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Better Than Starbucks Lemon Cake 


If you LOVE that lemon cake they sell at Starbucks, you’ll love this cake! Lemon is so wonderful and what could be better than a beautiful lemon cake…


Cake (for a Bundt pan):

4 small  lemons, zested and segmented

3 cups superfine sugar

1 cup butter, softened

3 cups cake flour

1/2 tsp baking soda

1/2 tsp. salt

6 eggs (warmed for 10” in hot tap water)

1 cup full-fat sour cream



2 Juice from two lemons

2 cups powdered sugar, sifted


Preheat oven to 325 degrees. Combine zest and sugar. Beat butter 2 minutes, add half of the sugar, beat another 2 minutes, add the remaining sugar and beat an additional 4 minutes. Add eggs—one at a time—beating well after each addition. 


Blend the dry ingredients and add to the butter mixture along with the sour cream on low speed. Fold in the lemon juice/segments and stir gently to blend. Pour into an oiled and floured bundt pan. Bake 1 1/2 hours. Cool for 10 minutes before removing from pan.


For glaze: Combine lemon juice and powdered sugar and beat until blended and smooth.


Cool and pour half the glaze over the top. Reserve the other half for serving. 




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