Thursday, November 19, 2015

Starbuck's Lemon Pound Cake...or so they say

This recipe has been floating around FaceBook for the last week and being a lover of lemon, I just had to try it.  Since I'm not a coffee drinker, it's the only thing I can say I have ever purchased from Starbucks!

I don't know if it can truly qualify as a pound cake, but it certain lives up to the name Lemon.

STARBUCK'S LEMON POUND CAKE
2 T unsalted butter, at room temperature
1 cup granulated sugar
3 large eggs
1 tsp. Vanilla extract
1 tsp. Lemon extract
1/3 cup Lemon juice (2 medium lemons)
1 1/2 cups King Arthur all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup Coconut Oil
Coconut Oil can be found in the baking section of your grocery store


Preheat oven to 350F-degrees.  Well-grease a 9" x 5" loaf pan.

Combine the dry ingredients in a bowl, whisk, and set aside.  In a bowl of a stand mixer, using the paddle attachment, cream the butter and sugar together.  Add the eggs, one at a time, beating well after each addition and scrapping down the sides of the bowl as needed with a rubber spatula.  Add the extracts and lemon juice and mix again.

Add the dry ingredients and mix just until smooth.  Add the Coconut oil and mix well.  Spoon the batter into the prepared pan.

Bake for 45 minutes.  After 25 minutes, I did lower the temperature to 325F-degrees and covered the top of the cake with aluminum foil for my oven; I would recommend you checking after 25 minutes to see how it's browning.

Allow the cake to cool in the pan 5-7 minutes then invert it on a rack with parchment paper, then flip that onto a serving plate to cool before icing the top.

Icing:
1 cup confectioners' sugar
1/2 tsp. Lemon extract
2 T whole milk
1 T Light Karo Syrup (I added this ingredient, as I do for all my icings, but not called for in the original)

Icing the cake and allow it to set before slicing.

The cake looked and tasted just as I remembered from Starbuck's.  However, the next time I make this cake, I would add lemon zest to the batter and use lemon juice in the icing in lieu of whole milk and lemon extract...just saying!
No one is complaining here though and that luscious lemon cake was a nice treat with the rain coming down--like a bite of sunshine:-D  Enjoy!

20 comments:

  1. I love Lemon pound cake and this one looks so moist. Thanks for sharing the recipe.

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  2. This looks like a wonderful lemon pound cake. I have a Starbucks gift card, so maybe I'll try a piece from there! :)

    Linda

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  3. Hey Miss Susan! I have made this before, except the recipe I used did not call for the coconut oil.....I just know yours is divine! Anything lemon....love it! Wishing you and those you love a very happy and blessed Thanksgiving!

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    1. I've made lots of them too, but this did look giving a try with the coconut oil--very moist. Happy Thanksgiving to you and your family. I know your home will be filled with love and lots of good food, XOXO

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  4. Oh Susan, this looks wonderful. Would you believe I've never used coconut oil in baking? I know, I'm behind times. It's raining here also and this would sure taste yummy with a cup of tea. Happy Thankgiving to you and yours, sweet friend! xoxo ♥

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  5. What a pretty loaf pan! Mine are metal or pyrex. Do you taste the coconut?

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    Replies
    1. Absolutely not! Just a real moist cake.

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  6. This is so bright, beautiful and moist. And I love your pretty loaf pan, Susan.

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    1. I bought the loaf pan through King Arthur Flour Catalogue--I also have a pie pan in the same turquoise ceramic.

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  7. I was wondering whether that recipe was legit. This does look very moist and very lemony. I'll have to give it a go, too. I have coconut oil in the frig waiting for something comforting. Hope you're enjoying the rain! Lv, me

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    1. It's good, but I would use fresh zest and lemon juice rather than the extract!

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  8. I do buy the Starbucks Lemon Poundcake, from time to time...just not a fan of their coffee. So, I am happy to have this recipe. In fact, I will be making it for our Thanksgiving Holiday. Thanks for the recipe. Another lovely apron for November.

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  9. Mmmmm lemon pound cake sounds good. never noticed at my starbuck...I don't drink coffee but do like their chia tea latte.
    stamping sue
    http://stampingsueinconnecticut.blogspot.com/

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  10. I found a similar recipe online but it doesn't have the coconut oil. What is the advantage of that over canola oil?

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  11. I have a couple of the recipes and thought the same thing. I noticed others that had more lemon juice and zest in them. Yours does look yummy!

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  12. It sure looks good, Susan! Had to pop in to wish you a Happy Thanksgiving!

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  13. Looks delicious!! Can't wait to share this one for Easter brunch.

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  14. This sounds delicious. I am even more interested in the baking and serving pottery dishes you are using in the pictures. Do you know where I could find something similar?

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  15. Hi Susan:
    Thanks for your visit and I want to invite you to post any one of your recipes at my link party such as the Starbucks Pound Cake! Lovely and much desired!

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  16. 3 Studies PROVE Why Coconut Oil Kills Fat.

    The meaning of this is that you actually burn fat by consuming Coconut Fats (also coconut milk, coconut cream and coconut oil).

    These 3 researches from big medical journals are sure to turn the conventional nutrition world upside down!

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