Iced Lemon Pound Cake Recipe

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

Iced Lemon Pound Cake Recipe

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!
Course: Dessert
Cuisine: American
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Servings: 24 slices
Calories: 212kcal
Author: Jenny
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  • Oven


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


  • 2 1/2 cups powdered sugar
  • 3-4 tbsp fresh squeezed lemon juice


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. 
  • 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.


You can make this same recipe into cupcakes, small loaves and even a layered cake. Adjust baking time accordingly.


Calories: 212kcal | Carbohydrates: 35g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 202mg | Potassium: 39mg | Fiber: 1g | Sugar: 22g | Vitamin A: 98IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg
Keywords: best pound cake recipe, how to make pound cake, lemon loaf, lemon pound cake, lemon pound cake recipe, pound cake recipe, Starbucks recipe


Have a great day! Come back soon 🙂

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279 Responses
  1. Eva

    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.

  2. Toni Smith

    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.

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  4. 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.

  5. Celeste Siegmund

    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???

  6. Lexi S.K

    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???

    1. Celeste Siegmund

      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???

  7. marian

    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???

  8. Brittany

    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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  10. Julie


    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.

  11. 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.

  12. Allison

    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?

    Thank you

  13. Cindy

    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!

  14. Karen

    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.

  15. Makenzie

    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 🙁

    1. Julie

      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.

  16. Julie

    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?

      1. Cindy

        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.

  17. karen

    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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  19. Nancy Kimbrell

    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!

  20. Adrienne

    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!

    1. Cindy

      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 🙂

  21. Marie

    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.

  22. Amy

    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!

    1. Mary

      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.

  23. Mary

    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!

  24. 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?

  25. Nancy

    Awesome! Made them yesterday…froze one and frosted one…turned out beautiful and so good. Great treat! Thanks!!

  26. Was very excited about this recipe and it is delicious! But I have made it twice now and the cake has fallen like a brick both times, right after pulling out of the oven. Any ideas on what I’m doing wrong? Over-mix? Under-bake? It tastes good but it’s disappointing to watch it collapse!

    1. Hi Steph, it just means you need to bake it longer. Happened to me once and when I baked it longer the next time, it was fine. Hope this helps!

  27. Debbie

    My cakes both sank minutes after I removed them from the oven. What did I do wrong? I followed ingredients and directions carefully.

  28. Candice

    Hello. I made this today, and when I took the loaves out of the oven, they were nice and puffy. However, after cooling for a bit they lost their rise. I used all the ingredients listed, and the wood skewer came out clean. Not sure if it because I used light sour cream and ff milk. Do you know what I did wrong? I mean I am sure they taste great.

  29. Patricia

    Both loaves sank when i took them. Out of
    Oven! I followed exact ingredients can you help
    Me figure how what I did wrong?

  30. debbie gorden

    made this cake just as described, the loaves hardly rose at all? not nearly near the top of the pan as shown.

  31. donna kramer

    I made this, and both loaves rose around the edges of the pan more than the middle….am I doing something wrong? Too cold of ingredients maybe? They are not gift-giving pretty.

    1. Yes, you might need to bake the cake longer Mary. I would check after 50 minutes or so with a toothpick, then 10 minute increments after that 🙂

  32. Heather

    The cake is good but I would take the time to make the pound cake. The mix does not come out at all like a pound cake.

  33. Amanda

    I plan on making this in a few days, but I would like to know if you drizzle the icing on the cakes while they’re cooling, or if you wait until they’re completely cooled. Thanks!

  34. Kirsten

    I made these in glass loaf pans. They looked golden so I took them out of the oven, I came back five minutes later and they were totally flat! I know I didn’t under bake them because the bottom of the loafs were very dark. What happened? 🙁 Should I have used metal pans?

    1. Candi

      I have made these several times and have not figured out how to keep them from collapsing. Baking longer hasn’t made a difference for me. They still taste great, but they collapse every time.

      I’d love to know if others have been able to bake without them collapsing once cooled.

  35. Erin

    Hi, I wanted to see if the size of the pudding was a typo? At my grocery I found 3.4 and 4.8 but not 4.3. Im planning on making this this week. Thanks!!

