Lemon desserts have always held a special place in my heart because my Grandma Wilma made the BEST lemon meringue pies in the whole wide world. That woman could cook and bake like no one else I’ve ever known. She grew tons of fruits and vegetables in her own garden, including the lemons for her pies. But she was also hornery and stubborn -- so since she didn't like pumpkin pie, we didn't get it for Thanksgiving. Nope. But she did make two lemon meringue pies for me and my mom (we would make ourselves sick on it) and one chocolate meringue pie for my Dad. She also didn't like turkey so she made a roast ... but I digress ...
Back to lemon desserts. Who loves the iced lemon loaf at Starbucks? My 15-year-old loves lemon ANYTHING, and this is his favorite Starbucks treat. He also loves the lemon tarts from La Madeleine, so that's next on my list.
I LOVE making healthier and cleaner versions of mainstream favorites. Because we should all get to enjoy that goodness without the yucky ingredients and/or sensitivities! And yes, we have eaten a lot of Starbucks baked goods over the years, so consider us connoisseurs. I've already tackled the Pumpkin Loaf and the Double Chocolate Loaf, so it was about time I gave this one a try.
This is gluten-free, grain-free, and it can be dairy-free. If you can tolerate butter, I do recommend using it because this legit tastes like pound cake. I mean, YUM. But if not, I think ghee or coconut oil will work.
When you read the ingredients and directions, I have a few things to point out:
*If you really like a lot of lemon flavor, add more lemon zest.
*Make sure to chop your lemon zest EXTRA FINE — you don’t want big pieces of it in your cake.
*You really really REALLY need to let this cake cool completely before trying to remove it from the pan. I usually use parchment paper and let mine sit in the refrigerator for a while before attempting to remove it! You can even add the glaze while it's still in the pan to be extra cautious.
*There are two versions of the glaze — thin and thick. Totally personal preference, they’re both yummy.
*Don’t be alarmed if your glaze isn’t stark white. The lemon juice has a slight yellow color so it’s not supposed to be super white.
*This cake will taste more lemon-ey (is that a word??) the next day.
Hope you guys enjoy it! I think even my Grandma Wilma would approve.