Do you drool over the lemon-frosted pound cake in the Starbucks pastry case every time you swing by for a coffee? Here's how you can make the citrusy, buttery loaf at home.
- 1 1/2 cups flour
- 1/2 Teaspoon baking soda
- 1/2 Teaspoon baking powder
- 1/2 Teaspoon salt
- 3 eggs
- 1 Cup granulated sugar
- 2 Tablespoons butter, softened
- 1 Teaspoon vanilla extract
- 1 1/2 Teaspoon lemon extract, divided
- 1/3 Cup lemon juice
- 1/2 Cup vegetable oil
- 1 Cup plus 1 tablespoon powdered sugar
- 2 Tablespoons whole milk
Step 1: Preheat oven to 350 F. Grease an 8 1/2-by-4 1/2-inch loaf pan.
Step 2: In a large bowl, combine 1 1/2 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder and 1/2 teaspoon salt. Set aside.
Step 3: In a medium bowl using an electric mixer, blend together 3 eggs, 1 cup granulated sugar, 2 tablespoons softened butter, 1 teaspoon vanilla, 1 teaspoon lemon extract and 1/3 cup lemon juice.
Step 4: Pour wet ingredient into dry ingredients and blend until smooth. Add 1/2 cup vegetable oil and mix well.
Step 5: Pour batter into the well-greased loaf pan. Bake for 45 minutes or until a toothpick stuck into the center of the cake comes out clean.
Step 6: While lemon loaf cooks, make the lemon icing. In a small bowl with an electric mixer on low speed, combine 1 cup plus 1 tablespoon powdered sugar, 2 tablespoons whole milk and 1/2 teaspoon lemon extract.
Step 7: When the lemon loaf is cool, remove it from the pan and frost the top with the lemon icing. When the icing has set up, slice the loaf into eight 1-inch-thick slices.