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starbucks lemon pound cake recipe

Lemon Pound Cake Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 1/2 cup neutral oil
  • 2 tbsp fresh lemon zest
  • 2 tbsp fresh lemon juice (for the batter)
  • 1 tsp pure vanilla extract
  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice (for the glaze)
  • 1 tbsp whole milk

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment. Whisk together the flour, baking soda, baking powder, and salt in a medium bowl.
  2. In a large bowl, whisk the eggs and granulated sugar for 1 minute until pale. Add the sour cream, oil, lemon zest, lemon juice, and vanilla extract, and whisk until smooth.
  3. Add the dry ingredients to the wet and fold with a spatula until just combined, about 15 to 20 folds. Stop when no dry streaks remain.
  4. Pour the batter into the prepared pan, smooth the top, and bake for 50 to 55 minutes until a toothpick comes out clean and the top is deep golden. Cool in the pan for 15 minutes, then lift onto a wire rack and cool completely, about 1 hour.
  5. Stir together the powdered sugar, lemon juice, and whole milk until smooth. Pour over the cooled loaf, let it run down the sides, and allow it to set for 15 minutes before slicing and serving.

Notes

If your loaf starts browning heavily before 45 minutes, tent it loosely with foil rather than lowering the oven temperature, because a sudden drop in heat can cause the center to sink. This loaf actually tastes better on day two once the lemon flavor has had time to settle into the crumb, so it's a good candidate for making the night before. Store glazed slices wrapped individually if you want to keep them neat.