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Lemme get this out the way–I love Starbucks’s Lemon Loaf.
For the past month, I’ve pondered if there’s a “copycat” recipe for it. I narrowed it down to 4 contenders. The first one was Starbucks’s Lemon Pound Cake w/Icing. Second was Lemon Lovers’ Pound Cake. Third was Golden Lemon Pound Cake. The last one was Sherry Yard’s Lemon Pound Cake. I reviewed each recipe’s ingredients and read all the reviews. I took a methodical approach—and chose the winner by process of elimination. LOL. I didn’t like the oil in the 1st recipe; the sour cream in the 2nd, and the 4 sticks of butter in the last recipe.
And because I wanted a lemony flavor like Starbucks’s version, I increased the recipe’s lemon juice by 700% (yep, septupled) and also doubled it for the glaze. I also added 1 tablespoon of both vanilla and lemon extracts like one reviewer suggested. The verdict: Four people commented on it (at the party I brought it to). Three out of 4 really enjoyed it: Two said that it tasted better than Starbucks’s Lemon Loaf. The third person liked the icing. Truthfully, it really doesn’t taste anything like Starbucks’s but the lemony, tangy homemade flavor is outta this world!
*I used 3/4 cup milk + 3/4 tablespoon lemon juice. I waited 5 minutes before stirring.
*I measured 6 tablespoons milk + not quite half a tablespoon of lemon juice. I waited 5 minutes before stirring.
Whisk powdered sugar, butter and 1 1/2 tablespoons lemon juice together. Slowly add enough buttermilk to make a thin glaze (I didn’t use all the milk). Drizzle over cooled cake.