Starbucks Copycat Lemon Pound Cake Recipe
Starbucks famous Lemon Pound Cake can be made right at home with this easy and delicious recipe!
9x5 loaf pans (2)
Small Mixing Bowl
- 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
- 1 cup powdered sugar
- 4 Tablespoons lemon juice (add more or less, depending on how thick or thin you like your glaze)
Preheat oven to 350 degrees.
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.
We like to use fresh lemon juice in this recipe. But bottled lemon juice works great too.
Calories: 251kcal | Carbohydrates: 34g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 281mg | Potassium: 131mg | Fiber: 1g | Sugar: 18g | Vitamin A: 150IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1mg