Starbucks Lemon Pound Cake Recipe | Copycat Recipe

Are you looking for a delicious lemon-flavored dessert recipe? Look no further than the Starbucks Lemon Pound Cake Recipe!

This easy-to-follow copycat lemon cake recipe will give you that classic coffee shop flavor and texture with a bright lemon flavor, topped off with a delicious lemon glaze.

With just a few simple ingredients, you can make this moist pound cake in your own kitchen. Plus, it's perfect for sharing with family and friends or enjoying all to yourself - either way, everyone is sure to love it!

Why this recipe

• Delicious. This perfect lemon loaf will satisfy any lemon lovers craving with its bright lemon flavor and perfect balance of sweet and tart.
• Easy to make. While this recipe may look intimidating, it's actually quite easy to make - all you need are a few simple ingredients and the right baking tools.
• Versatile. This recipe is so versatile - you can make mini loaves, a full-size loaf, or even a bundt cake! It tastes fantastic no matter what you choose!

Ingredients for this copycat Starbucks lemon loaf recipe

Lemon Loaf

• All-purpose flour 
• Baking powder
• Baking soda
• Salt
• Butter - unsalted and softened at room temperature
• Granulated sugar
• Large eggs
• Vanilla extract
• Lemon extract 
• Lemon zest
• Lemon juice - freshly squeezed or store-bought
• Sour cream

Lemon Icing

• Powdered sugar
• Lemon juice - freshly squeezed or store-bought
• Cream or milk

Equipment and kitchen tools

• Loaf pan
• Hand mixer or stand mixer
• Nonstick cooking spray

How to make Starbucks lemon pound cake

Step 1 - Preheat the oven to 350 F. Mix cake batter per directions. Pour batter into the prepared loaf pan and bake for 45-55 mins until a skewer comes out clean.

Step 2 - Cool completely on a wire rack before adding icing to the top of the cake.

Step 3 - Prepare the lemon icing using a stand or electric mixer. In a medium bowl, whisk together all of the ingredients until a thick icing forms. If the icing is too thick, add a teaspoon of cream or milk to thin it out.

Step 4 - Frost cooled cake. Note - If the icing becomes too thin, add more powdered sugar and a bit more lemon juice.

Tips for best results

• When adjusting the flavor profiles for the glaze, be sure to taste it, so it's not too sweet or tart.
• If you don't have sour cream, you can also use buttermilk.
• Brush the cake with butter before baking to get a nice golden crust on the top.
• Add a few drops of food-grade lemon essential oil to the glaze for a very pronounced lemony flavor.
• Make sure not to overmix the batter - mix until just combined and no longer!
• Let the cake cool completely before adding the glaze.
• If you're making mini loaves or a lemon bundt cake, adjust the baking time accordingly - smaller pans will require shorter baking times than a regular size loaf pan.
• Store extras in an airtight container at room temperature and enjoy within three days. The cake can also be frozen for up to 1 month if wrapped well in plastic wrap.

More great Starbucks copycat recipes

📖 Recipe

Starbucks Lemon Pound Cake Recipe

Raquel Pineira

This Starbucks Copycat Lemon Loaf Pound Cake recipe is filled with fresh lemon flavor. Moist pound cake topped with a delicious lemon glaze. So tasty!

5 from 22 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 119 kcal

Equipment

• ▢
  loaf pan
• ▢
  Hand or stand mixer Non stick spray Loaf pan
• ▢
  Ingredients

Ingredients

  

1x2x3x

Lemon Loaf

• ½ cups all purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup 1 stick unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• ⅓ cup sour cream

Lemon Icing

• 2 cups powdered sugar
• 1 tablespoon lemon juice
• 1 tablespoon cream or milk

Instructions

 

• Preheat the oven to 350
• Spray a loaf pan with non stick baking spray
• In a medium bowl whisk together the dry ingredients and set aside.
• In the bowl of a stand mixer, cream the butter and granulated sugar until light and fluffy (about 4-5 mins)
• Add in the eggs one at a time, beating after each until incorporated and scraping down the bowl after adding.
• Add in all flavorings (vanilla, lemon juice, zest and extract) Add in half of the dry ingredients and mix until combined. Add in sour cream and mix well.
• Add in the remaining dry ingredients.
• Pour the batter into the loaf pan and bake for 45-55 mins until skewer comes out clean.
• Cool completely before adding icing.
• For the glaze
• In a medium bowl whisk together all of the ingredients until a thick icing forms. If the icing is too thick add a teaspoon of cream or milk to thin it out.
• If icing becomes too thin add more powdered sugar a bit more lemon juice.

Notes

• When adjusting the flavor profiles for the glaze, be sure to taste it, so it's not too sweet or tart.
• If you don't have sour cream, you can also use buttermilk.
• Brush the cake with butter before baking to get a nice golden crust on the top.
• Add a few drops of food-grade lemon essential oil to the glaze for a very pronounced lemony flavor.
• Make sure not to overmix the batter - mix until just combined and no longer!
• Let the cake cool completely before adding the glaze.
• If you're making mini loaves or a lemon bundt cake, adjust the baking time accordingly - smaller pans will require shorter baking times than a regular size loaf pan.
• Store extras in an airtight container at room temperature and enjoy within three days. The cake can also be frozen for up to 1 month if wrapped well in plastic wrap.

Nutrition

Calories: 119kcalCarbohydrates: 30gProtein: 0.01gFat: 0.01gSaturated Fat: 0.001gSodium: 1mgPotassium: 3mgFiber: 0.01gSugar: 29gVitamin A: 0.1IUVitamin C: 1mgCalcium: 0.5mgIron: 0.02mg

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