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    Starbucks' Lemon Pound Cake w/Icing

    Source of Recipe

    Todd Wilbur

    Recipe Introduction

    "It would take quite a bit of real lemon juice to give this moist cake loaf clone the perfect lemony tang of the original. Plus, the batter ends up much too thin & the cake that comes out of the oven has a much lighter, less dense, consistency than the coffehouse original. So, to avoid producing a batter that's too runny, we must turn to lemon extract that can be found near vanilla extract in your supermarket. This concentrated lemon flavoring works well with real lemon juice to give us the intense lemon flavor we need. Plus this extract adds just the right amount of lemon goodness to the icing without thinning it out."

    List of Ingredients

    1 1/2 c all-purpose flour
    1/2 t baking soda
    1/2 t baking powder
    1/2 t salt
    3 eggs
    1 c granulated sugar
    2 T butter, softened
    1 t vanilla extract
    1 t lemon extract
    1/3 c lemon juice
    1/2 c vegetable oil

    ---Lemon Icing---
    1 c plus 1 T powdered sugar
    2 T whole milk
    1/2 t lemon extract


    Preheat oven to 350.

    Combine flour, baking soda, baking powder & salt in a large bowl.

    Use an electric mixer to blend together eggs, sugar, butter, vanilla, lemon extract & lemon juice in a medium bowl. Pour wet ingredient into dry ingredients & blend until smooth.

    Add oil & mix well. Pour ingredients into a well-greased 9x5-inch loaf pan. Bake for 45 minutes or until a toothpick stuck into the center of the cake comes out clean. Make the lemon icing by combining ingredients in a small bowl with electric mixer on low speed.

    When the lemon loaf is cool, remove it from the pan & frost the top with the lemon icing. When the icing has set up, slice the loaf into eight 1-inch-thick slices.

    Makes 8 slices.




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