This Iced Lemon Pound Cake Recipe was inspired by Starbucks’ famous lemon pound cake! If you love that pound cake, you’ll absolutely love this fresh lemon loaf!
Iced Lemon Pound Cake Recipe
A couple weeks ago I stopped in a Starbucks to get a yogurt parfait and saw the famous Starbucks iced lemon pound cake in the case I just had to have. After one bite, I knew I wanted to re-create my own recipe for it.
Let’s just say I did it! Well, I am sure it’s not their recipe, but boy does it taste just like it 🙂 My boys went nuts over this cake and my oldest has requested it for his birthday cake, lol!
It’s that good people and shhhh, don’t tell but I start the recipe from a cake mix. Trust me, no one will ever know. Happy baking!!
Here’s your simple line up of ingredients.
How to Make Iced Lemon Pound Cake
In no particular order, add all of your cake ingredients to the mixer.
Add your lemon pudding and milk.
4 beautiful large eggs.
Your oil and sour cream.
Freshly squeezed lemon juice 🙂 Mmmm!
Once mixed nicely, divide the batter between your loaf pans (9×5).
How gorgeous is this?! Wait until you taste it.
While the cakes are cooling, prepare the tangy icing.
Drizzle, drizzle and drizzle!
I am speechless. Lol!
Iced Lemon Pound Cake Recipe
Equipment
- Oven
Ingredients
Pound Cake
- 1 box yellow cake mix
- 4.3 oz cook and serve Lemon Or 3.4 ounce instant Lemon pudding mix
- 1/2 cup vegetable oil
- 4 large eggs
- 1/2 cup milk
- 8 oz sour cream
- 6 tbsp fresh squeezed lemon juice
Icing
- 2 1/2 cups powdered sugar
- 3-4 tbsp fresh squeezed lemon juice
Instructions
Pound Cake
- Preheat oven to 350 degrees F. and spray 2 loaf pans (9x5)generously with cooking spray.
- Place all cake ingredients in no particular order into stand or electric mixer, beating until well combined, about 1 1/2 minutes.Â
- Divide cake batter between two prepared 9x5 loaf pansspreading evenly. Bake for 45-55 minutes, until golden brown and cooked through. Remove and let cool for 15 minutes before removing loaves from pans.
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 after they are completely cooled, and let set for 20 minutes for a firm icing. Otherwise slice while still wet if desired.
Notes
Nutrition
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Have a great day! Come back soon 🙂
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Welcome to my online kitchen! Picky Palate is where you’ll find family friendly recipes along with the best Disney eats, tips and copycat recipes! 
i seriously was reading this and totally had an Ah-ha moment when I saw you used lemon pudding. it totally makes sense. you are a genius, like Sheldon but way cooler and with baked goods.
LOVE the shortcuts in this recipe… pudding, cake mix… perfect! this looks so easy Jenny. I’ve never attempted pound cake before! you have a gift of making complicated recipes into more manageable ones.. that’s why i always come back to picky palate! 🙂
Always love your photos… so many of them and such good shots.
Love your doctored up cake mix recipes, this one looks delish !
I have been wanting to make this as well! This must be a sign…right?
Most definitely 🙂
Looks delicious! Can you make this in a bundt pan?
Yes, Lisa a bundt pan would work just fine.
I WILL be making this ASAP!
Gorgeous!! 🙂
This recipe just made my day, seriously! For years everytime I go to Starbucks I grab my usual coffee and a slice of their lemon pound cake. Its my little ritual and I love it. This is amazing! Definitely making this if not today very soon! 🙂
That looks super delicious! Are those snowflake pjs in the reflection of your mixer.
Great recipe! I can’t wait to try it!
Did you know your photo shows cook and serve pudding but the recipe calls for instant? I think the instant is the correct ingredient though…I make a plain pound cake that calls for instant vanilla.
Oh thanks for catching that. I did use the cook and serve but have used instant too. Either works fine 🙂
I went to the store to get the ingredients to make this pound cake and looked all over for a 4.3 oz box of the lemon pudding. I got the 3.4 oz box hoping your listed recipe was a typo?
