Copy Cat Starbucks Loaf – [Raspberry Lemon Loaf]

• Baking in Fashion

I recently had a slice of lemon loaf from Starbucks and loved how moist and lemon-y it tasted!  So I decided to search for a recipe to make my own, while adding some fresh raspberries because I’m still in denial that summer is coming to an end.  This recipe is a perfect fit for a tempting summer dessert or afternoon snack!  The found the recipe for the loaf online from a Vegas-based Wilbur that has made a very successful career out of “cloning” popular products (i.e. Starbucks Iced Lemon Loaf) and took the icing from another recipe I liked.  I did one loaf with icing and one without – both super yummy!  :)  It does have a solid lemon taste, so if you don’t like lemon that much you can decrease the extract and juice amount.

The only thing I didn’t like was that I found the loaf had too much of an oil aftertaste – I plan to tweek this recipe in the future for my own taste preference!


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Recipe (1 one pound loaf pan)

Lemon Raspberry Loaf
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 cup granulated sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/3 cup lemon juice
1/2 cup vegetable oil
1 cup of raspberries

Lemon Icing
1/4 cup of butter, room temperature
2 cups powdered sugar
4 tbsp lemon juice
1 tsp lemon emulsion/extract

PREHEAT: oven to 350

COMBINE: flour, baking soda, baking powder, and salt in a bowl.

CREAM: together eggs, sugar, butter, vanilla, lemon extract, and lemon juice in a separate bowl.

COMBINE: together wet ingredient into dry ingredients and blend until smooth. Add oil and mix well.  Then add in raspberries just mixing until combined. Pour ingredients into a well-greased loaf pan or use parchment paper to line the pan.

BAKE: for 40-45 minutes or until a toothpick stuck into the center of the cake comes out clean.

MAKING THE ICING: by combining ingredients in a small bowl with electric mixer on low speed. When the lemon loaf is cool, remove it from the pan and frost the top with the lemon icing. When the icing has set up, slice the loaf into eight 1-inch-thick slices.

#RecipeTags
#copycat
#lemonloaf
#raspberries

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17 thoughts on “Copy Cat Starbucks Loaf – [Raspberry Lemon Loaf]”

      1. I FOUND THIS RECIPE TIMING WAS WAY OFF. SO DISAPPOINTING. THIN
        KING IT WAS DONE WITH A TOOTHPICK IT WASN’T! IT FELL ALL THE LENGTH OF THE CENTER. I PUT IT IN AGAIN. THIS C
        LOAF WAS CRUSTY ON THE OUTSIDE AND CRUMBLES ON THE INSIDE,
        LOAF #2. I MADE IT AGAIN. HAND STIRRED THE DRY AND MOIST TOGETHER, ADDED OIL, STIRRED, THEN ADDED RASPBERRIES. BAKED AT 350 FOR ABOUT AN HOUR. NOW, JUST PASSED AN HOUR AND IT LOOKS LIKE IT IS DONE. SHOULD REDO YOUR RECIPE AND TIMING. TOO BAD IT’S SO CRUMBLY TO CUT. PEGGY MACKNESS

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      1. Eeep! Bless u. Chocolate croissants are gift from the gods for us to know that they love us.
        I’ve always wanted to try baking croissants, but I’d just probably end it in tears. :-P You’re probably much more formidable than me. :-P

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  3. Oh, wow! Yum! Your cake looks delicious. I’m looking forward to being done with nursing school so I can get back to baking (luckily we’re spoiled by my husband who is a wonderful cook. Alas, he isn’t interested in baking). Thanks for sharing!

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  5. Pingback: Bundt It! – [Lemon Blueberry Bundt Cake] | Baking in Fashion

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