Iced Lemon Pound Cake Loaf (Starbucks Copycat)

Craving the famous Starbucks Iced Lemon Loaf? This ultra-moist, tender lemon pound cake is topped with a thick, sweet lemon glaze. After years of testing, this is the perfect, easy copycat recipe that you can make right at home!

Prep Time15

Cook Time40

Cooling time30

Total Time1 25

Course: Breakfast, Dessert

Cuisine: American

Keyword: lemon loaf, lemon pound cake, pound cake

Servings: slices

Calories: 279cal

Cost: $3

Equipment

Measuring cups & spoons
Lemon Zester
Stand Mixer with paddle attachment
Rubber Spatula
parchment paper
8 x 5 Loaf pan
medium bowl
Whisk
knife

Ingredients

1 cup Sugar
½ cup Butter softened to room temperature
2 large Eggs room temperature
1 tablespoon Lemon zest about one medium lemon
2 tablespoons Lemon juice
1½ cups Flour
1 teaspoon Baking powder
⅛ teaspoon Salt
½ cup Milk whole, or 2% preferred, room temperature

Lemon Icing

1½ cups Powdered Sugar
2 tablespoons Lemon juice
1 teaspoon Lemon zest

Instructions

Preheat your oven to 350°F. Line an 8x5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
In the bowl of a stand mixer fitted with the paddle attachment, add the granulated sugar and softened butter. Beat on medium speed for about 4 minutes until pale and fluffy.
Beat in the eggs one at a time, followed by the lemon juice and lemon zest.
In a separate small bowl, whisk together the flour, salt, and baking powder. Gradually add the dry mixture to the wet batter, alternating with the milk. Once the batter just comes together, stop the mixer. Scrape the sides down with a rubber spatula and give it a final gentle fold by hand. (Do not overmix!)
Pour the batter into the prepared loaf pan and smooth the top. Bake for 40-45 minutes. The top will be slightly golden brown and firm to the touch. A toothpick inserted into the center should come out clean.
Let the loaf cool in the pan for 15 minutes. Use the parchment paper overhang to lift the loaf out of the pan, and transfer it to a wire rack to cool for an additional 15 minutes. (It will still be slightly warm when you ice it).

Icing

While the cake cools, add the powdered sugar, lemon juice, and lemon zest to a medium bowl. Whisk until thick and pourable. Tip: If the icing is too runny, add extra powdered sugar one tablespoon at a time.
To get a thick, bakery-style layer of icing, pour ⅓ of the icing over the top of the warm loaf and spread it slightly. Allow it to set for about 5 minutes. Repeat this process two more times with the remaining icing.
Allow the final layer to set completely before slicing with a serrated bread knife. Enjoy!

Notes

Nutritional values may vary and are meant to be a guide.

Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature before starting. This allows the batter to emulsify properly, giving the pound cake its signature velvety texture.

Storing (Without Icing): Allow the un-iced loaf to cool completely to room temperature (about 1 hour, as it retains heat well). If wrapped while warm, it will sweat and become soggy. Store in an airtight container at room temperature for up to 4 days.
Storing (With Icing): Store the iced, sliced pound cake in an airtight container at room temperature for up to 3 days for the best taste and texture.
Freezing Instructions: Lemon pound cake is best frozen without the icing. Let the baked loaf cool completely (at least 90 minutes). Wrap it tightly in a double layer of plastic wrap and place it in a freezer-safe zip-top bag to prevent freezer burn. Freeze for up to 3 months.
Thawing: When ready to eat, remove the wrapped loaf from the freezer the night before and let it defrost at room temperature (this takes 3-4 hours). Once thawed, make the fresh icing and glaze the loaf as directed.
Nutritional Disclaimer: Nutritional values may vary based on specific brands used and are meant to be a guide. Please see our site disclaimer for more details.

Nutrition