Iced lemon loaf is the perfect lemony treat to enjoy with a cup of coffee. Now there’s no need to get it at the local coffee shop, because you can make it at home for a fraction of the cost!
I’ve made no secret of my chai latte obsession or love of all things Starbucks. However, as wonderfully as my favorite Barista crafts my hot beverage of choice, there is a Starbucks treat that I love even more, and my Barista has nothing to do with it. I have a bigger weakness than what is contained in my Grande cup.
Everyone has their vices and most of mine contain flour, butter, sugar and eggs.
Starbucks Lemon Loaf falls unequivocally into the Vice category of my life. That dense, lemony pound cake with the thick layer of tangy lemon icing makes my mouth pucker and my heart sing! For years I’ve tried my darnedest to charm many a Barista into forking over the secret recipe for the Starbucks Lemon Loaf.
No matter how many chai lattes I consumed, nor how sweetly I asked, they simply could not give me the recipe. Seems Starbucks outsources their baked goods to regional bakeries, so the Baristas have no idea what goes into their bakery treats. At least that’s what I was told.
It’s times like these that I’m glad that I get a little
obsessive persistent in the kitchen when I’m chasing down a recipe.
This Iced Lemon Loaf is the fruit of those efforts.
The only thing that stands between you and a rich, citrusy pound cake is unsalted butter, flour, sugar, buttermilk, eggs, baking powder, salt, lemons, vanilla extract, lemon extract, Baker’s white chocolate, and powdered sugar.
First, unwrap the white chocolate squares and place them in a microwave safe bowl. Heat on full power in 30 second increments, stirring between each, until the chocolate is melted and smooth. Let the melted white chocolate cool a bit while assembling the rest of the batter.
Cream the butter and sugar in a bowl until light and fluffy.
Mix in the eggs, one at a time, until blended. Adding the eggs one at a time helps to better incorporate them into the batter and get the protein binders bonding together more efficiently; it also keeps the batter from quickly becoming the soupy mess that it would invariable happen by adding the eggs all at once.
After you get the eggs are doing their binding thing, pour in the vanilla and lemon extracts. I’m adding both lemon extract and (later) lemon zest to give the cakes a little extra zip. I think zip is an excellent quality in a citrus pound cake.
Alternately add 1/3 of the flour with 1/3 of the buttermilk, mixing well between each addition, until all of the flour and buttermilk is worked into the batter.
Zest the lemon and toss the zest into the work bowl.
Then pour in the (mostly) cooled melted white chocolate. Mix the white chocolate into the batter on low speed until it is evenly distributed. The white chocolate may seem like an odd addition to a lemon pound cake, but it really adds a depth of richness to the whole affair.
Divide the batter evenly between the prepared loaf pans and bake at 350° F for 45 to 50 minutes, or until a toothpick inserted in the centers comes out clean. Let the loaves rest in the pans for 10 minutes before turning them onto a wire rack to completely cool.
While the loaves are cooling, prepare the icing by stirring a couple of tablespoons of fresh lemon juice into the powdered sugar with a fork, until the icing is smooth. I like my icing on the thicker side for this kind of application, so I only use between 1 1/2 and 2 tablespoons of lemon juice. If you like your icing a bit runnier, just add more lemon juice or a little water.
Once the cakes have cooled, pour the icing over the top, spreading a bit with a knife until it begins to drizzle over the sides of the loaves.
Allow the icing to set before slicing and serving the loaf with a few fresh raspberries.
If you’re impatient and want to dig into the Iced Lemon Loaf before the icing has set, then by all means…do it!
The worst thing that can happen is your icing oozes a bit onto the plate–that just means that it will be divine!
Take that, Baristas! 😉