Have you ever had Starbucks Lemon Loaf? Cheyenne and Brittany love the Lemon Loaf from Starbucks. Sadly, the lemon loaf from Starbucks is not gluten free which means Monica can’t have it. For those of you who are new here, Monica has celiac disease which means she cannot have gluten. Because Monica cannot enjoy the Starbucks Lemon Loaf, we decided to do our own HartLand spin with a gluten free lemon pound cake!
About the Lemon Pound Cake
If you’re familiar with Starbucks Lemon Loaf, you know that it has the most wonderful lemon icing/glaze on top. Don’t worry, our lemon pound cake will also have a lemon icing that will be the perfect touch to this recipe. This pound cake is buttery, soft, and extra lemony (but in a sweet yummy way)! This lemon pound cake is so simple and will be worth the few extra calories ;).
Recipe: Lemon Pound Cake
Note: You can make this recipe GF, just follow our directions!
Time: 1.5-2 hours
- 1 ½ cups all-purpose flour or 1 ½ cups of King Arthur GF flour
- 1 1/2 tsp baking powder
- 1 Tbsp lemon zest
- ½ tsp salt
- 1 stick of unsalted butter, room temperature
- 1 cup granulated sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 2 Tbsp lemon juice Note: We highly recommend real lemon juice, but artificial will do!
- ½ cup buttermilk
Lemon Glaze Ingredients
- ¼ cup of lemon juice
- 3 tbsp of powdered sugar
Lemon Icing Ingredients
- 1 cup of powdered sugar
- 1.5 tbsp of lemon juice
- 1 tbsp of milk or cream
Directions to Make Lemon Pound Cake
- Preheat the oven to 350 degrees fahrenheit.
- Spray the loaf pan so the cake doesn’t stick to the pan.
- Combine the 1 ½ cyps of flour (or GF flour), 1 1/2 tsp of baking powder, 1 Tbsp of lemon zest, and ½ tsp of salt in a medium sized bowl and set aside.
- Using the paddle attachment on your standing mixer, cream the 1 stick of butter and 1 cup of sugar together until light and fluffy. Scrape the sides of the bowl as needed. Note: You can also use a hand mixer!
- Have your mixer on low speed and slowly add the 2 eggs one at a time. After the eggs are in, add the 1 tsp of vanilla and 2 Tbsp of lemon juice and beat until well combined.
- Add your ½ of your flour mixture slowly while your mixer is on low. While the mixer is still on low, add the ½ cup of buttermilk and combine. Next, add the other half of your flour mixture and combine until it’s just mixed together. Note: Don’t over mix it!
- Pour the batter into the loaf pan you sprayed earlier. Pop the cake in the oven for 45-55 minutes. Make sure you do the toothpick test to make sure your pound cake is complete!
- Once the cake is out of the oven, let it sit for 10-15 minutes in the pan. While the cake is sitting in the pan, mix together the glaze. Once the 10-15 minutes is up, flip the cake upside down onto a cooling rack and brush the glaze over it. After this is complete, let the lemon pound cake cool completely on the cooling rack.
- After the cake is completely cooled, mix together the ingredients for the lemon icing. This icing should be more thick than runny. After the icing is mixed together, pour over the cake and let it harden before serving.
Doesn’t this lemon pound cake sound too good not to try? It’s your turn to try it, and we want to see your lemon pound cake. Did you try it gluten free or regular? Let us know in the comments below or tag us on Instagram! Happy baking…