As you know, I have always been looking for the perfect StarBucks Lemon Cake recipe. On FoodMeTender you will find many, but I must tell you that this one is really excellent and will allow you to have a nice compact, fragrant and moist dessert at the right level. Seeing is believing!


  • 1 cup of butter, melted and warmed (230 g) butter
  • 2 cups of granulated sugar (400 gr)
  • 4 eggs at room temperature
  • 2 teaspoons of lemon juice
  • 1 teaspoon vanilla extract (alternatively a little scraping of the inside of a vanilla pod)
  • 3 cups of 00 flour (375 g) 2 teaspoons baking powder
  • 2 teaspoons of baking powder and half a teaspoon of salt
  • 1 cup of milk (245 ml)
  • 1 tablespoon grated lemon peel
  • poppy seeds (optional)

Lemon glaze

  • 60 ml of lemon juice
  • half a teaspoon of lemon extract (lemon flavouring)
  • 180 g of icing sugar

Let’s start: pre-heat the oven (170°C)

Prepare a donut mold, I used one of the heavy aluminum ones from Nordikware which can easily be purchased online on various websites. These high quality molds allow you to create cakes with very sophisticated shapes. To ensure a good result, brush the entire internal surface with melted butter very carefully and lightly flour it, alternatively you can use the detaching spray to  brush and then flour it.

In a large bowl, or in a stand mixer, cream the butter with the sugar until you obtain a light and fluffy mixture. At this point, add the eggs, one by one, please continue to beat until each egg is perfectly absorbed and blended into the mixture and add the lemon juice and vanilla.

Separately, mix the flour, yeast and salt and add to the dough a little at a time, alternating with the milk, continuing to whisk and mix.

At the end add the grated lemon zest and, if you like, a handful of poppy seeds.

Bake it for at least 1 hour (never open the oven for the first 45 minutes) until the cake is cooked (toothpick test).

Cool the cake for 10 minutes in the mold and then turn the mold upside down onto a rack to cool and unmold the cake (if you do not use heavy aluminum moulds, un-mold when the cake is perfectly cooled).

Place the icing sugar in a bowl and mix the lemon juice a little at a time until you obtain a soft and uniform icing. Pour onto the cake placed on a rack (place baking paper underneath as the icing will drip) and let crystallise.

Here’s a beautiful Starbucks Lemon Cake!

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