I have only ever been to a Starbucks once. I am not a coffee drinker per se, although I do love to eat coffee flavored sweets. I have always heard however that their baked goods are excellent, especially the Starbucks Lemon Cake Loaf.
The one time I went, I thought they were very expensive baked goods. Something would have to be extremely delicious for me to spend that kind of money on a baked good.
I am a sucker for anything lemon however and after reading about how delicious the Starbucks Lemon loaf, I have been really keen to try it out.
I had found one recipe which used a golden cake mix along with a cooked lemon pudding mix. I could find the cake mix, but not the cooked lemon pudding mix.
I then discovered this recipe on a site called Lil' Luna. She said it was even better than the Starbucks cake. Loaded with lemon flavor with a lush lemon buttercream frosting. It also uses instant pudding mix, not cooked, which was much easier for me to find and there is no cake mix in site.
I was keen to try it. I felt it lent itself to being baked in the UK as well. I want to have recipes on my page that people on both sides of the pond can cook and bake.
I baked it today, with a few changes. I have adapted the measurements to UK measurements so that people in the UK can make it.
I have also gone to the trouble of finding an instant pudding mix source in the UK so that people over there can bake it as well. You can find the required pudding mix in the UK via Amazon. You will have to buy the vanilla one and add extra lemon extract or zest to make up for it, but it will work beautifully.
As you can see it has an excellent texture. It is nice and dense, which is just how I love my loaf cakes.
It also has a beautiful lemon flavor. The page where I got the recipe from used more lemon extract in her bake, but its been my experience that using too much lemon extract can make things taste a bit like perfume, so I cut it back a bit, and didn't use it at all in the frosting.
WHAT YOU NEED TO MAKE STARBUCKS LEMON LOAF COPYCAT RECIPE
Simple every day baking ingredients, with the exception of the pudding mix. This has an almost pound cake texture.
For the cake:
- all purpose flour
- instant pudding mix (lemon or vanilla)
- fresh lemon, juice and zest
- butter
- canola oil
- granulated sugar
- large free range eggs
- vanilla and lemon extracts
- full fat plain Greek yogurt
- salt, soda and baking powder
For the frosting:
- butter
- lemon zest
- lemon juice
- icing sugar
HOW TO MAKE STARBUCKS LEMON LOAF COPY CAKE RECIPE
This lush cake goes together like most loaf types of cakes or quick breads. It is a simple process of combining your wet ingredients and then folding in the combined dry ingredients just to combine.
You want to begin by pre-heating your oven and preparing your loaf pan. She buttered the pan and only lined the bottom. I like to line three sides of the pan, including the long sides, leaving a bit of an overhang for ease of lifting the loaf out of the pan when done
You will need to mix your dry ingredients together first for the cake. Just measure them all into a bowl and then using a whisk, whisk everything together well.
You want to make sure your leavening is evenly distributed. By that I mean the baking powder and the soda. Because you will be using an acidic ingredient in this cake you will need baking soda to help it rise better.
I beat all of the wet ingredients together in a bowl using an electric hand whisk to make sure everything was well incorporated and the mixture was smooth.
Once you have done that you can start to add the dry ingredients. I did this 1/3 at a time, mixing everything in only until the dry ingredients were combined. You don't want to overmix anything, or your cake could end up tough.
Once mixed it is a matter of spooning it into the prepared pan. I like to smooth the top over with my spatula/spoon.
Bake in the preheated oven until the cake tests done. A toothpick inserted in the center will come out clean. It will be a nice golden brown. if you think it is browning too quickly, you can cover it while it is baking loosely with a sheet of foil.
Leave it to cool in the pan for 10 to 15 minutes then lift out to a wire rack to finish cooling completely.
Don't ice it until it is completely cold. The frosting is very easy to make as well. Just pop everything into a bowl and beat it all together until creamy and smooth. Then just spread it over the top of the cooled cake.
