4.8 from 72 votes
Way Better Than Starbucks Iced Lemon Pound Cake!
Way Better Than Starbucks Iced Lemon Pound Cake blends cake flour with butter, sugar, eggs, and fresh Meyer lemon juice and rind for a citrusy, dense yet tender pound cake. The batter is gently folded and baked in a loaf pan, then glazed with a lemon-confectioners sugar icing for added brightness and sweetness. This cake offers a rich lemon flavor with a crumbly texture suited for refreshing dessert or tea accompaniment.
Prep Time
20 mins
Cook Time
1 hr
Additional Time
5 mins
Total Time
1 hr 25 mins
Servings:
1
loaf
Calories:
3847 kcal
Course:
Cake
Cuisine:
American
Ingredients
- 1 ½ cups cake flour
- ¼ tsp salt
- 1 tsp baking powder
- 1 cup butter at room temperature, unsalted
- 1 cup sugar
- 4 egg at room temperature
- 1 tsp vanilla
- 2 tsp lemon juice freshly squeezed (preferably Meyer lemon)
- 1 rind lemon preferably organic Meyer lemon
- 8 drop lemon oil pure
- 1 cup confectioners sugar
- 3 tsp lemon juice and water to make a runny glaze
Instructions
- Preheat oven to 350ºF (175ºC) and butter and flour a loaf tin/pan and set aside.
- Sift the flour, baking powder and salt into a bowl and set aside.
- Cream room temperature butter and sugar in mixer, scraping down the sides once or twice.
- Add one egg, and mix well, then add about 2 tbsp of flour until blended. Continue with the rest of the eggs, and a little flour, scraping the sides of the bowl from time to time.
- Now add the vanilla, lemon juice, lemon rind and lemon oil, and mix well.
- Remove bowl from mixer and gently fold in the remaining flour with a spatula. Place cake batter into prepared loaf pan and put into preheated oven for 15 minutes. Then lower the temperature to 325ºF (150ºC) and continue to bake for another 40 to 45 minutes, or until tester inserted into the center comes out clean.
- Let cool for 15 minutes, then remove from pan and place on rack to cool completely. When cool, prepare the icing, if desired.
- Just mix the confectioner’s sugar and lemon and water until smooth. Spread or drizzle over cooled cake, letting it drip down the sides.
- Allow the icing to dry/set before cutting the cake with a serrated knife.
Cup of Yum
Notes
- This cake showcases Meyer lemon for its distinctive flavor; substituting with other lemons will change the profile.
- Use the glaze sparingly for a thin, sweet topping; adjust water for desired consistency.
- Try the gluten-free lemon loaf recipe by the same author for a variation.
Nutrition Information
Serving
1 loaf
Calories
3847kcal
(192%)
Carbohydrates
460g
(153%)
Protein
50g
(100%)
Fat
207g
(318%)
Saturated Fat
123g
(615%)
Polyunsaturated Fat
12g
(71%)
Monounsaturated Fat
55g
(275%)
Trans Fat
8g
(400%)
Cholesterol
1232mg
(411%)
Sodium
1323mg
(55%)
Potassium
558mg
(12%)
Fiber
5g
(20%)
Sugar
320g
(640%)
Vitamin A
6758IU
(135%)
Vitamin C
10mg
(11%)
Calcium
435mg
(44%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 1 loaf
Amount Per Serving
Calories 3847
% Daily Value*
| Serving | 1 loaf | |
| Calories | 3847kcal | 192% |
| Carbohydrates | 460g | 153% |
| Protein | 50g | 100% |
| Fat | 207g | 318% |
| Saturated Fat | 123g | 615% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 55g | 275% |
| Trans Fat | 8g | 400% |
| Cholesterol | 1232mg | 411% |
| Sodium | 1323mg | 55% |
| Potassium | 558mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 320g | 640% |
| Vitamin A | 6758IU | 135% |
| Vitamin C | 10mg | 11% |
| Calcium | 435mg | 44% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.