載入中...
ID: a2ca5fc0...
This is a fantastic copycat recipe for the famous Starbucks Iced Lemon Loaf. The cake is incredibly moist and bursting with fresh lemon flavor, thanks to both zest and juice. It's finished with a simple, sweet lemon glaze that perfectly complements the tender pound cake.
等待视频载入...
食谱由 AI 生成，版权归原创作者所有，欢迎订阅原频道支持创作者
Combine sugar, lemon zest and juice, eggs, buttermilk, and oil in a mixer. → In a separate step on parchment paper, whisk together flour, baking powder, baking soda, and salt. → Slowly add the dry ingredients to the wet, mixing on low until just combined. → Pour batter into a prepared 9x5 loaf pan and bake at 350°F for 40-45 minutes. → Once completely cool, pour a glaze made of powdered sugar and lemon juice over the top.
Combine sugar, lemon zest and juice, eggs, buttermilk, and oil in a mixer. → In a separate step on parchment paper, whisk together flour, baking powder, baking soda, and salt. → Slowly add the dry ingredients to the wet, mixing on low until just combined. → Pour batter into a prepared 9x5 loaf pan and bake at 350°F for 40-45 minutes. → Once completely cool, pour a glaze made of powdered sugar and lemon juice over the top.
This is a fantastic copycat recipe for the famous Starbucks Iced Lemon Loaf. The cake is incredibly moist and bursting with fresh lemon flavor, thanks to both zest and juice. It's finished with a simple, sweet lemon glaze that perfectly complements the tender pound cake.
In the bowl of a stand mixer, combine the granulated sugar, lemon zest, fresh lemon juice, three eggs, buttermilk, and vegetable oil.
Mix the wet ingredients together until well combined.
On a piece of parchment paper, combine the all-purpose flour, baking powder, baking soda, and kosher salt. Whisk them together.
With the mixer on low speed, slowly funnel the dry ingredients into the wet ingredients. Mix until just combined, being careful not to over-mix.
Preheat your oven to 350°F (177°C). Spray a 9x5 inch loaf pan with non-stick spray and line it with a parchment paper sling.
Rolling lemons on the countertop before cutting and juicing helps to release more juice.
Using oil instead of butter in the batter helps to create an incredibly moist pound cake.
Measuring dry ingredients on parchment paper makes it easy to funnel them into the mixer without making a mess.
It is crucial to let the cake cool completely before adding the icing; otherwise, the icing will melt and become transparent instead of setting up nicely.
请登录以加入讨论并赚取 XP！
加载评论中...