starbucks copycat recipe - Lemon Pound Cake
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Lemon Pound Cake

Lemon Pound Cake topped with a sweet lemon glaze is the perfect treat to serve at a beautiful summer brunch or for holidays like Easter or Mother's Day.
Course Dessert
Cuisine American
Keyword breakfast, dessert, lemon, pound cake
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 16 slices

Ingredients

  • 1-3/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp table salt
  • 1/4 cup sour cream
  • 1-1/2 tbsp lemon juice
  • 1 cup granulated sugar
  • 1 cup butter - room temperature (2 sticks)
  • 5 large eggs - room temperature

Syrup

  • 1/4 cup granulated sugar
  • 1/4 cup lemon juice

Glaze

  • 1/2 cup confectioners sugar
  • 1 tbsp milk
  • 1/2 tsp lemon juice

Instructions

For the cake

  • Preheat oven to 325 degrees.
  • Spray a 9x5 loaf pan with cooking spray - set aside.
  • In mixer bowl - beat butter & sugar until pale & fluffy.
  • Scrape down the sides & add eggs - beat in.
  • Add in flour, baking powder & salt -beat well.
  • Add in sour cream & lemon juice - beat until combined.
  • Scrape down the bowl & mix on low another 30 seconds.
  • Transfer to the prepared dish & bake 55- 70 minutes watching closely in the last 10 minutes.
  • Cake is done when toothpick test comes out clean.
  • Cool on wire rack about 10 minutes & then turn out of the pan.

Syrup

  • While the cake is cooling - combine syrup ingredients in a small saucepan & heat over medium heat until all the sugar has dissolved.
  • Brush over cake while it's cooling.
  • Cool cake completely before adding glaze.

For glaze

  • Whisk together ingredients & pour over cake