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
- 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
- 2 1/2 cups powdered sugar
- 3-4 tbsp fresh squeezed lemon juice
- 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.
- 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.
- 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.
Have a great day! Come back soon 🙂
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I just found this recipe and my family and friends went crazy for this. They want me to let them know when I make another cake. Thanks for sharing.
Hi Jenny, I just found this and am SO excited!!! I was wondering could you add some blueberries to this? I really want a good lemon blueberry cake and have thrown at least 2 away so far. Thank you Jenny for posting this.
What can I sub for sour cream ? Dairy allergy
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I had absolutely no luck with this recipe. Made it twice. Baked beautifully, but when I took it out to cool, it just dropped like a flat pancake. I made Barefoot Contessa’s lemon cake from scratch and it was delicious and beautiful. will not fool with this recipe anymore. Did everything and followed the recipe to a T. No luck with this baby.
I made this recipe as followed, took them out after testing for doneness, they totally collapsed. When cut, it looked like the oil was sitting on the bottom.. REAL dense, could not serve, clearly did not bake correctly. Made a second batch, mixed for 2 1/2 min, baked 10 min longer. One raised a bit in the oven, the other did not, when taken out they collapsed again! I guess I could blame it on my oven that hasn’t given me trouble???
I tried this. It’s smelt so delicious, it took a while to bake though almost maybe 2 hours…the middle was mushy. What did I do wrong???
Someone mentioned the recipe did say use cook and serve or instant pudding, I used instant. Maybe part of the problem, also , it was mentioned that maybe using a super moist cake could be the prob? I used a Duncan Heinz reg cake mix. I think there’s too much oil???
Appreciate it for sharing this good websites
tried the recipe. Loved the flavor however, the cake fell a bit and left a dense bottom. Will try again with cook and sever pudding instead of instant. I also used a “super moist” yellow cake mix – maybe that was why???
Made this last night in a bundt pan and served it today at an Easter egg hunt! HUGE hit!!! This is fabulously moist and wonderful flavor!!! Thanks so much for sharing 🙂
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Just tried the lemon cake at Starbucks, for the very first time. Had to look for a recipe as soon as I got home. Yours looks like the best one out of all the others. Will be trying this.
Also, just wondering where you got those flour and sugar jars from. Been looking for something like that for my bags of flour and sugar.
my loafs are not rising like your pictures 🙁 my loafs stared to sunk when i cooled it down. what can i do?
I tasted the batter, thought it would be a bit better with grated lemon peel, and I think it was. Yes, I know about raw eggs in batter but how can anyone who bakes, cooks not taste? cakes are in oven now.
Your recipes and pictures look great and promising. I love Starbucks lemon pound cake and have been longing to find the recipes. Thank you so much for sharing it. One question I have is what size of yellow cake mix do you use since Duncan Hines has changed its size from 18.25 to 16.5 oz?
I made this today and it taste great! I did it without the glaze since my family prefers it that way. The only issue was that it looked just like your pictures, but after letting it cool in the pan it suddenly sunk in 🙁 Not sure what I did wrong and I followed the ingredients exactly. Perhaps maybe I used cold milk from the fridge? I don’t think I overbeat it, I peeked at it in the oven but didn’t slam the door. I’ll try the recipe again for sure!
I just made this and the result was perfect. I did mix mine all by hand and I believe the ones who have the problem with it sinking in the middle, is that there is too much mixing. Try it by hand, mix very well with a whisk and you should have a perfect result. So very delicious. It really is a perfect copycat to the loaf cake we all adore. Thank you for the great recipes.
I don’t know what I did wrong…I followed to recipe to a T and cooked it the right amount. However, it came out very gummy and strange. Similar consistency to a gummy candy. Not cakey at all. I was thinking it could have been the pudding mix…but the recipe calls for it and the cakes in the photos above look light and fluffy and cakey…mine are gummy and flat. Does anyone have any ideas about what went wrong? I’m very dissapointed and sad I wasted so many ingredients and time 🙁
I had read the previous comments & they basically said “it needs to bake longer.” I did just that, it was almost burnt, & STILL it went flat. Mine wasn’t spongey though. I have tried cupcakes, mini loaves, new loaf pans etc… Every time with the same result. Can anyone out there help us? While it us in the oven, it does look like a beautiful loaf, only to fall immediately upon taking out of oven.
What am I doing wrong? It still tastes INCREDIBLE but my loaves flatten out when cooling. I have tried to take the loaves out at various times during the cooling process but regardless they aways flatten out on top. Before taking out of the loaf pan, the cake looks perfect. Any ideas? Anyone?
Please disregard. I found my answer! I posted before I read the other comments, sorry everybody!
Thanks for this comment, it actually helped me a bit. Mine fell too and I just left a comment about it. I was actually thinking that next time I should remove the loaf earlier during the cooling process–but now I know that wont work either. I have a feeling it could be my oven! Sounds crazy but Im going to make this again at my moms house and see if there is any change.
I just had to try this recipe for my husband’s birthday since he loves anything with citrus flavors and it was perfect! I ended up making three loaves, one of which he brought to work this morning and it was gone before their 8 o’clock meeting! Thanks for sharing such a fabulous recipe that’s easy to make and tastes better than Sbux!
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Tried this today and it was delicious. I used a smaller amount of glaze as I plan to serve fresh fruit on top. I made one regular size loaf and two smaller ones so I could give to neighbors. Thanks for sharing the recipe!
I wish people would read all the comments before trying out a recipe 😉
Thanks for your patience Jenny and I will re pin your post once I make your lemon loaf!
Ha! Youre right, but read through 200 comments? Not likely. Its so funny because I literally read the comments right after I posted my comment 🙂
Your cake looks wonderful! So this morning I made it and it doesn’t look nice like yours. It’s very thin and fell in spots. It’s only about 2 inches at its tallest. What happened??? I don’t even know if I should serve it. The cake mixes are now only 16.5 oz.
This is exactly what happened to me also…help!
Omg yes. It IS the same cake that sbux sells!!!!
Two questions. Can you use sugar-free instant pudding mix? And do you have to use plain yellow cake mix, or is it ok to use pudding-in-the mix cake mix and still add more pudding? Thanks!
I don’t think sugar free pudding will work as well. I think cake mix with pudding in the mix will be okay. I haven’t tried either but am drawing from baking experience.
I have made the iced lemon pound cake twice and both times it fell after taking it out of the oven. What am I doing wrong? My baking soda is fresh, my oven is the correct temperature, etc. Any thoughts? Thanks! Even after falling, it is delicious!
If I use lemon cake mix instead of the yellow cake mix and keep the rest of the ingredients the same will the end result be too lemony?
I think it would be just fine Cara 🙂
Cara I did the same thing and YUMMY!!! If you love lemon flavor, this is a must do!