Several slices of pound cake are placed beside the cake.

Lemon Pound Cake

Lemon Pound Cake

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Several slices of pound cake are placed beside the cake.

Lemon Pound Cake is so easy to make from scratch. A thick, moist, lemony pound cake is generously topped with sweet and zesty glaze. Sorry, Starbucks – we’ve got you beat!

When it comes to copycat recipes, I consider myself quite the connoisseur. There’s just nothing quite as satisfying as replicating all of my favorite restaurant staples right at home! And while I love the lemon loaf from Starbucks (and their chocolate cinnamon bread)…this at-home recipe for lemon pound cake might just (most definitely) be even better. It’s got fresh lemon flavor, a thick zesty glaze and it’s picture perfect!

Why You’ll Love This Lemon Pound Cake

Do you love lemon? Do you love pound cake? Perfect – this is the recipe for you! Allow me to elaborate if you need even more convincing:

  • Real Lemon. While there’s a splash of lemon extract to seal the deal on that vibrant flavor, the majority of lemony goodness comes from lemon zest and freshly squeezed juice.
  • So Easy. You’ll only need about 15 minutes out of your day to prepare the pound cake batter. After that the oven does all the work for you!
  • Budget Friendly. It’s no secret that Starbucks notoriously leans towards the pricier side. You can make this pound cake recipe for less money than you’d spend on several slices of their lemon loaf!
  • Copycat. Honestly, making copycat recipes is just plain fun. This Starbucks lemon loaf copycat recipe is so close to the real deal… only better!

How to Make Lemon Pound Cake

  • Prepare. Preheat the oven to 350°F and grease a loaf pan with nonstick spray. Set aside.
  • Mix the wet ingredients. Add the milk, eggs, and all extracts to a bowl. Beat together to combine.
  • Mix the dry ingredients. Sift the flour, sugar, and baking powder together in the bowl of a stand mixer. Add the lemon zest, stirring to combine.
  • Add butter. Add softened butter to the dry ingredients, mixing on low until just combined.
  • Make the batter. Slowly pour the wet ingredients into the dry. Beat on medium speed until a batter forms. Then, turn the speed to high and beat for another 20-30 seconds.
  • Bake and let cool. Pour the cake batter into the loaf pan. Bake for 45-50 minutes. Let the pound cake cool for about 15 minutes in the pan before flipping it onto a wire cooling rack with parchment paper underneath.
  • Make the glaze. Mix together the powdered sugar and the juice of 1 lemon. You can choose to leave it on the thicker side or thin it out with more lemon juice. Whatever floats your boat!
  • Add the glaze. Once the cake has cooled, pierce little holes all across the top of it with a fork. Pour the glaze evenly all over the top. Let it sit for about 10-15 before slicing and serving. Serve with your coffee or tea.
  • How to store. Wait for glazed lemon pound cake to totally cool to room temperature prior to storing! In an airtight container at room temperature, it’ll stay fresh for up to 1 week.
A fork has been placed on a plate with a single slice of lemon pound cake.

Lemon Pound Cake Variations

  • Add some toppings. Sprinkle on some lemon zest or fresh berries for a pop of color! If you’re feeling fancy, you could always add some edible flowers right on top of the icing as well.
  • Change the icing consistency. Everyone likes their glaze a little different. If you prefer the glaze be on the thicker side, use the juice of just 1 lemon. Too thick? slowly add more fresh lemon juice until you reach the desired consistency.

FAQs

why do i have to use cake flour?

Cake flour is my not-so-secret weapon when I really want a soft, tender cake. Don’t swap it with all-purpose flour – you’ll have to change the measurements.

why did my pound cake turn out dry?

The culprit of this, more often than not, is too much flour. Avoid this mishap by spooning the cake flour into the measuring cup rather than dunking the cup into the flour container. When you dunk the measuring cup into the flour, you pack it. Packed flour is too much flour!

A fork has been placed on a plate with a single slice of lemon pound cake.

Print

Lemon Pound Cake

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Lemon Pound Cake recipe inspired by my favorite Starbuck’s treat!

Course CakeCuisine AmericanKeyword cake recipe, lemon pound cake, lemon recipe

Prep Time 15 minutes Cook Time 50 minutes Total Time 1 hour 5 minutes

Servings 12 slices
Calories 333kcal
Author Julie Chiou

Equipment

  • Loaf pan
  • Stand mixer
  • Hand mixer

Ingredients

For the cake:

  • 15 tablespoons unsalted butter softened
  • 3 tablespoons milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • ½ teaspoon almond extract
  • 1 ½ cups cake flour
  • ¾ cup sugar
  • ¾ teaspoon baking powder
  • Zest of 2 lemons

For the glaze:

  • 2 cups powdered sugar
  • Juice of 2 lemons use the lemons you used for the zest

US Customary – Metric

Instructions

  • Preheat oven to 350 °F (177 °C). Grease a 9×5-inch loaf pan with cooking spray and set aside.
  • Beat milk, eggs, and the extracts in a bowl and set aside.Wet ingredients are being whisked in a bowl.
  • In the bowl of a stand mixer, sift together flour, sugar, and baking powder and add the lemon zest. Stir to combine.A butter mixture is in a glass mixing bowl.
  • Add the softened butter to the flour mixture and mix on low until just combined, about 30 seconds.
  • Then slowly add in the milk mixture, beating on medium speed until batter is combined. Turn the mixer speed on high and beat for an additional 20-30 seconds.Batter is presented in a glass bowl.
  • Pour batter into prepared loaf pan and bake for 45-50 minutes, or until toothpick comes out clean when inserted in the center of the cake.A baked pound cake is presented in a loaf pan.
  • Allow cake to cool for 15 minutes then un-mold.
  • While cake is cooling, make the glaze. Combine powdered sugar and juice of 1 lemon, at first then slowly add the juice of the other lemon. Everyone likes their glaze consistency different so if you like it thicker, add less lemon juice, if you like it runnier, add more lemon juice.Icing is being whisked in a white bowl.
  • Once cake is cooled, take a fork and pierce all over the top of the cake. Unmold and set on a wire rack with parchment or wax paper underneath. Pour the glaze evenly over the top and let it cool for 10-15 more minutes before slicing.Icing is being drizzled on top of lemon pound cake.
  • Store in an airtight container for up to 1 week.

Nutrition

Serving: 1serving (100 grams) | Calories: 333kcal | Carbohydrates: 46g | Protein: 3g | Fat: 16g | Fiber: 1g | Sugar: 34g

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Hi, I’m Steven, a Florida native, who left my career in corporate wealth management six years ago to embark on a summer of soul searching that would change the course of my life forever.

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