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  37. Artemis

    Made this last night and it turned out great. I used an orange cake mix (Duncan Hines, newer smaller size), a 3.4oz box of lemon pudding mix, 2T OJ instead of 6T lemon juice, and 1 scant cup plain yogurt instead of sour cream. Yogurt tends to be thinner and make for a more delicate crumb (read: cake more likely to fall apart) than sour cream, which is why I cut the citrus juice down to a third. Used 2x 9×5″ metal nonstick loaf pans. Done in 45 minutes on the nose; they rose a little to much and sagged slightly to the sides in the middle (but did not overtop the loaf pans). Texture otherwise great; moist throughout, flavor is great. Glaze has juice of 1 lemon and 1-2 tsp OJ in it.

  38. Shari

    Love the lemon pound cake at Starbucks!! So glad I found this recipe. I made it tonight and it was delicious. The only thing is while it was cooling in the pans for 15 minutes, they sunk in the middle. What could have caused that? Thank you!!!

    1. Hi Shari, that means they weren’t cooked long enough. I did that one time and realized that I needed to bake them longer. The next time I baked them I let them bake 10 or so minutes longer and there was no sinking.

  39. Made this recipe twice now. Each time the loaves sink in after removing from the oven. If I bake it any longer, it’ll burn on top. What am I doing incorrectly?

    1. Artemis

      I think mine were on their way to doing that, but didn’t. Sounds like the leavening is getting too much action, rising too fast. How long are you beating your ingredients? Since this is from a mix, I think that’s really the primary ingredient variable, beyond the fat content of the milk and the size of the eggs (and their temperature). Instant or cook&serve pudding mix (not sure what difference that would make, but trying to ID variables; I always use instant in cake mix recipes)? And, do you use an oven thermometer? What are your pans made out of?

  40. Ok, I just have to put it out there. You’re a genius! I have tried so many Lemon Cakes that claimed to be a replica of the Starbucks cake, but none of them were anything that even closely resembled the cake at Starbucks. At first I was really thrown off by the idea of using a mix, but after so many failed attempts I did not care)))
    It is soooo goood and tastes just like the one at Starbucks! Thanks so much for the recipe!

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  42. Susana

    Made this yesterday for Fathers Day and I honestly have to say that this cake has to be one of the best cakes I’ve ever made. My brother especially couldn’t stop eating it!!! Between 7 people the cake was gone in a matter of minutes. I made it in a bundt pan, baked it for almost 1 hour and it was absolutely moist, lemony and delicious! Will definitely be making this again. Thanks so much.

  43. Lisa

    Hi Jenny,

    I made this loaf one other time and I was so disappointed to see that the entire cake fell after coming out of the oven! 🙁 It looked absolutely gorgeous when I took it out too! I’m not sure where I went wrong. I stuck to the directions exactly as you wrote them. The only thing I used differently were the pans. I decided that since I was going to use them for desserts at other homes, I would use the tin throw away pans instead of the ‘real’ ones that I usually would use. Do you think that could be the problem of my cake destruction? lol 😉 Anywho, I’m going to give it another try again with the ‘real’ loaf pans and see if there is a difference. Wish me luck! 🙂

    1. Lisa, if your cakes fell in the center, they need to be baked longer. Ovens are so different, so bake times may vary. Try baking at least 10-15 minutes longer. Check with a cake tester to make sure it comes out clean from the center. The tops will be very golden brown, but I assure you the centers are soft and perfect. Hope this helps!!

    2. Kath

      I have been making a recipe like this (Recipe #110604, for a long time. The only difference in the two recipes is this one calls for 1/2 c. milk, while the other one doesn’t. I have never had an issue with the cake falling. Perhaps some of the readers would like to try that one.

    1. Lisa

      Mine did too Sarah! 🙁 I used the throw away tin ones and it did the same thing! I had to throw them out.
      At least I’m not the only one this happened to!

  44. Christi

    What size load pan did you use to bake these yummy liking lemon cakes? Can’t wait to try them.

  45. J J Daniels

    I am wondering — why did you use a yellow cake mix — and not a lemon cake mix?

    Anxious to try this. . . . .but wondering if the lemon cake mix would be more lemony.

