If you like lemon
cake as much as I do (the one offered at Starbucks in particular) and if, also
like me, you have been looking for a truly good recipe for said lemon cake, and
have continued to come up short, have I got a cake for you! I have tried recipe
after recipe, and while all of them are perfectly good, none of them have the
deep lemon flavor for which I long. Finally, after much experimentation (and
inches added to my hips), I have come up with the be-all of lemon loaf cakes in this tasty recipe.
One of the things that makes this cake particularly good is the use of lemon
oil. I use Boyajian Lemon Oil from Sur la Table and, no, this isn't a sponsored post. I just love stocking lemon, orange, and lime oils in the pantry, the addition of which truly takes whatever citrus dessert that I'm making right over the top.
Fresh lemon juice is also the key, and from flavorful Meyer lemons. Lastly,
lemon zest, and lots of it, provides a dense and fresh lemon lift. When using zests, always, always use organic citrus. Heaven only knows what you'll be putting into your baked goods by
way of toxins and pesticides if you don't.
Better Than Starbucks Lemon Loaf
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup granulated sugar
2 tablespoons unsalted butter, softened
1 teaspoon vanilla
1 teaspoon pure Lemon oil
3 extra-large eggs
1/3 cup freshly squeezed Meyer lemon juice (I use Melissa's)
1 Tablespoon Meyer lemon zest (ditto)
1/2 cup canola oil
Glaze
1 cup sifted powdered sugar
1 tablespoon freshly squeezed Meyer lemon juice
1 tablespoon cream
1/2 teaspoon pure lemon oil
Preheat oven to 350ยบF. Grease and flour a 9” x 5” loaf pan.
In a medium mixing bowl, combine dry ingredients; set aside.
In the work bowl of a stand mixer, cream sugar and butter. Add vanilla, lemon oil, and eggs, beating after each addition. Beat in lemon juice. With mixer on low, slowly add dry ingredients, alternating with oil. Beat until blended.
Pour batter into loaf pan and bake in the center of the preheated oven for 40-45 minutes, or until cake tests done. Remove loaf from oven. Let rest in pan for ten minutes, and then turn out onto a wire rack to cool completely.
When loaf is cool, whisk together glaze ingredients and pour over top. When icing has set, slice and enjoy.
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup granulated sugar
2 tablespoons unsalted butter, softened
1 teaspoon vanilla
1 teaspoon pure Lemon oil
3 extra-large eggs
1/3 cup freshly squeezed Meyer lemon juice (I use Melissa's)
1 Tablespoon Meyer lemon zest (ditto)
1/2 cup canola oil
Glaze
1 cup sifted powdered sugar
1 tablespoon freshly squeezed Meyer lemon juice
1 tablespoon cream
1/2 teaspoon pure lemon oil
Preheat oven to 350ยบF. Grease and flour a 9” x 5” loaf pan.
In a medium mixing bowl, combine dry ingredients; set aside.
In the work bowl of a stand mixer, cream sugar and butter. Add vanilla, lemon oil, and eggs, beating after each addition. Beat in lemon juice. With mixer on low, slowly add dry ingredients, alternating with oil. Beat until blended.
Pour batter into loaf pan and bake in the center of the preheated oven for 40-45 minutes, or until cake tests done. Remove loaf from oven. Let rest in pan for ten minutes, and then turn out onto a wire rack to cool completely.
When loaf is cool, whisk together glaze ingredients and pour over top. When icing has set, slice and enjoy.
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