Better-Than-Starbucks Lemon Pound Cake

Better Than Starbucks Lemon Pound Cake


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If you love Starbucks Iced Lemon Pound Cake, then you're going to the this healthy twist on your favorite dish. This lightened up copycat has a zesty glaze, is easy to make, and is sure to be a hit. What's better than baking your own pound cake... being able to enjoy it guilt free!

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Time needed

10 min preparation + 50-55 min cooking

Serving Size / Yield

8-10 servings


  • Cake
  • 3 lg. eggs
  • 1 C white sugar
  • 8 oz. light Greek yogurt
  • 1/2 C. canola oil
  • 2 T. lemon zest
  • 2 T. lemon extract
  • 1 1/2 C. flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • flour cooking spray
  • Glaze
  • 1 C. confectioners' sugar
  • 3 T. lemon juice, as needed for consistency

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Preheat oven to 350ºF.

Spray loaf pan with flour cooking spray and set aside. In a mixing bowl add eggs, Greek yogurt, and sugar, whisk until smooth and well incorporated. Slowly drizzling in oil while whisking to combine well. Then mix in lemon zest and extract, whisk until well combined. Add dry ingredient and whisk until combined, don't over mix. Some lumps are ok.

Pour batter into loaf pan and put into oven. Let bake for 50-55 minutes, or until the cake is set in the center, and the toothpick comes clean. Set cake aside to let cool.

For the glaze: in a bowl mix sugar and lemon juice until smooth. Add lemon juice as needed for a smooth consistency, or to desired flavor and consistency. Once the cake has cooled evenly drizzle the glaze on top. And garnish with lemon zest if desired.

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