    Thx– I want to bake this tomorrow– and mail it to my Mom for Mothers Day!
    Blessings! J J Daniels

  46. Rosalyn

    This sounds so delicious and looks great, however, I have made it twice and both times it fell. It tastes good, but looks pitiful. Would not serve guest. I have read all the reviews and followed the instructions to the tee. I just don’t understand. I have never had this happen before. I wonder if I should add some baking soda. Cooked 45 minutes. It has the texture of a bread pudding. Please help.

  47. Ariah

    Hi, my family will not eat food coloring, so would it taste the same with regular white cake mix, or is yellow cake mix different?

  48. Rosalyn

    I made this cake and it is delicious, however, it did fall. It looked great when it came out of the oven, but fell as it cooled. It’s heavy. Please tell me what I did wrong.

    1. Hi Rosalyn, this happened to me once and it was because it needed to be baked longer. Give it another try and bake it longer, you’ll find that it doesn’t sink in the middle 🙂

  49. Valerie Palkovitz

    My daughter found this recipe and asked me to make it. I made it twice, once in a bunt pan and once in the 2 loaf pans but each time it fell when it came out of the oven. Any idea what I did wrong?

  50. Iris

    I followed the instructions exactly and it turned out AMAZING! Mm, it’s scrumptious. I’m so happy to make such a HUGE batch over a single slice from Starbucks which costs around $2.50! I don’t usually have yellow cake mix and lemon pudding on hand, (but I do always have the other ingredients) so if I just buy those two things, this recipe is just about the same cost as a SB slice!

  51. Michelle Strobel

    Hi, I’m wondering which size loaf pan will work best for this recipe or if any size will do?

  52. Donna

    I have always been a fan of Starbuck’s Lemon Loaf. Tried this for an Easter cake.It smelled so good we had a piece early. Yum! It was so moist and flavorful. Better than Starbucks. Definitely keeping this recipe. Thanks for sharing.

  53. Katie

    Hi! First, I love your blog 🙂

    Second, I saw this question A LOT in the comments, and I just wanted to clarify before I made the Lemon Pound Cake for Easter this weekend. I have been searching online for 4.3oz of the Lemon Pudding (Cook & Serve) and you can only seem to buy it from (but you have to buy like 24 packs of it…) Would it make sense just to buy 2 of the 3.4oz sizes and measure it out to be 4.3oz? Or would JUST the 3.4oz work? Thanks for your help! 🙂

  54. I too had a problem with not only the loaves falling but it didn’t rise either. I baked it longer but with no success, I am wondering about omitting one of the eggs? I am going to try and make this again because I just love the lemon bread at Starbucks! Any help would be appreciated, thanks. 🙂

  55. Melinda

    Hey Jenny,
    Love the copycat Starbucks Lemon Pound Cake but have a question.
    I followed the recipe to the letter and when I pulled my loaves out they were beautiful!! Nice and high, beautiful color…came back 5 minutes later to check on them and they had sunk!!! Well they flattened out…why? I can’t figure it out! They taste great! Moist, nice lemon flavor, just not high and beautiful like when I took them out of the oven. Any suggestions?

    1. Hi Melinda, that means they weren’t cooked long enough. I did that one time and realized that I needed to bake them longer. The next time I baked them I let them bake 10 or so minutes longer and there was no sinking 🙂

  56. Wow that was unusual. I just wrote an really long comment but after I clicked submit my comment didn’t appear. Grrrr… well I’m not writing all that over again.
    Anyways, just wanted to say superb blog!

  57. Tina

    I just made this. It came out of the oven looking gorgeous, no crumbs on the toothpick after 55 min cooking. when I went to take it out of the pan it was as flat as a pancake. I’m an experienced baker and followed everything to the letter. Any ideas?

  58. Erika

    The first time I made this lemon loaf, it sunk in the middle right after I took it out of the oven. I had used the 3.4oz box of pudding, which I assume many other people have also done since they couldn’t find the 4.3oz box. Cakes can sink for a variety of reasons, but one of them occurs when there is too much liquid. I just made this recipe again last night (because I loved the taste of it the first time), and I ended up finding the 4.3oz box of pudding mix at our Fareway grocery store. You’ll need to shop around because using the correct size box is crucial! The lemon loaves did not sink this time! Do not try to make this with the smaller size box of pudding mix. You need that extra powder to thicken up the batter and prevent it from sinking.

