Starbucks “Iced Lemon Loaf” Copycat Recipe by make it Yuzu and Miso by Kat Lieu

Kat Lieu’s Chinese peanut butter cookie

Hi friends and fam, get ready to treat your taste buds to an explosion of bright and tangy flavors with this scrumptious Starbucks-inspired lemon loaf recipe. EXCEPT, it’s a yuzu miso loaf, bruh. This recipe is not only quick and easy to follow and whip up, but also guarantees a moist and buttery texture that's sure to please everyone's palate. The real star of the show is the citrusy punch that comes from yuzu extract (or use fresh lemon juice), perfectly complemented by a delectable glaze that adds a touch of sweetness to the mix. Of course, there’s miso in this dessert, what do you expect, it’s a Kat Lieu creation!

With this “copycat” recipe, you'll be able to savor every bite of your favorite coffee shop treat from the comfort of your own kitchen. So, what are you waiting for? Let's get baking this “lemon loaf” with a fun Asian spin! You’ll be making copycat recipes of this recipe, I guarantee it!

xoxoxo,

Kat

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Modern Asian Baking at Home: Essential Sweet and Savory Recipes for Milk Bread, Mochi, Mooncakes, and More; Inspired by the Subtle Asian Baking Community

By Lieu, Kat

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Yield 1 pound cake

Author Kat Lieu

Prep time

10 Min

Cook time

49 Min

Total time

59 Min

Print

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Starbucks Lemon Loaf Copycat recipe but make it with yuzu and miso (iced lemon loaf or iced yuzu loaf) by Kat Lieu

Ingredients

For the poundcake batter

• 1 stick unsalted butter or vegan butter
• 3/4 cup granulated sugar
• 3 large eggs (sub with 150 g silken tofu for egg-free)
• 1 teaspoon miso (more if you want a stronger pop of umami)
• 1 1/4 cup all-purpose or cake flour (for those who need GF, I haven't tested this but I'm pretty sure you can use 1-to-1 GF flour replacement)
• Lemon juice or yuzu extract, 1 1/2 tablespoon-ish; trust your ancestors
• dash of baking powder

For the optional glaze

• 2 tablespoon melted butter or vegan butter
• about 3/4 cup confectioners' sugar (up to 1 cup if needed)
• 1 tsp vanilla extract
• 1 tablespoon heavy cream
• 1 to 2 teaspoons lemon or yuzu juice or extract
• a bit of salt

Instructions

To make the pound cake

1. Preheat the oven to 350F with a rack in the center.
2. Cream the butter and sugar until fluffy and pale, a few minutes in a stand mixer fitted with a paddle attachment. Mix in one egg at a time before mixing in the rest of the ingredients. Don't be too worried about over mixing the batter, so once it's all homogenous, transfer to a lightly greased and flour-dust loaf pan. There's enough batter for a standard banana bread loaf pan.
3. Bake for about 40 to 50 minutes. It's ready when the top is golden brown and a toothpick or bamboo stick stuck in comes out clean. Meanwhile, make the optional glaze (icing) and all you do is mix everything together. If it's too thick, add a bit more melted butter or cream.
4. Remove the cake and cool at room temperature on a wire rack. You can glaze the cake(s) while hot and top with any optional toppings. I like to just be creative and put whatever I have in my fridge, like lemon wedges or blueberries!
5. Let me know what you think!

Recommended Products:

Vitamix Blender

Modern Asian Baking at Home Cookbook

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