We love lemon desserts. And this Starbucks Copycat Lemon Pound Cake ranks right at the top.
It’s super moist and bursting with lemon flavor with every bite. Then top it off with a delicious lemon glaze and it’s absolutely Heavenly!
Lemon lovers rejoice – this Starbucks Copycat Lemon Pound Cake recipe is the perfect treat for any occasion. With simple ingredients and easy instructions, it’s a great recipe for anyone who wants to enjoy the delicious flavor of lemon pound cake without having to leave home.
Recipe Ingredient Notes
To make Starbucks Copycat Lemon Pound Cake, you will need the following ingredients:
Cake
- Lemon Cake Mix, 1 box, (I used Duncan Hines brand)
- Instant lemon pudding mix, 1 box
- Sour cream
- Vegetable oil
- Eggs
- Cup water
- Lemon juice
Lemon Glaze
- Powdered sugar
- Lemon juice, (add more or less, depending on how thick or thin you like your glaze)
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Starbucks Copycat Lemon Pound Cake
- Preheat oven to 350℉.
- Grease and flour 2- 9 x 5 inch loaf pans.
- Combine all cake ingredients in a large bowl and beat on medium speed with an electric mixer for 1-2 minutes.
- Pour half of the batter into each of the prepared pans.
- Bake for 45-50 minutes, or until a toothpick stuck in the center of the loaf comes out clean. Let cool in loaf pan for about 30 minutes, then remove from pan and let cool completely.
- Mix together glaze ingredients and drizzle over the top of the cake.
- Cut into pieces and serve.
Storage Suggestions
After you have served the Starbucks Copycat Lemon Pound Cake you can save what’s left over for next time. The best way is by placing the cake into an airtight container and storing it at room temperature for 3-4 days.
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Starbucks Copycat Lemon Pound Cake Recipe
Ingredients
Cake
- 15.25 ounces Lemon Cake Mix, 1 box, (I used Duncan Hines brand)
- 3.4 ounces Instant lemon pudding mix, 1 box
- 1 cup sour cream
- ⅓ cup vegetable oil
- 4 eggs
- ½ cup water
- 2 Tablespoons lemon juice
Lemon Glaze
- 1 cup powdered sugar
- 4 Tablespoons lemon juice, (add more or less, depending on how thick or thin you like your glaze)
Instructions
- Preheat oven to 350℉.
- Grease and flour 2- 9 x 5 inch loaf pans.
- Combine all cake ingredients in a large bowl and beat on medium speed with an electric mixer for 1-2 minutes.
- Pour half of the batter into each of the prepared pans.
- Bake for 45-50 minutes, or until a toothpick stuck in the center of the loaf comes out clean. Let cool in loaf pan for about 30 minutes, then remove from pan and let cool completely.
- Mix together glaze ingredients and drizzle over the top of the cake.
- Cut into pieces and serve.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Where does the pudding fit in? It’s listed as an ingredient but not mentioned in the recipe. So where does it fit in?
It states to combine all cake ingredients in a large bowl. That would include the pudding.
I couldn’t find instant pudding, only ‘cook & serve’. Will that make a difference?
Yes, it will make a big difference. This recipe needs instant pudding mix.
Very delicious and moist 😊
Better than Starbucks Lemon Loaf. Super moist theirs can be on the dry side Plus this is very lemony which there’s never has enough of lemon
I assume using full fat greek yogurt instead of sour cream would be fine?
The recipe states Lemon Pudding Mix, but the picture shows Lemon Jello. Which is it?
Lemon Pudding Mix.
Great moist cake!
Should leftovers be refrigerated?
You will want to put it in the fridge if there are leftovers after a few hours since it has sour cream.
Can you use a Bundt pan instead of loeves
Can this cake be frozen?
Yes, this cake will freeze well in an airtight container or wrapped really well.
I’m sure that would work too! We don’t have the exact cooking time for you so watch it closely!
This looks delicious. Any changes for high altitude (4800 ft)?
Thank you! According to Pillsbury’s baking, they recommend adding 1/4 cup flour and increasing water by 1/4 cup at altitudes above 3500 feet! Hopefully that helps – if you try it, let us know!
Everyone loves this so much! Thanks for sharing!