My quest to re-create Starbucks lemon loaf! I love the soft moist texture of the Starbucks lemon loaf.
Made this with sour cream instead of yogurt.
Very moist and good texture but doesn’t have much of a lemon taste. I would try adding more lemon zest and maybe lemon extract in the cake batter. The lemon juice never actually get to most of the cake despite me poking a lot of holes in the cake with a toothpick.
Not the first time I’ve tried making banana loaf but this recipe from smitten kitchen is one of the best. It’s really easy and fast and produces a delicious and moist loaf. It does get dry over time though. To retain moisture, I wrapped it in plastic wrap and left it on the counter (instead of the fridge). To serve, heat it in the microwave for about 10s.
I also added white chocolate chips which go very well with the banana, and reduced the sugar (slightly less than 3/4 cup). I will try replacing butter with oil next time.
Replaced the almonds by flour since I didn’t have any ground almonds at the moment. Take note to just fold in the mixture and not over mix by whisking. Next time the juice of 1.5 lemons should be used to prevent it from being too sour. Also, I found that baking for 45mins is sufficient.
175g butter, softened
175g caster sugar
2 unwaxed lemons
175g self-raising flour
A little milk
1. Pre-heat the oven to 180C/160C fan. Grease and line a 2lb loaf tin with greaseproof paper. Beat together the butter, caster sugar and the finely grated zest of 1 lemon until light and fluffy. Add a pinch of salt and the eggs, one at a time, beating until well combined before adding the next.
2. Sift over the flour and fold in. Add just enough milk to bring the mixture to a dropping consistency (so that it falls off the spoon), then spoon into the prepared tin and even out the top. Bake for about 45 minutes, until a skewer comes out dry (crumbs clinging to it are fine).
3. Briefly mix together the remaining lemon zest, and the juice of both the lemons with the demerara sugar, then poke holes all over the top of the warm cake and pour over the drizzle, waiting for the cake to absorb one lot before adding the next.
4. Allow to cool in the tin before turning out.