Lemon Loaf Pound Cake Starbucks Copycat Recipe

Ingredients

• 1 tbsp grated lemon zest
• ¼ cup freshly squeezed lemon juice
• 2¼ cups flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup sugar
• 1 cup butter, softened
• 3 eggs
• ½ cup milk
• 1 tbsp lemon extract
• 1 tsp yellow food coloring (optional)

Frosting

• 1½ cup powdered sugar
• 2 tbsp freshly squeezed lemon juice

Instructions

Pre-heat the oven to 350F.

Spray the non-stick 9×5 inch loaf pan with cooking spray or grease with butter.

Put flour, baking powder, salt and sugar in a food processor bowl fitted with a steel blade. Pulse several times until mixed.

Cut the butter into pieces and add to the food processor. Process until the mixture is combined and resembles coarse crumbs, scraping down the sides of the food processor bowl when needed..

In another bowl, add eggs and whisk with the fork. Add the milk and whisk with fork until combined. Add the lemon juice and lemon extract and mix until combined.

Pour the liquid ingredients into the food processor bowl. Add the lemon zest to the food processor bowl. If using the food coloring, add it to the food processor as well. Process until the mixture is smooth.

Transfer the batter from the food processor into the loaf pan. Put the lemon loaf in the oven and bake for 1 hour.

Make the icing: in a bowl combine the powdered sugar and lemon juice. Mix until combined. If the icing is too thick and clumpy, add water (1 tsp at a time) and mix, until the icing is the spreadable consistency.

After the lemon loaf finished baking, let cool in a loaf pan for 15 minutes, then carefully remove it from the loaf pan onto a platter and spread the top and the sides of the lemon cake with icing.