Starbucks’ Lemon Loaf Cake

1/2 cup	butter, softened
1 cup	sugar
2 large	eggs, room temperature
1 teaspoon	grated lemon zest
1 teaspoon	vanilla extract
1/2 teaspoon	lemon extract
1-3/4 cups	all-purpose flour
1/2 teaspoon	salt
1/4 teaspoon	baking soda
1/2 cup	sour cream

3/4 cup	confectioners’ sugar
1/2 teaspoon	grated lemon zest
1 tablespoon	lemon juice

2  5.75 x 3 x 2 inch loaf pans

Step 1: Prep the pans

Drop a dollop of softened butter or shortening to your pans and, using your hand or a pastry brush, smear it along the bottom and sides of the pans. Then, sprinkle about a tablespoon of flour in each pan and tap it around until the whole pan is covered, tossing any flour that doesn’t stick.

Test Kitchen Tip: If you’re short on time (or just want to keep your hands clean!), you can always use a cooking spray that contains flour, like Pam Baking or Baker’s Joy. They’ll keep your loaves from sticking to the pan just as well.

Step 2: Mix the batter

First, preheat your oven to 350°F.

In a large bowl, cream the butter and sugar with a hand mixer or whisk until they’re fluffy and light yellow. Next, add in the eggs one at a time, beating the mixture well in between each addition. Then, beat in the lemon zest and vanilla extract.

In a separate bowl, sift the flour, salt and baking soda together. This will aerate the dry ingredients and prevent clumping. Once the dry ingredients are ready, alternate beating them and the sour cream into the wet ingredients until all the ingredients are well combined.

Step 3: Bake the loaves

Once the batter is done, split it between the two greased loaf pans.

Pop them into the preheated oven for 35-40 minutes, or until an inserted toothpick comes out clean.

When the loaves are done, remove them from the oven and let them cool in the pans for about 10 minutes. After that, remove the loaves from the pans and let them cool completely on wire racks.

Test Kitchen Tip: Prefer making one loaf? No problem! Grease an 8×4-in. loaf pan and add the batter to it. Bake in a 350°F oven for 40-45 minutes or until a toothpick inserted in center comes out clean.

Step 4: Ice the loaves

While the loaves are cooling, mix the confectioner’s sugar, grated lemon zest and lemon juice in a small bowl. Spoon the icing over the loaves, allowing some of it to run down the sides.

Test Kitchen Tip: If you’d like to save one or both of the loaves for a later date, skip icing them. Wrap the cooled loaves in plastic wrap and foil. Store the loaves in your freezer until you’d like to use them.

To use, thaw the loaves at room temperature. Prepare the icing as normal and spoon over loaves.

Step 5: Slice

Slice each loaf into six pieces and enjoy!