There’s something magical about that first bite of Starbucks’ legendary lemon pound cake – the way the dense, buttery crumb melts on your tongue while bright citrus notes dance across your palate.
Now you can recreate this beloved coffeehouse classic right in your own kitchen! This copycat recipe captures all the zesty, sweet perfection of the original, with that signature tender texture and vibrant lemon glaze that keeps customers coming back for more.
Ingredients
For the Pound Cake:
- 1 cup (2 sticks) unsalted butter, room temperature
- 1½ cups granulated sugar
- 4 large eggs, room temperature
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup whole milk
- ¼ cup fresh lemon juice
- 2 tablespoons lemon zest (from about 2-3 lemons)
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1½ cups powdered sugar
- 3-4 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon melted butter
Cooking Instructions
1. Begin by preheating your oven to 350°F (175°C) and generously grease a 9×5-inch loaf pan with butter. Dust the pan with flour, tapping out any excess – this will ensure your cake releases perfectly from the pan. Position your oven rack in the center position for even baking.
2. In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed for about 4-5 minutes, until the mixture becomes light, fluffy, and pale in color. This step is crucial for achieving that signature tender pound cake texture, so don’t rush it.
3. Add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated. The mixture should be smooth and creamy. Pour in the vanilla extract and mix until combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the leavening agent is evenly distributed throughout the flour, preventing any dense spots in your finished cake.
5. Create your wet ingredient mixture by combining the milk, fresh lemon juice, and lemon zest in a small bowl or measuring cup. The acid from the lemon juice will slightly curdle the milk – this is completely normal and actually helps create the cake’s tender texture.
6. Now comes the crucial mixing step: alternate adding the dry and wet ingredients to your butter mixture, beginning and ending with the flour mixture. Add about one-third of the flour mixture, mixing on low speed just until barely combined.
Pour in half of the milk mixture, mix briefly, then add another third of flour, the remaining milk mixture, and finally the last of the flour. Mix just until the ingredients are combined – overmixing will result in a tough, dense cake.
7. Pour the batter into your prepared loaf pan, using a spatula to spread it evenly and smooth the top. Give the pan a gentle tap on the counter to release any air bubbles that might create holes in your finished cake.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs clinging to it. The top should be golden brown and spring back lightly when touched. Allow the cake to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
9. While the cake cools, prepare your lemon glaze by whisking together the powdered sugar, lemon juice, lemon zest, and melted butter in a medium bowl.
Start with 3 tablespoons of lemon juice and add more if needed to achieve a thick but pourable consistency – it should coat the back of a spoon but still drip readily.
10. Once the cake has cooled completely, place it on your serving plate and slowly pour the glaze over the top, allowing it to drip down the sides naturally. Let the glaze set for about 15 minutes before slicing and serving.
Variations
Meyer Lemon Luxe:
Replace regular lemons with Meyer lemons for a sweeter, more floral flavor profile. Meyer lemons have a more delicate taste that creates an elegant twist on the classic recipe.
Gluten-Free Version:
Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Bob’s Red Mill or King Arthur’s gluten-free flour work excellently. The texture will be virtually identical to the original.
Lemon Blueberry Burst:
Fold ¾ cup of fresh or frozen blueberries (tossed in a tablespoon of flour) into the batter just before baking. This creates beautiful pockets of sweet-tart berries throughout the cake.
Keto-Friendly Option:
Replace the sugar with 1 cup of erythritol or monk fruit sweetener, and substitute almond flour for all-purpose flour using a 1:1 ratio. Reduce the baking time to 45-50 minutes and check frequently to prevent over-browning.
FAQs
Q: Why is my pound cake dense instead of tender?
A: Dense pound cake usually results from overmixing the batter once the flour is added, or using ingredients that aren’t at room temperature. Make sure your butter, eggs, and milk are all at room temperature before beginning, and mix the batter only until the ingredients are just combined.
Q: Can I make this cake ahead of time?
A: Absolutely! This pound cake actually improves in flavor after sitting for a day. You can bake the cake up to 3 days in advance and store it covered at room temperature. Add the glaze just before serving for the best presentation, or store the glazed cake covered for up to 2 days.
Q: My glaze is too thick/thin – how do I fix it?
A: If your glaze is too thick, add lemon juice one teaspoon at a time until you reach the desired consistency. If it’s too thin, whisk in powdered sugar a tablespoon at a time. The perfect glaze should coat a spoon but still drip off easily.
Q: Can I freeze this lemon pound cake?
A: Yes! Wrap the cooled, unglazed cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight at room temperature before adding the glaze. You can also freeze individual slices wrapped in plastic wrap for quick single servings.
Q: What’s the secret to getting maximum lemon flavor?
A: Use both lemon juice and zest in both the cake and glaze – the zest contains oils that provide intense lemon flavor while the juice adds brightness. Always use fresh lemons rather than bottled juice, and zest the lemons before juicing them for the easiest process.
IMAGE CREDIT: https://drivemehungry.com/
