Save money and avoid unnecessary ingredients with this delicious, moist, and tasty Iced Lemon Pound Cake that’s better than Starbucks!
Do you love a tasty copycat recipe? Something that will save you money and not have all those extra ingredients that are almost impossible to pronounce? If you answered yes to these two questions I have a delicious recipe for you ~ Iced Lemon Pound Cake that’s a copy cat of, and in my opinion tastes better than, the Starbucks version.
I don’t go to Starbucks often but when I do I like to get something from the bakery and the Iced Lemon Pound Cake is always on my list of possibilities, but, um, it’s expensive especially if I am feeling Mom and Wife guilt and feel that I need to buy a slice for everyone in the family. Cost of Pound Cake x 5 = UGH
In order to get my fix without having to go to Starbucks I decided to do some baking. For this recipe, you’ll want to use a good quality lemon extract and fresh lemon juice to really give it that lemon punch.
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon sea salt
3 eggs at room temperature
1 cup sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/3 cup fresh lemon juice* – about 2 lemons
1/2 cup coconut oil** – can substitute vegetable oil
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon lemon extract
Preheat oven to 350°.
Grease an 8 1/2 inch x 4 1/2 inch loaf pan.
In a large mixing bowl combine the flour, baking powder, baking soda, and salt. Set aside.
In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract, and lemon juice with a mixer (or by hand) until well blended.
Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and mix well.
Pour into loaf pan and bake for 45 minutes until a toothpick inserted in the center comes out clean.
Remove from oven and cool on a wire rack for 10 minutes then gently loosen sides and allow to cool completely on wire rack.
When completely cool, make icing.
In a small bowl combine powdered sugar, milk, and lemon extract until smooth.
When loaf is cooled, spoon frosting over top.
When frosting has hardened (set) slice pound cake and serve!
*I have an old plastic juicer but I have my eye on this glass one. I’m trying to replace “old plastic” in my kitchen with glass. Have you replaced your old kitchen plastic yet?}
**If the coconut oil is not in liquid form, microwave in 10-second increments until melted (can substitute vegetable oil) ~ If using coconut oil make sure your other ingredients are at room temperature before adding the melted coconut oil. Once it comes into contact with “cold” ingredients the coconut oil will harden (which you don’t want to happen).
When I was looking for recipe ideas for this I found that almost every recipe credited Todd Wilbur’s and his version at TopSecretRecipes.com – therefore, this recipe, is attributed to him!
What’s your favorite baked good from Starbucks?
More recipes you may enjoy!