Starbucks Lemon Loaf!
I offer you a very easy and quick icing to decorate your cakes,
cakes or cupcakes with a thin layer of sugar.
Composed of simple ingredients icing sugar and lemon, it sublimates and flavors your cakes.
A few months ago, I tested Bernard’s Assassin. A real killer! So I wanted to try another of his flagship recipes: the ultimate lemon cake.
Well, it was once again a success! The cake is ultra moist, slightly acidic but not too much, so far the best lemon cake I have ever eaten! In his recipe, Bernard insists on the amount of sugar.
I tested the recipe twice, reducing the sugar a little the second time and my daughters and I preferred it. So I give you the 2 quantities, it’s up to you because apparently it depends on taste!
Preheat the oven to 350°F.
Spray a 9 x 5-inch loaf pan with cooking spray, set aside.
In a large mixing bowl add the eggs, sugar, and sour cream.
Use a hand mixer to beat together until smooth.
With the mixer on low speed, slowly add the oil while continuing to beat together.
Add the lemon zest, lemon extract, and vanilla extract then beat to combine.
Add the flour, baking powder, baking soda, and salt.
Stir until just combined, be careful not to overmix.
Some lumps may still remain and that’s okay.
Don’t over mix the batter trying to get them
Pour the batter into the prepared loaf pan.
Bake for 43 to 45 minutes, or until the top is browned and a toothpick inserted in the center comes out clean.
Once the loaf is done baking, remove from the oven and allow to cool completely in the loaf pan
before removing and adding the glaze.
In a medium mixing bowl, add powdered sugar, milk and lemon juice.
Whisk together until smooth
Evenly drizzle glaze over bread.
Slice loaf and serve.