Starbucks Lemon Pound Cake Recipe

5 from 48 votes

Starbucks Lemon Pound Cake Recipe

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!

Prep Time15

Cook Time55

Course: Dessert

Cuisine: American

Servings:

Calories: 119kcal

Author: Raquel Pineira

Equipment

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

Ingredients

Lemon Loaf

1 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