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This is a fantastic copycat recipe for the famous Starbucks Iced Lemon Loaf. The cake is incredibly moist and bursting with fresh lemon flavor, thanks to both zest and juice. It's finished with a simple, sweet lemon glaze that perfectly complements the tender pound cake.
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Combine sugar, lemon zest and juice, eggs, buttermilk, and oil in a mixer. → In a separate step on parchment paper, whisk together flour, baking powder, baking soda, and salt. → Slowly add the dry ingredients to the wet, mixing on low until just combined. → Pour batter into a prepared 9x5 loaf pan and bake at 350°F for 40-45 minutes. → Once completely cool, pour a glaze made of powdered sugar and lemon juice over the top.
Combine sugar, lemon zest and juice, eggs, buttermilk, and oil in a mixer. → In a separate step on parchment paper, whisk together flour, baking powder, baking soda, and salt. → Slowly add the dry ingredients to the wet, mixing on low until just combined. → Pour batter into a prepared 9x5 loaf pan and bake at 350°F for 40-45 minutes. → Once completely cool, pour a glaze made of powdered sugar and lemon juice over the top.
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Rolling lemons on the countertop before cutting and juicing helps to release more juice.
Using oil instead of butter in the batter helps to create an incredibly moist pound cake.
Measuring dry ingredients on parchment paper makes it easy to funnel them into the mixer without making a mess.
It is crucial to let the cake cool completely before adding the icing; otherwise, the icing will melt and become transparent instead of setting up nicely.
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