Sweet, moist, and buttery with fresh lemon flavor this lemon pound cake gets even better when drizzled with a simple lemon glaze. It’s a showstopper with each scrumptious bite!
Starbucks Copycat Lemon Loaf Cake
If you are looking for a way to brighten your day, this lemon pound cake recipe is bursting with fresh citrus flavor from both the lemon zest and lemon juice in the homemade cake batter.
Like any classic pound cake, it has a buttery, moist crumb and is dense without feeling heavy. Citrusy flavors infuse every bite and the lemon glaze on top is just the icing on the cake. One bite and it just melts in your mouth! You may want to double the recipe so you can have one now and then freeze one for later.
Best of all, it’s easy to make from scratch with simple ingredients just like my peach cobbler pound cake or strawberry rhubarb pound cake. The next time you get a craving for the iced lemon loaf at Starbucks, save yourself a buck and make this homemade cake instead.
And if you adore all things lemony, be sure try these classic lemon bars, lemon poke cake, and lemon shortbread cookies!
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Lemon Pound Cake Ingredients
The complete list of ingredients with amounts are listed in the full recipe card below.
- Butter: You will need two sticks of unsalted butter that have been softened to room temperature for creaming purposes. You can use salted butter but if you do just leave out the additional salt. To check if your butter is softened, lightly press your finger into the butter. If it indents slightly your butter is ready!
- Sugar: White granulated sugar won’t change the color of your cake, dissolves quickly in baked goods and balances the tart lemon flavor.
- Lemon: You will need both fresh squeezed juice and fresh zest. If your lemon has been refrigerated, bring it to room temperature and roll it around on the counter to loosen the juices. An average-sized lemon should equal 2-3 teaspoons of zest and 3 tablespoons of juice.
- Eggs: Three large eggs brought to room temperature. I let them sit on the counter for about 30 minutes.
- Flour: All-purpose flour is all you need for this recipe. If you need a gluten-free lemon loaf, try using a gluten-free one-to-one flour like Bob’s Red Mill.
- Baking powder and salt: To give it the perfect fluffiness.
- Extract: You will need both vanilla extract and lemon extract to add the best flavor!
- For the glaze: Powdered sugar (aka confectioner’s sugar or icing sugar), lemon zest, fresh lemon juice, and vanilla extract are all you need.
Variations To Try
1. You can use cake flour or even make your homemade cake flour by placing 1 cup of flour into a bowl, removing 2 tablespoons of flour, and replacing it with 2 tablespoons of cornstarch.
2. You can bake this cake in a bundt pan instead of a loaf pan. It should take around 1 hour and 15-20 minutes.
3. Use all vanilla extract if you are unable to find a lemon extract. The citrus flavor will not be as pronounced but it will still be delicious.
4. For a spreadable icing versus a glaze add more powdered sugar to make it a thicker spreadable consistency for topping your cake.
How to Make My Lemon Pound Cake Recipe
Lemon lovers rejoice, this lemon pound cake is the ultimate dessert that you won’t be able to resist! Here’s how to make it:
Step 1: In a large mixing bowl, cream the butter, sugar, and lemon zest using an electric mixer set on medium speed. (Use a hand mixer or the bowl of a stand mixer with the paddle attachment).
Step 2: Once it’s light and fluffy, add in the eggs one at a time, blending after each addition. Continue to add the lemon juice, and both extracts and combine on low speed. Scrape down the sides of the bowl as needed.
Step 3: In a separate medium bowl, whisk together dry ingredients to remove any lumps and then slowly add the flour mixture to the wet ingredients in batches.
Blend only until just combined and there are no visible flour lumps. Do not over-mix as that will lead to dense results.
Step 4: Pour batter into a greased 9×5 loaf pan. (Line your loaf pan with parchment paper for easier removal if you’d like). Smooth out the top and bake at 350° F for 60-65 minutes or until a toothpick inserted into the center comes out clean. Be careful to not over bake.
