Starbucks Copycat Iced Lemon Loaf
A moist and zesty lemon pound cake loaf topped with a tangy lemon icing - just like Starbucks!
Rate this recipe here:
Ingredients
Lemon pound cake:
- 170 g (¾ cups) unsalted butter (room temp.)
- 200 g (1 cups) caster sugar
- 3 eggs (large)
- 1 teaspoon vegetable oil (or sunflower or canola oil)
- 3 tablespoon milk (whole or semi-skimmed)
- A pinch of salt
- 1 lemon’s zest and juice (equals roughly 2 tablespoon juice)
- 180 g (1 ½ cups) plain (all-purpose) flour (see notes for self-raising flour swap)
- 2 teaspoon baking powder
Lemon icing:
- 150 g (1 ¼ cups) Icing sugar (confectioners sugar)
- ½ lemon’s juice (roughly 1 tablespoon lemon juice)
- 1-2 teaspoon (1 teaspoon) milk (optional depending on consistency)
Instructions
Lemon pound cake:
- Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
- Cream together the butter and sugar, either using a spatula, electric hand mixer or stand mixer.
- Beat in the eggs, one at a time, and stir in the oil and milk.
- Stir in the salt, lemon zest and juice, then sieve in the plain flour and baking powder, folding in until just combined.
- Pour the cake batter into a greased and lined 2lb loaf tin for 45-50 minutes and bake until a skewer comes out clean.
- Allow the loaf to cool in the tin for 10mins before removing from the tin and transferring to cool on a wire rack.
Lemon icing:
- Once the lemon loaf cake has cooled, sieve the icing sugar into a small bowl and add the lemon juice, stirring until smooth. If your icing is too thick to spread, add 1 teaspoon of milk at a time until spreadable consistency.
- Slowly pour the icing over the loaf, spreading evenly across the top. Enjoy straight away or allow the icing to set first.
Notes
- You can swap the plain (all-purpose) flour in this recipe for self-raising flour of the same quantity (180g) and exclude the baking powder.
Nutrition
Calories: 294kcal | Carbohydrates: 42g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 94mg | Potassium: 55mg | Fiber: 1g | Sugar: 29g | Vitamin A: 422IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 1mg
Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.
Tried this recipe?Mention @sweetmouthjoy or tag #sweetmouthjoy!
