Iced Lemon Pound Cake Loaf (Best Ever)
If you love the Iced Lemon Loaf from Starbucks, you're going to want to save or print this recipe. After years of remaking this recipe, I've finally settled on the perfect lemon loaf recipe. Try it yourself, and you too will be in love!
Servings: 12 slices
Measuring cups & spoons
8 x 5 Loaf pan
- 1 cup Sugar
- ½ cup Butter
- 2 large Eggs
- 1 tablespoon Lemon zest
- 2 tablespoons Lemon juice
- 1½ cups Flour
- 1 teaspoon Baking powder
- ⅛ teaspoon Salt
- ½ cup Milk whole, or 2%
- 1½ cups Powdered Sugar
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
Preheat your oven to 350°F. and gather your ingredients and supplies. Add the paddle attachment to your stand mixer.
Pour the sugar into the mixer bowl and add the stick of butter. Blend until fluffy; about 4 minutes on medium speed
Beat in the eggs, lemon juice & zest (loaf portions). Whisk the flour, salt, and baking powder, and gradually add that in. Slowly add in the milk and once the batter comes together, scrape the sides down, and give it a final mix.
Pour the batter into the parchment-lined loaf cake and bake for 40-45 minutes. The top of the loaf will be raised, slightly golden brown, and firm to the touch. A toothpick inserted into the center of the loaf should come out clean once ready.
When the loaf is baked, cool it for 15 minutes, remove the parchment from the pan, and cool it for an additional 15 minutes before layering the icing on. It will be slightly warm but that is okay.
Add icing ingredients to a medium bowl and whisk until thick and pourable. If icing is too runny, and additional powdered sugar in tablespoon increments.
To layer the icing, pour over 1/3 of the icing over the top of the loaf, and spread it slightly. Allow icing to set for about 5 minutes before repeating the process 2 additional times. After the final layer is set, slice with a bread knife & enjoy.
Nutritional values may vary and are meant to be a guide. Please see our site disclaimer for more details if needed.
If you want to enjoy it without icing, allow the lemon loaf to fully cool to room temperature. This will take a good hour since it retains heat well. If you do not allow it to cool fully it will sweat and lose its nice texture. This will last for up to 4 days for best taste
If you want to enjoy it with icing, follow the directions in the recipe card and store the iced, sliced pound cake in an airtight container. This will last for up to 3 days for best taste.
Lemon pound cake can be stored without icing, frozen for up to 3 months. If you want to freeze your loaf, allow it to cool for at least 90 minutes. Then, wrap it tightly in plastic wrap, use a food storage system, freezer-safe container, or zippered bag to prevent freezer burn. Next, store the entire loaf or slices inside the freezer where they won’t be crushed by other heavy foods.
When you’re ready to eat your frozen pound cake, you can remove it from the freezer the night before and allow it to defrost at room temperature. Defrosting pound cake at room temperature could take up to 3 or 4 hours.
Serving: 1slice | Calories: 279cal | Carbohydrates: 48g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 109mg | Potassium: 84mg | Fiber: 1g | Sugar: 35g | Vitamin A: 299IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg