Starbucks Iced Lemon Pound Cake

• Vegetarian

• Produce

  • 1 Lemon, Zest of

• Refrigerated

  • 3 Eggs

• Condiments

  • 1/3 cup Lemon juice

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/2 cups Flour
  • 1 1/2 tsp Lemon extract
  • 1 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 2 tbsp Butter
  • 2 tbsp Whole milk

Found on the36thavenue.com

Ingredients

• 1½ cups flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 3 eggs, room temperature
• 1 cup sugar
• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• ⅓ cup lemon juice
• ½ cup vegetable oil
• zest of one lemon
• 1 cup powdered sugar
• 2 tablespoons whole milk
• ½ teaspoon lemon extract

Directions

• Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9 x 5 loaf pan; set aside.
• Whisk together flour, baking soda, baking powder, and salt in a large bowl.
• In a medium bowl, beat together eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with an electric mixer until just blended.
• Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and lemon zest and mix well.
• Pour into prepared loaf pan and bake for 45-50 minutes or until a toothpick entered in the middle of the loaf comes out clean. Remove from oven and cool on wire rack.
• Whisk to combine. Pour over cooled loaf.