If you’ve ever stepped into a Starbucks coffee shop, chances are you’ve been tempted by their delectable display of baked goods.
Among these treats, the Starbucks Lemon Pound Cake stands out as a fan favorite. This bright, zesty slice of heaven pairs perfectly with your morning coffee or afternoon tea, offering a balanced combination of sweet and tangy flavors that keep customers coming back for more.
What makes this cake so special is its moist, dense texture and the perfect lemon flavor that permeates every bite.
The signature glaze adds an extra punch of citrus that elevates this simple pound cake to legendary status. While enjoying this treat at Starbucks is always an option, making your own version at home allows you to savor it whenever the craving strikes—and perhaps even customize it to your preferences.
In this article, we’ll walk through a homemade replica that captures the essence of the Starbucks original.
INGREDIENTS
For the cake:
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs, at room temperature
- 1 cup granulated sugar
- 2 tablespoons butter, softened
- ⅓ cup vegetable oil
- 2 tablespoons lemon zest (from approximately 2 lemons)
- 2 tablespoons fresh lemon juice
- ½ cup sour cream
- 1 teaspoon vanilla extract
For the lemon glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon milk (if needed for consistency)
INSTRUCTIONS
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside. In a large mixing bowl, beat the eggs and sugar together until light and fluffy, about 2-3 minutes with an electric mixer.
Add the softened butter and continue to beat until well incorporated.
Pour in the vegetable oil, lemon zest, and lemon juice, mixing until combined. Stir in the sour cream and vanilla extract. The mixture might look slightly curdled, but don’t worry—this is normal.
Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix, as this can make your cake tough. Pour the batter into your prepared loaf pan and smooth the top with a spatula.
Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean with just a few moist crumbs. If the top starts browning too quickly, loosely cover it with aluminum foil.
Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
While the cake is cooling, prepare the glaze by whisking together the powdered sugar, lemon juice, and lemon zest. If the glaze is too thick, add a small amount of milk until you reach your desired consistency.
Once the cake has cooled completely, drizzle the glaze over the top, allowing it to run down the sides.
For the most authentic Starbucks experience, let the glaze set for about 30 minutes before slicing. This cake tastes even better the next day as the flavors have time to develop and meld together.
FAQs
1. How long does homemade Starbucks Lemon Pound Cake stay fresh?
When stored in an airtight container at room temperature, this cake will stay fresh for up to 3 days. You can extend its shelf life to about a week by storing it in the refrigerator, though this might slightly affect the texture.
2. Can I freeze this lemon pound cake?
Absolutely! Wrap individual slices or the entire unglazed cake tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and add the glaze after thawing for best results.
3. Can I make this recipe dairy-free?
Yes, you can substitute the butter with dairy-free margarine, the sour cream with dairy-free yogurt, and use almond or coconut milk in the glaze. The texture might be slightly different, but the flavor will still be delicious.
4. What’s the secret to getting that distinctive Starbucks flavor?
The key elements are using both lemon zest and juice in the batter, not skimping on the glaze, and allowing the cake to rest for a day before serving, if possible. The lemon flavor deepens and develops over time.
5. Can I make this into muffins or mini loaves instead?
Definitely! This batter works well in different forms. For muffins, bake at the same temperature for about 18-22 minutes. Mini loaves will take approximately 25-30 minutes. Always check for doneness with a toothpick.
CONCLUSION
Creating your own version of Starbucks’ famous Lemon Pound Cake at home is not only cost-effective but also incredibly satisfying. The bright citrus flavor and moist texture make this cake a perfect treat for any occasion, from breakfast to dessert.
While the original will always have its place in our hearts (and coffee runs), this homemade replica allows you to enjoy that familiar taste whenever the craving strikes.
Whether you’re a dedicated Starbucks fan looking to recreate your favorite treat or simply a lemon dessert enthusiast, this recipe delivers a cake that’s worthy of being displayed in any bakery case.
So the next time you’re tempted to make a special trip to Starbucks just for that slice of lemon pound cake, remember that a homemade version—perhaps even better than the original—is just a mixing bowl away.