  59. Laura in Texas

    I just made this using Meyer lemons from our trees and the cakes were delicious. Love how moist and flavorful the cake was! Thank you!!

  60. Anne

    Jenny – made this yhe first time with no problem. Everyone loved it! The second time I made it both loaves cratered after cooling. I see your note above about it probably being undercooked. However, I am also wondering if the pudding size and/or the cake mix size is impacting the recipe. Many of the notes above mention confusion about the pudding size. Your recipe states 4.3 oz. The instant lemon comes in 3.4 oz and the cook and serve comes in 2.9 oz boxes. Is the 4.3 oz correct? I read you every day and appreciate you sharing all of your recipes – checking in on your blog is a daily highlight!

  61. baboo

    I have made this receipt about 5 times and it is as good or better than Starbucks lemon pound cake. A couple of observations.
    1- only use the instant pudding mix.
    2-Be sure to mix the ingredients for 2 plus minutes I use 2 an medium speed and 1 at low speed to finish it off.

    Thank you so much for this wonderful recipe.

  62. Crystal

    Did anyone actually make this? Everyone said it looks good but I didn’t see how anyone made it. I made it twice, the first time substituting applesauce for half the oil and the second time exactly how the recipe says (using instant pudding). Both were DISASTERS. … :(. He first was like gel candy inside and the second fell as soon as I took them out and were too moist. I think there is a typo in the recipe. 1/2 cup oil and 1 cup of sour cream??? Seems like too much. 🙁 🙁 Happy New Year.

  63. Dawn Sante

    Hello! I searched the jello aisle and could only find 3.4 oz or much larger. Did you perhaps mean the 3.4 oz box instead of typing 4.3? I am making this recipe right now and have added enough pudding mix to equal 4.3 but I’m just wondering! I’ll get back to you after I’ve baked it. My husband can’t wait until it’s done!
    – Dawn Sante

  64. Terri

    I’ve made this recipe twice now. The loaves come out of the oven looking absolutely beautiful, just like your picture. However, as they cool, the tops cave in. Any idea what’s going on? The toothpick comes out clean, so they are not under cooked. I’m at a loss. The flavor is fantastic, but the loaves look awful. Can’t give as gifts. Help!

  65. Aud

    I would really like to try out this delicious recipe! But does putting in all of the cake ingredients mean just the cake mix or everything else??

  66. SuzyQ's

    This was very tasty, but definitely not like Starbucks.
    Starbucks lemon pound cake is more dense and buttery.
    This tastes like a regular cake with lemon flavor.

  67. Joanna jones

    I see several questions concerning the amount of lemon pudding in the Starbucks lemon pound cake. You specify 4.3 oz package which I simply can’t find. I can use several small packages, but want to be certain this was not a typo. I checked several brands, no 4.3 oz size.

  68. Kacy

    This was delicious, but only made one loaf. Maybe this is a rookie mistake, but I dot bake a lot and the butter needs to be a bit more than softened!

  69. Courtney

    I just made this, followed directions exactly and it is DELICIOUS!!!! lemony goodness thanks for the easy recipe

  70. sher

    I have to try this! Especially love the jamies in the reflection. Being comfy while you cook is essential. 🙂 Thanks for the recipe!

  71. Francesca

    I made this cake over the weekend. It was delicious!! Mine fell a little bit, but it was still amazing. I know Jenny had said if the cakes fall then they needed to be baked longer, but I don’t feel as though mine should have baked longer. It had already been 55 minutes and a toothpick came out clean.

    The icing really topped it off. We still have 1 loaf frozen…waiting to be eaten!

    One complaint…I wish this were more like pound cake. It had almost a sponge cake texture.

  72. Kriste

    This cake is AWESOME! OMG……..just made it and it is so moist and so wonderful! And easy to make! This is a must for all the Starbuck’s Lemon Loaf Lovers out there! Thank you for sharing this recipe! 🙂

  73. Alison

    What am I doing wrong? I have made this twice. The first time, made with a gluten-free cake mix. Cakes deflated and were very dense, I chalked it up to the gluten-free mix issue. Now I just made it with regular mix, and had same exact problem. I am usually pretty successful at baking, so this is disappointing. I definately want to succeed with this recipe. Any ideas?

