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! 
Thank you so much for this recipe. I just used your suggestion to turn it into a layer cake for a birthday party at my dad’s work. You can see pictures on my blog at: http://www.carolynscupcakery.blogspot.com/. Thanks again for the great recipe!
I just made this. I love how it makes two loaves. It is so yummy.
Yummm. I wonder if I could bake these, freeze them, and thaw when I’m ready to serve?
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.
Yes, I think that would work just fine 🙂
OH! I love copycat recipes! can’t wait to try this one! Thanks 🙂
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
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.
Thanks!
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.
Fun! Thanks for sharing!
Looks gorgeous and so easy to make. The best of both worlds!
Perfect Spring cake!! I’m making this very soon! Thanks!
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.
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!
I enjoyed ours better the next day too!
Nice polka dot pj’s!
That is just all kinds of deliciousness! I love the yummy glaze dripping down the sides!
Yes please! Love lemon…thanks for sharing!
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!
I loooove a good lemon poundcake. I’ve never had the starbucks ones, but I’m sure these are even better!
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!
Lemon pound cake … drool! Thanks for this awesome recipe!
The lemon pound cake at Starbucks is one of my favorites! And when I go there, I more than “occasionally” partake in a slice. 🙂 Thanks – this looks just like the real deal!
How do you grease your pans?
How cute that your son requested to have this for your birthday. The kid stamp-of-approval means everything!
Jenny, it is thrilling that you recreated this amazing Starbucks cake!! We will be running over with coffee & milk in hand 😉 xo
Wow! This looks amazing! I love how yellow the cake is! When I cook my nails never look that good girl!
I can smell them! I really like the idea of making these into cupcakes..and just dipping them in the glaze! Thanks for this great recipe. 🙂
Wowser! Thanks for a delicious and easy recipe! I should try using pudding in baked goods 🙂
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!
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!!!
I’m loving this! Nothing’s better than a lemon pound cake, and I’m on a citrus kick. Thanks for this!
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!
LOVE this cake from Starbucks! So glad you came up with a recipe and even glad it starts with a box mix. Much easier! 🙂
all i have on hand is a 3.4 oz pudding box. will that still work, rather than the 4.3 oz?
Starbucks’s
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.
Thanks,
Carol
Not just for kids. Mommy likes these cakes too! Keep the recipes coming. Great site. Lisa Montalva aka The Gourmet Mom
This looks so yum yum,but i love to bake from scratch for several reason so no cake mix for me! Will u be a dear pls can i have a workable recipe for this?
Ah! Totally love these cakes!!
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!