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Home » Recipes » Cake Recipes

Lemon Pound Cake (Starbucks Copycat Recipe)

Published: Apr 22, 2022 by Chef Dennis Littley

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When life gives you lemons, you don’t complain, you bake a Lemon Pound Cake! One of my favorite lemon pound cakes is featured at Starbucks, so I came up with my own version of that delicious lemony moist, pound cake to share with you.

But I have to warn you, you may be tempted to eat this whole pound cake yourself it’s that good!

lemon pound cake sliced on a white platter with glaze


 

For most of my life, I wasn’t a fan of pound cakes. They were too dense or too dry and lacked flavor.

This lemon pound cake did not disappoint.

Ingredients to make a Lemon Pound Cake

ingredients to make lemon pound cake

Let’s start by gathering the ingredients we need to make a Lemon Pound Cake. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place”.

Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

Do I have to use pistachios to make this pound cake?

No, you don’t. I wanted to add a little twist to my version, and I like pistachios. Feel free to omit them, it won’t affect the recipe.

How do you make a lemon pound cake?

four images showing how to begin making a lemon pound cake
  • Add the sugar and lemon zest to the bowl of a food processor.
  • Pulse until well blended (5 or 6 times). You can do this by hand if you like. *Allow this to set for 5 minutes to build the aromatics.
  • Sift together the flour, salt, and baking soda.
  • Mix well and set aside.
four images showing the next steps in making a lemon pound cake
  • Beat the butter in the bowl of your electric mixer for two minutes on medium to high speed (scrape down the bowl as needed).
  • Add half the sugar mixture and whip for an additional minute, then add the remainder and continue to whip the butter /sugar mixture for four more minutes, scraping down the bowl and blade as needed.
  • Remove the eggs from the water, dry them off, and add the eggs one at a time, beating for about 30 seconds in between each addition.
four images showing the final steps in making a lemon pound cake
  • On a very low speed, add in the flour mixture and mix until just blended.
  • Add in the Greek Yogurt and lemon juice.
  • Mix just enough to incorporate the yogurt and lemon juice.
four images showing the process of baking the pound cake
  • Pour batter into the prepared pan, and top with the pistachios
  • Place the cake on the center rack of your oven and bake for 55-60 minutes (start checking your cake at around 50 minutes. It should be browned on top and a tester stuck in the middle should come out clean when the cake is done).
  • Allow the cake to cool on a wire rack for 15-20 minutes, then remove it from the pan.

How do I make a Lemon Lime Glaze?

four images showing how to make a lemon lime glaze
  • Add the juice from one lemon and one lime to the confectioners’ sugar and mix until well blended.
  • Add the lemon and lime zest to the glaze, mixing well.
  • Allow the glaze to set for 10 minutes before using.
overhead view of sliced lemon pound cake on a white plate with lemons next to it
  • Top the pound cake with one layer of glaze, and as it dries, you can add additional layers.
  • Slice the pound cake and enjoy!
slices of lemon pound cake on a white plate

Of course, I’m sure you could find a willing friend or neighbor to take the other cake off your hands! And trust me when I say this is even better than the original at Starbucks.

Recipe FAQ’s

Can you freeze a lemon pound cake?

This cake freezes well just wait until it defrosts to add the glaze. Double the recipe and freeze one of the cakes for a later date.

What size pan do you use for a pound cake?

A standard 9×5 loaf cake pan that traditionally makes a one-pound cake is best for this recipe. Using a smaller pan will cause issues with the cake being done before over-browning.
You can double the recipe and make it in a bundt pan or two-layer cakes.

Why is my pound cake dry?

Although pound cake is supposed to be a little dense, that doesn’t mean heavy or dry. If it’s dry, more than likely, the cake was over-baked. Pound cake can also be too dry if you add too much flour to the mix. The balance of flour to sugar and butter is important.

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lemon pound cake sliced on a white platter with glaze

Lemon Pound Cake Recipe

Chef Dennis Littley
I love lemons and my Lemon Pound Cake with Pistachios is definitely a keeper!  You'll love this moist and delicious cake and the lemon-lime glaze is the perfect addition.
4.95 from 102 votes
Print Recipe Pin Recipe Listen to the Post
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Dessert
Cuisine American
Servings 12
Calories 464 kcal

Ingredients
 
 

Pound Cake

  • 2 lemons 4 tablespoons of juice
  • 1½ cups cake flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 4 ounces unsalted butter softened
  • 1½ cups superfine sugar*
  • 3 in eggs warmed for 10 minutes hot tap water before using
  • ½ cup full fat Greek yogurt at room temperature
  • 1 tablespoons lemon zest
  • ½ cup salted pistachios or unsalted your choice

Lemon-Lime Glaze

  • 1½ cup confectioners’ sugar
  • 2 tablespoon juice from one lemon
  • 1 tablespoon juice from one lime
  • 1 tablespoon zest from one lemon and one lime

Instructions
 

  • Preheat the oven to 350 degrees and butter and flour one standard size loaf pan