  74. Marina Ybanez

    My husband begged me to make a lemon pound cake similar to Starbucks. I came across your recipe today and had to try it. The consistency of the batter is heavenly, rich and thick… I have these in the oven right now and my kitchen smells awesome. 🙂 Thanks!

  75. Porche

    As I was searching for a recipe, I came across this one and I just want to comment on how nice and creative this recipe guide was put together. I think I will use this too! Thanks for your help! 😉

  76. Jodi K

    If this really tastes like the pound cake from Starbucks, then you are THE BOMB! LOL
    Can’t wait to try it!

  77. Linda

    I am so sad…. I wanted to try this recipe because I LOVE the lemon pound cake at Starbucks and I have a coffee to do at school for the PTO day after next. I think I should of used the cook and serve pudding, I took the cakes out and they fell. They are a little brown, I put a piece of foil on top of all three, flat out. Help????

    1. Linda

      Also, my drizzle was not really drizzley… I used 2 1/2 cups of powered sugar and started with 4 T of lemon juice, then added warm water, enough to make it a little drizzley, not as much as the pictures though. Also, I saw a couple of comments on the size of the loaf pans, I think it should be 3 1/2 x 7 1/2. It is really good though but I want mine to be pretty and fluffy like yours!! I do love the taste!!

      1. Linda

        I just saw the comment above mine and think that my Betty Crocker Super Moist Cake Mix WITH PUDDING IN THE MIX might be the reason it fell. I will try Dunkin Hines if my store puts some more on the shelf tomorrow. (Can you tell I really want to master this recipe!!)

  78. Leslie

    Love this cake. I’ve made it numerous times! Word to the wise… Grocery store was out of my usual Dunkin Hines cake mix Suomi grabbed Betty Crocker one.mas soon as I started mix and pour into pans I noticed a problem. Looking back over the cake mix box I discovered theirs had pudding in it. That is the on thing I can think of that would cause such a huge difference in mixture. It is super thick. Ugh! Oh well…lesson learned!

  79. I saw this recipe and I really wanted to try it because I needed a dessert fast and the cake mix and other ingredients are sometimes cheaper and faster and you get a guaranteed product. It was fantastic, I tend to stay away from lemon pudding because it is so strong, but this works really well with the sour cream in it, it gives a creamy texture. I added poppy seeds just to give it an extra pop and I made 2 loafs and literally was gone in 5 minutes. It served 15 people, but another 2 loafs would have satisfied everyone’s craving. This was summery, tasty and yummy, everyone thought I had made it from scratch (which I said I did ;p) Thanks for the recipe! A keeper!

  80. Ericka

    Crystal, I use wax or parchment paper in the bottom of my bread pans. Just cut a strip of parchment paper the width of the inside of your bread pan. Your breads will come out very easy. Just run your knife down the sides of the pan when bread is done and the bread will pop right out!

  81. Ericka

    I love Starbuck’s Lemon Pound Cake, I can’t wait to try this recipe! If this recipe tastes anything close to Starbucks, I will be in Heaven!

  82. Crystal

    I just made this and it is so unbelievably good! The glaze is fantastic (I added one TBS creme bouquet) and the only change I will make next time I make these, because I will make them again!, is that I will butter and flour the bottom of the pans. Thank you for such a fantastic recipe, even though I call them evil lol because they smell fantastic and live up to it! I swear I had to stop myself from running to the oven with a pot holder and a spoon and just shoveling it into my mouth before they were even done baking.

  83. Always i love your photos and this recipe.So glad you came up with a recipe of a delicious cake and even glad it starts with a box mix.

  84. Nancy B

    Know what happens when you start to make the recipe, and realize the lemon pudding you bought is really banana cream? You use it anyways, and it turns out just as wonderful! I’ve also been adding lemon zest too. Thanks so much for sharing this recipe, my family now loves!

  85. Judi Pence

    I have always loved Starbuck’s lemon loaf ~ so I was thrilled to find your recipe to duplicate it. I just finished baking it but mine sunk in the middle and I have no clue why. The taste is still good but it doesn’t make a lovely presentation . . . any thoughts? And, I have the same comment as several others . . . the small pudding box is 3.4 oz, so I am assuming you might have just transposed the numbers, because the larger box would be double the size of the small box. I’m determined to try it again, but this batch is for an event tomorrow and I’m a little disappointed in the fact that it sunk.

