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A slice of copycat Starbucks iced lemon pound cake on a white plate, highlighting the tender crumb and golden lemon color.

Copycat Starbucks Iced Lemon Pound Cake

A copycat Starbucks lemon loaf made easy with yellow cake mix, cook-and-serve lemon pudding (the secret), sour cream, fresh lemon juice and a thick lemon glaze. Moist, tangy and better than the coffee shop.
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Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 1 hour 50 minutes
Total Time 3 hours
Servings: 10 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Cake
  • 1 box yellow cake mix
  • 1 package cook-and-serve lemon pudding mix not instant
  • 4 large eggs
  • 8 oz sour cream light is fine
  • 1/3 cup fresh lemon juice
  • 1/3 cup 2% milk
  • 1/3 cup vegetable oil
Lemon frosting
  • 2 1/2 cups powdered sugar
  • 3 tablespoons fresh lemon juice plus more to thin
  • lemon zest optional

Method
 

  1. Heat the oven to 350°F. In a large bowl, combine the cake mix, pudding mix, eggs, sour cream, lemon juice, milk and oil.
  2. Beat with an electric mixer for at least 2 minutes.
  3. Pour into a loaf pan lined with parchment (ends hanging over) and sprayed with cooking spray. Bake about 1 hour, until a toothpick comes out clean.
  4. Cool in the pan 20 minutes, lift out by the parchment and cool about 1 1/2 hours more, until completely cool.
  5. Whisk the powdered sugar with the lemon juice (add 1/4 teaspoon at a time to thin; add zest for extra punch) and drizzle over the cooled loaf.

Notes

The loaf must be completely cool or the icing will slide right off.