Friday, April 25, 2014

Starbucks' Lemon Pound Cake w /Icing

We love Starbucks' Lemon Pound Cake so I Googled it and found this recipe by Todd Wilbur Here
The only thing I changed was to add 1 zested lemon to the cake batter.   You could also add one to the glaze.
He also forgot to tell you to add the vegetable oil.

Printable Version
1 1/2 cup all-purpose 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 teaspoon lemon extract
1/3 cup lemon juice
1/2 cup vegetable oil
1 lemon zested (optional)
1 cup + 1 Tablespoon powdered sugar
2 Tablespoons whole milk
1/2 teaspoon lemon extract
Preheat oven to 350 degrees
Combine flour, baking soda, baking powder, and salt in a large bowl.
Use an electric mixer to blend together eggs, sugar, butter, vanilla, lemon extract, vegetable oil, and lemon juice in a medium bowl. Pour wet ingredients into a well-greased 9X5" loaf pan. Bake for 45 minutes or until a toothpick stuck into the center of the cake comes out clean. Make the lemon icing by combining ingredients in a small bowl with electric mixer on low speed.
When lemon loaf is cool, remove it from the pan and frost the top with the lemon icing. When the icing has set, slice the loaf into eight 1-inch-thick slices.

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