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Nutrition Facts

Serving Size 1 (116g)

Recipe makes 8 servings

Calories 426
Calories from Fat 168 (39%)
Amount Per Serving %DV
Total Fat 18.8g 28%
Saturated Fat 4.3g 21%
Monounsaturated Fat 5.3g
Polyunsaturated Fat 7.9g
Trans Fat 0.0g
Cholesterol 87mg 29%
Sodium 296mg 12%
Potassium 71mg 2%
Total Carbohydrate 60.2g 20%
Dietary Fiber 0.7g 2%
Sugars 41.2g
Protein 5.0g 9%

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Starbucks Lemon Loaf

Recipe #234704 | 1 hour | 15 min prep | add private note
babygirl65

By: babygirl65
Jun 14, 2007

I have not tried this yet, but I am posting it so that I do not lose it. I love the lemon loaf from Starbucks!! If you try it, let me know....THANKS!!

SERVES 8 , 1 loaf (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 350. Grease and flour a 9 x 5 loaf pan.
  2. 2
    In a large bowl, combine flour, baking soda, baking powder and salt.
  3. 3
    In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended.
  4. 4
    Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and mix well.
  5. 5
    Pour into loaf pan and bake for 45 minutes until toothpick comes out clean. Remove from oven and cool in pan on a rack.
  6. 6
    Making the icing: In a small bowl, combine powdered sugar, milk and lemon extract with a mixer until smooth.
  7. 7
    When loaf is cooled, remove from pan and frost top with icing. When icing has set, slice loaf into slices (should get about 8 good slices).

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Featured Reviews for This Recipe

From: Chef #1547372

On Feb 9, 2010

A sodden lump of tastlessness - don't waste your time.

0 people found this review helpful

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  • From: Chef #1130968

    On Feb 5, 2010

    This wasn't exactly like Starbuck's (and I get that regularly), but it was great!! I used applesauce instead of the oil as several suggested and added lemon zest to both the mix and the icing. I'll be making this again.

    0 people found this review helpful

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  • From: Mary Ellen #3

    On Apr 21, 2009

    I've never had the original, but I thought this was an excellent and pretty cake. It was easy to make and I replaced applesauce for oil as I usually do in almost everything. The cake part wasn't as "lemony" as I expected when using extract. I think I'll use fresh lemon zest next time to beef up the flavor.

    5 people found this review helpful

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  • From: Chef #598902

    On Sep 27, 2007

    I just made this. Really good, and worth the trouble. But it is not Starbucks Lemon Loaf. This is a heavy enough cake, but nowhere near as dense and moist as SB's. The icing is thinner, too, but that can be altered more easily, I think. The taste is right on the spot. I would really like to find a recipe that captures the texture as well.

    5 people found this review helpful

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  • Read all 15 reviews

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