I popped mine into the refrigerator to chill before I cut into it. That resulted in nice even slices and you can see the texture on this cake is perfect.
The icing was also well set by chilling it. I also think you could freeze this cake without frosting it. You can just make the frosting on the day you want to serve it.
I would make this again. I hope you will be inspired to make one of your own. I think it is a cake you will all enjoy! And if you like lemon as much as I do, you are really going to love this lemon cake! Its simply lovely.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Starbucks Lemon Loaf
Yield: 10
Prep time: 10 MinCook time: 55 MinTotal time: 1 H & 4 M
This is a nice dense lemon loaf cake. With its rich lemon frosting, it is perfect to be enjoyed with a nice hot cuppa.
Ingredients
- 1 1/2 cups (210g)plain all purpose flour
- 1 (4 serving size) package instant lemon pudding mix (In the UK? Check out the recipe notes.)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 large free range eggs
- 1 cup (200g) granulated sugar
- the finely grated zest of one lemon
- 2 TBS butter, at room temperature
- 1 tsp vanilla
- 1/2 tsp pure lemon extract
- 1/3 cup (80ml) fresh lemon juice
- 1/2 cup (120ml) canola oil
- 3/4 cup (185g) plain Greek yogurt (not low fat)
For the frosting:
- 3 TBS butter, at room temperature
- 1 1/2 cups (195g) icing sugar, sifted
- the finely grated zest of 1/2 lemon
- 3 TBS lemon juice
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Butter a 9 by 5 inch loaf tin and line it on the long sides and bottom using a sheet of baking parchment paper, keeping an overhang for lifting the cake out when done.
- Whisk the flour, sugar, pudding mix, soda, baking powder, salt and lemon zest together in a medium bowl.
- Whisk the eggs, sugar, butter, vanilla, lemon extract, lemon juice, oil and yogurt together in a larger bowl, using an electric hand mixer until everything is evenly mixed together.
- Beat in the dry ingredients a third at a time, beating only until just combined and evenly mixed. Pour into the baking tin and level off.
- Bake for 50 to 55 minutes, until the center is set and a toothpick inserted in the center comes out clean. Leave to cool in the tin for 15 minutes before lifting out onto a wire rack to cool completely.
- Combine all of the ingredients for the lemon frosting together in a bowl and beat together until smooth. Spread on top of the completely cold cake. Chill until the icing sets.
- Cut into slices to serve. Store any leftovers in the refrigerator in a tightly covered container.
Notes:
In the UK you can get instant lemon pudding mix on Amazon. Click here.
When we were growing up, one of the things we really loved most for our mother to make us for dessert was a delicious moist Apple Crisp with oats in the topping.
This was always a family favorite and it was a family favorite with my own children when they were growing up as well.
There is just something which shouts Home Sweet Home in this comforting dessert. It was not something my mother made very often, but you could count on having it at least once during the fall season.
With its rich and buttery sweet oat crumble and tart apple filling, it always went down a real treat with everyone. Especially with a scoop of cold vanilla ice cream on top!
This comforting dessert is a real winner with an oat crumble base, sweet sauce sauce and tart apple filling, and that buttery oat crumble topping.
The base gets lovely and crisp as does the topping. In between the apples become almost jammy. This is a lush, lush dessert that everyone enjoys!
WHAT APPLES ARE BEST FOR COOKING WITH
Not all apples are created the same. Some are wonderful, crisp and juicy eaten right out of hand. Others show their best qualities when cooked. And Still others are quite delicious either way!
So how can you tell which are best for which? Here are (by no means complete) a few suggestions of what kind of apple to use for what purpose.
Best for cooking: Granny Smith, Fuji, Winesap, Honeycrisp, Caville Blanc D'hivers, Jonamacs, Red Delicious, Gala, Cortland, and Empire.
Best for eating out of hand: Crispin, Fuji, Golden Delicious, Red Delicious, Pink Lady, McIntosh, Liberty, Cortland, Gold Rush, Granny Smith, and Honeycrisp.
