If you’ve never had Starbucks iced lemon loaf you’ve been missing out. I rarely get it since it has a gazillion calories. But if I bake it myself there are no calories right? When I took these out of the oven they were gorgeous, but as they cooled off, they totally flattened out. These were really good, but really dense. Tasted nothing like the Starbucks version! Still yummy though!
Starbuck’s Iced Lemon Pound Cake Copycat
adapted from picky palate
1 box yellow cake mix
4.3 ounce instant Lemon pudding mix
1/2 cup vegetable oil
4 large eggs
1/2 cup milk
8 ounces sour cream
6 tablespoons freshly squeezed lemon juice
2 1/2 cups powdered sugar
3-4 tablespoons freshly squeezed lemon juice
1. Preheat oven to 350 degrees F. and spray 2 loaf pans generously with cooking spray.
2. Place all cake ingredients in no particular order into stand or electric mixer, beating until well combined, about 1 1/2 minutes. Divide cake batter between two prepared loaf pans spreading evenly. Bake for 45-55 minutes, until golden brown and cooked through. Remove and let cool for 15 minutes before removing loaves from pans.
3. To prepare icing, place powdered sugar into a large bowl. Drizzle in lemon juice stirring until smooth and thick. Should be a good drizzling consistency. Drizzle icing over cakes and let set for 20 minutes for a firm icing. Otherwise slice while still wet if desired.