Starbucks Lemon Poundcake
There is likely a serious deficiency in me, but I am just not much of one for cakes. I don't tend to eat them so I don't tend to bake them. But I do have some dear neighbors and one of them has asked me to teach her how to make the Starbucks Lemon Poundcake so she can make it for her roommate.
I have scoured the internets and found many copycat recipies - some using boxed mixes, others incorporating sour cream or mayonnaise, many using little butter (which surprised me).
I don't think that I have had the cake myself, but it looks dense, moist, and has a white topping that might be a thick glaze or maybe cream cheese? (That is just a guess.)
Any good, basic recipes you might have to offer would be gratefully received, as would any hints (I am not a cake baker). Many thanks!
A friend who used to work for Starbucks tracked this down for me. Apparently it's very close to the recipe that the chain uses. Looking at that whole "1/2 cup of oil" bit at the end, I can see why I've disliked the cake the one time I tried it - it did have an off-putting (to me) oily texture.
Anyway, in case anyone is looking, here's the recipe I'll be trying:
STARBUCKS LEMON LOAF
1 1/2 cup(s) FLOUR
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL
Lemon Icing Ingredients:
1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
2 tablespoon(s) WHOLE MILK
1/2 teaspoon(s) LEMON EXTRACT
Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing. Let the icing set up before slicing.
A friend of mine used to have a catering business and she gave me this lovely recipe for lemon cranberry loaf and you can use any fruit you like in it or leave it out. As follows:
1/2 cup of butter softened
3/4 cup of sugar
2 eggs slightly beaten
rind of 2 lemons (Combine in order given in a large bowl)
1 1/2 cup of all purpose flour
1 teaspoon of baking powder
1/2 teaspoon of salt Sift dry into a small bowl you will add to above alternately with milk.
1/2 cup of milk I always use whole milk
Method: Cream butter, add sugar, and then eggs. Add 1/3 of dry ingredients mix and add some milk. Begin and end with flour. ADD 2 cups of frozen cranberries and gently mix in
Bake at 350 until done (about 40-60 minutes)
Glaze when lukewarm
Glaze: Juice of 1 lemon and 1/2 cup of sugar
Hope this is to your liking, the lemon rind does add some great flavour.