Iced Lemon Pound Cake: The Perfect Springtime Treat

Iced Lemon Pound Cake: The Perfect Springtime Treat

Posted by Jordan Lee on

I found the most amazing Copycat Starbucks Iced Lemon Poundcake Recipe on Pinterest, and it is to-die-for! This iced lemon poundcake is the perfect addition to your Easter brunch lineup, or springtime treat! 

Iced lemon pound cake on cake plate in front of potted green plant in Rachel Parcell's kitchen

I love how the cake looks on this cake stand! The one pictured here is no longer available, but I linked a similar one here

Iced lemon pound cake on cake plate with two slices cut off

Iced Lemon Pound Cake - Recipe from Plated Cravings

Ingredients 

For the Poundcake

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 Tbsp lemon zest
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 Tbsp lemon juice, about 1/2 lemon
  • 1/2 cup buttermilk


For the Lemon Syrup

  • 1/4 cup lemon juice, about 1 lemon
  • 3 Tbsp powdered sugar


For the Lemon Icing

  • 1 cup powdered sugar, sifted
  • 1.5 Tbsp lemon juice
  • 1 Tbsp milk

 

Instructions

  1. Preheat oven to 350°F (177°C). Grease a 9x5-inch (or 8x4-inch) loaf pan.
  2. In a medium bowl combine the flour, baking powder, lemon zest, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer), cream the butter and sugar together at medium-high speed until pale and fluffy, about 4-6 minutes. Scrape the sides of the bowl as needed.
  4. With the mixer running on low-speed, add the eggs one at a time, then beat in the vanilla extract and lemon juice. Beat on medium-high speed until combined.
  5. With the mixer on low, add about one-third of the flour mixture and mix until almost combined, then add half the buttermilk and mix until just combined. Repeat with another third of flour mixture and then the last half of the buttermilk, ending with the last third of the flour. Beat until just incorporated.
  6. Scrape the batter into the prepared loaf pan and bake for 45-55 minutes until the cake is golden brown and a toothpick comes out mostly clean with only a couple moist crumbs. Baking times vary, so keep an eye on yours.
  7. Let the cake cool for about 15 minutes in the pan. Stir together the lemon juice and confectioners’ sugar for the lemon syrup. Carefully invert the loaf pan, and transfer the cake to a cooling rack, then brush the syrup on the cake while it’s still warm. Allow cake to cool completely.
  8. When the cake is cooled, combine all the icing ingredients, start with 1 tbsp lemon juice and milk and add the remaining lemon juice as needed. The icing should be thick and not runny. Pour icing over cake and let dry before serving.

Three slices of iced lemon pound cake layered on a white plate with two small lemon slices next to them

 

 

I hope you enjoy this recipe! Happy Baking! 

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