Wednesday, March 20, 2013

Starbucks Knock-off Lemon Loaf

A Lemon Loaf that tastes almost exactly like the coffee house original.
One of my Grandma's favorite treats to get at Starbucks is their Lemon Loaf.  Knowing how much she loves a slice of their citrusy loaf, MaMa and I decided it was time to try and make our own whole grain version.  This isn't the first knock-off we've done just for Grandma, remember when we made her the Cranberry Bliss Bars?

Now, you might want to cut this recipe in half.  As it is, the recipe will make 2 large loaves or 3 regular sized loaves.  If you like lemons, you're going to love a slice of this!

Starbucks Knock-off Lemon Loaf
by Joseph's Grainery
adapted from Daydream Kitchen

This lemony loaf is almost as good as the real deal!
    For the Loaf:
    • 4 small lemons
    • 2 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
    • 1 c all purpose flour
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 1 cup (2 sticks) unsalted butter, completely softened
    • 3 c sugar
    • 6 eggs, warmed for 10 minutes in hot tap water
    • 1 c sour cream, at room temperature
    For the Glaze:
    • 2 lemons
    • 2 c powdered-sugar, sifted
    • Preheat your oven to 325 degrees. Grease 2-3 loaf pans and dust with flour; tap out any excess.
    • Carefully zest four of the lemons, being careful to avoid the pith.
    • With a very sharp paring knife, cut the tops and bottoms off of each lemon.
    • With one cut side down on the cutting board, trim the pith off the lemon, vertically, going all the way around each lemon, exposing the flesh of the lemon. Over a bowl, cut segments from membranes, letting fruit and juice fall into the bowl, being sure to discard the seeds and the remaining membranes. With a fork, break segments into 1-inch pieces.
    • In a separate bowl, combine the sugar and the lemon zest. Work the sugar and zest together between your fingers until the sugar is moist, grainy and very aromatic. Set aside.
    • Sift the flour, baking soda, and salt into a medium bowl and set aside.
    • Beat the butter for 2 minutes at medium speed in the electric mixer. Add half the sugar and mix for 2 more minutes, then add the rest of the sugar and mix again for 4 minutes.
    • Add the eggs, one at a time, beating just until combined after each addition (about 30 seconds). On the lowest setting, mix in the dry ingredients, then the sour cream. Lastly, gently fold in the lemon juice and segments. Transfer batter to prepared pans.
    • Bake loaves until tester inserted near center comes out clean, about an hour.
    • Let the loaves cool in the pan on a rack for 15 minutes. Cut around the loaf in the pan, turn out the loaf. Carefully turn loaf right side up on rack.
    • While the loaves are cooling, juice the remaining 2 lemons. In a small bowl, slowly add the powdered sugar to the and stir until smooth.
    • About a half hour before you’re ready to serve, pour the remaining glaze over the cake.

    I think Grandma will approve, as I couldn't keep my hands'll notice some of the corners are missing.  Yep, that was my fault, but it sure tasted good.  


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