If you’re a lover of the luscious and tangy Starbucks Lemon Cake and have always dreamt of making it at home, you’re in luck! Our guide provides you with a comprehensive step-by-step method to recreate this tangy treat at your convenience. The fragrant citrus, perfectly balanced with sweetness, will fill your kitchen, and the end result will leave your taste buds singing. Let’s dive in!
How to Prepare Starbucks Lemon Cake
Many of us are fans of the world-famous Starbucks Lemon Cake. While this tangy and moist treat is usually enjoyed in a bustling Starbucks outlet, we bring the recipe to your kitchen. Making this delectable lemon cake is simpler than you think, and the joy of baking it yourself makes it even more delicious.
Ingredients for Starbucks Lemon Cake
To get started, you will need the following ingredients:
For the Cake:
- 4 lemons
- 3 cups cake flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 3 cups superfine sugar
- 6 eggs
- 1 cup full-fat sour cream
For the Glaze:
- 2 lemons
- 2 cups powdered sugar
Directions for Starbucks Lemon Cake
Now that you have all the ingredients, let’s get baking!
- Preheat your oven to 325F.
- Zest the clean lemons – only the yellow part, not the white bitter pith.
- Chop off the top and bottom of the lemons to reveal the flesh, and carefully remove the remaining pith.
- Cut the peeled lemons into small cubes, remove the seeds, and place them in a bowl.
- In a separate bowl, combine the sugar and zest, cover it, and let it sit.
- In another bowl, mix the baking soda, flour, and salt.
- Using a mixer, blend the butter and sugar for a few minutes until well combined. Then slowly add the eggs, one by one.
- Next, gently mix in the remaining ingredients – the lemon juice and lemon cubes.
- Grease a 16-cup tube pan and transfer the mix into it.
- Bake for approximately 30 minutes. Make sure to check it, as it may need a bit more baking time.
- Remove the cake from the oven and allow it to cool down.
- Juice the remaining two lemons. In a small bowl, gradually add the powdered sugar to the juice, stirring until smooth. The glaze should be thick but pour-able.
- Finally, pour the glaze over the cake and let it harden. Enjoy your homemade Starbucks Lemon Cake!
FAQs about Starbucks Lemon Cake Recipe
1. Can I use regular flour instead of cake flour?
Yes, you can substitute all-purpose flour, but cake flour gives the cake a lighter and fluffier texture.
2. How can I store the cake if I can’t finish it in one go?
Store the cake in an airtight container at room temperature. It will stay fresh for about 2-3 days. If refrigerated, it can last up to a week.
3. What can I use as a substitute for sour cream?
Yogurt is an excellent substitute for sour cream in baking due to its similar texture and taste.
4. What’s the purpose of the lemon zest in the cake?
Lemon zest not only intensifies the lemony flavor but also adds a slight texture and depth to the cake, making it taste even more delightful and refreshing.
5. Can I use a bundt pan instead of a tube pan?
Yes, a bundt pan can be used instead of a tube pan. However, make sure to adjust the baking time as bundt pans might require a longer cooking period due to their design.
6. Can I make this recipe vegan?
Yes, you can make this recipe vegan by replacing the butter with a vegan margarine, using an egg substitute or flaxseed meal for the eggs, and a dairy-free sour cream alternative. Keep in mind, this may alter the taste and texture of the cake slightly.
7. What if my glaze is too thick or thin?
If your glaze is too thick, you can add a small amount of additional lemon juice to thin it out. Conversely, if it’s too thin, gradually add more powdered sugar until the desired consistency is reached.
8. How do I know when my cake is done?
You can insert a toothpick or a cake tester in the center of the cake. If it comes out clean or with just a few moist crumbs clinging to it, your cake is done.
9. Can I freeze the lemon cake?
Yes, this cake freezes well. You can wrap the fully cooled, unglazed cake tightly in plastic wrap and freeze for up to 3 months. To serve, thaw at room temperature and glaze just before serving.
10. What can I serve with this lemon cake?
This cake is delightful on its own, but you can also pair it with fresh berries, whipped cream, or a scoop of vanilla ice cream for an extra treat.
Starbucks Lemon Cake
Ingredients
For the Cake:
- 4 lemons
- 3 cups cake flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup 2 sticks unsalted butter
- 3 cups superfine sugar
- 6 eggs
- 1 cup full-fat sour cream
For the Glaze:
- 2 lemons
- 2 cups powdered sugar
Instructions
- Preheat oven to 325F.
- Zest the (clean) lemons – only the yellow stuff, not the white bitter pith.
- Chop the top and bottom of the lemons to reveal the flesh of the lemons and continue with carefully removing the rest of the pith.
- Cut the naked lemons to small Cubes and remove seeds and put them in a bowl.
- In a small bowl, mix together sugar and the zest, cover and let it sit.
- Add to a bowl the Baking soda, flour, and salt, mix and let it sit.
- In a mixer – mix the butter and sugar for a few minutes until well blend. Start adding the eggs one by one slowly.
- Gently mix the rest of the ingredients, lemon juice, and lemon cubes.
- Grease a 16-cup tube pan. Transfer the mix to the pan.
- Bake for about 30 minutes and test, bake longer if necessary.
- Take out of the pan and let cool down.
- Juice the remaining 2 lemons. In a small bowl, slowly add the powdered sugar to the and stir until smooth. It should look thick but pour-able.
- Pour the glaze over the cake and let it harden.
