together the confectioners’ sugar and the remaining tablespoons of lemon juice until smooth. Pour glaze over cake.

Serves 12

   

A Lovely Lemon Tart

I don't know why I have never made a tart before yesterday. Maybe I was intimidated by my copy of a Martha Stewart Pies and Tarts book that I had in my kitchen, but never used.

But 2014 is the year for me to try new things, in and out of the kitchen. So, I made this lemon tart with a really tasty shortbread crust, and a zippy lemon filling.
And it was easy, who knew, right?

The tart took four medium lemons, so I bought a bag of them, with three left over for tea, and a lemon pound cake I want to make.