Forever ago, Starbucks had an Orange Creme Coffee Cake. I *loved* it. Unfortunately, it was a limited time thing. It vanished without warning and I never managed to buy 10 slices so I could try to figure out a recipe for it. I've tried a few recipes I've found online, but nothing comes even close.
Now that Starbucks is moving to a new vendor for pastries and such, I'm preparing myself mentally for the disappearance of the Very Berry Coffee Cake and the Lemon Pound Cake. Those are my other loves, so of course they will go away and I'll be in Orange Creme Coffee Cake land again.
This time, however, I'm working towards replicating my favorites before they disappear completely.
First up, the Lemon Pound Cake.
I haven't found a recipe that duplicates it yet, nor have I tinkered enough to figure it out. I started with this recipe and this recipe. Both are good, but neither is what I want (too crumbly, too much zest ... lots of reasons). Still, the second one I tried was pretty darn good in its own way.
Like, good enough to make again.
And good enough to share.
Since it was that good, I figured I'd share the recipe. I didn't really make any changes, except that it doesn't need anywhere near as much icing as the recipe calls for. I went with half the third time I made it.
What?
Is there something wrong with the fact that I've made it three times in the past few weeks?
Whoops.
(For the record, it's for science. I think I might have found the trail to the Orange Creme Coffee Cake A few more tries and I think I might get it right. HOORAY!)
Lemon Cake (Source)
Cake Batter
2 sticks unsalted butter, room temperature
2 cups sugar
5 large eggs (the original recipe called for extra large eggs, but I only ever buy large eggs)
1/3 cup lemon zest
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup lemon juice
3/4 cup buttermilk (I did the milk plus lemon juice trick instead)
1 teaspoon vanilla extract
Lemon Glaze
1/2 cup sugar
1/2 cup lemon juice
Lemon Icing
1 cup powdered sugar
3 tablespoons lemon juice
1. Preheat the oven to 350 degrees.
2. Grease and flour your pans. I've used both a 9"x5" loaf pan and mini round pans. I preferred the mini round pans, but a combination of the two was perfection.
3. In a large mixing bowl, cream the butter and sugar. It takes about 5 minutes with a hand mixer to get the two to turn nice and fluffy.
4. Gradually add the eggs one at a time, mixing constantly as you do so.
5. Add the lemon zest. Mix.
6. In a separate bowl, combine the flour, baking soda, baking powder, and salt. Use a whisk to blend them well.
7. In a small bowl, combine the buttermilk, lemon juice, and vanilla extract. Stir them up with a spoon.
8. Add 1/4 of the dry ingredients to the creamed butter and mix. Now add 1/3 of the buttermilk to the creamed butter and mix some more. Go back to the dry ingredients and repeat the process until everything is all mixed up.
9. Divide the batter between your pans and bake at 350 degrees. For loaf pans, it takes around an hour for it to bake thoroughly. Use a toothpick to figure out if it's done -- if you stab it and the toothpick comes out clean, you're OK. For the mini cake pans, they only needed to bake about 35 minutes. Cupcakes would take less, bigger pans would take more.
10. When the batter is done baking, place your cake(s) on a cooling rack. Wait about 20 minutes before trying to remove them from the pans, then let them cool longer on the cooling rack.
11. It's time to mix up the Lemon Glaze. Just put the lemon juice and sugar in a pot and heat it over medium heat. Stir and stir until the sugar dissolves.
12. Pour the Lemon Glaze over the cake(s).
13. Once the cake is completely cooled, whisk together the lemon juice and powdered sugar until an icing forms. Drizzle it over the cake(s).