If you are searching for spring and summer dessert recipes, then you have to try this better than Starbuck lemon pound cake recipe. This similar but better than Starbuck lemon pound cake recipe is light, fluffy, and easy to make.
Made with real lemons, this glazed lemon loaf is super fresh and 10 x better than the Starbuck lemon pound cake recipe.
Reasons you'll love this recipe
- EASY: Just like our other easy dessert recipes such as our microwavable Rice Krispie squares and easy chocolate delight recipe, this lemon loaf pound cake recipe is super easy to make with some simple ingredients and in just a few steps.
- TEXTURE: This lemon loaf is moist and spongy yet light and fluffy.
- FRESH: This recipe uses real lemons! The juice and zest of the lemons make this lemon loaf tastes extremely fresh and bright. It's perfect for spring and summer but also on a rainy day with a cup of earl grey (seriously, the best combination).
Ingredients you'll need
- EGGS: The eggs help give the cake its structure. This recipe calls for 3 eggs.
- SUGAR: White/granulated sugar is used to sweeten the lemon loaf; you will need 1 cup.Powdered/confectioners sugar will be used in the icing; you’ll need 1 cup.
- SOUR CREAM: The sour cream makes this lemon pound cake super moist and adds just the right amount of tang. This is the secret ingredient to most loaves and cakes if you ask me. Use 1 cup.
- VEGETABLE OIL: Like sour cream, vegetable oil moistens the cake. Use ½ cup.
- LEMONS: Lemons! Lemons are what give this recipe so much freshness and brightness! You will need two large lemons for this recipe and will use the zest and juices.
- VANILLA EXTRACT: For a tiny hit of vanilla, use ½ teaspoon.
- FLOUR: This recipe uses all-purpose flour; use 1 and ½ cups.
- BAKING POWDER AND BAKING SODA: To help the cake rise, you should use 1 and ½ teaspoons of baking powder and ¼ teaspoon of baking soda.
- SALT: To enhance the lemon flavour, use ¼ teaspoon of salt.
- MILK: 1 tablespoon of milk is needed for the delicious icing.
Kitchen tools to help you
- MIXING BOWLS: To make this lemon loaf, you will need a medium-sized bowl for the wet ingredients and a medium or small-sized bowl for the dry ingredients.
- MICROPLANE or CHEESE GRATER: A Microplane is commonly used for zesting fruits like lemons and oranges; in this case, you will need to zest the lemons for this recipe. If you don’t have a Microplane, not to worry! It's very common for most four-sided cheese graters (or box graters) to have a Microplane on one of its four sides - that’s what I use for this recipe!
- ELECTRIC MIXER or WHISK: To mix the ingredients choose to use either or; the cake batter is thin enough to use a whisk if you don’t have an electric mixer! You will also need a whisk for making the icing.
- RUBBER SPATULA: For smoothing the cake batter in the cake pan.
- MEASURING SPOONS AND CUPS: For measuring and adding the ingredients.
- LOAF PAN: Use a 9x5 inch loaf pan for baking the lemon loaf.
- COOKING SPRAY: For greasing the loaf pan.
- PARCHMENT PAPER: For easy removal of the lemon loaf (optional).
- TOOTHPICKS: For testing the readiness of the lemon cake.
- WIRE RACK: For resting/cooling the cake (optional).
- Prepare: Preheat the oven to 375° F or 190° C. Grease and then line a 9x5 loaf pan with parchment paper. Set aside.
- Mix: Mix the 7 wet ingredients in a medium-sized bowl using an electric mixer on low or a whisk. In a separate bowl, mix the dry ingredients using a whisk.
- Combine: Add half of the dry ingredients to the wet ingredients and partially mix on low. Add the remaining dry ingredients and mix until just combined. Do not over-mix, some small lumps are fine!
- Bake: Pour cake batter into the loaf pan and bake uncovered for 45-50 minutes or until a toothpick comes out clean.
- Rest: Allow the lemon loaf to rest for 15 minutes in the pan once removed from the oven. After 15 minutes, pull the lemon loaf out of the pan using the parchment paper as handles and place on a cooling rack.
- Mix: While the lemon loaf cools, start making the icing by combining the listed ingredients.
- Pour: Wait until the lemon loaf is completely cooled and then evenly pour the icing/glaze over the lemon loaf.
- Slice: Wait for the icing to completely set/harden before slicing the lemon loaf.
- Crack the eggs into a separate bowl. Consider cracking the eggs into a separate bowl before adding them to the rest of the ingredients. This will help you easily pick out any shells that may occur when you crack the eggs.
- Line the pan with a parchment overhang to easily remove the loaf. To do this, grease the loaf pan and then line the pan with a piece of parchment paper that is the size of the length of the loaf pan.
- Bake on the lower rack. This will help avoid browning on the top of the loaf.
- Chill the lemon loaf. If you want the lemon loaf to cool down quickly to glaze it with the icing, place it in the freezer for 10 minutes or the fridge for 30 minutes. A
- Chill the icing. If you really want to cut into the lemon loaf, but the icing hasn’t been set yet, you can speed up the process by placing the lemon loaf in the freezer for 10 minutes or the fridge for 30 minutes.
This can happen if you add too much flour, so be sure you’re not packing the flour. This can also happen if you add too much liquid, so be careful with the liquid measurements.
There are a couple of options for this, including brushing the loaf with some milk or making and applying a simple syrup glaze to the cake.
This can often happen if you don’t use the right amount of leavening agents like baking soda or baking powder or if either of these ingredients is expired.
This happens if the batter is over-mixed or not enough baking powder is used.
Place in an airtight container or cover with a few toothpicks and plastic wrap and store at room temperature or in the fridge for up to 5 days. You can also store in the freezer for up to 3 months in an airtight container.