I’m Marriam Essa-Sayed, a proudly South African Muslim.
“Foodeva Marsay” is my ‘Lifestyle Blog’, with which I “Aspire to Inspire” for the pleasure of my Creator above. A simple to understand blog which entails a fusion of my many passions in life.
You will find “Foodeva Marsay” dotted with my inspiring recipes , as well as some of my Travels, Reviews and Photography.
I look forward to, and appreciate, any feedback. I can be reached on the contact details provided or via the social media link ups to me.
COPYCAT ALERT!!!! Not my own creation?
Social Media has become a playground for Recipes To be aimlessly tumbling around. I personally,strongly, advocate that Recipe References Be left on and shared as it appears. However, sadly, Social media has become such that respecting the property, and hardwork, of another person, very casually takes a back seat in many people’s conscious.
Take for instance this Recipe I blog about today, like many out there, this recipe has been “floating about” and many have ‘unscrupulously’ even attached their name to the recipe??????. So upon doing a little research, I found that this recipe was “Cloned” by a Todd Wilbur” who has many such top secret recipes. Every now and then, I do like to try out these “floating recipes” just to see what all the hype is about. Now let me enlighten you about this recipe I have tried out.
I HAVE NEVER TRIED STARBUCKS LEMON LOAF???
Well back home in South Africa We never had Starbucks, I believe the franchise is heading that way, if it hasn’t already. So My limited exposure to Starbucks has been during my Travels, and there is only so much one can try out at once☺️. Urged on by Curiosity, and my hormonal cravings?, this Copycat Starbuck Lemon Loaf, was screaming ‘Try Me Out’.
Foodeva Marsay Verdict
A simple recipe to follow, well worth making. Not on the Lighter side of cakes, it is a little dense, and seemed a wee bit dry, but that was probably due to leaving it a little longer in oven to bake through. The Baking time says 45 minutes, but you need to add 5-10 minutes more. Coconut oil has been called for here, I am sure it would make a huge difference to texture/Taste, but Today I have used Regular Vegetable Oil, to show it is doable??. For a more intense lemon flavour, I did find the Lemon Flavour wasn’t too intense as expected, the next time I make this,(yes I will make it again, I enjoyed it?), I would add more of the Lemon Essence/extract. Also Note I have used Granulated Sugar Today not regular sugar. A Perfect Bake for Tea Time, this Copycat Starbucks Lemon Loaf Gets a ⭐️⭐️⭐️⭐️ ?Foodeva Marsay Rating? .
Now Off you go and get Baking this delicious cake, while I sit here and enjoy another slice with my Coffee?
Find below the “floating recipe”….
COPYCAT Starbucks Lemon Loaf
“Copycat” Starbucks Lemon Loaf
1 1/2 cup(s) FLOUR
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL (recommend coconut oil)
1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
2 tablespoon(s) WHOLE MILK; I Used 2%.
1/2 teaspoon(s) LEMON EXTRACT
*Combine flour, baking soda, baking powder and salt in a bowl.
*Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
*Pour wet ingredient into the dry ingredients and blend until smooth.
*Add oil and mix well.
*Pour batter into a well greased 9×5-inch loaf pan.
*Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
*Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
*When the loaf is cool, remove it from pan and frost the top with the icing.
*Let the icing set up before slicing.
PERSONAL NOTES (?FOODEVA MARSAY?)
?regular vegetable oil used
?used Granulated Sugar/Castor Sugar
? used 1 teaspoon of Baking Powder
?Up the Lemon Extract quanity for a more intense Lemon Flavour
? The above oven settings are in Farenheit, I baked in a moderate oven 175 degrees Celsius and upped the baking time by 5-10 minutes more
? used a balloon whisk to mix the icing