Copycat Of Starbucks Lemon Bread Food

COPYCAT OF STARBUCKS® LEMON BREAD

Copycat of Starbucks® Lemon Bread image

A Starbucks® favorite that you can copycat in your own kitchen. Recipe shared with me by a friend. Delicious with a cup of fresh-brewed coffee.

Provided by SB

Categories Bread Quick Bread Recipes Fruit Bread Recipes

Time 1h55m

Yield 12

Number Of Ingredients 9

Ingredients

1 (18.25 ounce) package yellow cake mix
1 (4.3 ounce) package non-instant lemon pudding mix
½ cup vegetable oil
4 large eggs
8 ounces sour cream
½ cup milk
6 tablespoons freshly squeezed lemon juice
2 ½ cups confectioners' sugar
3 tablespoons freshly squeezed lemon juice, or more to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
Combine cake mix, pudding mix, oil, eggs, sour cream, milk, and 6 tablespoons lemon juice into bowl of stand mixer; beat for 2 minutes and pour into prepared loaf pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool in the pans for 20 minutes before removing from pans to cool completely on a wire rack.
Whisk confectioners' sugar and 3 tablespoons lemon juice together in a bowl until smooth; spoon evenly over the loaves and let set before slicing, about 30 minutes.

Nutrition Facts : Calories 477.4 calories, Carbohydrate 70.8 g, Cholesterol 72 mg, Fat 20 g, Fiber 0.5 g, Protein 5 g, SaturatedFat 5.1 g, Sodium 371.9 mg, Sugar 49.5 g

THE BEST LEMON LOAF (BETTER-THAN-STARBUCKS COPYCAT)

The Best Lemon Loaf (Better-Than-Starbucks Copycat) image

It took years, but I finally recreated it!! Easy, no mixer, no cake mix, dangerously good, and SPOT ON!! You're going to love this lemon pound cake recipe!

Provided by Averie Sunshine

Categories Bread, Rolls, Muffins & Breakfast

Time 1h30m

Number Of Ingredients 11

Ingredients

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

Steps:

Preheat oven to 350F. Spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
To a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.
Drizzle in the oil while whisking to combine.
Add the lemon zest, lemon extract, and whisk to combine. Note - I used 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf and I found 2 tablespoons lemon extract necessary for full-bodied lemon flavor, but add to taste.
Add the flour, baking powder, salt, and stir until just combined, don't overmix. Some lumps will be present and that's okay, don't try to stir them smooth.
Turn the batter out into prepared pan, smoothing the top lightly with a spatula.
Bake for about 50 to 52 minutes, or until top is domed, set, and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter. In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.
Allow loaf to cool in pan on top of a wire rack for at least 30 minutes (I cooled 4 hours) before turning out onto rack to cool completely before glazing.
To a small bowl, add the confectioner's sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit as necessary for desired consistency and flavor.
Evenly drizzle glaze over bread before slicing and serving.
Extra glaze can be spread on the cut surface of the bread like you'd spread butter on toast and it soaks right in making the bread even moister and more lemony. Or you can halve the glaze recipe if you're not a glaze person.

Nutrition Facts : Calories 329 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 233 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

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