As you can see some apples work well in both courts!!
Like I said, this is by no means a total list of apples. There are literally hundreds of varieties of apples to choose from!
In the UK, you cannot beat Bramley Apples for cooking with. Exceptionally tart, they break down nicely when cooked. You can actually whip them up with a fork. I shall miss them. They make the best applesauce!
In all truth, I have found that a combination of apples is best for cooking, making pies, etc. A mix of really tart and sweet.
Today I used Granny Smith for this apple crisp because that is all I had. In all truth though, if you are looking for an apple that has a lovely flavor for any purpose, stick to heirloom varieties.
They have not had their taste bred out of them simply for good looks.
WHAT YOU NEED TO MAKE MOM'S BEST APPLE CRISP
Mom never made anything complicated. Pure and simple was always best with her!
- all-purpose plain flour
- rolled oats (I like the large flake)
- soft light brown sugar
- granulated sugar
- ground cinnamon
- butter
- apples
- cornstarch (cornflour)
- water
- vanilla
HOW TO MAKE MOM'S BEST APPLE CRISP
You might think that a dessert which is as delicious as this would be complicated to make, but nothing could be simpler. There are basically three elements to it.
- A buttery cinnamon oat streusel crumble, which serves as both the base and the topping.
- Tart chopped apples (I like Granny Smith)
- A sweet vanilla sauce, which gets poured over the apples before baking the dessert
You begin by making the oaty crumble base/topping. Measure all of the ingredients for the topping into a bowl and drop in the butter
Using your finger tips, or a pastry blender, cut in the butter until you have a rough crumbly mixture. Half of this mixture will be pressed into the bottom of a 9-inch square baking tin/dish.
Next prepare the sauce and apples.
For the sauce, simply mix all of the ingredients together in a small saucepan. I like to whisk the cornstarch and the sugar together before adding the water and the vanilla. This helps to prevent any lumps from forming.
Cook, stirring constantly, over medium heat, until the mixture begins to bubble and thicken. Reduce to a simmer and cook for a few minutes longer on very low. Keep warm.
You need to peel and prepare your apples. You can cut them into slices or cubes. I like to cut them into 1/2 inch cubes.
Sprinkle the cubed or sliced apples in an even layer over the bottom crust in the pan. They don't have to be exact. I just try to make them as even as I can.
Once you have done that, you can pour the sauce over top of the apples. I try to drizzle it from the saucepan over all of the apples a bit at a time, moving the saucepan slowly over all.
Finally sprinkle the remaining half of the crumbs evenly over top of the sauced apples.
Its not rocket science, but I do try to do it so that they are as evenly sprinkled over the apples as possible.
And that's it. Its ready to pop into the oven. About 55 minutes later it will be done. With a lovely crisp base, super rich and lush filling and crispy crumbly buttery topping.
Perfect to serve warm and spooned into bowls and topped with a nice scoop of good vanilla ice cream.
You could also serve it topped with a dollop of whipped sweet cream. In the UK they might enjoy this lush dessert with lashings of pouring cream or warm custard.
One thing is certain, no matter where you live, or what you serve with it, everyone is going to fall in love with this simple yet decadently delicious dessert!
I may be a bit biased however . . . everyone thinks their mom is the best cook. Guess you'll just have to try it and let me know what YOU think! 😁
Mom's Best Apple Crisp
Yield: 8
Prep time: 20 MinCook time: 55 MinTotal time: 1 H & 15 M
This is one very delicious recipe for a fabulous autumn dessert. When this was on the menu for dessert everyone cleared their plates! Nobody wanted to miss out on this yearly treat!
