How to make coffeeshop-style lemon pound cake at home
Prep Time:
10 minutes
Cook Time:
45 minutes
Servings:
Ingredients
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup granulated sugar
  • 2 tablespoon butter, softened
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoon lemon extract, divided
  • 1/3 cup lemon juice
  • 1/2 cup vegetable oil
  • 1 cup plus 1 tablespoon powdered sugar
  • 2 tablespoon whole milk
Directions
  1. Step 1: Preheat oven to 350 F. Grease an 8 1/2-by-4 1/2-inch loaf pan.
  2. Step 2: In a large bowl, combine 1 1/2 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder and 1/2 teaspoon salt. Set aside.
  3. Step 3: In a medium bowl using an electric mixer, blend together 3 eggs, 1 cup granulated sugar, 2 tablespoons softened butter, 1 teaspoon vanilla, 1 teaspoon lemon extract and 1/3 cup lemon juice.
  4. Step 4: Pour wet ingredient into dry ingredients and blend until smooth. Add 1/2 cup vegetable oil and mix well.
  5. Step 5: Pour batter into the well-greased loaf pan. Bake for 45 minutes or until a toothpick stuck into the center of the cake comes out clean.
  6. Step 6: While lemon loaf cooks, make the lemon icing. In a small bowl with an electric mixer on low speed, combine 1 cup plus 1 tablespoon powdered sugar, 2 tablespoons whole milk and 1/2 teaspoon lemon extract.
  7. Step 7: When the lemon loaf is cool, remove it from the pan and frost the top with the lemon icing. When the icing has set up, slice the loaf into eight 1-inch-thick slices.