Lemon Pound Cake

  • Using a zester or grater carefully remove the zest of two lemons, being careful not to get into the white part of the skin.
  • Juice the lemons, removing the seeds and set aside.
  • In the bowl of a food processor, add the sugar and lemon zest and pulse until well blended (5 or 6 times) You can do this by hand if you like.
  • Allow this to set for 5 minutes to build the aromatics.
  • Sift together the flour, salt and baking soda and set aside
  • beat the butter in the bowl of your electric mixer for two minutes on medium to high speed (scrape down the bowl as needed)
  • add half the sugar mixture and whip for an additional minute, then add the remainder and continue to whip the butter /sugar mixture for four more minutes, scraping down the bowl and blade as needed.
  • Remove the eggs from the water, dry them off and add the eggs one at a time, beating for about 30 seconds in between each addition.
  • On a very low speed add in the flour mixture, mix until just blended.
  • Add in the Greek Yogurt and lemon juice , mixing just enough to incorporate them.
  • Pour batter into prepared pan, and top with the pistachios
  • Place the cake on the center rack of your oven and bake for 55-60 minutes. (start checking your cake at around 50 minutes. It should be browned on top and a tester stuck in the middle should come out clean when the cake is done)
  • Allow cake to cool on a wire rack for 15-20 minutes then remove from pan.

Lemon-lime glaze

  • mix the juice from one lemon and one lime with the confectioners' sugar and mix until well blended, then add zest.
  • Allow glaze to set for 10 minutes before using.
  • Top pound cake with glaze adding and additional coat as it drys.
  • Slice pound cake and enjoy!

Nutrition

Calories: 464kcalCarbohydrates: 83gProtein: 8gFat: 11gSaturated Fat: 5gCholesterol: 23mgSodium: 144mgPotassium: 120mgFiber: 1gSugar: 40gVitamin A: 250IUVitamin C: 0.2mgCalcium: 26mgIron: 0.7mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    4.95 from 102 votes (92 ratings without comment)

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    Recipe Rating




  1. Kimby | a little lunch says

    February 27, 2013 at 2:30 pm

    Dennis, pound cake is a staple of the South, and if made correctly (as yours apparently is) is a treat to be reckoned with… nothing dry or too dense about THAT. Thanks for your creative adaptation!

    Reply
  2. Lynn says

    February 27, 2013 at 12:14 am

    I just gave a huge bad of Meyer lemons away and still have a boat load on my tree! Can always use more ideas of what to make with all those lemons. Funny as I’ve done lots and lots with them but haven’t with them yet.

    Reply
  3. Karen says

    February 26, 2013 at 7:17 pm

    Yes, yes! Meyer lemons are fantastic. I bought way too many the other day and have to give up on the idea of hoarding them forever 🙂
    Your cake looks perfect! Ciao, Karen

    Reply
  4. Minnie@thelady8home says

    February 26, 2013 at 6:08 pm

    It makes me dive headlong into spring! Lovely cake 🙂

    Reply
  5. anna says

    February 25, 2013 at 11:36 pm

    ooooo this looks lovely! i do like pound cake, but like you i’m picky. i need it to be moist and very flavorful, and this looks like you hit it!

    Reply
  6. Laura Dembowski says

    February 25, 2013 at 3:27 pm

    I love pound cake. The addition of lemon sounds great! I love lemon and pistachios together too.

    Reply
  7. Kate | Food Babbles says

    February 25, 2013 at 10:08 am

    If life gave me meyer lemons I would certainly be baking this cake! I love using citrus in baked goods so I know this wouldn’t disappoint but what I think makes this pound cake really special is the addition of those lovely pistachios on top. I bet that little crunch and their flavor made this cake something hard to resist.

    Reply
  8. adam @unorthodoxepicure says

    February 25, 2013 at 9:22 am

    I once would have concurred on the blah of pound cakes, until my sister brought the most moist and dense (and warm) coconut pound cake to a family gathering. — Your Meyer Lemon pound cake belongs up there! Very nice!

    Reply
  9. Betty Ann @Mango_Queen says

    February 25, 2013 at 8:33 am

    5 stars
    This cake is amazing. I love to make pound cake & my sons will surely enjoy these flavors – lemon and pistachio. Bookmarked this. Baking this one soon. Thanks for tweaking the recipe for us, Chef Dennis!

    Reply
  10. RavieNomNoms says

    February 25, 2013 at 8:14 am

    4 stars
    I am dying for some tastes of spring. I love lemon…this just screams spring doesn’t it? 🙂

    Reply
  11. Kiran @ KiranTarun.com says

    February 25, 2013 at 3:41 am

    A delicious twist on a classic recipe. Love the meyer lemons here 🙂

    Reply
  12. hasna says

    February 25, 2013 at 2:31 am

    wow…i’m defenitely going to try this

    Reply
  13. Laura (Tutti Dolci) says

    February 25, 2013 at 12:08 am

    I love meyer lemons, this is a perfect use for them!

    Reply
  14. Swathi says

    February 24, 2013 at 9:21 pm

    I like this ctirusy pound cake. addition of Greek yogurt make is more soft. Sure I will try this one.

    Reply
  15. Brian @ A Thought For Food says

    February 24, 2013 at 8:42 pm

    I agree… pound cake can sometimes be a little boring. But this… this… looks amazing.

    Reply
Newer Comments »


My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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