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Starbucks Lemon Pound Cake

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For the Cake

4 lemons
3 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter
3 cups superfine sugar
6 eggs
1 cup full-fat sour cream
For the Glaze

2 lemons
2 cups powdered sugar

How to make it :
Preheat oven to 325F.
Zest the (clean) lemons – only the yellow stuff, not the white bitter pith.
Chop the top and bottom of the lemons to revel the flesh of the lemons and continue with carefully removing the rest of the pith.
Cut the naked lemons to small Cubes and remove seeds and put in a bowl.
In a small bowl, mix together sugar and the zest, cover and let it sit.
Add to a bowl the Baking soda, flour and salt, mix and let is sit.
In a mixer – mix the butter and sugar for few minutes until well blend. Start adding the eggs one by one slowly.
Gently mix the rest of the ingredients, lemon juice and lemon cubes.
Grease a 16-cup tube pan. Transfer the mix to the pan.
Bake for about 30 minutes and test, bake longer if necessary.
Take out of pan and let cool down.
Juice the remaining 2 lemons. In a small bowl, slowly add the powdered sugar to the and stir until smooth. It should look thick but pour-able.
Pour the glaze over the cake and let it harden.

See also  Peach Cobbler Cheesecake

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