Iced lemon loaf cake from Starbucks

A new experiment, possibly short-lived: as a writing exercise that doubles as a savoring and observation challenge, I’m going to try describing my food treats. I’ve been indulging in these far more frequently during the pandemic, not only to add enjoyment to my day (I’m missing museums and races…) but also to support local businesses – this is a weird start because I had Starbucks stars that are expiring and it wasn’t a purchase.

Starbucks iced lemon loaf cakeNot bad for industrial-scale baking – after the chain shook up their food years ago, this was the one thing I still found palatable. Nice appearance – I like a hefty slice – and a pleasant lemon sugar aroma. The texture is a little too soft, with a dense fine crumb that turns pasty when chewed. It’s properly moist and the icing has enough bracing citrus to balance out the sweetness, applied at just the right thickness. Overall the lemon profile is decent but there’s not enough butter or other interesting notes so it’s somewhat bland. The crust, my favorite part of a pound cake, looks nicely browned but doesn’t have much flavor.

  • Compared to a platonic poundcake: 3.5/5
  • Originality: 1/5
  • Value for money: would be 4/5 if I had to pay ($3.30 but free with stars, otherwise I wouldn’t pick a chain product when there are so many great indie options in Northampton)
  • Effort factor (1 = could make in my sleep; 5 = no way would I ever make this for myself): 2/5
  • 10 minutes to eat, 20 minutes to write

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