Is there something more beautiful than a lemon anything? I finally found the recipe for Starbucks lemon pound cake. I have looked for it for years, but now that nothing is an Internet secret any more, I have discovered lemon cake heaven. Starbucks large, dense (yet light) slice of lemon cake, iced to a dripping seal over this luscious, velvety concoction will probably be even better straight from our kitchens. (I know they freeze their goodies to send to their many stores.) I first had this in a hotel in which we were doing an antiques show in Philadelphia. I waddled down every morning for a lemon hit before the long grueling day of selling Bleuette. In discovering this recipe, there were a few others that I thought you might like, so I am printing these too. Once I get a picture, I will post it so you can see the different textures.
But, before the baking I must report that someone has taken my granny fork. I paid $13. for that fork and only got to use it two times and then it was gone. I suspect the garden gang living right in this house. Once I found my favorite forty year old knife that has never needed sharpening in the golf cart which is used to get to the garden. The knife had the tell tale signs of garden soil, yet no one ever claimed to have misused it. I may have to swear off cooking. That should get those men hunting for my equipment. On the other hand, the President says we must stop the silliness because we have bigger problems to solve.
Okay. I have just finished the first of the three lemon cakes. Baking is tiring! This first cake is very like the Starbucks lemon cake only I made mine in a tube pan and they do theirs in a loaf pan. Also their glaze is with confectioner's sugar and this one, which is delicious, is clear as you can see from the plate puddle. I don't know... while delicious, it's just not the same. It is dense and a bit silky, but not as much as the one I want to copy. The lemon is there, but would be less without the hit in the icing. Maybe I would use some lemon extract in the batter next time too.
The first two pictures are of the incredible lemon gumdrop cake in a loaf pan, fresh from the oven.
Starbucks Lemon Pound Cake (I've discovered this cake tends to dry quickly, like the same day it is cut. It is good with tea or coffee, but it is not moist after a few hours out of the oven.)
1-1/2 c all-purpose flour
1/2 t baking soda
1/2 t baking powder
1/2 t salt
3 eggs
1 c granulated sugar
2 T butter, softened
1 t vanilla extract
1 t lemon extract
1/3 c lemon juice
1/2 c vegetable oil
Lemon Icing
1 c plus 1 T powdered sugar
2 T whole milk
1/2 t lemon extract
Preheat oven to 350°.
Combine flour, baking soda, baking powder & salt in a large bowl. Use an
electric mixer to blend together eggs, sugar, butter, vanilla, lemon extract
& lemon juice in a medium bowl. Pour wet ingredient into dry ingredients &
blend until smooth. Add oil & mix well.
Pour ingredients into a well-greased 9x5-inch loaf pan. Bake for 45 minutes
or until a toothpick stuck into the center of the cake comes out clean.
Make the lemon icing by combining ingredients in a small bowl with electric
mixer on low speed. When the lemon loaf is cool, remove it from the pan &
frost the top with the lemon icing. When the icing has set up, slice the
loaf into eight 1-inch-thick slices.
Makes 8 slices.
Starbucks Lemon Pound Cake w/Icing
Source of Recipe
Todd Wilbur
Recipe Introduction
"It would take quite a bit of real lemon juice to give this moist cake loaf clone the perfect lemony tang of the original. Plus, the batter ends up much too thin & the cake that comes out of the oven has a much lighter, less dense, consistency than the coffehouse original. So, to avoid producing a batter that's too runny, we must turn to lemon extract that can be found near vanilla extract in your supermarket. This concentrated lemon flavoring works well with real lemon juice to give us the intense lemon flavor we need. Plus this extract adds just the right amount of lemon goodness to the icing without thinning it out."
List of Ingredients
1 1/2 c all-purpose flour
1/2 t baking soda
1/2 t baking powder
1/2 t salt
3 eggs
1 c granulated sugar
2 T butter, softened
1 t vanilla extract
1 t lemon extract
1/3 c lemon juice
1/2 c vegetable oil
---Lemon Icing---
1 c plus 1 T powdered sugar
2 T whole milk
1/2 t lemon extract
Recipe
Preheat oven to 350°.
Combine flour, baking soda, baking powder & salt in a large bowl.
Use an electric mixer to blend together eggs, sugar, butter, vanilla, lemon extract & lemon juice in a medium bowl. Pour wet ingredient into dry ingredients & blend until smooth.
Add oil & mix well. Pour ingredients into a well-greased 9x5-inch loaf pan. Bake for 45 minutes or until a toothpick stuck into the center of the cake comes out clean. Make the lemon icing by combining ingredients in a small bowl with electric mixer on low speed.
When the lemon loaf is cool, remove it from the pan & frost the top with the lemon icing. When the icing has set up, slice the loaf into eight 1-inch-thick slices.
Makes 8 slices. .................................
Lemon Gumdrop Bread
1/3 cup softened butter
1-1/4 cup sugar, divided
2 eggs
1/4 tsp. almond extract
1-1/2 cups flour
1 tsp. baking powder
1 tsp. salt
1/2 cup milk
1 Tbs. grated lemon peel
1/2 cup chopped nuts
1/4-1/2 cup chopped gumdrops
3 Tbs. lemon juice
sugar
Beat butter and 1 cup sugar. Beat in eggs, one at a time. Add extract. Mix dry ingredients; add to egg mixture alternately with milk. Blend just enough to mix. Fold in lemon peel, nuts and gumdrops. Pour into greased loaf pan, bake at 325 for 70 minutes. Mix lemon juice and remaining 1/4 cup sugar. Remove bread from oven and pour over at once. Cool
Adam's Lemon Yogurt Bread
No matter how many lemon bread recipes I try, I always revert back to the lemon bread recipe in the book Wake Up and Smell the Coffee (Bed and Breakfast Inns' recipes)
Ever since Adam was a small boy, his request to me was, lemon bread, please.
3 cups flour
1 tsp. salt
1 tsp. baking soda
1/ tsp baking powder
3 eggs
1 cup vegetable oil
1 3/4 cups sugar
2 cups lemon yogurt
1 tablespoon lemon extract
~sift dry ingredients. Set aside.
~lightly beat the eggs in a large bowl
~add oil and sugar and cream well
~mix in yogurt and extract
~spoon into two well-greased loaf pans
~bake 325 for one hour
