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.
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!