Starbucks Lemon Iced Pound Cake Recipes
STARBUCK'S ICED LEMON POUND CAKE COPYCAT RECIPE RECIPE - (4.5/5)
Provided by sschwartz
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. and spray 2 loaf pans generously with cooking spray. Place all cake ingredients in no particular order into stand or electric mixer, beating until well combined, about 1 1/2 minutes. Divide cake batter between two prepared loaf pans spreading evenly. Bake for 45-55 minutes, until golden brown and cooked through. Remove and let cool for 15 minutes before removing loaves from pans. To prepare icing, place powdered sugar into a large bowl. Drizzle in lemon juice stirring until smooth and thick. Should be a good drizzling consistency. Drizzle icing over cakes and let set for 20 minutes for a firm icing. Otherwise slice while still wet if desired.
STARBUCKS LEMON ICED POUND CAKE
A great copycat recipe for the delicious and moist Starbucks lemon iced pound cake.
Provided by Kevin Anthony @RecipeKitchen
Categories Cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. and spray 2 loaf pans generously with cooking spray.
- Place all cake ingredients in no particular order into stand or electric mixer, beating until well combined, about 1 1/2 minutes. Divide cake batter between two prepared loaf pans spreading evenly. Bake for 45-55 minutes, until golden brown and...http://restaurant.recipes-network.net/starbucks-iced-lemon-pound-cake.html
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- Preheat oven to 350 degrees. Line a loaf pan with parchment paper, spray with non stick cooking spray, set aside.
- In a large bowl, attached to a stand mixer, beat together the eggs, sugar, Greek yogurt, oil, lemon zest, and lemon extract together, until smooth. Scraping the sides of the bowl as needed. Slowly add in the dry ingredients, and mix until combined. Pour batter into prepared loaf pan. Bake for 50 to 55 minutes, or until a tooth pick inserted in the center comes out clean. Remove from the oven and allow to cool in pan for 10 minutes. Lift loaf from pan, using the parchment paper (see photo above for parchment paper placement), and allow to finish cooling on cooling rack.
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- Preheat oven to 350 degrees Fahrenheit. Grease a 9x5-inch loaf pan with cooking spray and set aside.
- In the bowl of a stand mixer, sift together flour, sugar, and baking powder and add the lemon zest. Stir to combine.
- Add the softened butter to the flour mixture and mix on low until just combined, about 30 seconds.
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- Preheat oven to 350 degrees. Line a 5x9 inch loaf pan with parchment paper (use non-stick baking spray to help the paper stick). Set aside.
- In a medium size mixing bowl, combine all dry loaf ingredients except sugar. In a separate bowl or hand mixer, combine eggs, sugar, butter, vanilla, lemon extract, lemon juice, oil, and yogurt. Mix until evenly combine. Slowly add dry mixture to the wet. Add lemon zest and mix until combined.
- Pour lemon batter into loaf pan and bake for about 55 minutes, or until center is fully set. Insert a toothpick to see if the center of your loaf is fully baked (should come out crumb/wet free). If you notice the top of your loaf is starting to brown, tent the pan with foil.
- Let the loaf cool for about five to 10 minutes before taking out of the pan. Let lemon loaf cool completely on a cooling rack, about one hour.
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