Starbucks Lemon Iced Pound Cake Recipes

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ICED LEMON POUND CAKE (STARBUCKS COPYCAT)



Iced Lemon Pound Cake (Starbucks Copycat) image

This Iced Lemon Pound Cake (Starbucks Copycat) is so easy to make, and far better than what you get from the coffee shop!

Provided by Joanna

Categories     All Dessert

Time 1h5m

Number Of Ingredients 12

1 cup powdered sugar
3 tablespoons lemon juice
1 teaspoon lemon extract
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs, room temperature
1 cup sugar
1 cup plain Greek yogurt
1/2 cup canola oil
2 tablespoons lemon zest
2 tablespoons lemon extract

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.

Nutrition Facts : Calories 403 calories, Carbohydrate 59 grams carbohydrates, Cholesterol 71 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 293 grams sodium, Sugar 40 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat

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



Starbuck's Iced Lemon Pound Cake Copycat Recipe Recipe - (4.5/5) image

Provided by sschwartz

Number Of Ingredients 10

ICING:
1 box yellow cake mix
4.3 ounce instant or cook and serve Lemon pudding mix
1/2 cup vegetable oil
4 large eggs
1/2 cup milk
8 ounces sour cream
6 tablespoons freshly squeezed lemon juice
2 1/2 cups powdered sugar
3-4 tablespoons freshly squeezed lemon juice

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.

WAY BETTER THAN STARBUCKS ICED LEMON POUND CAKE!



Way Better Than Starbucks Iced Lemon Pound Cake! image

A lovely lemon pound cake similar to the one served at Starbucks without the massive number of incomprehensible ingredients.

Provided by adapted by Christina Conte

Time 1h25m

Number Of Ingredients 12

1 1/2 cups (7.5 oz) cake flour
1/4 tsp salt
1 tsp. baking powder
1 cup (2 sticks) (8 oz) unsalted butter, at room temperature
1 cup (8 oz) sugar
4 eggs, at room temperature
1 tsp. vanilla
2 tsp. fresh squeezed lemon juice, preferably Meyer lemon
rind of one lemon, preferably organic Meyer lemon
8 to 10 drops of pure lemon oil
1 cup (4.25 oz) confectioner's (powdered) sugar
about 3 tsp. lemon juice and water to make a runny glaze

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.

Nutrition Facts : ServingSize 1 slice

STARBUCKS ICED LEMON POUND CAKE



Starbucks Iced Lemon Pound Cake image

copycat recipe for the lemon loaf at Starbucks.

Provided by monsterfoodies

Number Of Ingredients 16

½ cup butter (softened)
1 cup granulated sugar
1/3 cup sour cream
2 teaspoons vanilla extract
1 teaspoon lemon extract
3 eggs
2 tablespoons lemon zest
1 tablespoon lemon juice
1 ½ cups all purpose flour
¼ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup powdered sugar
1 tablespoon milk
1 tablespoon lemon juice
1 teaspoon lemon extract

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.

COPYCAT STARBUCKS ICED LEMON LOAF CAKE



Copycat Starbucks Iced Lemon Loaf Cake image

Make and share this Copycat Starbucks Iced Lemon Loaf Cake recipe from Food.com.

Provided by crosstownsweets

Categories     Dessert

Time 1h10m

Yield 1 Cake Loaf

Number Of Ingredients 10

1 cup salted butter, softened, plus more for greasing
1 tablespoon salted butter, softened, plus more for greasing
1 cup sugar
4 eggs
1 teaspoon vanilla
1 lemon, juice and zest of
1 1/4 teaspoons baking powder
2 cups all-purpose flour
1 1/2 cups confectioners' sugar
2 tablespoons lemon juice

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.

Nutrition Facts : Calories 4431.9, Fat 217.3, SaturatedFat 130.6, Cholesterol 1262.6, Sodium 2471.8, Carbohydrate 579.2, Fiber 7, Sugar 379.7, Protein 53.3

STARBUCKS COPYCAT LEMON POUND CAKE RECIPE



Starbucks Copycat Lemon Pound Cake Recipe image

Starbucks famous Lemon Pound Cake can be made right at home with this easy and delicious recipe!

Provided by Six Sisters Stuff

Yield 16

Number Of Ingredients 9

1 (15.25 ounce) package lemon cake mix (I used Duncan Hines brand)
1 (3.4 ounce) box instant lemon pudding mix
1 cup sour cream
1/3 cup vegetable oil
4 eggs
1/2 cup water
2 Tablespoons lemon juice
1 cup powdered sugar
3-4 Tablespoons lemon juice (add more or less, depending on how thick or thin you like your glaze)

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour 2 9 x 5 inch loaf pans.
  • Combine all cake ingredients in a large bowl and beat on medium speed with an electric mixer for 1-2 minutes.
  • Pour half of the batter into each of the prepared pans.
  • Bake for 45-50 minutes, or until a toothpick stuck in the center of the loaf comes out clean. Let cool in loaf pan for about 30 minutes, then remove from pan and let cool completely.
  • Mix together glaze ingredients and drizzle over the top of the cake.
  • Cut into pieces and serve.

Nutrition Facts : Servingsize 1 serving, Calories 4719 kcal, Fat 233 g, SaturatedFat 63 g, Cholesterol 704 mg, Sodium 4703 mg, Carbohydrate 586 g, Sugar 407 g, Protein 52 mg

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