Starbuck’s Lemon Loaf Cake – the True Copycat

• Vegetarian

• Produce

  • 1 tsp Lemon emulsion/extract

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 6 tbsp Lemon juice, freshly squeezed
  • 4 tbsp Lemon juice

• Baking & Spices

  • 1 box Cake mix, yellow
  • 5 1/8 oz Instant or cook and serve lemon pudding mix
  • 2 cups Powdered sugar

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 1/2 stick Butter
  • 1/2 cup Milk
  • 8 oz Sour cream

Found on letthebakingbeginblog.com

Ingredients

• 1 box yellow cake mix
• 5.1 ounce instant or cook and serve Lemon pudding mix (can be replaced with instant vanilla pudding & 2 tsp lemon emulsion)
• ½ cup vegetable oil
• 4 large eggs
• ½ cup milk
• 8 ounces sour cream
• 6 tablespoons freshly squeezed lemon juice (from about 2-3 lemons)
• ½ stick butter, room temperature
• 2 cups powdered sugar
• 4 tbsp lemon juice
• 1 tsp lemon emulsion/extract

Directions

• Turn oven to 350F. Line 2 loaf pans with foil & spray with non stick spray, or butter and flour the pans. Set aside.
• Combine all the wet ingredients and whisk until well combined.
• Place all dry ingredients in a bowl, add about 1 cup of wet ingredients, beat with a mixer !on low speed! for about 15 seconds, then add the rest of the ingredients and beat on low speed for another 15-20 seconds. DO NOT over beat, or your cake will deflate.
• Divide batter evenly between two loaf pans.
• Place in the oven and bake for 45-55 minutes, until golden in color or until a toothpick inserted in the middle of the cake comes out clean.
• Remove from oven and let rest in the pan for 5 minutes, before removing and allowing to cool on a cooling rack.
• Beat butter, powdered sugar, lemon juice & lemon emulsion until smooth and supple.
• Spread evenly on top of both cakes.
• Allow the glaze to harden up before slicing.
• This recipe can be used to make a cake, cupcakes or even small individual squares like I did using a brownie square pan (see link to picture below the post).