For a year I have tested lemon cakes and loaves searching for the Starbuck's lemon cake recipe. Imposter's have claimed this one or that one to be the correct one and yet something is slightly off about each of them...although they have all been good. Today I made this tasty treat. Starbuck's loaf is done in a taller,wider pan with more batter, of course, but this one has almost the same texture and the tart taste that I like. Starbuck's cake is like a yellow satin ribbon of goodness--no crumbs or grains or holes, even slight ones. Maybe I just got hold of a good loaf at the antiques show in Philadelphia, but it was memorable. Once I get something in my head about a recipe, I can't stop until I find it. (By the way, I am STILL looking for a cherry cake recipe made with buttermilk.) An acquaintance said she was making it for her daughter's birthday and I asked for the recipe. She said it was a secret and refused my request. I am always suspicious of people who do not share their recipes. It's childish and selfish, especially if you are an ordinary cook and not making money as a chef or restaurant owner or a cookbook author.
NOTE: The pools guys were just here to close the pool for the winter and they ate half of the cake, so it must be a really good recipe.
I used vanilla Greek yogurt in this recipe. I'd use it again. This is my first use of Greek yogurt which is a pleasant surprise due to its thickness and richness.
Lemon Cake (again)
For the cake: 1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain yogurt (I used Greek vanilla)
1 cup sugar
3 extra large eggs (I didn't have extra large, so I used four.)
1 tablespoon grated zest
1/2 teaspoon vanilla
1 teaspoon lemon extract
1/2 cup vegetable oil
For the soaking:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar
For the glaze:
1 cup confectioners' sugar
2 or more tablespoons freshly squeezed lemon (not enough for my taste, so added more)
This tops the cake when finished soaking and cooled.
How to put it together:
Preheat oven to 350 degrees.
Butter a loaf pan then line the entire thing with foil. THIS REALLY WORKS!
Spray the foil with Pam or Baker's Joy.
In medium bowl, sift together the flour, baking powder and salt.
In another bowl, or your mixer bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and lemon extract.
Slowly whisk in the dry ingredients to the wet ones.
With a rubber spatula, fold in the vegetable oil until well incorporated.
Pour mixture into prepared pan and bake for 45-55 minutes until tester comes out clean--according to your own oven temps.
While the loaf bakes, prepare the soaking mixture and the glaze.
For the soaking liquid, place the sugar and lemon juice in something to heat it until the sugar dissolves--set aside.
When the loaf is baked completely, poke holes all over the top and pour over the soaking mixture. Let stand, still in the loaf pan, for 10 minutes. After 10 minutes pull the loaf out by the foil, let cool and apply the glaze letting it drip down the sides and all over the cake.
Cooler corn:
This is off subject, but a friend (Saunie) in Cincinnati sent me this revolutionary way to 'cook' corn on the cob for a crowd. It is so simple and easy. Take a cooler, clean it out. Lay shucked corn on the cob inside and pour two tea kettles of boiling water over the corn. Close the lid and 30 minutes later the corn is ready to eat. Those uneaten ears stay nicely for a couple of hours. People use this method for street festivals and large cook-outs. I just have never heard of it nor had I seen this method used. But, I intend t try it.