Step 5: Remove the cake from the oven and cool it in the pan for 10 minutes before removing it to a wire rack to cool completely.
Step 6: In a small bowl, make the glaze by combining the powdered sugar, fresh lemon juice, vanilla extract, and zest. Whisk well and then set aside.
Once cooled, drizzle the glaze over the cooled cake and allow it to set for 15 minutes before slicing and serving.
This cake is simple to make with results that are way better than Starbucks lemon pound cake!
Tips
Too much flour will result in a dense crumb. If possible use a food scale to measure your flour or measure the flour using the spoon and level method.
If your cake is browning too quickly, tent it with foil during the last 15 minutes of baking.
How to Freeze Lemon Pound Cake
This lemon cake freezes well with or without the glaze. To prevent freezer burn, first wrap it with plastic wrap and then aluminum tin foil. Place in a freezer-safe container or bag and freeze for up to 3 months. This method also works to freeze individual slices.
When ready to serve, thaw at room temperature. Do not microwave or thaw your loaf in the oven as it will dry it out.
Should lemon pound cake be refrigerated?
It’s best to store it in an airtight container at room temperature for up to 4 days. While you can store it in the refrigerator to extend its life, it will change both the texture and taste of the cake.
How do I make a moist pound cake?
For a perfectly moist pound cake, do not over-mix your ingredients or over-bake the loaf. Eggs also add moisture to this cake! Three eggs are best to use so the cake has the correct density and moisture.
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Lemon Pound Cake
Ingredients
For the Pound Cake
- 1 cup unsalted butter softened (2 sticks)
- 1 cup white sugar
- 2 tablespoons fresh lemon zest
- 3 large eggs
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon zest
Instructions
For the Pound Cake
- Preheat the oven to 350°F and grease a 9×5 inch loaf pan with non-stick cooking spray.
- In a large mixing bowl, add the butter, sugar, and lemon zest and beat with an electric mixer on medium speed for about 2 minutes, until light and fluffy.1 cup unsalted butter, 1 cup white sugar, 2 tablespoons fresh lemon zest
- Add in the eggs one at a time and blend in after each is adding, scraping down the sides of the bowl.3 large eggs
- Then, add the lemon juice, vanilla extract, and lemon extract, and mix to combine.¼ cup freshly squeezed lemon juice, 1 teaspoon vanilla extract, 1 teaspoon lemon extract
- In a separate medium bowl, add the flour, baking powder and salt and mix to blend well.2 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt
- Slowly add the dry ingredients to the wet ingredients in batches, blending just until there are no large lumps of flour. Be very careful not to over-mix or the cake will be dense.
- Pour the batter into the prepared loaf pan and smooth out.
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes then turn it onto a wire cooling rack to cool completely adding the icing.
For the Lemon Icing
- In a small bowl, whisk together all of the ingredients. Drizzle the glaze over the pound cake once it has completely cooled.1 cup powdered sugar, 2 tablespoons fresh lemon juice, 1 teaspoon vanilla extract, 1 teaspoon fresh lemon zest
- Allow the icing to set for about 15 minutes before slicing.
Notes
Pour the batter into a bundt pan if desired. Use a gluten free one-to-one flour like Bob’s Red Mill if desired.
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Mary
I made this cake yesterday. Flavor was good but cake turned out crumbly. What did I do wrong? Differently weighed a pound.
Sherri
How did you measure the flour? Using too much can make it more crumbly. With cakes and cookies, I use a food scale to make sure I don’t go over the amount needed. The 2nd best way is to spoon the flour loosely into a measuring cup and level off with the flat part of a knife.
Scott Sletten
If I wanted to add poppy seeds,, how much do I add , about two or three tsp. For a lemon poppy pound cake
Sherri
I would add a tablespoon 🙂 Enjoy!!
Cat
Looks like a great recipe and a delicious cake but it’s not a pound cake. A pound cake is called the pound cake because it includes a pound of butter, flower, sugar, and eggs. This is just a loaf cake.
Cat
flour*