Ingredients
For the topping and crust:
- 1 cup (140g) all purpose plain flour
- 3/4 cup (75g) rolled oats
- 1 cup (200g) soft light brown sugar, packed
- 1 tsp ground cinnamon
- 1/2 cup (120g) butter, room temperature
For the sauce:
- 1 cup (200g) granulated sugar
- 2 TBS cornstarch (cornflour)
- 1 cup (240ml) water
- 1 tsp pure vanilla extract
You will also need:
- 4 cups chopped peeled apple (3 very large apples, I use Granny Smith)
- vanilla ice cream or whipped cream to serve (optional)
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 9-inch square baking dish. Set aside.
- Make the crumbs first. Combine all of the ingredients in a bowl, cutting the butter in until you have a nice crumbly mixture. Set aside.
- To make the sauce, whisk the sugar and corn flour together in a small saucepan. Whisk in the water and vanilla. Cook, stirring constantly, over medium high heat, until the mixture comes to the boil, then reduce to low and cook at a simmer for two minutes.
- Press half of your crumb mixture into the baking dish. Top with the apples. Pour the sauce mixture evenly over top of the apples. Sprinkle the remaining crumbs over everything evenly.
- Bake in the preheated oven for 55 to 60 minutes until the apples are tender and the crumbs are golden brown.
- Serve warm, spooned out and topped with vanilla ice cream or whipped cream, if desired. Delicious!
This is a delicious twist on the traditional hot dog. Perfect for bonfire night or any other night! Quick and easy to do as well!
This is a photograph of me with Jean Christophe Novelli at one of the shows. That was the thrill of my life getting to meet him.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
In the UK you will find that any type of sausage, smoked or otherwise, tucked into a bun is called a hot dog. 😲
I suppose when you get right down to it, its all open to interpretation. Having said that however, being brought up in North America, a hot dog is a very different thing than merely any old sausage in a bun.
A hot dog is a frankfurter type of sausage, in or out of the bun.
I remember not too long after moving to the UK being down in London. We spied a "Hot Dog" cart on one of the streets and I was so excited to see it.
I could not wait to tuck into what I thought was going to be my definition of a Hot Dog. Oh my, how very disappointed I was when I got it. 😪
It was a sausage, and not a very nice one, tucked into a cheap roll. I was so disappointed. So, so, SO disappointed.
I have never been able to bring myself to call a sausage in a bun a hot dog. To me, no matter how tasty it is, it will always be a sausage in a bun, and I hope I don't insult any British by saying that, because I do not mean to do so!
Tonight is Bonfire Night in the UK and all over the country people will be tucking into meals just like this one I am sharing with you today, Friday or not!
Bonfire night is THE night to enjoy bangers/sausages, hot drinks, hokey pokey and the like. The recipe which I am sharing with you today was adapted by one I found on Good Food.
When I lived in the UK, one of the first cooking magazines I subscribed to (and they do them VERY well) was the BBC Good Food Magazine. I also used to watch all of their cooking shows and had several of their cookery books.
For the most part, their recipes were really wonderful and reliable. But then again, you would expect nothing less from the BBC.
I also used to go to the Good Food show in London every year when we were living down South. It was the ultimate experience in food for foodies!
There were hundreds of booths and displays, most with samples to try and to buy, cooking demonstrations by celebrity chefs, live entertainment, wine and drink, etc. They were a fabulously fun and tasty day out.
Through the years I also got to meet Curtis Stone, Jamie Oliver, James Martin, Paul Rankin, and a few others, not to name drop or anything.
But back to these tasty sausage buns! What you have here are grilled sausages on a bed of caramelized onions, with a honey and Dijon mustard cheese melted over top.
All tucked into a toasty brioche bun. Can you say scrummy? I hope so because they truly are!
WHAT YOU NEED TO MAKE CHEESE, ONION & HONEY MUSTARD SAUSAGE BUNS
Very simple ingredients and very few ingredients!
- Emmental cheese (this is a swiss type of cheese. You can also use Gruyere)
- Strong Cheddar cheese ( use a good one, strong is the same as sharp)
- Grainy Dijon mustard
- Liquid honey (use a nicely flavored one)
- Onions ( I used large cooking onions)
- butter
- 4 meaty banger type of sausages
- 4 brioche style hot dog rolls
Lets talk sausages here, and about what constitutes a good sausage. In the UK they have some of the very best sausages in the world. Meaty and rich flavored, so long as you buy a quality one.
