Starbucks Iced Lemon Pound Cake
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Starbucks Iced Lemon Pound Cake

copycat recipe for the lemon loaf at Starbucks.
Prep Time15 mins
Cook Time45 mins
Servings: 8


  • ½ cup butter softened
  • 1 cup granulated sugar
  • 1/3 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon extract
  • 3 eggs
  • 2 tablespoons lemon zest
  • 1 tablespoon lemon juice
  • 1 ½ cups all purpose flour
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt


  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon extract


  • Preheat the oven to 400 degrees In a bowl combine butter and sugar and beat until well combined. Add in eggs and beat until mixed well. Add sour cream, vanilla and lemon extract, lemon zest, and lemon juice and beat until well combined.
  • In a separate bowl combine flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix on low speed until well combined.
  • Pour into a greased 9x5 inch loaf pan. Place into the oven and immediately reduce the temperature to 350 degrees Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool.
  • Combine the icing ingredients in a bowl and mix until combined. Remove the loaf from the pan and pour the glaze over the top. Allow the icing to set for 20 minutes.