I would love a copycat recipe for Starbucks lemon pound cake. Does anyone have one?
Karen Zimner, Bradenton
I must admit I was a little excited when the request for this recipe came in. I was even more excited when JoAnn Belfour of Sarasota sent the copycat recipe. I am a big fan of the Starbucks lemon pound cake and this is very close to the original. At JoAnn's suggestion I omitted the lemon extract, opting to use only lemon juice. The recipe below does not include the extract, but if you prefer to use it, add 2 teaspoons with the juice. I also substituted lemon juice for the extract in the glaze; use ½ teaspoon of lemon extract in place of the juice in the glaze recipe if you'd like.
A few notes about the recipe. There will still be flakes of butter in the egg mixture. This is okay as long as they are not too big. The butter will combine when you mix everything else together. The oil does not mix in easily, so make sure it is thoroughly combined. Forty-five minutes was a bit too long in my oven, so next time I'll start checking at 40 minutes and keep it in longer after that if necessary. If you prefer a thicker glaze, JoAnn suggests allowing the cake to cool slightly before glazing. This pound cake tastes even better the next day.
Julia Dromer of Holiday would like a copycat recipe for Panera's chocolate chip cookie. Deanna Zaenglein of Riverview loves the strawberry salad from Old Towne Pizza in Brandon. She has tried to duplicate the dressing and salad recipe for a year now and nothing is quite as good. She would love the recipe for the salad and the dressing.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email email@example.com. Please include your name, city and phone number. Phone numbers will not be published.