  86. lilkunta

    since this is from yellow cake mix is this just a iced lemon cake?
    i thought what makes a pound cake a pound cake is 1lb of each ingrediant[flour, butter, eggs, sugar].

  87. Linda

    I recently tried your copy cat Starbuck’s Lemon Pound Cake. It rises in the oven but when I remove it from the oven it falls. What am I doing wrong?

    1. Hi Linda, that means you need to bake the cake a bit longer. The same thing happened to me one of the times I made it, but after I baked it about 10 minutes longer the next time and it was great. It will be nice and golden brown on the top. Hope this helps!

  88. A. Seebs

    I am by no means a baker but my mother requested lemon bars for Mother’s Day. We settled for this cake and it did not disappoint! So moist. The easiest cake I have ever made that turned out just so great. Thanks!

  89. Carmen

    This just came out of the oven and it is super yummy. I only had 2 problems #1 despite all the non-stick spray it stuck to the bottom of the pan and so I wasn’t able to take it to the function I was suppose to 🙁 Next time I’ll use butter and flour, no big deal. I was just wondering though, the top of mine fell after it came out of the oven, any advice?? Despite these minor setbacks, I will be making it again, and again. Thanks for the recipe.

  90. Jennifer R

    HELP! I am a seasoned baker and know my way around a recipe…that being said…I have made this recipe three time with the same result…the cake/loaf collapses and does not cook through to a cake like texture (feels and looks underdone). I have increased the baking time with each recipe (even going over the 55 min. max) but have the same results. I am using 3.4 oz box of instant pudding mix (thinking like others that it was typo in recipe). Has anyone made this according to recipe and had good results? The flavor is soo yummy but cannot/will not make again without knowing why recipe is not working.

    1. Mary

      I just posted a similar comment, then googled why a cake would collapse. Here is what I read (I have no idea for this cake):
      -make sure your oven is calibrated to the correct temperature.
      – make sure your baking soda is fresh. If it is old, it may not be as effective.
      -don’t overbeat once you start adding the flour. Beat well when creaming the butter, then stir only to combine when the flour is added.
      Stay tuned as I plan to try this again and be extra careful.
      If anyone else has suggestions, I would love to hear them.

  91. AmyD


    I found your site through Iowa Girl Eats and have been drooling ever since. I’m planning on making this cake for my boyfriend’s birthday. I will be traveling from FL to DC to see him. Any good tips for transport? Thanks and happy Wednesday! Amy

    1. Great to have you Amy! I would find wrap the cooled cake in plastic wrap then find a plastic container that fits the cake nice and snug. Hope it travels nicely 🙂

  92. Dena

    Made this for Easter and it was very good. Very moist and not too dense. The icing added just the right amount of tangyness (that’s a word, right?). Will be making again. Very refreshing. Thanks!

  93. Peggy

    I just made this cake from your recipe and it was amazing! My almost 3 year old daughter announced, “This is the best cake ever!” Thanks so much for sharing this recipe. I think it’s even better than the cake at Starbucks – so moist and lemony. Love it!

  94. BJ Hixon

    Made this recipe last night for my fam of four. By this morning, completely gone! Both cakes, which means we each had about half a cake….I think you could safely say it was a hit.

  95. Jessica

    As I type this I have these in the oven. 🙂 I did make a minor change because of what I had in my cupboard. I only had soy milk. Then instead of loafs, I made large muffin size cupcakes. We are taking them to our elderly neighbor couple who both just had surgery and we thought taking them a couple large cupcakes would be a nice display – they could share one with coffee or something like that. Anyway, excited to taste them. 🙂 Thanks for the quick easy dessert recipe.

  96. Amanda

    Oh – and grab white cake mix, chocolate, yelow, etc and different pudding flaovrs depending on the flavor you choose.

  97. Amanda

    I tried this recipe the way above and it was amazing. So I made some changes and got a few variations of it 🙂
    Sub. vanilla, orange, lime, etc. extract/juice for the lemon and it comes out just as delicious but different! I dont eat sugar etc. but i LOVE to bake and luckily my dad makes a great taste tester. He loved every variation of this. I did find I could make half the icing and it was plenty for 2 loaves.

