Description
This Copycat Starbucks Lemon Pound Cake recipe replicates the beloved lemony, moist, and tender pound cake topped with a tangy glaze. Perfect for a delightful afternoon treat or breakfast companion, this cake combines the rich flavors of butter, sour cream, and fresh lemon zest, finished with a sweet and tart lemon icing.
Ingredients
Cake
- 1/2 cup butter (softened)
- 1 cup granulated sugar
- 1/3 cup sour cream
- 2 tsp vanilla extract
- 1 tsp lemon extract
- 3 large eggs (room temperature)
- 2 tbsp lemon zest
- 1 tbsp lemon juice
- 1 1/2 cups all purpose flour
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Icing
- 1 cup powdered sugar
- 1 tbsp milk
- 1 tbsp lemon juice
- 1 tsp lemon extract
- Pinch of salt (optional)
Instructions
- Preheat the oven: Set your oven to 400 degrees Fahrenheit to prepare for baking the pound cake.
- Mix wet ingredients: In the bowl of a mixer, cream together the softened butter and granulated sugar until the mixture becomes fairly dry. Add the eggs one at a time and beat until well combined. Then incorporate the sour cream, vanilla extract, lemon extract, lemon zest, and lemon juice, mixing thoroughly.
- Combine dry ingredients: In a separate bowl, sift together all purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and salt.
- Blend wet and dry ingredients: Add the dry ingredients gradually to the wet mixture and stir on low speed just until combined, being careful not to overmix to keep the cake tender.
- Prepare the pan and pour batter: Spray a 9×5-inch loaf pan with non-stick cooking spray to prevent sticking. Pour the batter into the prepared pan, spreading evenly.
- Bake the cake: Immediately place the loaf pan in the oven, reduce the temperature to 350 degrees Fahrenheit, and bake for about 45 minutes. Verify doneness by inserting a cake tester or toothpick into the center; it should come out clean. If the cake browns too quickly but isn’t done, tent loosely with aluminum foil and continue baking as needed.
- Cool the cake: Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes, then run a knife around the edges and remove the cake to cool completely on a wire rack.
- Make the icing: In a small bowl, combine powdered sugar, milk, lemon juice, lemon extract, and a pinch of salt if desired. Stir until smooth. Adjust consistency by adding more powdered sugar for thickness or more milk for a thinner glaze.
- Glaze the pound cake: Once the cake is completely cooled, spoon or pour the lemon icing over the top, spreading gently. Allow the icing to set for at least 20 minutes before slicing and serving to enjoy the perfect balance of moist cake and zesty glaze.
Notes
- Using room temperature eggs and softened butter helps ensure a smooth batter and even baking.
- Do not overmix the batter to maintain a tender crumb texture in the cake.
- If the cake is browning too fast during baking, loose foil tenting helps prevent over-browning while allowing it to cook through.
- For extra lemon flavor, freshly zest lemons rather than using pre-packaged lemon zest.
- The icing consistency can be adjusted to your preference by adding powdered sugar or milk incrementally.
- Allow the cake to cool completely before glazing to prevent the icing from melting off the cake.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
