- The is the popular Starbucks Iced Lemon Loaf.
And today, I'm gonna show you
how to recreate it from scratch,
give it a little facelift,
and even make you say, "Dang, that's delicious!"
So it looks pretty good.
It's soft. It's not too crumby.
I don't have crumbs falling all over.
The icing looks nice and thick right here.
It looks like a buttery pound cake.
It doesn't...
It doesn't smell super lemony.
I'm gonna try it without the icing first.
Mm, you do get a hint of lemon,
but it feels more like a lemon extract
rather than a zesty, fresh lemon cake.
And it does taste a little dry, to be honest.
Let's try it with the icing.
It's also just another lemon icing.
And I think I can make this a little different
and really take it to the next level.
We'll start by creaming 1/2 of a cup of butter
that I've left out at room temperature to soften.
And into that, I'll add 3/4 of a cup of sugar.
We'll cream it up with the hand mixer
until it's well-combined,
and then we'll add two eggs,
one at a time until they're incorporated.
I'm using large eggs here, so if you're using smaller ones,
just use three eggs.
Simple-dimple, just give the bowl a nice scrape down,
and then we'll move onto our dry ingredients.
In another small bowl,
I'll combine 1 1/4 cups of all-purpose flour,
1/2 a teaspoon of pink salt,
1/4 teaspoon of baking soda,
and 1/4 teaspoon of baking powder.
I like using the combination
to make a delicate, moist, and fluffy cake.
And now, of course, to infuse it with the lemony flavor,
I have 1/2 a cup of Greek yogurt here.
The yogurt reacts with the baking soda
to help with the leavening
and it also has extra protein and fat
to keep our cake nice and moist.
And then to the same bowl,
we'll add one teaspoon of vanilla extract
and then the zest of half a lemon,
two tablespoons or juice from a whole lemon.
None of that bottled stuff.
You want this to taste like a burst of sunshine.
Now, mix everything up
and then we combine all of our ingredients.
I'll be mixing the flour
with the lemon and Greek yogurt mixture in sequence.
So, start with a little bit of flour, give it a mix,
and then little bit of Greek yogurt, give it a mix,
flour and yogurt until everything is gone.
And with the spatula,
I'll give it a final mix, mix, mix.
Mixing this by hand instead of with the mixer
because I don't want the mixer
to activate the gluten and overmix
which causes like a really dense and heavy cake,
which is not good.
And then we'll transfer it onto an 8x4 baking pan
that I've already lined with some parchment paper.
Give the pan a shimmy shimmy shake to even everything out.
So into the oven, it goes at 350 degrees
for about 55 to 60 minutes.
So we'll let it cool completely for about an hour.
And, while we wait for it to cool, let's make a drink.
A matcha maple shakerato.
We'll start by prepping our matcha.
I have this matcha packet and I'll add it into a small bowl.
Pour in about four ounces of hot water, whisk it up,
and then we'll set it aside.
And then now for the fun part,
into a cocktail shaker or a Mason jar will do.
I have some ice.
Your milk of choice, 3/4 of the way full.
I like using almond milk or oat milk for this.
Usually, something lighter pairs well with matcha.
And then one tablespoon of maple syrup,
one teaspoon of vanilla extract, a pinch of salt,
which sounds a little weird,
but, trust me, it really balances out the flavor.
And then we'll just give it a shake, shake, shake.
Now you could just pour the matcha into this Mason jar,
but since we're extra,
I'm gonna pour it into a nice glass full of fresh ice
and then we'll top it with our matcha.
Shaking the milk up
gave us this nice, frothy milk foam on top.
Super refreshing.
Starbucks doesn't have this drink,
but they definitely should.
Okay, now back to the lemon loaf.
It's completely cooled now,
so I wanna give it another pop of flavor
by making a cream cheese glaze.
In a bowl, we'll add three ounces
of room temperature cream cheese,
two tablespoons of room temperature butter,
one teaspoon of vanilla extract,
an additional tablespoon of lemon juice
to give it that lemony zing,
one cup of powdered sugar, and a pinch of salt.
Then, we'll just slowly add in
one tablespoon of milk at a time,
mixing it until you get a nice, pourable consistency.
One quick tip.
If you guys are gonna be mixing this by hand,
make sure you sift the powdered sugar before adding it in
so you don't get clumps.
Otherwise, you're gonna get a good arm workout.
So reexamining their lemon loaf,
theirs has a very clean edge on the loaf,
which means they probably glazed it right into the pan,
but I'm gonna go for a more rustic look.
We'll just take our lemon loaf,
put it on an icing rack,
and then we'll pour the glaze right over.
I like my glaze a little bit thicker
so that it doesn't drip all the way down.
But then once we're done,
we'll let it sit in the fridge
or at room temperature for about 15 minutes.
And let's see if this iced lemon loaf cake
is more dang delicious than Starbucks.
So here's mine.
It's very moist-looking.
The shape is a little different from theirs.
From the width of it,
it looks like it's a lot smaller and taller than mine.
Of course, I went for cream cheese glaze.
It'll harden as it sits a little longer.
The color difference.
Theirs is a little bit of a yellow, maybe food coloring?
Mine is out natural.
I feel like this one looks a little drier than mine.
But, before we do a taste test
to see which one is more delicious,
I'm gonna show you guys a really complete snack hack.
I'll cut the cake into small cubes,
drop it into a cup,
and then I'll add a dollop of Greek yogurt,
some raspberries,
and we'll just keep layering it with some more cake cubes,
another dollop of yogurt, and more berries.
And now, you have a complete breakfast
a lemon yogurt trifle parfait.
(upbeat music)
Mm.
Nothing beats a lemon cake with cream cheese frosting.
I don't get that synthetic aftertaste.
I taste that burst of lemon zest in there.
I got a nice bite with lemon zest
and it just makes it taste so much more real.
Mm. Okay, I just got a bite of the cake alone.
So now, I'm gonna try those again.
There's no comparison.
That alone before trying mine was like, "Okay,"
but this one just blows it out of the water.
That actually tastes dry now because this one is so moist.
- A-huh.
- One or two?
One or two.
- Mm.
- Okay, bear. Try this one.
Now, try this one.
Do you like this one or this one?
- This one.
- Don't say this one.
Which one do you like? - This one.
- You like this one?
- I like this one.
- You like this one?
Toddler approved!
Here you go.
However you enjoy your iced lemon loaf,
it'll be 100% more delicious than Starbucks.
So give this recipe a try.
Like and subscribe for more dang delicious dupes
of your favorite spots,
and I will see you guys in the next video.
- Bye bye.