Like anywhere in the world, there are also some pretty cheap and nasty ones. Its as simple as getting what you pay for. If you don't want to spend a bit more, you will always end up with something of substandard quality.
A good sausage should be rich and meaty, plump and juicy, with not a lot of fillers and a skin that snaps when you bite into it.
Here in Canada I favor the PC Free From Bangers. They are quite simply the best in my opinion, or at least that I have tasted so far. Not too fatty with a nice skin and tasty filling, without a lot of fillers.
HOW TO CARAMELIZE ONIONS
Caramelized onions were my addition to this recipe. I adore caramelized onions and they work very well here. There is a huge difference between grilled onions and caramelized onions.
Grilled onions, delicious in their own right are cooked in fat over a high heat. Caramelized onions are cooked much slower over a lower heat, which helps to really develop and bring out their natural sugars.
You want to use a good sweet cooking onion. I like to cut them in half lengthwise, peel and then cut them crosswise into 1/4-inch wide half moons.
I melt some butter in a skillet over medium low heat. Once the butter begins to foam I add the onions. It will look like a lot, but onions tend to shrink by about half in cooking.
You will need to keep moving them around in the pan with a wooden spoon so that they don't burn. Onions do naturally contain a lot of sugar and this lends them to becoming burnt very easily.
At first they will appear soft and translucent, but keep going. Eventually they will begin to turn into that lovely golden brown color we all know and love as being caramelized.
I could eat a plate of caramelized onions and nothing else! They are also good in grilled cheese sandwiches, quiches, tarts, etc. They are also an essential element in a good French Onion Soup.
HOW TO MAKE CHEESE, ONION & HONEY MUSTARD SAUSAGE BUNS
There is nothing complicated here. Grilled sausages. Caramelized onions, tucked into a toasted bun and topped with a lush honey, grainy mustard and cheese mixture. Popped beneath a hot grill until the cheese melts and gets golden brown.
Ooey, gooey, deliciousness in a bun. You can't beat it!
I served mine with a few crisp crinkled salted potato chips on the side for a really delicious, yet very simple supper.
These would also go well with cups of hot soup.
One thing is for certain and that is that your family is sure to fall in love with these easy and delicious sausages in the bun. Not a hog dog, but a tasty and succulent, crisp skinned sausage in a bun.
What's not to love!
Cheese, Onion & Honey Mustard Sausage Buns
Yield: 4
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
These easy grilled sausage in the buns with their fried onion base and honey mustard cheese toppings make an excellent mid-week supper!
Ingredients
- 2 ounces (50g) grated Swiss cheese
- 2 ounces (50g) grated strong Cheddar cheese
- 3 tsp grainy Dijon mustard
- 1 TBS liquid honey
- 4 fat banger type of sausages
- 4 Brioche hot dog rolls
- 2 large onions
- 1 TBS butter
Instructions
- First prep and cook your onions. Peel the onions and cut them in half. Cut crosswise into half moons. Heat the butter in a skillet until it begin to foam. Add the onions and cook, over medium low heat, stirring frequently until they are golden brown and beginning to caramelize. Scoop the onions out and keep them warm.
- Brown the sausages in the same pan as you cooked the onions in, turning them frequently. Cook until they are cooked through the middle and no longer pink. Keep warm.
- Mix the cheeses, honey and mustard together in a small bowl.
- Preheat the grill/broiler to high.
- Toast the buns on the cut side.
- Place 1/4th of the onions on the cut sides of each bun. Top with one sausage each and then 1/4th of the cheese mixture. Pop under the grill for 1 to 2 minutes until the cheese has melted and is bubbling.
- Serve hot with your favorite sides and condiments.
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