I’ve never been much of a citrus girl, and I’m a little bit self conscious about it because the chefs on the Food Network always rave about adding citrus zest to their dishes. I actually love grapefruit, but with the exception of lemonade, lemon and orange flavored things gross me out. Recently, however, I’m coming around to lemon desserts. I saw a copy cat recipe for Starbucks’ Lemon Pound Cake, and I decided to give it a try. I think it’s a little more yellow, and more moist than the Starbucks version, and let it’s delicious. Plus it’s pretty simple because you use a couple packaged mixes and throw it together with other simple ingredients. And frankly, a sugar glaze could make my uggs taste good.
Starbucks Lemon Pound Cake Copy Cat
Adapted from Picky Palate
Yields 2 loaves
- 1 box yellow cake mix
- 3.4 oz instant lemon pudding mix
- 4 eggs
- 1/2 cup milk
- 8 oz sour cream
- 6 Tbs freshly squeezed lemon juice
- 1 Tbs lemon zest
- 2 1/2 cups powdered sugar
- 3-4 Tbs freshly squeezed lemon juice (and/or water if you need to adjust consistency)
- preheat oven to 350. Prepare loaf pans (I would recommend 8 x 4, I used 9 x 5 and my loaves were pretty flat) with non stick spray and parchment paper if you want to be safe.
- Combine all cake ingredients and mix with electric mixer until batter is smooth.
- Divide batter into loaf pans. Bake at 350 for 45-55 minutes until tester comes out clean.
- Allow to cool for 15 minutes before removing from pans.
- Add lemon juice to powdered sugar for glaze. Stir until it reaches desired glaze consistency. Add water if more liquid is needed.
- Drizzle glaze on loaves and allow to sit for glaze to coagulate.