Try this Starbucks Lemon Loaf recipe, or contribute your own.
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Recipe
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.
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.
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 Icing---
1 c plus 1 T powdered sugar
2 T whole milk
1/2 t lemon extract
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (101g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 313 | ||
Calories from Fat: 136 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.1g | 20 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 78.1mg | 24 % | |
Sodium 4627.6mg | 160 % | |
Potassium 60.2mg | 2 % | |
Total Carbohydrate 40.8g | 12 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 40.2g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 313
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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