This post may contain affiliate links. Please read our disclosure policy.

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!

Several slices of pound cake are placed beside the cake.
Email Yourself This Recipe!
Get the recipe link sent to your inbox! PLUS, we’ll send you fresh recipes weekly!
Please enable JavaScript in your browser to complete this form.

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.


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!

4.60 from 10 votes

Lemon Pound Cake

Lemon Pound Cake recipe inspired by my favorite Starbuck’s treat!
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 12 slices


For the cake:

  • 15 tablespoons (210 g) unsalted butter, softened
  • 3 tablespoons milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • ½ teaspoon almond extract
  • 1 ½ cups (188 g) cake flour
  • ¾ cup (150 g) sugar
  • ¾ teaspoon baking powder
  • Zest of 2 lemons

For the glaze:

  • 2 cups (240 g) powdered sugar
  • Juice of 2 lemons, use the lemons you used for the zest
Email Yourself This Recipe!
Get the recipe link sent to your inbox! PLUS, we’ll send you fresh recipes weekly!
Please enable JavaScript in your browser to complete this form.


  • 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.


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

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Like this? Leave a comment below!

You May Also Like...

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


    1. you could but lemon extract is so much stronger than lemon juice in terms of flavor that this may not turn out to be a very lemony pound cake if you substitute it. if you must, i would use the same amount, 1 teaspoon.

  1. do you pierce it all over the top while it is still in the loaf pan or after you unmold or does it matter?

  2. The pound cake turned out moist and flavorful. Everyone liked it, saying it tasted better than mine and more like a bakery pound cake. LOL…thanks?
    I had to bake the pound cake for an extra ten or so minutes, but it came out of the oven a lightly golden color before serving. Awesome recipe!

    1. You’re obviously getting the browser notifications, which you willingly opted in for when you clicked “allow” notifications in your browser window when you first came to my site. You need to Google how to remove my site from browser notifications based on what browser you are using.

  3. Oops, I thought I was commenting on Liz’s page! Please delete the reference to her new house! Thanks!

      1. I guess I had a Senior Moment thinking I was answering Liz!!? Yes, Liz and her family are moving into a new house too!!LOL!! She is very exited about it of course and especially because she’ll be able to have a garden! My husband and I have had an organic garden for over 50 years, so we can give her a few tips!! Wishing you much happiness in your new home!!❤️

  4. Yum!!! Another great recipe, Liz!! Now that I am over this “bug” that’s been going around, I am in the mood for baking!! (Had it off and on for a month!) I love, love lemon pound cake!! I am so happy you’ve moved into your new house–can’t wait to see pictures of the house and the back yard where you hope to have your own garden!
    Time to go pin the recipe!!❤️?❤️