Inspired by Starbucks Lemon Cake, I love this rich, moist delicious loaded with lemon curd loaf cake. It’s the upgraded version of Starbucks lemon cake. This lemon curd loaf cake is quick, almost similar to banana cake but more lemon-y and refreshing!
I hope you enjoy this Lemon Loaf as much as my family and I have. After you discover this recipe better than Starbucks, maybe even save you a trip to a coffee shop in the future?!
Total time: 1 hr
Serving: 7
Ingredients
Cake Loaf
190g Cake Flour
½ tsp Baking Powder
½ tsp Baking soda
A pinch of Salt
100g unsalted butter, room temperature
88g sour cream or plain yogurt
200g brown sugar
120g egg yolk
¼ tsp vanilla extract
25g lemon juice
1 tbsp Lemon zest
Lemon curd
40g Lemon Juice
2 tsp lemon zest
76g brown sugar
2 eggs yolk
60g unsalted butter
How?
For Lemon curd, add all ingredients into a pan under medium heat, stir frequently until silky jam like texture. Pop into a piping and keep in the fridge for 1 hour.
Preheat the oven to 350 degrees. Line the bottom of a 5 x 9” loaf pan with a piece of parchment paper. Set aside.
For cake loaf, sift cake flour, baking powder, baking soda and set aside.
With a hand mixer, combine butter, sugar, sour cream mix until white color paste. Add dry ingredients and continue to mix using spatula. Slowly add egg yolk, lemon juice, lemon zest and vanilla extract and mix until fully combined.
Pour the dough into the prepared loaf pan. Bake for 45-50mins or until the center is fully set. Using a toothpick inserted comes out crumb free.
Let it cool completely on a cooling rack before running a knife in the middle of the cake loaf, around 2 cm depth.
Squeeze and spread evenly the lemon curd into the middle of the cake loaf. Refrigerate the cake loaf before slicing. Keep the leftover in an airtight container.
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