Starbucks Lemon Pound Cake

View Original

Pinched from icon

Recipe Rating:
 1 Rating


4 small lemons, organic if you can find them (Note: Avoid the giant lemons! Smaller lemons tend to pack more flavor, contain less water, and are cheaper too!)
3 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, that is completely softened*
Find more recipes at
3 cups superfine, Baker’s or caster sugar*
6 eggs, warmed for 10 minutes in hot tap water before using
1 cup full-fat sour cream, at room temperature
2 lemons
2 cups powdered-sugar*, sifted
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

You found a recipe Pinched from another site!
To view the full version visit then give it a Pinch yourself!
  • Comments

  • 1-3 of 3
  • user
    - Jan 14, 2013
    I shared a photo of this recipe.
    View photo
  • user
    - Feb 3, 2013
    I shared a photo of this recipe.
    View photo
  • user
    Diane Zayas dz5 - Apr 17, 2013
    I made this pound cake today. Instead of 30 minutes in the oven, it took 2 hours!
    The cake is good, however, not like a pound cake but more like a cake.
    Did I miss something?
    Can you offer any suggestions? I would like to make this cake again, but worried it might take too long or not at all.
    Thank you.