This recipe is actually a mix of two copycat Starbucks recipes. Though I do love lemon, I do not love coffee...at all. So, not being in Starbucks much, I had never tried their lemon loaf. But, I was willing to give it a shot. And needless to say I may be stopping into Starbucks more often now...
Also, you don't have to feel too terrible about eating this! Though it's really a mix between a "loaf" and "pound cake," I made healthier substitutions to cut out some fat and sugar. There is reduced sugar, less egg and Greek yogurt in replace of some oil. Even with these substitutions, it's still so moist, which is the one thing I was striving for.
Raspberry Lemon Loaf
Prep Time: 20 minutes. Cook time: 50 minutes. Total time: 1 hour, 10 minutes.
Yields: 9x5 loaf pan; about 10 slices
Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs + 1 egg white, room temperature
scant 3/4 cup sugar
1/2 cup Greek yogurt
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
2 teaspoons lemon extract
3 tablespoons canola oil
zest of one lemon
3 tablespoons fresh lemon juice (or juice from about 1 large lemon)
1/3 cup seedless raspberry fruit spread (or strawberry) (I used this from Walmart)
5 drops red food coloring
For frosting:
4 oz. cream cheese, softened
1/2 cup powdered sugar
1 teaspoon lemon juice
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs + 1 egg white, room temperature
scant 3/4 cup sugar
1/2 cup Greek yogurt
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
2 teaspoons lemon extract
3 tablespoons canola oil
zest of one lemon
3 tablespoons fresh lemon juice (or juice from about 1 large lemon)
1/3 cup seedless raspberry fruit spread (or strawberry) (I used this from Walmart)
5 drops red food coloring
For frosting:
4 oz. cream cheese, softened
1/2 cup powdered sugar
1 teaspoon lemon juice
Directions:
1. Preheat oven to 325 degrees. Grease and flour a 9x5 loaf pan. Set aside.
2. In a large bowl, combine flour, baking powder, baking soda and salt. Whisk to combine.
3. In a separate bowl, combine eggs, egg white, sugar, Greek yogurt, butter and vanilla extract. Mix with an electric mixer on low until combined. With the mixer running, slowly pour in the lemon extract.
4. Pour the wet ingredients into the dry ingredients and stir until well combined and smooth. (You can do this by hand.) Stir the oil and lemon zest into the batter until completely mixed. (I know it seems weird stirring oil into an already set-up batter, but do it anyway!)
5. Remove 1/3 of the batter and stir in raspberry fruit spread and food coloring, if using. Add lemon juice to white batter. (I added some additional to the raspberry mix, too, but it's optional.)
6. Starting with the white batter, pour layers of white and red into the prepared pan (white, red, white). Bake until a toothpick comes out clean with just a few crumbs attached, about 45-55 minutes. Remove from oven and let cool completely.
7. For frosting, beat cream cheese until light and fluffy. Add powdered sugar and lemon juice, beating until very smooth and creamy. Spread over cooled loaf.
6. Starting with the white batter, pour layers of white and red into the prepared pan (white, red, white). Bake until a toothpick comes out clean with just a few crumbs attached, about 45-55 minutes. Remove from oven and let cool completely.
7. For frosting, beat cream cheese until light and fluffy. Add powdered sugar and lemon juice, beating until very smooth and creamy. Spread over cooled loaf.
*Note: Nutrition facts may vary due to brand of products.
Recipe adapted from
http://www.spendwithpennies.com/copycat-starbucks-raspberry-swirl-pound-cake/
and
Recipe adapted from
http://www.spendwithpennies.com/copycat-starbucks-raspberry-swirl-pound-cake/
and
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