This Iced Lemon Pound Cake (Starbucks Copycat) is so easy to make, and far better than what you get from the coffee shop!
Right after I turned eighteen I applied for a job at a retail coffee shop in our mall. It wasn’t Starbucks, and at the time, we didn’t have a Starbucks anywhere in our area. Anyway.
Along with fancy mochas, espresso shots, frozen drinks, and flavored coffees, we sold pastries. Among those pastries were muffins that were somewhat addicting, and various slices of pound cakes and sweet bread loaves.
I remember the tastiest lemon loaf ever, and was always intrigued by the thick layer of lemon that enveloped the top. I always pulled it off first and ate it, right away.
I’m not one of those savor the best for last. I’m one of those types that eat the best first.
I worked there for right at a year, met my now husband, and fell in love with all things coffee related, including the pastries. Years passed by and they eventually closed up shop.
I’m sure that it had a lot to do with the fact that Starbucks came to town, and built a retail store right in the very same parking lot as the mall. The same mall that my beloved coffee shop was in.
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I missed so many of the coffee drinks that only that store carried, and found a few duplicates in the Starbucks store, that I’m thankful for.
One thing that I found that I’m thankful for is that SB carries many of the same tasty pastries, like the Iced Lemon Pound Cake.
Y’all, that lemon pound cake is like Lay’s potato chips, because you seriously can’t eat just one (slice). I have to be very careful when I go in and see that beautiful slice on the shelf in the pastry counter.
I’ve tried many recipes, replicating that lemon loaf that some call it, but it took a few recipes and a lot of tweaking until I found something that mimics that slice of lemon perfection.
A lot has to do with fresh lemon zest, and lot’s of it. You not only need fresh lemon juice, but also lemon extract. I find that the lemon extract from Rodelle gives you a lemon flavor that no other extract that I’ve tried can touch.
This Iced Lemon Pound Cake is a true Starbucks copycat recipe. The only difference is that my icing isn’t that ribbon of thickness.
My reasoning? Because it’s homemade, and I like to keep it a bit healthier. Because since I am at home with this Iced Lemon Pound Cake, it’s hard to say no when it’s just a few feet away in the kitchen.
If you are wanting the thicker icing, it’s easy to do, just add one to two extra cups of powdered sugar. Yep, it really is that easy!
So what are you waiting for! Go make this Starbucks Copycat Iced Lemon Pound Cake, I promise you won’t regret it.
Ever wondered why the name pound cake?
Well a classic pound cake consists of one pound each: butter, sugar, eggs, and flour. Crazy huh?
Of course as time has passed, things change, like the original, and now a classic pound cake doesn’t have to have a pound of everything in it to have the same taste and texture.
How do I have the best pound cake, no matter the flavors?
Always start with room temperature ingredients. I’m mentioned this before, and it’s worth saying again…room temperature ingredients blend together better!
Follow the recipe…there is a reason that some recipes call for sifting dry ingredients, or for adding them in a certain order. Of course this goes with just about all recipes, but truly important for a pound cake.
Well, I have never tried to make this one gluten free or with a milk or egg substitute. You can certainly try and modify just as you have with other recipes, but I can’t guarantee the turn out.
What about different flavors?
This recipe calls for lemon extract, but you could buy and try other extracts, fruits, etc. Make it whatever flavor strikes your fancy!
Looking for more lemon recipes?
- 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
- 1 cup powdered sugar
- 3 tablespoons lemon juice
- 1 teaspoon lemon extract
- 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.
Amount Per Serving: Calories: 403 Total Fat: 16g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 71mg Sodium: 293mg Carbohydrates: 59g Fiber: 1g Sugar: 40g Protein: 8g