Pillowy-soft, moist and surprisingly refreshing lemon cake is here! I’m talking about one of the best lemon cakes I have ever had!! Soft cake dressed with sweet and tangy lemon glaze-it’s the best thing you’ll eat this summer! 

Detailed description  Do you love the lemon cake from Starbucks? I think it’s one of their finest bakery items from the shelf. When I had it, I just couldn’t stop myself from eating it. It’s so delicious, and it definitely ignited me to replicate it. Normally, I won’t do copycat recipes and prefer giving my own twist, but I had to do this one for you guys. Once you try it, I guarantee there is no turning back. 

Why You’ll Love This Recipe? 

• Texture: The cake is amazingly soft, just like a pillow. The outer layer is perfectly golden brown, while the inside crumbs are tender. The crumbs come out so fine; feels heavenly to slice them. 

• Flavour: Classic lemon cake is almost everyone’s favourite. The freshness you get from lemon zest is beautiful. Also, the glaze is made using just icing sugar mixed with lemon juice; you can imagine the combination – it’s sweet and tangy at the same time. 

• Starbucks copycat: Now that you have the recipe with you, you won’t have to burn a hole in your pocket each time you want to eat your favourite lemon loaf. This recipe is the best homemade version of the Starbucks cake that you can bake anytime you want. 

Important Ingredients Used In The Recipe

• Butter: To provide that authentic buttery flavour, melted butter is used in the recipe. The addition of butter helps elevate the flavour of the cake. 

• Fresh cream: The cream in the cake helps maintain moisture and keeps it tender for long.

• Oil: the cake has both butter and oil as the fat. While butter provides added flavour, the oil helps to keep the cake soft and moist as it is in a liquid state. 

• Lemon zest: The best lemon flavour comes from lemon zest, not lemon juice. The zest contains all the flavour and essential oil. 

• Lemon juice: The cake is glazed with a lemon glaze which is actually the surprise Element. It’s simple and made with just two ingredients – icing sugar and lemon juice, but when eaten with cake, it provides the right tangy punch. 

How To Make Lemon Cake

• Preparation: Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan). Grease and line a bread loaf tin with oil and butter paper. 

• Lemon zest and sugar: To start with the cake batter, rub the lemon zest and sugar using your fingertips. 

• Eggs: To this, add eggs and combine. So now you have eggs, sugar and lemon zest as a mixture. 

• Wet Ingredients: Add oil, melted butter, and fresh cream to the above mixture. Combine all the ingredients well. 

• Dry Ingredients: Once the liquid ingredients are mixed, start folding in the all-purpose flour, baking powder, baking soda, and salt. Make a smooth batter, ensuring no lumps are left. 

• Colour: AT this stage, you can add a drop of yellow gel colour and give the batter a final mix. Adding a hint of color truly brings out a vibrant look of the cake.

• Bake: Transfer the batter to the prepared tin and bake at 180(OTG mode: lower rod only) for 25-30 minutes. 

• Glaze: While the cake is baking, prepare the glaze by mixing sifted icing sugar and lemon juice in a bowl. The icing will look white in colour. It should be thick yet runny. 

• Assembly: After the cake is baked and cooled, pour the lemon glaze all over the top. Sprinkle some lemon zest on top for garnish.

Chef’s Tips For The Recipe

Do not over mix

The batter needs just the right amount of mixing where all the dry ingredients have been mixed and no flour pockets are left. There is no need to continue mixing after that, and also, do not mix too hard or vigorously. All these will toughen/harden the cake. 

Do not over bake

Keep a close eye on the baking. You do not want the cake to be overbaked as that will end up making the cake dry and hard. 

How To Store Lemon Cake

Both glazed, and non-glazed lemon cake can be stored in an airtight box for 4-5 days at room temperature.

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