Starbucks Copycat Lemon Loaf
Makes 2 loaves per pack of mix.
The ultimate easy quick bread.
If you’ve ever tried the lemon loaf slice at Starbucks, and wanted a great gluten free version that is tender & moist, well this is it. (It keeps for 3-4 days!)
Easily made dairy free or vegan also. Give it a try.
Notes:
I find this to be a very forgiving recipe.
If there’s any cake to try in this chapter it’s this one! It’s the perfect combo of textures & flavours. It worked exceptionally well with plant-based coconut yogurt. Please see recipe for a total vegan option.
Ingredients:
250 g Gusto Pancake & Baking Mix (1/2 pack)
2 large eggs
1 cup granulated sugar (200 g)
3/4 cup Balkan or an plain yogurt of choice
1/2 cup oil or light olive oil
2 tbsp lemon zest (from about 2 lemons)
2 Tbsp fresh lemon juice
Note: You can do 1/4 cup melted butter & 1/4 cup oil instead of a 1/2 cup of just oil.
Directions:
Preheat your oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper.
In a large mixing bowl, rub the sugar & lemon zest together, massaging it with your fingers to release the oils. (Important step.)
Now add the eggs & whisk for a minute until light & fluffy. Add yogurt, oil, and melted butter (if using) until smooth. Stir in the lemon juice.
Gradually add the dry ingredients to the wet, stirring gently until just combined. Avoid overmixing to ensure a light texture.
Pour the batter into the loaf pan and smooth the top. Bake for 45–50 minutes. Allow to cool before drizzling with lemon glaze.
Glaze:
1 cup powdered sugar
1 Tbsp lemon juice.
1-2 Tbsp milk of choice
Whisk until smooth. Pour over the cooled cake.
Egg-free Cakes
This requires a different technique. That’s the secret to working without eggs for this recipe.
Makes 1 x 9x5” loaf
250 g Gusto Pancake & Baking Mix (1/2 pack)
3/4 cup granulated sugar (150 g)
1/3 cup (76 g) soft butter of choice
1 Tbsp oil or light olive oil
3/4 cup plus 2 Tbsp milk of choice
2 tbsp lemon zest (from about 2 lemons)
3 Tbsp fresh lemon juice
Directions
1. Preheat oven to 350F
2. Line a 9 x 5” loaf pan with parchment paper.
3.Beat sugar & soft butter until creamy, light & fluffy. This can be done with a handheld beater or a stand mixer with paddle attachment.
4.Add in oil, milk, lemon zest & juice. Allow to sit for 2-3 minutes to curdle.
5.Combine until well mixed and stir in flour until no dry patches appear.
6.Pour the batter into the prepared loaf tin.
7.Bake in center of oven for 45-55 minutes until a toothpick inserted comes out clean.
Helpful tips:
Do not allow the butter to get too soft before creaming with the sugar, it can lead to an heavier cake.