ICED LEMON POUND CAKE (STARBUCKS COPYCAT)
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
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)
Provided by sschwartz
Number Of Ingredients 10
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.
STARBUCKS ICED LEMON POUND CAKE
copycat recipe for the lemon loaf at Starbucks.
Provided by monsterfoodies
Number Of Ingredients 16
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.
STARBUCKS COPYCAT LEMON POUND CAKE RECIPE
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
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
COPYCAT STARBUCKS ICED LEMON LOAF CAKE
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
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
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STARBUCKS ICED LEMON POUND CAKE COPYCAT RECIPE
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3/5 (17)Category DessertsAuthor Emily WeaverTotal Time 3 hrs 12 mins
- Preheat oven to 350 degrees. Line a 5x9 inch loaf pan with parchment paper (use non-stick baking spray to help the paper stick). Set aside.
- In a medium size mixing bowl, combine all dry loaf ingredients except sugar. In a separate bowl or hand mixer, combine eggs, sugar, butter, vanilla, lemon extract, lemon juice, oil, and yogurt. Mix until evenly combine. Slowly add dry mixture to the wet. Add lemon zest and mix until combined.
- Pour lemon batter into loaf pan and bake for about 55 minutes, or until center is fully set. Insert a toothpick to see if the center of your loaf is fully baked (should come out crumb/wet free). If you notice the top of your loaf is starting to brown, tent the pan with foil.
- Let the loaf cool for about five to 10 minutes before taking out of the pan. Let lemon loaf cool completely on a cooling rack, about one hour.
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