Lemon Cake Recipe

This lemon cake recipe has been in the making for a looooong period. For ages, I’ve tried to make this Starbucks lemon loaf on and off. I can’t actually tell you how obsessed I have been with, tried, tried, to now.

You understand how yummy it is if you’ve ever had Starbucks’, Lemon Loaf. Finish with the flavor of lemon, moist, dense, and rich. I wouldn’t want to learn how to make anything that good at home, and yet I could never leave enough alone.

I’ve tried multiple lemon pound cake recipes, and some were ‘okay’ and not quite great, while others have been completely unsuccessful. And I certainly didn’t want to follow the route of the cake mix. I’ve been trying to use sugar-creamed butter versus sugar-whisked oil. I’ve tried a variety of whole eggs and yolks, cake flour and all-purpose flour combos, and endless lemon juice, lemon zest, and lemon extract variations.

Could you Make This Lemon Loaf Gluten-Free?
In this lemon pound cake recipe, I’ve had many readers requesting the use of gluten-free flour. I have only made the recipe as written, however, with either Bob’s Red Mill Gluten-Free Flour or Cup4Cup gluten-free flour, readers have reported success. Whether the use of gluten-free flour is actually working, I didn’t tell for certain, but that’s what readers have mentioned!

Could You freeze the Lemon Loaf Cake?
Yes, this pound of lemon sour cream freezes incredibly well. For up to 6 months, it could be frozen.

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Easy Lemon Cake Recipe

This lemon cake recipe has been in the making for a looooong period. For ages, I’ve tried to make this Starbucks lemon loaf on and off. I can’t actually tell you how obsessed I have been with, tried, tried, to now.

YIELD: 10
PREP TIME 10 MINUTES
COOK TIME 50 MINUTES
COOLING TIME 30 MINUTES
TOTAL TIME 1 HOUR 30 MINUTES

INGREDIENTS

LEMON LOAF
3 large eggs
1 cup of granulated sugar
1 cup (8 ounces) of sour cream or Greek yogurt (lite okay)
1/2 cup of canola or vegetable oil
2 tablespoons lemon zest
1 to 2 tablespoons of lemon extract, to taste (not teaspoons)*
1 1/2 cups all-purpose flour
2 teaspoons of baking powder
1/2 teaspoon of salt, or to taste
LEMON GLAZE
1 cup of confectioners’ sugar
3 tablespoons of lemon juice, or as necessary for consistency

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