"Starbucks" Iced Lemon Pound Cake

If you have never tried the Iced Lemon Pound Cake at Starbucks, you should!  It is delicious!  Anyway, I did a little research, made a few modifications to a couple different recipes and came up with this one!  I think it tastes pretty close to the real thing!

Start with 4 lemons...

 Zest them...

Then Juice them...

Take a stick of Butter and 3 Eggs out of the fridge and let them come to room temperature.

To make the dry batter, mix 1 1/2 Cups Flour, 1/4 tsp. baking powder, 1/4 tsp. baking soda, and 1/2 tsp. salt.

In Separate bowl, cream together 1 stick of butter at room temperature and 1 Cup of sugar with an electric mixer. 

Once batter is light and fluffy, add 3 eggs and lemon zest.

In third bowl, mix 1/4 Cup Lemon Juice, 1/2 Cup Buttermilk, and 1 Tsp. Vanilla Extract.

Add flour and buttermilk to the batter.

Once batter is well combined, pour into well-greased loaf pan. 

Bake at 350 degrees for 45 minutes. 

In small saucepan, heat 1/4 Cup Sugar and 1/4 Cup Lemon Juice over medium heat until all the sugar is dissolved. 

Once cake has cooled for about 10 minutes, set on a wire rack to continue to cool and pour lemon syrup over the cake.  This will help keep the cake moist and give it a good tang. 

It will also make it really shiny...

Once cake is completely cooled, mix 1 Cup Powdered Sugar with 3-5 Tablespoons of Milk, depending on how think or thin you want you icing. 

Pour over the top of the cake.  Let the icing harden, slice and enjoy!

Iced Lemon Pound Cake
4 Lemons, Zested and Juiced
1 Stick Butter
3 Eggs
1 1/2 Cups Flour
1/4 tsp. Baking Powder
1/4 tsp. Baking Soda
1/2 tsp. Salt
1 Cup Sugar
1/2 Cup Butter Milk
1 tsp. Vanilla
1 Cup Powdered Sugar
3-5 Tbl. Milk