Starbucks Iced Lemon Pound Cake Recipes

ICED LEMON POUND CAKE LOAF (BEST EVER)

Steps:

• Preheat your oven to 350°F. and gather your ingredients and supplies. Add the paddle attachment to your stand mixer.
• Pour the sugar into the mixer bowl and add the stick of butter. Blend until fluffy; about 4 minutes on medium speed
• Beat in the eggs, lemon juice & zest (loaf portions). Whisk the flour, salt, and baking powder, and gradually add that in. Slowly add in the milk and once the batter comes together, scrape the sides down, and give it a final mix.
• Pour the batter into the parchment-lined loaf cake and bake for 40-45 minutes. The top of the loaf will be raised, slightly golden brown, and firm to the touch. A toothpick inserted into the center of the loaf should come out clean once ready.
• When the loaf is baked, cool it for 15 minutes, remove the parchment from the pan, and cool it for an additional 15 minutes before layering the icing on. It will be slightly warm but that is okay.

COPYCAT STARBUCKS ICED LEMON LOAF

Steps:

• Step 1: Preheat oven to 350 F. Grease an 8 1/2-by-4 1/2-inch loaf pan.
• Step 2: In a large bowl, combine 1 1/2 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder and 1/2 teaspoon salt. Set aside.
• Step 3: In a medium bowl using an electric mixer, blend together 3 eggs, 1 cup granulated sugar, 2 tablespoons softened butter, 1 teaspoon vanilla, 1 teaspoon lemon extract and 1/3 cup lemon juice.
• Step 4: Pour wet ingredient into dry ingredients and blend until smooth. Add 1/2 cup vegetable oil and mix well.
• Step 5: Pour batter into the well-greased loaf pan. Bake for 45 minutes or until a toothpick stuck into the center of the cake comes out clean.
• Step 6: While lemon loaf cooks, make the lemon icing. In a small bowl with an electric mixer on low speed, combine 1 cup plus 1 tablespoon powdered sugar, 2 tablespoons whole milk and 1/2 teaspoon lemon extract.
• Step 7: When the lemon loaf is cool, remove it from the pan and frost the top with the lemon icing. When the icing has set up, slice the loaf into eight 1-inch-thick slices.

WAY BETTER THAN STARBUCKS ICED LEMON POUND CAKE!

Steps:

• 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.

ICED LEMON POUND CAKE (STARBUCKS COPYCAT)

Steps:

• Preheat oven to 350 degrees. Line a loaf pan with parchment paper, spray with non stick cooking spray, set aside.
• In a medium bowl whisk together the flour, salt, and baking powder together. Set aside.
• In a large bowl, attached to a stand mixer, beat together the eggs, sugar, Greek yogurt, oil, lemon zest, and lemon extract together, until smooth. Scraping the sides of the bowl as needed. Slowly add in the dry ingredients, and mix until combined. Pour batter into prepared loaf pan. Bake for 50 to 55 minutes, or until a tooth pick inserted in the center comes out clean. Remove from the oven and allow to cool in pan for 10 minutes. Lift loaf from pan, using the parchment paper (see photo above for parchment paper placement), and allow to finish cooling on cooling rack.
• When the cake is completely cool, whisk together the ingredients for the glaze, and drizzle/pour on top.

STARBUCK'S ICED LEMON POUND CAKE COPYCAT RECIPE RECIPE - (4.5/5)

Steps:

• Preheat oven to 350 degrees F. and spray 2 loaf pans generously with cooking spray. Place all cake ingredients in no particular order into stand or electric mixer, beating until well combined, about 1 1/2 minutes. Divide cake batter between two prepared loaf pans spreading evenly. Bake for 45-55 minutes, until golden brown and cooked through. Remove and let cool for 15 minutes before removing loaves from pans. To prepare icing, place powdered sugar into a large bowl. Drizzle in lemon juice stirring until smooth and thick. Should be a good drizzling consistency. Drizzle icing over cakes and let set for 20 minutes for a firm icing. Otherwise slice while still wet if desired.

STARBUCKS ICED LEMON POUND CAKE

Steps:

• Preheat the oven to 400 degrees In a bowl combine butter and sugar and beat until well combined. Add in eggs and beat until mixed well. Add sour cream, vanilla and lemon extract, lemon zest, and lemon juice and beat until well combined.
• In a separate bowl combine flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix on low speed until well combined.
• Pour into a greased 9x5 inch loaf pan. Place into the oven and immediately reduce the temperature to 350 degrees Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool.
• Combine the icing ingredients in a bowl and mix until combined. Remove the loaf from the pan and pour the glaze over the top. Allow the icing to set for 20 minutes.

ICED LEMON POUND CAKE

Steps:

• Lower the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan.
• Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
• With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated sugar and beat on high speed for 2 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time. Once the last egg is completely mixed in, stop the mixer. Add the sour cream, lemon juice, lemon zest, and vanilla extract, then beat on medium speed until combined. Scrape down the sides and up the bottom of the bowl as needed. The mixture may look curdled as a result of the varying textures combining. This is normal and the batter will come together when you add the dry ingredients in the next step.
• With the mixer running on low speed, slowly add the dry ingredients just until combined. If needed, run a whisk through the batter a few times to rid any large lumps. Avoid over-mixing. Batter is thick.
• Spoon/spread the batter into prepared loaf pan and bake for 45-60 minutes, tenting the cake with aluminum foil halfway through baking to prevent the top from over-browning. Pound cakes are dense and take awhile to bake in the oven. Baking times vary, so keep an eye on yours and don't be alarmed if yours is taking longer. The cake is done when a toothpick inserted in the center comes out *mostly* clean. A couple moist crumbs are OK.
• Remove the cake from the oven and place on a wire rack. Allow cake to cool in the pan on the wire rack for 1 hour, then carefully remove the slightly warm cake from the pan. Let it continue cooling on a wire rack or on a serving plate/platter. You can add the icing while the cake is still warm or wait for it to cool.
• Whisk all of the icing ingredients together and pour over cake. Serve immediately or wait until the cake cools completely, which promises neater slices.
• Cover and store leftover cake for up to 3 days at room temperature or up to 1 week in the refrigerator.

COPYCAT STARBUCKS ICED LEMON LOAF CAKE

Steps:

• Cake:.
• Butter a loaf pan and set aside. In a stand mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, making sure each egg is well incorporated before adding the next. Scrape the sides of your bowl once or twice during mixing. Add the vanilla, lemon zest and lemon juice and mix to combine. Mix together the baking powder and flour, then add to the creamed butter mixture and mix until well combined. Pour the batter into your loaf pan and bake in a 350 degree oven for about 50 minutes or until a skewer inserted in the middle comes out clean. Cool the cake in the pan. Once the cake is completely cooled, glaze with lemon icing. Cake will keep for a week in the refrigerator.
• Icing:.
• Mix together the sugar and lemon juice until smooth. Glaze once the cake is cooled.