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Starbucks Lemon Loaf

By Todd Wilbur


Score: 3.54. Votes: 48
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It would take quite a bit of real lemon juice to give this moist loaf clone the perfect lemony zip of the original. With too much liquid we wind up with thin batter, and ultimately a baked lemon loaf that lacks dense and flavorful quality of the coffeehouse original. So, to avoid producing a batter that's too runny, we must turn to lemon extract. It's over by the vanilla extract in the baking aisle. This concentrated lemon flavoring works well alongside real lemon juice to give us the perfectly intense lemon flavor we need for a killer clone. The lemon extract also works like a charm to flavor the icing that will top off your fauxed food.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • ...

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Reviews
Average rating:

Score: 3.54. Votes: 48
Rating of votes (48)
5
 
 
23 customers
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2 customers
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8 customers
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9 customers
 
Lily Newton
Aug 30, 2017, 11:09

I made this recipe and it came out moist and perfectly sweet. I will make this again and again.

NikkiG
Jul 4, 2015, 21:00

I followed the recipe exactly and it came out great! It was super moist too! I always try to cook under a few min. then what the recipe states. Oven temps vary. I read a few reviews that collapsed in the middle. Make sure to test your bakins soda and see that it's still active. The lemon flavor was off the hook! I'm fortunate to live in Germany where I'm able to get my hands on pure lemon oil instead of regular lemon extract, so the lemon flavor was intensive and so.. so... delicious!