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Starbucks Lemon Pound Cake

Moist Lemon Pound Cake Recipe

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • Zest of 2 lemons (about 2 tbsp)
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp lemon extract
  • 2 tbsp fresh lemon juice
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup buttermilk, room temperature
  • 3 tbsp fresh lemon juice (for syrup)
  • 3 tbsp granulated sugar (for syrup)
  • 1 cup powdered sugar (for glaze)
  • 2 to 3 tbsp fresh lemon juice (for glaze)
  • Extra lemon zest for topping (optional)

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x5 loaf pan. Cream butter, sugar, and lemon zest until pale and fluffy, about 3 minutes.
  2. Beat in eggs one at a time, then mix in vanilla, lemon extract, and 2 tbsp lemon juice until combined.
  3. Whisk flour, baking powder, baking soda, and salt. Mix into the butter mixture in three additions, alternating with buttermilk and starting and ending with flour, until just combined.
  4. Pour batter into the pan, smooth the top, and bake 50–60 minutes until a toothpick comes out clean. Cool in the pan 10 minutes, then invert onto a wire rack.
  5. Heat 3 tbsp lemon juice and 3 tbsp sugar in a small saucepan until dissolved. Poke the warm cake with a skewer and brush the syrup all over. Cool completely.
  6. Whisk powdered sugar with 2 to 3 tbsp lemon juice to form a thick glaze. Pour over the cooled cake, let drip, and sprinkle with extra zest. Let set 15 minutes before slicing.

Notes

For the most authentic flavor, use both fresh lemon zest and lemon extract. If your loaf pan is dark metal, start checking doneness 5 minutes early because it conducts heat faster. The cake also freezes well without the glaze.