Copycat STARBUCK’S LEMON POUND CAKE LOAF (sugar or sugar-free)
1-1/2 cups flour…………………………….………………....1/2 tsp. salt
1 small package, instant Lemon pudding mix (can be sugar-free)
1/2 tsp. baking powder*…………………………………….1/2 tsp. baking soda*
*NOTE: increase both to 3/4 tsp. if you’re using Splenda (sugar-free)
3 eggs…………………………………………………………...2 TB unsalted butter, softened
1 cup sugar (or regular white Splenda {not baking blend}, for sugar-free)
1 tsp. vanilla…………………………………………………..2 tsp. lemon extract
1/3 cup lemon juice………………………………………….1/2 cup vegetable oil
3/4 cup sour cream (OR plain Greek or lemon yogurt)
Frosting:
3 TB. Butter, soft but not melted
1-1/2 cups powdered sugar (or 1 cup regular white Splenda + 1/2 cup cornstarch)
3 TB lemon juice……………………………………………...1 tsp. lemon extract
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Preheat oven to 350. Spray a 9x5” loaf pan with non-stick baking spray, and line with parchment paper (extending over the sides a little). Set aside.
In a mixing bowl, combine the flour, pudding mix, baking powder, baking soda, and salt.
With a mixer, combine eggs, sugar, butter, vanilla, lemon extract, lemon juice, oil and sour cream. Mix until evenly combined. Gradually add dry ingredients to the wet, scraping down the sides of the bowl. Pour the batter into the prepared loaf pan. Spread the top smooth; and then give the pan a quick slam down onto your countertop (to break any air bubbles inside the batter).
Bake for 45-50 minutes, or until center is fully set, and a toothpick or cake tester comes out clean. Remember that your cake will still bake slightly as it cools, so don't over-bake it! (45 minutes was perfect in my oven. Most people tend to over-bake their cakes and quick breads, which creates thick brown sides ~ so I always check my baked goods 5-10 minutes before most recipes call for {but I already adjusted this recipe accordingly}.)
After baking, let cool in the pan for 5-10 minutes. Run a knife around any sides that aren't covered with the parchment paper; and pull the cake out of the pan by the "tabs" created by the parchment. Cool completely on a cooling rack. Frost.
FROSTING: (NOTE: If you’re making the sugar-free version, sift or whisk together the Splenda and cornstarch first.) Combine butter, lemon juice and lemon extract with mixer (best with the whisk attachment). Gradually add the powdered sugar (Splenda mix), and beat until smooth and creamy. (You can adjust consistency by adding more powdered sugar if it's not thick enough ~ or a little more lemon juice if it's too thick.) Evenly spread the frosting over the top of the loaf. If necessary, you can refrigerate to let frosting set completely before slicing.