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The glaze almost never made it on this cake.
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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!!”)
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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
Ingredients:
For the cake:
15 tbsp. unsalted butter, softened
3 tbsp. milk (I used 2%)
3 eggs
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)
Instructions:
- 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
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This is the perfect way to kickoff pre-spring! That’s such a thing, right? :)
i LOVE lemon pound cake! yours looks so incredibly amazing. i’m now hungry and i just ate breakfast. i had no idea so much butter was involved with pound cake (i’ve never made it before!) but that’s probably why i love it so much….!
Out of all the things at Sbux, this is what always tempts me. I’m a sucker for a good pound cake. Absolute sucker. In fact, it’s my dad’s bday today and I was just thinking about making him a pound cake for dessert. Of the chocolate variety though :)
I love lemon cakes and that lemon glaze just looks like the perfect topping. So delicious!
I’m such a fan of lemon poundcake and you have my heart with the almond extract…perfect combination!!
I love lemon everything… this cake has my mouth watering!
: ))
Jen
I love your copycat recipes! And I loovvee this pound cake recipe :)
I love all things lemon so this is right up my alley! I made a lemon cake a while ago and now you have me craving this one too!
Amazing! Looks so soft!
I love lemon cake. It is so refreshing. Just perfect with a hot cup of “Chai”. This cake looks wonderful!
Love the photographs!!!
This lemon cakes looks better than the ones at Starbucks! The pictures are beautiful too.
I love lemon pound cake. Your pics are gorgeous and make me want to reach through the screen and take a bite!
Oh, geez, don’t even get me started on that Starbuck’s lemon pound cake. I think it is quite possibly the best thing they have. Your version looks just like it and THAT is deliciously dangerous!
Lemon desserts are hands-down my absolute favorite. I think if I made this, I’d eat the whole thing by myself!
I love all your copycat recipes. Jaden (@SteamyKitchen) said at FBF in Nashville that someone needs to come up with a blog that takes restaurant recipes and makes them at home. Like, each post would have the the restaurant food photo on the left and the at-home version photo on the right. Make it the same, make it healthier, cheaper, whatever. I thought it was a great idea!
ps If you tag your recipes ‘copycat Starbucks poundcake’ or ‘copycat Chick-fil-A nuggets’ you’ll get a lot of google hits from people searching with those terms. Tags are key! :)
Aw thanks :) I think if I had the time to do a copycat restaurant blog, I’d totally do it, but I just don’t have that time! That’s probably why my copycats are so sporadic lol..and thank you for the tip on the tags ;) I just went and added some! hehe <3
[...] the cake, I used a delicious and easy recipe of lemon pound cake from Table for two. Thanks, Julie, just in time In a large bowl, mix together 270g flour, 200g sugar, 3/4 tsp baking [...]
Hi, Julie.
Thanks so much for this tasty and easy recipe. Just in time for my improvised owl cake.
http://happyhangaround.com/2012/02/29/leap-day-a-tradition-and-an-owl/
Enjoy!
That looks amazing. So much better than the cake at Starbucks. No contest.
Wow. Delish! I couldn’t agree more…how can we pass up the tempting treats staring us in the face?! impossible. At least homemade doesn’t have all the icky preservatives and things in it.
This looks absolutely delicious. Love the addition of almond extract and that glaze really is the “icing on the cake” !
This looks so yummy! I need to try it!
Oh, and it’s not ‘It’s so fuzzy!’, it is “It’s so fluffy!’
OOh this looks so good!
Can you tell me approximately how many tablespoons of zest are added (and maybe how much juice is added too..?) The lemons I get where I live are quite small (about the size of walnuts) and I don’t want to mess up the recipe.
Please and thank you :).
P.s. love your blog btw <3
OOh this looks so good!
Can you tell me approximately how many tablespoons of zest are added (and maybe how much juice is added too..?) The lemons I get where I live are quite small (about the size of walnuts) and I don’t want to mess up the recipe.
Please and thank you :).
P.s. love your blog btw <3
I would say approx. 2 tbsp of zest and 2 tbsp. of lemon juice..glad you’re enjoying the blog! :)
Hello. I was wondering if I could use a hand mixer with this cake? I dont have a stand mixer. Thank you.
Yes, you can!
Okay, Thank you!!