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Copycat Starbucks Iced Lemon Pound Cake

Heidi Davison
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Breakfast/Dessert
Cuisine American
Servings 8
Calories 419 kcal

Ingredients
  

  • 1 package yellow cake mix
  • 4.3 oz package cook-n-serve lemon pudding not instant
  • 4 large eggs
  • 1 cup sour cream
  • 1/3 cup fresh lemon juice
  • 1/3 cup milk
  • 1/3 cup vegetable oil
  • 2 1/2 cups powdered sugar
  • 3 Tbsp fresh lemon juice

Instructions
 

  • Heat the oven to 350 degrees.
  • Line a bread loaf pan with parchment paper on all sides, letting it hang over the edges.
  • Spray the parchment paper with cooking spray.
  • Mix the first 7 ingredients in a large mixing bowl with an electric mixer for 2 minutes.
  • Pour the batter into the lined loaf pan.
  • Bake for 1 hour or until an inserted toothpick comes out smooth.
  • Let cool for 20 minutes inside the pan and 1 1/2 hours outside the pan.
  • Mix the last 2 ingredients in a small bowl with a whisk until smooth.
  • Drizzle the lemon frosting over the cooled lemon pound cake.
  • Let the frosting set and then cut into 8 1 inch slices.

Notes

Lemon pound cake can be kept in an airtight container at room temperature for 2 days or up to 3 months in the freezer.
Recipe adapted from All Recipes.