Copycat Starbucks Lemon Pound Cake
User Reviews
5
Copycat Starbucks Lemon Pound Cake
Description
This lemon pound cake uses softened butter creamed with sugar, then combined with eggs, sour cream, vanilla, and lemon extracts along with fresh lemon zest and juice. Dry ingredients including flour, baking powder, baking soda, and salt are folded in carefully to maintain a dense yet moist texture. The batter is poured into a loaf pan and baked initially at a higher temperature before reducing heat to prevent over-browning while ensuring thorough cooking.
The resulting loaf has a moist interior rich from sour cream, with a subtle but distinct lemon aroma and taste from multiple lemon components. The texture is firm but tender, typical of pound cakes, providing a satisfying mouthfeel. The lemon glaze atop the cooled cake, made with powdered sugar, milk, lemon juice, and extract, provides glossy sweetness and additional citrus zing.
This cake suits breakfast, snack, or dessert occasions, pairing well with coffee or tea. It’s also appropriate for slicing and serving at gatherings. Although the cake does not dome high, this flat top is expected and does not affect quality. The recipe emphasizes proper mixing and baking techniques to achieve the characteristic Starbucks flavor and texture.
Ingredients
- 1/2 cup butter softened
- 1 cup granulated sugar
- 1/3 cup sour cream
- 2 tsp vanilla extract
- 1 tsp lemon extract
- 3 large egg 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
- salt optional, pinch
Instructions
- 1. Preheat oven to 400 degrees F.
- 2. In the bowl of a mixer, combine butter and sugar and beat well to combine (mixture will be fairly dry). Add in eggs and beat until well combined. Add sour cream, vanilla and lemon extracts, lemon zest and lemon juice and beat until well combined.
- 3. In a separate bowl combine flour, baking powder, baking soda and salt.
- 4. Add dry ingredients to wet ingredients and mix on low until combined, but do not over mix.
- 5. Pour batter into a 9x5 loaf pan that has been sprayed with non-stick cooking spray.
- 6. Place in the oven and immediately reduce the temperature to 350 degrees F. Bake for approximately 45 minutes or until a cake tester inserted into the center of the loaf comes out clean. If loaf does not see done at 45 minutes but is browning, foil can be placed loosely over the top to allow more baking time without additional browning.
- 7. Remove from oven and allow to cool.
- 8. Combine icing ingredients in a bowl and mix until combined. If a thicker icing is desired, add more powdered sugar, one tablespoon at a time. If a thinner icing is desired, add more milk, one teaspoon at a time.
- 9. Remove loaf from pan (it helps to run a knife around the edges first to make sure the loaf isn't sticking to the pan) and pour or spoon glaze over the top. Allow icing to set up for 20+ minutes, then slice and serve.
Notes
- This lemon pound cake produces a relatively flat top rather than a high dome; this is normal and does not indicate a problem.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 47g | 16% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 61mg | 20% |
| Sodium | 236mg | 10% |
| Potassium | 184mg | 4% |
| Fiber | 0g | 0% |
| Sugar | 32g | 64% |
| Vitamin A | 4.3IU | 0% |
| Vitamin C | 4.5mg | 5% |
| Calcium | 7.5mg | 1% |
| Iron | 6.7mg | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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