Moist Lemon Pound Cake That Tastes Just Like Starbucks
This Lemon Pound Cake is a delightful, moist treat that balances sweet and tangy flavors, reminiscent of the beloved Starbucks loaf.
Equipment
- - Mixing bowl
- Loaf pan
- Whisk
- Spatula
Ingredients
For the Batter
- 1 can Cooking Spray Prevents the cake from sticking
- 1 stick Butter Softened, for richness
- 1 cup Granulated Sugar Provides sweetness
- 1 tbsp Lemon Zest Plus more for garnish
- 3 large Eggs For binding and structure
- 1 tsp Pure Vanilla Extract Adds flavor depth
- 2 cups All-Purpose Flour For structure
- 1 tsp Baking Powder Leavening agent
- 1/2 tsp Baking Soda For rising
- 1/2 tsp Kosher Salt Balances sweetness
- 3/4 cup Buttermilk Adds moisture
For the Glaze
- 1/2 cup Powdered Sugar Base for the glaze
- 1 tbsp Lemon Juice Brightens glaze
Instructions
Basic Instructions
- Preheat your oven to 350°F (175°C) and grease a 9"x5" loaf pan with cooking spray.
- In a mixing bowl, cream together butter, granulated sugar, and lemon zest until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then add the vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, alternating with buttermilk.
- Pour the batter into the prepared loaf pan and bake for about 55 minutes.
- Cool in the pan for about 10 minutes before inverting onto a wire rack. Prepare the glaze and drizzle over the cooled cake.
Notes
Optional: Add poppy seeds for a lemon-poppy seed variation. Wrap leftovers tightly to keep fresh.