I’m one of those guys who doesn’t like to spend money on foods I can prepare at home if I don’t have to.
Buying a desert even at Starbucks will run you dollars per slice like their popular Lemon Loaf.
I’m no professional baker or pastry chef but there are some desserts that are fairly easy to make such as cakes, muffins, scones, cookies etc.
The other day my wife noticed a Top Secret Starbucks Lemon Loaf recipe in her Facebook news-feed on Prego and Mommy Chat that made her drool. My lemon loaf today is inspired and adapted by this recipe as I made a few changes to create a different texture and full-flavoured lemon taste.
We’ve been to Starbucks many times (spending my allowance) and have seen the lemon loaf but have not tried it. The desserts served at Starbucks are premium and are very alluring when you are waiting in line for your coffee. I have to admit they have some pretty good coffee too.
She whispered to me saying that there was another challenge on the table for me since my last was trying to copycat Twinkies. I thought they turned out pretty good. Just recently I tried my hand at creating my favourite Tim Horton’s muffin, the chocolate chip muffin.
I thought I’d give the recipe my wife found a shot first to see what it was like. I agreed since I had all the ingredients in the pantry and it turned out as planned however we found it to be a bit dry and after 2 days it was clear this cake needed my special touch.
This lemon loaf I’ve created is similar to a coffee cake or a pound cake in texture. Last week Nicola shared a UK favourite of mine Madeira cake which is traditionally made with a lemon or orange flavour and dusted with icing.
What I found interesting about the Top Secret Starbucks Lemon Loaf recipe was that it used coconut oil which I though was something new I’d like to try. You will notice there is hardly any butter in the recipe and that’s why.
One thing that stood out to me was it lacked the deep lemon flavour that I was craving. I expected more from the photo because it looked so good. Don’t get me wrong it was certainly a decent lemon loaf but I like more moisture and flavour.
My lemon loaf revisions
What I did was I created a lemon simple syrup which is dead easy to make on the stove-top. When the cake came out of the oven I poked holes all over the top and while it was hot I poured the lemon simple syrup all over the top of the lemon loaf.
My idea was to create a moist lemon loaf with a lemon curd or lemon pudding like layer in the middle or near to the middle of the cake.
Another favourite cake that I make is a cherry pound cake where I follow a similar procedure and is a hit at any function we bring it to.
I also found that the icing on top of the original lemon loaf was too thick for my liking. I wanted to have a thin icing so I doubled the recipe an added a bit more lemon to make the icing thinner.
You might think it’s quite a bit of icing but it’s not as it’s so thin. My version of this lemon loaf is definitely for the person with the sweet tooth.
I poured the icing on top of the lemon loaf half way between being cooled completely and it still being warm. Since I doubled the icing I poured each cup on the lemon loaf in segments to let it soak in.
I let the lemon loaf cool completely and I sat it wrapped in foil in our cold room or you can store in the refrigerator over night. We did manage to slice a piece of the lemon loaf to go with our cup of tea about 6 hours after it was baked.
I can’t say that I’ve ever tasted a lemon loaf as delicious as this one. My wife can’t stop talking about how wonderful it turned out. She is a huge fan of Tim Horton’s sour cream Timbits so if you’re a fan she says the texture and icing of the lemon loaf is similar.
The next day the lemon loaf tasted even better as the lemon simple syrup had time to penetrate the loaf and the icing was set. The lemon curd texture through the cake was incredible and not something I did on purpose, it just happened. (well I was hoping it would happen)
I’ll definitely be making this lemon loaf again the next time we have company and I want to WOW them with a homemade dessert.
This lemon loaf is inexpensive to make and tastes better than buying it from the bakery or grocery store. Overall I’m guessing it cost me under $5 to make and bake this lemon loaf which is home-run in my eyes considering you’d pay just that at Starbucks for one slice and a small coffee.
- 1½ cups flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2 tablespoons butter Softened.
- 1.5 teaspoons pure vanilla extract
- 2 teaspoons Lemon extract
- ½ cup lemon juice
- ½ cup soft coconut oil
- Lemon Icing ( I did this twice but if you only want to use it once go ahead but it won't be as good.
- 1 cup icing sugar
- 2-3 tablespoons of 2% milk
- 1 teaspoon lemon extract
- Lemon Simple Syrup reduction
- 1 cup of sugar
- ½ cup lemon juice
- Boil on high until reduced and like a syrup texture which takes about 10 minutes. Stir often.
- On the stove-top put the ingredients for the lemon simple syrup on the stove and get that going. Keep warm once it is done as you will be pouring it hot over the lemon loaf.
- Combine flour, baking soda, baking powder and salt in a bowl.
- Use a hand or stand mixer to blend the vanilla, eggs, butter, sugar, lemon juice and extract
- Pour the wet ingredients into the dry ingredients and blend until combined
- Add coconut oil and mix well.
- Pour batter into a well greased 9x5-inch loaf pan. ( I greased with a bit of butter)
- Bake at 350 degrees for 40-45 minutes. I test my loaf with a toothpick or wooden skewer by inserting it into the middle of the cake to check if it's done. If it comes out wet it's not done. (I check mine at 35 minutes just because all ovens are different and you don't want to burn it)
- Make the lemon icing by combining all the icing ingredients in a small bowl and mix with a whisk until smooth.
- Once the lemon loaf comes out from the oven poke hole with a large skewer all over the top of the loaf. Pour the entire lemon simple syrup mixture on top and then pour the glaze number 1 on top. Once that cools for 10 minutes add another recipe of glaze for a total of two glazing sessions.
- Let cool then remove from the loaf pan.
- Slice the lemon loaf when it has cooled but it's MUCH better the next day once the flavours come together.
To get the best flavours of this lemon loaf I’ve created keep it in a cold room or refrigerator over night then slice the next day cold and serve. You can freeze this lemon loaf for months if you like but something tells me it won’t make the freezer it’s that delicious.
Be warned that your hands will get sticky but you won’t hesitate to lick your fingers unless of course you plan to use a fork to eat it.
Hopefully you all will give my version a try and see what you think. It’s just as drool-worthy… trust me I’ve eaten about 4 pieces of this lemon loaf alone.
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