How about a homemade Starbucks Copycat Lemon Loaf Cake? 🍋 Here’s the recipe:
- 1 cup granulated sugar (about 200g)
- 2 tablespoons lemon zest
- 2 large eggs at room temperature
- 2 ounces melted unsalted butter (about 56g)
- 1/4 cup vegetable oil (about 60ml)
- 1 teaspoon vanilla extract
- 1/3 cup full-fat milk at room temperature (about 80ml)
- 1/3 cup full-fat Greek yogurt at room temperature (about 80ml)
- 1 3/4 cups all-purpose flour (about 235g)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup powdered sugar (about 120g)
- 1 tablespoon lemon juice (about 15ml)
- 1 tablespoon milk (about 15ml)
- A pinch of salt
- Preheat your oven to 320°F (160°C). Line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, combine the granulated sugar and lemon zest. Rub them together until the sugar turns yellow and looks like sand.
- Add the eggs and whisk until the sugar dissolves.
- Stir in the melted butter, vegetable oil, vanilla extract, yogurt, and milk. Whisk until well combined.
- In a separate medium bowl, sift the flour, baking powder, baking soda, and salt.
- Add half of the flour mixture to the wet ingredients and gently fold it in. Then fold in the remaining flour until just combined.
- Pour the batter into the prepared pan, spreading it out evenly.
- Bake for 50-55 minutes, or until a skewer comes out clean when inserted.
- Allow the cake to cool in the pan on a rack for 10 minutes. Then, lift the cake out of the pan and let it cool completely on the rack.
- For the icing, whisk together the powdered sugar, lemon juice, milk, and a pinch of salt in a medium bowl until smooth.
Pour the icing over the loaf and let it set until it dries out. Slice and enjoy! 🍰😋
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