I was reading through the comments hoping the same thing. I found a 3.4 oz box, but not a 4.3 oz box.
Sometimes starting with a mix is the perfect option. It looks heavenly.
I agree 🙂 Thanks Barbara!
OMGthatlookssososogood!!!! Nice fingernails, btw. 🙂
Thanks Cristy! For both compliments 🙂
I use to get this all the time!! And now my mouth is drooling for some right now…I’ll definitely be trying this recipe soon! (:
Hope you enjoy Mai!
I got a slice of this on the way home from Orlando and thought about doing the same thing! LOVE lemon!
It’s so good isn’t it?!
OMG I’m OBSESSED with that stuff! I usually can’t resist it while I’m at Starbucks either 🙂 I will definitely be trying this soon!
OMGosh thank you!! This is one my must buys whenever I go there!!
Yum!! Both for the cake AND the color of your mixer 😀
Thanks, 🙂
I love that you used a cake mix. I bake gluten-free. Using a mix takes the baking from a chemistry project to simply cooking. Can’t wait to try it!
Thanks for posting it.
Yummy! It looks beautiful!!
This looks so delicous, I have never had Starbucks’ recipe but I love lemon pound cake! Thanks for another great recipe!
Pudding makes the BEST cakes! And cookies too!
I saw a recipe for cake balls made with pudding, and I’m interested in trying it. I need to make cakeballs for a bridal shower, and I don’t have all day to perfect the art of cake balls. For me, conveinence food items (like pudding and cake mixes) ensure a good result everytime. I’m not sure why that is, though.
Will definitely try this recipe ….looks amazing and easy. Thanks.
Loving this, Jenny! I’m all for copycat recipes. My mouth is watering over that glaze!
Jenny this looks delicious! I must make it for my boys!
I always thought Starbucks pastries looked good, until it hit me that they freeze them overnight and thaw them in the morning. Something unappetizing about that… This recipe looks delicious!
@jennifer marhc 22 2012 534am
inncorrect. I work @ starbucks. The pastries are delivered every day by/from DPI.
ILPC is soo good but to much calories.
Oh my goodness this looks so delish! Jenny you speak to me…making things super easy and so very tasty! I used to sneak a small bite of this when I worked at Starbucks years ago 🙂
Oh boy, I’d be in trouble if I worked there, I’d sneak bites far too often, lol!
This looks fabulous! One of my favorite treats from Starbucks – I’m so glad to try this at home.
One question I’m dying to know the answer to…..what is that lovely nail polish color you are wearing in the photo’s? I must have it!
Hi Erin, I am wearing OPI’s Cajun Shrimp in the Gel Nails. I know they have it in normal nail polish as well 🙂
I made this a few months ago and had I known to use cake mix — it would’ve saved me so much more time and money (haha so much butter!!)..this looks absolutely delicious, Jenny — and I love the glaze and how yellow the cake is — so lemony!!
I love lemon pound cake! The only problem is that I will eat the whole entire thing myself 🙂
Yah, it was not a good thing having an extra loaf in my house this week! Lol!
Great recipe. I love lemon cakes and this looks so inviting
My FAVORITE pound cake EVER! I used to get a slice everyday in college along with a Caramel Macchiato. I just have to make this! Luscious, Luscious cake! Can’t thank you enough. It looks JUST like the cake at Starbucks. YUM!
Yay! Hope you enjoy Francesca!
I love that lemon cake from Starbucks – it’s one of my favourites especially with that awesome icing drizzle!
I was honestly JUST searching for this recipe last night!! Yay!!!!
Oh good!! Glad I could help 🙂
Hey I’m making this and I wanted to know if you make the pudding then added or you ad the powder
Jenny this looks so good (and easy)! You are the master of making things easy, straightforward, delish, and beautiful. And I love that Starbucks pound cake but try to not buy it! Now I don’t have to 🙂