  98. Linda

    Tried to make this recipe twice. First time I baked 45 minutes & second 55 minutes. Both times it came out of the oven looking beautiful & almost to the top of the pan, but as it cooled it fell to half the size. The taste was great but was packy due to the falling. What am I doing wrong?

  99. I was just wondering have you tried this using a lemon cake mix instead of a yellow one? I am going to bake this today. Can’t wait!! Sounds yummy!!!

  100. Chris

    I just made the Lemon Pound cake. After they sat in the pan for 10 minutes they were completely sunk in. What did I do wrong?

  101. Kim

    Thank You for sharing your recipe. My oldest has a dairy allergy so I think I am going to give this a try using Soy Milk and Vegan Sour Cream~ You think it will turn out equally as good??

    I can’t wait to try it.

  102. Hi found your website by accident

    its wonderful and your pictures and describtions are so clear.

    I love to make great desserts and I will try this cake tommorrow with my niece who loves to bake.

    What kind of camera do you use?
    best wishes alan

    1. Great to have you here at Picky Palate! Hope you and your niece enjoy the cake 🙂 I use the Canon 7D with the 24-70mm lens and the 100mm macro.


  103. Jackie

    Made this into cupcakes this afternoon. I didn’t have lemon pudding so I used vanilla and added a little extra lemon juice and sugar. They’re extra cute and sunny in flower petal muffin papers.

  104. Annabelle

    Did I miss where you might have said what size your loaf pans were? I have several loaf pans and just wanted to make sure I use the right one. Thanks.

  105. Julianne

    Made this yesterday. Very delicious. Used 1/2 cup Greek yogurt and 1/2 cup sour cream – next time I will use all Greek yogurt. Also had to use 2 small pks of lemon cook & serve since I couldn’t find a lg pk. Not as dense as pound cake but thick, moist, and tart. Was even better the next day. Will make again – thanks!

  106. Yum. This recipe is exactly like a vanilla cake I make. So, you could really sub in any cake mix and pudding combo you like. This pudding cake always turns out moist and delicious!

  107. This looks fabulous, Jenny! There’s nothing I love more than good poundcake for breakfast, and this would be perfect. Thanks for sharing. Also, I’m having a great giveaway today with four potential prize winners, so you should enter!

  108. d

    I made this tonight in a bundt pan. It took 42 minutes in my oven to get a toothpick to come out with a few moist crumbs. The cake was good warm, but much better and so very moist and yummy 5 hours later. SO good. Thanks for posting!

    1. Donna giblin

      You are life saver, I was just looking through to see I found I could make this in a bumpy pan and not only did u give me the answer, you gave me the cooking time….thank you, thank you, thank you!!!

  109. Cindy @ Once Upon a Loaf

    I’m loving this! Nothing’s better than a lemon pound cake, and I’m on a citrus kick. Thanks for this!

  110. MegT

    Oh. My. Word. This is my go-to snack when I splurge at Starbucks with my Chai Tea. I know, I know, chai tea at Starbucks but it is very good. I am axious to try this cake, it looks very refreshing!

  111. Carol

    Hi Jenny-that cake looks over the top delicious. I love lemon and know we’ll enjoy this one0I can’t wait to try it.

    Quick question-did you happen to notice if the Duncan Hines cake mix you used is the 18.25 oz. one or the new reformulated, DOWNSIZED 16.5 oz.? I’m having a dickens of a time getting recipes I loved and made in the past to come out right with the smaller mixes.



  112. Rachel

    Thank you for the recipe! …..and from the look of the reflection on your mixer bowl, it’s easy enough to make in your jammies!! Win-win!

  113. 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! 🙂

  114. 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! 🙂

  115. Gwen

    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.

      1. Lara

        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?

  116. Patricia

    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.

  117. Thesha

    This looks so delicous, I have never had Starbucks’ recipe but I love lemon pound cake! Thanks for another great recipe!

  118. 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.

  119. 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!

    1. lilkunta

      @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.

  120. Callie

    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 🙂

  121. ErinG

    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!

  122. 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!!

  123. Francesca

    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!

  124. 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 🙂

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