Starbucks Copycat Lemon Pound Cake

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This lemon pound cake is so good that you will like it even more than the Starbucks original. The lemon glaze is perfection!

It only takes 20 minutes to make and you can freeze it once it cools. Just wrap it in aluminum foil, label it and freeze for whenever you need a citrusy fix.

Any cake goes well with a cup of coffee, but this lemon pound cake goes especially well with a cappuccino or latte.

Starbucks Copycat Lemon Pound Cake

Prep: 20 minutes 

Yield: 12 servings 

Adapted from: Taste of Home


  • 3 cups all purpose flour 
  • ½ teaspoon baking soda 
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened 
  • 3 cups sugar 
  • 6 eggs, room temperature 
  • 5 tablespoons fresh lemon juice 
  • 2 teaspoons lemon zest
  • 1 teaspoon lemon extract 
  • 1 ¼ cups sour cream 

For the icing:

  • ¼ cup sour cream
  • 2 tablespoons butter, softened
  • 2 ½ cup powdered sugar
  • 2 tablespoons fresh lemon juice


  1. Preheat the oven to 350°. Prepare to loaf pans with nonstick cooking spray. Line the bottom with parchment paper. Spritz the parchment paper with additional nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat the butter until creamy. Scrape down the sides and add the sugar. Beat together until fluffy, about six minutes.
  4. Scrape down the sides of the bowl and add the eggs one at a time, beating between additions.
  5. To the batter, add the lemon juice, lemon zest, and lemon extract. 
  6. Add the flour mixture to the batter, alternating with the sour cream.
  7. Divide the batter between the two prepared loaf pans.
  8. Bake for 55 to 60 minutes or until a toothpick inserted in the middle returns clean. Allow the loaves to cool on a wire rack for 10 minutes. Run a dull knife around the edges and remove the cake from the pans. Allow to cool completely on the wire racks.
  9. To make the icing: Beat the butter until creamy. Add the sour cream and beat until smooth. On low speed, add the powdered sugar and beat until incorporated. Increase speed and add the lemon juice. Beat until silky and shiny. Pour the icing over the pound cake.
This lemon pound cake has an incredibly delicious glaze, inspired by the coffee cake sold at Starbucks.

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