Starbucks Lemon Cake – So Moist!
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INGREDIENTS
Batter:
- ½ cup/120 grams soft butter, cut into cubes
- 1 cup/200 grams sugar
- 3 eggs
- ½ cup/125 grams sour cream
- 1 ½ cups/210 grams flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 3 tablespoons lemon juice
- Zest of one lemon, or less, according to taste
- A pinch of salt
Syrup:
- ¼ cup sugar
- ¼ cup water
- 3 tablespoons lemon juice
Icing:
- 1 ¼ cups/150 grams powdered sugar
- 3 tablespoons lemon juice
INSTRUCTIONS
- Preheat the oven to 325°F (165°C).
- In a mixing bowl, combine butter and sugar. Using a whisk or paddle attachment, cream them together until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl with a spatula to ensure everything is evenly mixed. Add the sour cream and continue mixing until smooth.
- Add the flour, baking powder, baking soda, and salt. Mix until just combined. Finally, add the lemon juice and zest, mixing only until incorporated (do not overmix). Pour the batter into a well-greased baking pan and bake for 40–50 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Once baked, remove the cake from the oven and prepare the sugar syrup.
- In a small saucepan, combine sugar, water, and lemon juice. Bring to a boil.
- Poke small holes in the cake with a toothpick and pour the syrup over it. Let the cake cool for about an hour. Alternatively, you can brush the syrup on top.
- Prepare the royal icing. In a bowl, mix powdered sugar and lemon juice using a fork or whisk until a smooth white glaze forms. Pour the icing over the cooled cake and spread it evenly with the back of a spoon. For a bright white glaze, wait until the cake has fully cooled—colder cakes help the icing set better.
- Store the cake in an airtight container at room temperature.
MY NOTES
FAQ
Is Starbucks lemon cake the same as a lemon loaf?
Starbucks lemon cake, often called “Iced Lemon Loaf,” is a type of pound cake with a rich, buttery texture and a bright lemon flavor. A lemon loaf generally refers to any cake baked in a loaf pan with lemon as the primary flavor. While all lemon loaves are cakes, not all lemon cakes are loaves, as some may be layered, round, or sheet cakes. The Starbucks version is specifically a dense, moist, and slightly sweet pound cake with a tangy lemon glaze on top. Many homemade recipes aim to replicate its texture and flavor using ingredients like butter, sour cream, and fresh lemon zest.
What makes this Starbucks lemon cake so moist?
The moisture in Starbucks lemon cake comes from a combination of butter, eggs, and sour cream. Butter provides richness, while eggs add structure and stability. Sour cream plays a crucial role by adding fat and acidity, which helps tenderize the gluten in the flour, resulting in a soft crumb. Additionally, the sugar syrup brushed over the baked cake keeps it from drying out, helping it stay moist for days. Overbaking can lead to a dry cake, so it’s essential to check for doneness with a toothpick and remove it from the oven as soon as moist crumbs stick to the tester.
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt can be used as a substitute for sour cream in this Starbucks lemon cake recipe. Both ingredients have similar textures and acidity levels, which help tenderize the gluten in the flour and contribute to a moist cake. Full-fat Greek yogurt is the best choice, as it closely matches the fat content of sour cream, ensuring the cake remains rich and tender. If using nonfat Greek yogurt, the texture may be slightly drier. To maintain balance, some bakers mix Greek yogurt with a teaspoon of lemon juice to enhance the acidity and achieve a closer match to sour cream.
How do I store the cake to keep it fresh?
To keep the Starbucks lemon cake fresh, store it in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerating the cake is an option, but this may slightly dry out the texture. For refrigeration, wrap the cake in plastic wrap and place it in an airtight container to minimize moisture loss. To serve, allow it to come to room temperature or warm it slightly in the microwave. If freezing, wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil, and store it for up to three months. Thaw it overnight in the refrigerator before serving.
Can I freeze this Starbucks lemon cake?
Yes, this lemon cake freezes well. To freeze, let the cake cool completely before wrapping it tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. For added protection, place the wrapped cake in an airtight freezer bag. If freezing individual slices, separate them with parchment paper before wrapping. The cake can be stored in the freezer for up to three months. To thaw, transfer the cake to the refrigerator overnight or let it sit at room temperature for a few hours. If glazed, the icing may become slightly sticky after thawing, but the flavor and texture will remain intact.
How do I get the glaze to look like Starbucks’ version?
The key to achieving the signature Starbucks-style glaze is the right ratio of powdered sugar to lemon juice. The glaze should be thick but still pourable, forming a smooth, opaque layer that sets firmly on top of the cake. Start with 1 1/4 cups of powdered sugar and gradually mix in fresh lemon juice, one tablespoon at a time, until you reach the desired consistency. To ensure a clean, professional look, pour the glaze over a fully cooled cake. If the cake is still warm, the glaze will soak in rather than sitting on top. Let it set for at least 30 minutes before slicing.
What type of pan should I use for baking this cake?
A standard 9×5-inch loaf pan is ideal for this recipe, as it provides the right depth for the cake to rise properly while keeping the center moist. A slightly smaller 8.5×4.5-inch loaf pan can also work, but the baking time may need to be adjusted. If using a glass or ceramic loaf pan instead of metal, expect a longer baking time, as these materials conduct heat differently. Always grease the pan well or line it with parchment paper to prevent sticking. If making multiple smaller loaves, reduce the baking time accordingly and check for doneness with a toothpick.
Can I make this recipe without eggs?
You can make this Starbucks lemon cake without eggs by using suitable egg substitutes. Popular options include using 1/4 cup of unsweetened applesauce, 1/4 cup of mashed banana, or a mixture of 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. These alternatives help bind the ingredients and add moisture. However, the cake’s texture may be slightly denser than the original version. To help maintain lightness, add an extra 1/2 teaspoon of baking powder. Using an egg replacer designed for baking can also work well. Keep in mind that flavor and texture may vary slightly depending on the substitute used.
How can I make the lemon flavor even stronger?
For a more intense lemon flavor, increase the amount of lemon zest in the batter, as zest contains essential oils that enhance the citrus taste. Adding a teaspoon of lemon extract or lemon oil can also amplify the lemony notes without altering the cake’s texture. Replacing some of the sugar with lemon sugar—sugar that has been rubbed with lemon zest—can help infuse more citrus flavor throughout the cake. Additionally, using a more concentrated lemon glaze or brushing extra lemon syrup over the cake after baking will enhance the overall tanginess.
Why did my cake turn out dry?
A dry cake can result from overbaking, using too much flour, or not enough fat. Overbaking is the most common reason—if the cake stays in the oven too long, it loses moisture. Always check for doneness with a toothpick; it should come out with a few moist crumbs. Measuring ingredients accurately is also crucial. Too much flour, often due to scooping directly from the bag instead of spooning and leveling, can make the batter too dense. Reducing the baking temperature slightly or brushing the cake with extra lemon syrup after baking can also help maintain moisture.
Can I make this Starbucks lemon cake gluten-free?
Yes, this lemon cake can be made gluten-free by substituting the all-purpose flour with a 1:1 gluten-free flour blend. Look for a blend that contains xanthan gum, which helps provide structure. Almond flour can be used for a denser, more moist texture, but it should be combined with a starchy flour like rice or tapioca flour for better results. Because gluten-free batters often absorb more moisture, adding an extra tablespoon of sour cream or yogurt can help maintain the right consistency. Expect a slightly different texture, but the flavor will remain delicious.
