Copycat Starbucks Lemon Bread+VIDEO

Copycat Starbucks Lemon Bread+VIDEO

If you like Starbucks lemon bread, you will love this moist and delicious lemon cake! This easy-to-make recipe is full of delicious lemon flavor and is topped with amazing lemon frosting. It is even better than Starbucks!

This delicious heaven bread is the perfect combination of instant bread and cake! It is similar to our white chocolate lemon bread and lemon cake-moist, delicious, and perfect lemon flavor!

Even better than Starbucks!

Please raise your hands if you like Starbucks lemon bread! Yes, I see you raising your hand-I’m right by your side! There is something about that delicious and moist cake that makes us all come back to eat more.

It’s a rich, moist, perfectly flavored lemon cake, covered with a perfect lemon frosting, um…I can’t share a slice. Let me tell you, you can make this delicious lemon bread at home, it will taste better than Starbucks!

Why it’s better

A few things-I tested some recipes I found online. The recipes I found were either too dry or the balance of sour lemon flavors was strange. No one has the same moisture content and perfectly balanced lemon flavor as Starbucks cakes.

Another thing is to get the frosting with the same consistency as the Starbucks cake. The one here is just right!

When baking, I leave it in the oven a bit longer than some other recipes I have tried. It takes longer to ensure that it does not sink in the middle.

Unlike other recipes I have tried, I added Greek yogurt to this cake recipe with a little oil. With these additions, this recipe is on the spot! The ultimate moist, delicious lemon cake!

Tips, tricks and troubleshooting

Can’t find the lemon pudding mix? I can usually find the lemon pudding mix at any of my local grocery stores. However, I know that many people have trouble locating this particular pudding.

If you have time, you can order lemon pudding online from Amazon, or you can use the more easily available vanilla pudding mix. If you choose to use vanilla pudding, just add a little extra lemon extract.

Double check that you have purchased instant pudding, not the chef and the type of service.

Use pans of different sizes: As each oven seems to cook slightly differently, please use the following information as a guide. Pay close attention to the cake at the end of the baking time and adjust as needed. When the inserted toothpick/fork is clean, you will know that your cake is ready.

• Bundt pan: Preheat the oven to 325° F. Be sure to apply grease and flour generously on the pan. Bake for about 1 hour and 15 minutes.
• Mini bread: preheat the oven to 350° F and bake for 25-30 minutes.
• Muffins: Preheat the oven to 350° F for 20-25 minutes.

Is it icy and granular? Here are some common reasons that can happen:

• Poor sugar quality: use “pure sugar cane” powdered sugar and sift it.
• Not enough fat (in this case butter).
• No room temperature butter is used.
• Make sure to add the powdered sugar slowly between each addition.

What should I do if the outside is browned, but the inside is still unfamiliar?

• After baking, place a piece of aluminum foil loosely on top of the cake.
• Lower the oven temperature by 25°.
• Make sure that the pan is not too close to the heating element. It should be placed in the center of the oven.
• Use rose nails to help spread the heat to the center of the cake and make the baking more even.Also known as flower nails or cake nails

Keep your bread fresh

This delicious lemon bread can be stored in an airtight container for 4-5 days. We don’t recommend putting it in the refrigerator because it will make the cake dry faster!

For long-term storage, please continue to store it in the refrigerator. To freeze it without frosting, let the cake cool completely, then wrap the bread in plastic film, and then wrap it in aluminum foil.

If it has frosting, first place the cake (whole or sliced) on a baking tray for quick freezing. Freeze for 2-3 hours, then wrap. After packaging, label and freeze for up to 6 months.

I hope you like this lemon bread as much as my family. I think you will find this recipe is definitely better than Starbucks, and it can even save you a trip to a cafe in the future!

For more delicious instant bread, please check:

Course Bread

American cuisine

Preparation time 5 minutes

Cooking time 55 minutes

Total time 1 hour

10 servings

Calories 432 kcal

Author Little Luna

• 1 1/2 cups flour
• 3.4 ounces instant lemon pudding mix
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 eggs
• 1 cup sugar
• 2 tablespoons butter softened
• 1 teaspoon vanilla
• 2 teaspoons lemon extract
• 1/3 cup fresh lemon juice
• 1/2 cup oil
• 3/4 cup plain Greek yogurt
• 1 lemon zest

frost

• 3 tablespoons butter soft but not melted
• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice
• 1 teaspoon lemon extract

• Preheat the oven to 350 degrees. Line the bottom of a 5 x 9″ loaf pan with a piece of parchment paper. (Using a pencil, trace the bottom of the pan on a piece of parchment paper, and then cut it off with scissors.) Spray the pan with non-stick baking spray. Set aside .

• In a mixing bowl, combine the flour, pudding mixture, baking powder, baking soda, and salt. Using a stand or hand mixer, combine eggs, sugar, butter, vanilla, lemon extract, lemon juice, oil, and yogurt. Mix until well mixed. Gradually add the dry ingredients to the wet ingredients, stopping to scrape off the sides of the bowl. Add the lemon zest and mix well. Pour the batter into the prepared bread pan. Bake for 55 minutes, or until the center is completely set and the toothpick inserted has no crumbs.

• After baking, cool in the pan for 5-10 minutes. Put a knife on both sides of the pan, flip and remove from the pan, removing the parchment paper from the bottom. Cool completely on the cooling rack.

• Frosting: Mix butter, lemon juice and lemon extract by hand or in a stand mixer. Gradually add powdered sugar and stir until smooth and creamy. Spread the frosting evenly on the top of the bread. Refrigerate before slicing to let the frosting completely set. Refrigerate any leftovers in an airtight container.

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OMG! This lemon bread looks great! ! ! And there is no yeast involved, which is good for me because I still feel that I don’t have the mastery to use it. 😉

Thanks, Irene! For more delicious recipes from her, be sure to visit Delightful E Made.

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