Starbucks Lemon Loaf

1. Make sure in step 3 to cream the butter and sugar first. Once the other liquids are added, this was a lumpy mess. I should have known better to correct this.

2. I substituted lemon zest for extract. It wasn't that lemony. The icing (with the same zest substitute) was much more so. Not sure if we'll try this again with corrections as it wasn't that good and we ended up throwing ours out.

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I haven't made this one yet but wanted to let people know the Starbucks Lemon Loaf is really lemon pound cake. This may be why it's a bit different. Hope this helps ;-)!

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A sodden lump of tastlessness - don't waste your time.

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I am eating this at my desk as I write and it's quite delicious. I used wholemeal flour which made it quite a dense heavy cake, I expect cake flour might make it lighter and fluffier. My colleagues seem to like it. Was a little confused by the ingredients listed for the icing - two lots of powdered sugar?

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Omitted the icing, but otherwise made as directed. Very tastey! Will be making again. Thanks!

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This was lovely. I served it to guests tonight and it got really good reviews from them. It was quick easy, and will definitely be on my make again list! Thanks for posting! (I think the addition of lemon zest to the glaze would be perfection!)

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My family loved this loaf. I used applesauce in place of the oil and the cake was incredibly moist. I skipped the icing, but we enjoyed it without. This was extremely easy to make. Thanks for the recipe.

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Just made this yesterday morning and couldn't wait to try. 6 stars after tasting in the evening. Looked beautiful. Made in an Emile Henry loaf dish. Just delicious. Better than expected. I work next to Starbucks and this is 10 x better. Thanks to Todd Wilbur from Top Secret Recipes for creating this recipe. Linda

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We have no Starbucks where I live, hence I cannot compare it with the one they have. This loaf/cake was however very nice. Good lemony taste. I took the suggestion of earlier reviewers and replaced the oil with apple sauce and baked it at 325F. Easy to make and it baked for exactly 45 minutes. I omitted the icing since we are not fond of (or used to) icing and/ or frosting. Thanks for posting.

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I have tried this lemon cake recipe and found it VERY good; however, it is not exactly like Starbucks; delicious, but not quite the same. If anyone can tell me how to AVOID those hardened topped edges, I would be appreciative...becasue the cake is so tall, it takes longer than 45 minutes to bake, therefore, the edges get too cooked. This ruined it for me, though, the taste was still there. It served as a birthday cake and everyone raved about it. Love to hear how to correct the burnt edge issue. Thank you in advance.

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It was ok after I fixed it.... DO NOT use the icing, I think I got a couple cavities just dipping my finger in to taste! SOOO sweet, instead I took about one teaspoon of that one and thinned it out with more lemon juice for a glaze and spooned it over warm bread. Helped with the lemony flavor and made a decent bread

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I followed the recipe exactly as written and was rewarded with a lovely lemon loaf. Thanks for posting a winner!

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Mine turned out amazing! take meredithnj's advice, it really helped me actually. it could have used more lemon zest for me. cooking oil is on the list of ingredients but not in the directions. i threw some in anyway and it turned out just fine. Personally I think lemon zest is better than extract anyway so don't be afraid if you don't have any extract around. I wonder how the recipe would taste with powdered sugar instead. On the starbucks' site it has it under the list of ingredients. I may try it some day. Definitely will make again with some alterations. good luck everybody!

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This was fantastic! I added more lemon extract for the icing to make it more lemony.

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I love this cake and have made it several times. I use 325 degrees and add lemon zest to the batter and sometimes add poppy seed. Delicious either way, but for me watching the temperature is critical.

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I changed this recipe quite alot. I used becel for the butter, a little less sugar, 1/3 cup applesauce and 40mL oil, and 2 tsps lemon rind for extra flavor. I also didn't include the glaze. Very tasty!

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This wasn't exactly like Starbuck's (and I get that regularly), but it was great!! I used applesauce instead of the oil as several suggested and added lemon zest to both the mix and the icing. I'll be making this again.

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Made this loaf this afternoon.........and I just had to review it right away. This is just SO GOOD. I did substitute the oil with applesauce, but otherwise everything was the same as the recipe. I think the lemon flavor was just right and the glaze is really important to the final result. (I did use some of the glaze on the loaf while it was still warm so that it would melt into the cake, then after the cake was cooled, I iced the top with the rest. I can't wait to take some of this to my GS who loves lemon and cake. Great recipe, so glad I tried it, and it is so easy. Donna

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I've never had the original, but I thought this was an excellent and pretty cake. It was easy to make and I replaced applesauce for oil as I usually do in almost everything. The cake part wasn't as "lemony" as I expected when using extract. I think I'll use fresh lemon zest next time to beef up the flavor.

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I like this recipe but it's not the same as Starbucks. Mine was not as moist, and lacked lemony flavour. However, this gives me something to work with. Next time, I'm going to double the lemon extract and add a little more lemon juice. I may also reduce the baking temperature to 325 because the crust of my loaf was too thick. People not familiar with Starbucks loaf loved it. Thanks for the recipe!

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