Iced Lemon Pound Cake

Recently I came across these words: Starbuck’s Iced Lemon Pound Cake. 

Jenny Flake from Picky Palate pretty much had me at ‘Starbuck’s’.  You see, this is a word that evokes the simple comfort I receive in a delightful cup of coffee.  A single five spot magically conjures happiness, joy, and delight in the small things.  Yes, I do love a good Starbuck’s now and again.  I say this in my oh-so-nonchalant voice.  The real truth is a Grande Skinny Caramel Machiatto will completely make my day.  It will drown out a whiny three year old in the backseat.  It will bring me to the streets of Paris for a moment, long enough to cause me to feel a romantic swoon.  Yes, I am still speaking of my coffee.  You see, it’s THAT good.

I also have a teeny tiny thing for lemon.  I’m not over the top about it.  I just enjoy a good lemon flavored treat now and again.  Something about lemon radiates sunshine and rainbows for me.  I am trying to be non-chalant here too.  I have been known to eat entire pans of lemon bars.  Please don’t judge me.

Based on all this, you can imagine my squeals of delight when I spied this copycat recipe for Starbuck’s Iced Lemon Pound Cake.

Tiny bells of joy rang inside of me.  My mouth began to salivate ever so slightly. 

I have also been eyeing up these so-cute mini loaf pans and finally decided that they must be mine.

What do you think happened next?

Pound Cake.  Mini-loaf pans.  Hmmm…

Definitely worth a go. 

Now, don’t get me wrong.  If you have a chance to indulge at a real Starbuck’s, by all means do so.

Their coffee is top notch.  Their lemon pound cake is divine.

But if you feel like creating a little slice of heaven at home, you could make this luscious cake.

You could also share it with friends like I did.  You see, if I didn’t share, I might be inclined to eat all of it.

That can’t happen because I really don’t want to weigh more than I already do.  Plus, I like to share. 

I’ll even share the printable version with you. 

Lemon Love,

Glazed Lemon Pound Cake

When I received the April issue of Real Simple, I was thrilled to discover a whole section devoted to lemon dessertsIf you recall, I have a certain affinity to lemon which I divulged in my Lemon Sunshine post.  This recipe for Glazed Lemon Pound Cake looked particularly appealing. 

So I made it. 

It was delightful and heavenly and all of the things I imagined it would be. 

It beckoned a friend for tea.  It made a great coffee date.  It begged for a glass of cold milk. 

It melted in my mouth. 

I thought it only right that I share it with you.

I hope you enjoy it as much as I did –  

Glazed Lemon Pound Cake


  • 1 cup unsalted butter (2 sticks), at room temperature, plus more for the pan
  • 2 1/2 cups all-purpose flour, spooned and leveled, plus more for the pan
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3 cups granulated sugar
  • 2 tablespoons finely grated lemon zest, plus 6 tablespoons lemon juice
  • 6 large eggs, at room temperature
  • 1 cup plain full-fat Greek yogurt
  • 1 cup confectioners’ sugar


1.     Heat oven to 325° F. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.

2.     Using an electric mixer, beat the butter, granulated sugar, and lemon zest on medium-high until light and fluffy, 3 to 4 minutes. Beat in 4 tablespoons of the lemon juice,   then the eggs, one at a time, scraping down the sides of the bowl as necessary.

3.     Reduce mixer speed to low. Add half the flour mixture, then the yogurt, and then the remaining flour mixture. Mix just until combined (do not overmix).

4.     Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 65 to 75 minutes. Cool the cake in the pan for 30 minutes, then turn it out onto a wire rack to cool completely.

5.     In a small bowl, whisk together the confectioners’ sugar and 1 of the remaining tablespoons of lemon juice until smooth, adding the remaining lemon juice as necessary to create a thick, but pourable glaze.

Printable Version

(Recipe By Charlyne Mattox, April 2012 Real Simple Magazine)