My husband truly has the largest sweet tooth known to man. He has always loved the pound cakes from Starbucks. Dense, sweet, and buttery...but I hate him paying for something I know I can make just as delicious at home. I've search the Internet up and down, back and forth to find a copy cat recipe...but alas nothing was found. Those that were did not measure up to his standards. Starbucks actually buys their cakes from Solana Beach Baking Company who has their recipes under lock and key. So I decided to experiment.
Took me a little testing and some flops, but I finally have my own copy of their lemon pound cake down to a science. Melt in your mouth zesty lemon flavor and a dense, moist, and heavy texture as pound cake should be. Paired with the lemon icing...its just fabulous. Life can hand me lemons anytime...I'll just make pound cake.
Lemon Pound Cake with Lemon Icing
1 2/3 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3 large eggs
1 cup sugar
2 Tablespoons salted butter, softened
1 teaspoon pure vanilla extract
1 teaspoon pure lemon extract
Juice from two medium lemons (approx 1/3 cup)
1/2 cup vegetable oil
1 cup plus 1 teaspoon powdered sugar
2 Tablespoons whole milk
1/2 teaspoon pure lemon extract
Preheat oven to 350 degrees.
Grease a 9x5 loaf pan well.
In a medium bowl mix flour, baking soda, and baking powder.
In mixing bowl or stand mixer, cream butter. Add sugar, eggs, vanilla, lemon extract, lemon juice and oil until mixed well.
Add dry ingredient mixture to your mixer and blend until smooth. No not over mix.
Pour batter into prepared pan and bake for 45-50 minutes or until testing stick comes out clean. Edges should be a dark golden brown and will crisp upon cooling.
Let cake cool before icing.
For icing blend powdered sugar, milk, and lemon extract until creamy. Ice the top of your cake and let the icing drip down the sides of your pound cake. Let icing set before slicing.