Breakfast · Cakes and Cupcakes

Starbucks Iced Lemon Pound Cake

Starbucks Iced Lemon Pound Cake by Rumbly in my Tumbly
Starbucks Iced Lemon Pound Cake by Rumbly in my Tumbly

I don’t like to admit this anyplace where my husband can read it, but I have a real, serious, (read: expensive) Starbucks addiction.  I go there on the daily.  To the point that when we pull up into the drive through, my kids start hollering requests from the back seat for “pink do-duts,” “banilla bean scones,” and “chock-it milk.”  The voice of the barista saying “Welcome to Starbucks, what can we get you?” works like the bell and Pavlov’s dog for them.  It’s bad.

Starbucks Iced Lemon Pound Cake by Rumbly in my Tumbly
Starbucks Iced Lemon Pound Cake by Rumbly in my Tumbly

I own an espresso maker, and for a couple of months, I was on a kick where I made my own lattes and saved lots of money, but I have to say, there is just something about having somebody else make it for you.  Kind of like a sandwich.  It’s just better when somebody else makes it.

Starbucks Iced Lemon Pound Cake by Rumbly in my Tumbly
Starbucks Iced Lemon Pound Cake by Rumbly in my Tumbly

It’s especially bad when I have a newborn, and I am thin on sleep and patience.  On those days, I need my coffee.  I don’t want the coffee, I need the coffee.

Starbucks Iced Lemon Pound Cake by Rumbly in my Tumbly
Starbucks Iced Lemon Pound Cake by Rumbly in my Tumbly

Last week, I stepped out of my car at the store with my regular drink (tall, full-fat latte with one raw sugar thankyouverymuch) and when I went to open the door to let my kids out of the car, I tripped over the curb, fell on my toosh, and dropped my coffee all over myself and the parking lot.  I almost cried.

Starbucks Iced Lemon Pound Cake by Rumbly in my Tumbly
Starbucks Iced Lemon Pound Cake by Rumbly in my Tumbly

Since my coffee habit is expensive enough, and since I’m almost always in a full fledged battle (the me who wants to fit into my jeans vs. the me who wants to stuff my face with butter and sugar) I rarely indulge in their sweets.  But when I do, I almost always enjoy them and want to try to recreate them at home.  So far, I’ve made their Vanilla Bean Scones, their Pumpkin Cream Cheese Muffins, and their Chocolate Cinnamon Bread.  I’m working up the courage to try to make my favorite, their Morning Buns.  Mmmmm.  Morning Buns.

Starbucks Iced Lemon Pound Cake by Rumbly in my Tumbly
Starbucks Iced Lemon Pound Cake by Rumbly in my Tumbly

Their Iced Lemon Pound Cake, along with their Banana Bread, is a favorite for my kids, and one I really enjoy.  I believe that this recipe is spot on as a replica.  The combination of the real lemon juice and zest, along with the extra ooomph of the lemon extract really gives you the exact flavor of the stuff you get in the store.

Starbucks Iced Lemon Pound Cake by Rumbly in my Tumbly
Starbucks Iced Lemon Pound Cake by Rumbly in my Tumbly

It is moist, dense, and pretty much perfect.  Super easy too.  Hope you enjoy!

Starbucks Iced Lemon Pound Cake by Rumbly in my Tumbly
Starbucks Iced Lemon Pound Cake by Rumbly in my Tumbly

Recipe from Bakerette.

Ingredients:
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs (room temperature)
1 cup sugar
2 tablespoons softened butter
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/3 cup lemon juice (you will get this from one large lemon)
1/2 cup vegetable oil
zest of one lemon

Glaze:
1 cup + 1 tablespoon powdered sugar
2 tablespoons whole milk
1/2 teaspoon lemon extract

Directions:
Preheat the oven to 350°.  Spray a 9×5 loaf pan with non-stick spray (line with parchment paper for easy removal.)

Mix together flour, baking soda, baking powder, and salt in a bowl. Set aside.

Beat together eggs, sugar, butter, vanilla extract, lemon extract, lemon zest, and lemon juice.  Add oil and mix well.

Pour wet ingredients into the flour and stir until just combined.

Pour into prepared pan.  Bake for 35-45 minutes, until a toothpick inserted into the center comes out clean.

While the cake is cooling, mix your glaze ingredients together until there are no lumps and it is smooth.  Spread it over the warm cake, allowing glaze to drip over the sides.  Cool completely before serving.  Store in an airtight container in the refrigerator.

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