Pinspired: Starbucks Style Lemon Pound Cake - Better Batter Gluten Free Flour

Pinspired: Starbucks Style Lemon Pound Cake

If you love Starbucks lemon pound cake, with its thick coat of tangy frosting, you’ll love our clone recipe. This recipe was Pinspired by this post and picture, by Krysten at Liluna.

lemon pound cake 1
8 Servings
10 Minutes Prep
65 Minutes Cook

If you love Starbucks lemon pound cake, with its thick coat of tangy frosting, you’ll love our clone recipe. This recipe was Pinspired by this post and picture, by Krysten at Liluna.

ingredients

Cake
  • 1 box Better Batter Yellow Cake Mix
  • 2 tsp lemon extract
  • 1/2 c oil
  • 3 eggs, or 3/4 cup chia gel
  • 3/4 c yogurt or sour cream (you may use So Delicious or Daiya alternatives, if you wish)
Icing
  • 3 Tbsp. Butter, or dairy free margarine, soft but not melted (we prefer Earth Balance)
  • 1½ c. Better Batter Corn Free Powdered sugar
  • 3 Tbsp. lemon juice
  • 1 tsp. lemon extract

instructions

Preheat the oven to 350. Spray an 8×4 inch loaf pan, and line the bottom with waxed paper.
Blend all cake mix ingredients together until well mixed – batter will be thick, like cold cream. Pour the batter into the prepared pan. Bake for about an hour to an hour and ten minutes, or until well rounded, golden brown, and thoroughly cooked. Remove from oven, set aside to cool on a rack for 10 minutes, then unmold to finish cooling on rack. Cooling should take about an hour or two.
Meanwhile make Icing: beat together butter, powdered sugar, liquid, and extract until smooth. Spread evenly on cooled cake and allow to set before slicing, about 30 minutes to one hour.

 

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