The other day I was at the mall with a friend and we stopped in at Starbucks for a
coffeelatte. I saw the lemon poppyseed loaf slices, and I couldn’t resist. It’s always so good! It was the perfect midday indulgence…
I figured there HAD TO BE a way to replicate this at home! Of course, Pinterest has a bunch of Starbucks Copycat recipes, including their drinks and baked goods. Are you even the slightest bit surprised?! 😉
Now, I know that most bakers would prefer to use butter in their baking for the flavour factor, and most times I would agree. But the fact that this recipe calls for oil instead caught my eye. There are certain instances in which oil can really help to deliver the moistness that so many loaves lack. And then there was the fact that this recipe yields 2 loaves instead of 1. Well, it seemed to me that it was about perfect and I decided I just HAD to give it a go!
The verdict? This recipe is ahhh-mazing. The loaves had just the right amount of lemon I was craving. They were moist and delicious, similar to a pound cake. And easy too! You really can’t go wrong here. Perfect recipe for a weeknight dessert, or an afternoon snack. 🙂
Lemon PoppySeed Loaf (Starbucks Copycat Recipe)
Adapted from: A Farmgirl’s Dabbles
Yield: 2 loaves
For the Lemon Loaf:
3 cups AP flour
2 cups sugar
1 1/2 tsp. salt
1 1/2 tsp. baking soda
1 1/2 Tbsp. poppy seeds
1 1/2 cups milk
1 cup + 2 Tbsp. canola oil
3 lg. eggs
3 tsp. lemon extract (or you can use vanilla an add lemon zest)
For the Glaze:
1 cup sugar
1/3 cup freshly squeezed lemon juice
1/4 tsp. vanilla
1 Tbsp. butter (melted)
1.) Preheat oven to 350’f. Generously grease (or spray with cooking spray) two 8 1/2 x 4 1/2″ loaf pans.
2). In the bowl of a stand mixer, combine dry ingredients (flour, sugar, salt, baking soda, and poppy seeds. Mix on lowest speed until combined.
3.) In a separate medium sized bowl, combine milk, oil, eggs, and lemon extract (or vanilla and lemon zest, if using). Slowly pour the wet ingredients into the dry with mixer on lowest setting. Mix until combined. Beat on medium speed for 1 minute.
4). Pour into prepared pans and bake for approximately 1 hour; or until a toothpick has been inserted into the loaves and comes out clean.
5.) While the loaves are baking, make the glaze. In a small mixing bowl, combine the icing sugar, lemon juice, vanilla and melted butter. Whisk until smooth.
6.) Once loaves are finished baking, remove from oven and spread icing glaze over both. Allow loaves to cool for 15 minutes in the pans. Run a knife along the sides of the pans, to loosen the loaves. Turn upside down onto a cooling rack and allow to completely, and for the glaze to harden.
You’re welcome ;). Lemon desserts are so delightful and remind me of Spring. Which, of course, is right around the corner :). Ahh, yes – the power of positive thinking! Hope you had a wonderful weekend!