If you like the Starbucks lemon loaf cake as much as I do, you need this recipe! This amazing lemon pound cake looks and tastes exactly like the Starbucks version! Made from scratch, with fresh lemon juice - this is the best lemon loaf ever!
Spray the non-stick 9x5 inch loaf pan with cooking spray or grease with butter.
Put flour, baking powder, salt and sugar in a food processor bowl fitted with a steel blade. Pulse several times until mixed.
Cut the butter into pieces and add to the food processor. Process until the mixture is combined and resembles coarse crumbs, scraping down the sides of the food processor bowl when needed..
In another bowl, add eggs and whisk with the fork. Add the milk and whisk with fork until combined. Add the lemon juice and lemon extract and mix until combined.
Pour the liquid ingredients into the food processor bowl. Add the lemon zest to the food processor bowl. If using the food coloring, add it to the food processor as well. Process until the mixture is smooth.
Transfer the batter from the food processor into the loaf pan. Put the lemon loaf in the oven and bake for 1 hour.
Make the icing: in a bowl combine the powdered sugar and lemon juice. Mix until combined. If the icing is too thick and clumpy, add water (1 tsp at a time) and mix, until the icing is the spreadable consistency.
After the lemon loaf finished baking, let cool in a loaf pan for 15 minutes, then carefully remove it from the loaf pan onto a platter and spread the top and the sides of the lemon cake with icing.