Starbucks Lemon Pound Cake Recipe | Copycat Recipe
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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!
- Like my Old Fashioned Coffee Cake recipe, this delicious cake is one you will make again and again.
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
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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 tsp 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
Starbucks Lemon Pound Cake Recipe
Equipment
- Hand or stand mixer Non stick spray Loaf pan
- Ingredients
Ingredients
Lemon Loaf
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 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
- 1/3 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 tsp 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
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I love this Starbucks Lemon Pound Cake recipe because it’s super moist, perfectly sweet, and has the best lemon flavor ever. It’s my all-time favorite lemon dessert!