Starbucks Lemon Loaf

Lemon Loaf

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1/4 cup unsalted butter melted and at room temperature

• 1/4 cup vegetable oil

• 1 cup granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 1 teaspoon lemon extract* or add additional ½ tablespoon of lemon zest

• 1 tablespoon lemon zest

• 2 tablespoons lemon juice

• 1/2 cup sour cream or buttermilk

Lemon Icing

• 1 cup powdered sugar add more until desired consistency is reached

• 1 tablespoon lemon juice

• 1-2 tablespoons cream or milkadjust as needed for consistency

Lemon Loaf

• Preheat the oven to 350F degrees. Grease and flour an 9×5-inch loaf pan, or line with parchment paper.

• In a medium size bowl, combine the flour, baking powder, baking soda, and salt. Whisk together. Set aside. 

• In a large mixing bowl, with a electric mixer on medium speed, mix the granulated sugar and the eggs for 2 minutes. The extra time helps to incorporate air into the batter which makes the bread more fluffy.

• Add the melted butter and the oil. Mix to incorporate.

• Add the vanilla, lemon extract, lemon zest and lemon juice. Mix on medium speed until all ingredients are combined.

• Add in the sour cream and mix well. 

• Add the dry ingredients to the wet, approximately ⅓ of the mixture. Mix until almost incorporated and add more. Continue until all the flour is incorporated in the wet mixture. Don’t over mix. Sometimes I will use my hand mixture but finish with a spatula when I only have a little bit of dry flour left.

• Pour the mixture into the prepared loaf pan.

• Pour the batter into the prepared pan and bake for 50 minutes or until an inserted toothpick comes out clean and the top feels firm to the touch. If after about 30-40 minutes the top is browning too much, tent a piece of aluminum foil over top and continue baking.

• Cool completely. Once the loaf is cool, prepare your glaze by mixing all ingredients together

Lemon Icing

• In a medium bowl whisk together the powdered sugar, lemon juice, and cream/milk until smooth. Add in more powdered sugar or cream as needed for desired consistency.

• Remove the cooled loaf from the pan and drizzle or pour over top. 

Notes

• Store in an airtight container at room temperature for up to 3-4 days. 

• Melt butter in the microwave then let it cool for a few minutes before adding to the batter. 

• This recipe uses a 9×5-inch loaf pan. The size is important! You can use an 8×4-inch pan, but will need to adjust the time and temperature. It would also result in a thicker loaf and you risk losing moisture.

Chilli Garlic Prawn Rice

FOR THE PASTE

10–12 garlic cloves

1 tbsp Kashmiri chilli powder

2 tsp coriander powder

Salt to taste

Splash of water

FOR THE STIR FRY

1 tbsp oil

1 tsp mustard seeds

2 sprigs curry leaves

1 medium onion, sliced

250g prawns, diced

350g cooked shirataki rice (or 350g cooked white/basmati rice — approx. 130g raw)

Salt to taste

Fresh coriander leaves, chopped (to finish)

1.5 tbsp lemon juice (to finish)

QUICK TIP — HOW TO COOK DRY SHIRATAKI RICE (I’ve used Urban Platter) Mix 100g dry shirataki rice with equal parts water (100ml) and microwave on high for 2 minutes.

Blitz or pound the garlic, Kashmiri powder, coriander powder, salt, and a splash of water into a smooth paste.

Heat oil in a pan, splutter the mustard seeds, then add curry leaves and sliced onion. Sauté till the onion softens and turns translucent.

Add the spice paste and cook on medium for 2–3 minutes till the raw smell disappears and the oil separates.

Add the diced prawns, mix well, and cook for about a minute till they just turn opaque — don’t overdo it or they’ll go rubbery.

Add the cooked shirataki rice (or regular cooked rice), toss everything together, and let it warm through for another minute so the masala coats every grain.

Check salt, finish with chopped coriander leaves and a generous squeeze of lemon. Divide between 2 plates and serve hot.

Malvani Chicken Curry

For the Roasted Masala Paste

Onions: 3 medium, sliced

Dry coconut: ¼ coconut, grated

Fresh coconut: ½ coconut, grated

Whole spices to roast

Coriander seeds: 1 tbsp

Cinnamon: 1 inch

Black cardamom: 2

Green cardamom: 5

Cloves: 10

Nutmeg: small piece

Bay leaves: 3

Mace (javitri): 1 strand

Star anise: 2

Shah jeera: 1 tbsp

Cumin seeds: 1 tbsp

Tirphal (Sichuan pepper): 15 (optional)

Stone flower (dagad phool): 1 tbsp

Naagkesar: 1 tsp (optional)

Saffron: 1 tsp (optional)

Sesame seeds (til): 1 tbsp

Poppy seeds (khus khus): 1 tsp (optional)

Water for grinding: 1½ cups

For the Curry

Oil: ¾ cup

Onions: 2 medium, finely chopped

Ginger paste: 1 heaped tbsp

Garlic paste: 1 heaped tbsp

Tomatoes: 2 medium, finely chopped

Water: 1 cup (½ cup + ½ cup)

Malvani masala: 4 tbsp (store-bought)

Chicken: 1 kg, cut into pieces

Water: 1 litre

Salt to taste

Preparing the Masala Dry roast sliced onions in a kadhai without oil until they turn brown. Add 2 tbsp oil and caramelize further. Remove and set aside. Roast grated dry coconut till golden. Remove. Roast grated fresh coconut till golden. Remove. On a low flame, roast all whole spices till aromatic. Add sesame seeds and poppy seeds and roast briefly. Combine roasted onions, coconuts, and spices. Cool and grind to a fine paste using 1½ cups water. Keep aside.

Making the Malvani Chicken Heat ¾ cup oil in a kadhai. Add chopped onions and sauté till soft and translucent. Add ginger and garlic paste. Sauté for 1 minute. Add chopped tomatoes and cook till soft. Add ½ cup water to help the masala cook. Add Malvani masala powder and another ½ cup water. Cook till oil separates. Add chicken and sauté on high flame for 3–4 minutes. Add half the prepared masala paste and mix well. Add 1 litre water and salt. Cover and cook on medium-low flame for 15–20 minutes until the chicken is tender and comes off the bone.

Serve hot Malvani Chicken with bhakri or steamed rice.