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Perfectly moist with amazing lemon flavor|Tastes exactly like the coffeehouse version|Dense texture holds up beautifully|Glaze adds the perfect finishing touch|Made this twice already this week|Lemon lovers will absolutely adore this|Better than store bought every time|My new go to dessert recipe
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Featured
Lemon Pound Cake Recipe
Learn how to make Starbucks' famous lemon pound cake recipe at home! This quick and easy recipe creates a moist, buttery cake with bright citrus flavor. Perfect for coffee lovers who want to recreate their favorite bakery treat.
Prep
15 mins
Cook
60 mins
Serve
8
Kcal
320
<ul class="ingredients-main-list"><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">200g caster sugar</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">240g plain flour</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">120ml whole milk</li><li class="ingredients-single-item">Zest of 3 large lemons</li><li class="ingredients-single-item">60ml fresh lemon juice</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">150g icing sugar</li><li class="ingredients-single-item">3-4 tbsp fresh lemon juice (for glaze)</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Preheat your oven to 160°C (320°F). Grease a 23cm x 13cm loaf tin thoroughly with butter and dust lightly with flour, tapping out any excess. This ensures your pound cake will release perfectly from the tin.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> In a large mixing bowl, cream the softened butter and caster sugar together using an electric mixer on medium speed for 4-5 minutes until the mixture becomes light, fluffy, and pale in colour. The mixture should nearly double in volume - this is crucial for achieving that tender, buttery texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Add the eggs one at a time, beating well after each addition for about 30 seconds. Don't worry if the mixture looks slightly curdled after adding the eggs - this is completely normal and will come together beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> In a separate bowl, whisk together the plain flour, baking powder, and salt until evenly combined. This dry mixture will give structure to your pound cake.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Reduce your mixer speed to low and add the flour mixture in three additions, alternating with the milk in two additions. Begin and end with the flour mixture. Mix each addition just until barely combined - overmixing will result in a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Fold in the lemon zest, 60ml fresh lemon juice, and vanilla extract using a wooden spoon or rubber spatula. Mix gently until just incorporated - you should see lovely flecks of lemon zest throughout the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Pour the batter into your prepared loaf tin, smoothing the top gently with a spatula. Give the tin a gentle tap on the counter to release any air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Bake for 55-65 minutes, or until the top is golden brown and a skewer inserted into the centre comes out with just a few moist crumbs. The cake should spring back lightly when touched and start pulling away slightly from the sides of the tin.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack. Let it cool completely before glazing - this takes about 45 minutes to 1 hour.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> For the glaze, sift the icing sugar into a bowl to remove any lumps. Gradually whisk in the lemon juice, starting with 3 tablespoons and adding more if needed, until you achieve a smooth, pourable consistency that coats the back of a spoon.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4> Place the cooled cake on a serving plate and slowly drizzle the lemon glaze over the top, allowing it to drip down the sides naturally. Let the glaze set for 15-20 minutes before slicing. Cut into thick slices and serve - this cake keeps beautifully for up to 5 days wrapped in cling film.</li></ol>
FAQ for
Lemon Pound Cake Recipe
What ingredients are used in Lemon Pound Cake from [Restaurant Name]? You can find this data here: [Airtable Input]
This lemon pound cake uses butter, caster sugar, eggs, plain flour, baking powder, salt, milk, fresh lemon zest and juice, vanilla extract, plus icing sugar for the glaze.
How to cook Lemon Pound Cake from [Restaurant Name] at home? You can find this data here: [Airtable Input]
Learn how to cook Lemon Pound Cake from [Restaurant Name] by creaming butter and sugar, adding eggs one at a time, alternating flour mixture with milk, folding in lemon zest and juice, then baking at 160°C for 55-65 minutes until golden.
What's the best baking temperature for pound cake?
The ideal temperature for baking pound cake is 160°C (320°F). This moderate temperature ensures even cooking throughout whilst preventing the outside from browning too quickly before the centre is fully baked.
How do you know when a lemon pound cake is properly baked?
A properly baked pound cake will be golden brown on top, spring back when lightly touched, and a skewer inserted in the centre should come out with just a few moist crumbs attached.
Why does my pound cake batter look curdled after adding eggs?
A slightly curdled appearance after adding eggs is completely normal in pound cake baking. This happens when cold eggs meet the butter mixture, but it will smooth out beautifully as you continue mixing.
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.