The glaze almost never made it on this cake.
Because I almost dumped all of it in my mouth. It’s so lemony! (say it like the kid in Despicable, Me, “IT’S SO FLUFFY!!”)
Starbucks, eat your heart out.
I don’t know why I’ve been doing all these “copycat” recipes. I think it’s cause I crave them and think it’s more fun to make them at home than to go out and buy them.
Every time I go to Starbucks, I get sucked into buying a lemon pound cake. They strategically placed the darn pastry counter right next to the cash register, so when the line is out the door, you’re standing by the pastries for a good 5-10 minutes. Who, in their right mind, after standing next to sugary goodness would pass on them? I sure don’t. I almost always get the lemon pound cake. I love how moist it is and how the lemony glaze rounds out the overall lemon pound cake flavor.
This cake I made, the cake itself had a subtle lemon flavor but you really don’t get the citrus punch until the glaze hits your tongue. It’s tart and sweet at the same time and rounds out the cake part. It makes it the perfect sweetness and goes great with coffee or tea :)
Lemon Pound Cake
Yield: 12 slices | Prep Time: 15 minutes | Cook Time: 45-50 minutes
For the cake:
15 tbsp. unsalted butter, softened
3 tbsp. milk (I used 2%)
1 tsp. vanilla extract
1 tsp. lemon extract
1/2 tsp. almond extract
1 1/2 cups cake flour
3/4 cup sugar
3/4 tsp. baking powder
Zest of 2 lemons
For the glaze:
2 cups confectioner’s sugar
Juice of 2 lemons (use the lemons you used for the zest)
- Preheat oven to 350 degrees. Grease a 9×5 loaf pan with cooking spray and set aside.
- Beat milk, eggs, and the extracts in a bowl and set aside.
- In the bowl of a stand mixer, sift together flour, sugar, and baking powder and add the lemon zest. Stir to combine.
- 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.
- 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.
- 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.
- 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.
- Store in an airtight container for 1 week.
Adapted from Fresh