Copy Cat Cake

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)


  1. 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.
  2. Combine all cake ingredients and mix with electric mixer until batter is smooth.

    Forgive the squiggly mixers, my wisk ones broke.
  3. Divide batter into loaf pans.  Bake at 350 for 45-55 minutes until tester comes out clean.
  4. Allow to cool for 15 minutes before removing from pans.
  5. Add lemon juice to powdered sugar for glaze.  Stir until it reaches desired glaze consistency.  Add water if more liquid is needed.
  6. Drizzle glaze on loaves and allow to sit for glaze to coagulate.

    The lack of staging is due to the fact that this was late night/tired baking. Next time I'll use 8 x 4 loaf pans so they're a little taller...

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