Copycat Starbucks Iced Lemon Pound Cake brings that bakery-case favorite right to your kitchen. This recipe creates two loaves of moist, lemony cake with a sweet glaze on top.
You’ll taste the same tangy lemon flavor and soft crumb you get from the coffeehouse version, but you can make it whenever you want.
This cake starts with yellow cake mix and lemon pudding mix for maximum flavor without a ton of work. Sour cream keeps everything tender and rich. Fresh lemon juice goes into both the batter and the icing for bright citrus taste.
The result is a dessert that works for breakfast, brunch, or an afternoon snack with your coffee.
You’ll need basic baking tools like loaf pans, a stand mixer, and a wire rack to make this recipe. The steps are simple and the ingredients are easy to find at any grocery store.
Once you’ve mixed the batter and baked the loaves, you just whisk together the icing and pour it over the top. The hardest part is waiting for the icing to set before you slice into it.
This recipe makes two loaves, so you can share one and keep one for yourself.
Why You’ll Love This Copycat Starbucks Iced Lemon Pound Cake
Tastes Like the Original
This recipe delivers the same moist texture and bright lemon flavor you get from Starbucks, but you can make it at home anytime.
Simple Ingredients
You’ll use yellow cake mix, lemon pudding mix, sour cream, and fresh lemon juice. Most of these items are already in your pantry.
Makes Two Loaves
This recipe gives you two full loaves, which means you can freeze one, share one, or bring one to a gathering.
Budget Friendly
Making this at home costs less than buying multiple slices from the coffeehouse, and you get more cake for your money.
Perfect for Any Occasion
Serve this cake for breakfast, brunch, dessert, or as an afternoon snack. It works for spring celebrations, holiday gatherings, or just a regular Tuesday.
Ingredient Substitutions
Sour Cream
Substitute with plain Greek yogurt in the same amount for a similar tangy flavor and moist texture.
Fresh Lemon Juice
Use bottled lemon juice if fresh lemons aren’t available, though fresh juice gives the best flavor.
Vegetable Oil
Swap with melted coconut oil or canola oil in equal amounts.
Yellow Cake Mix
White cake mix can work as a substitute, though the texture may be slightly different.
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Copycat Starbucks Iced Lemon Pound Cake
Ingredients
- 1 package (18.25 ounce) yellow cake mix
- 2 package (2.9 ounce each) non-instant lemon pudding mix
- ½ cup vegetable oil
- 4 large eggs
- 8 ounces sour cream
- ½ cup milk
- 6 tablespoon freshly squeezed lemon juice
For the Icing:
- 2½ cups powdered sugar
- 3 tablespoon squeezed lemon juice, or more to taste
Instructions
- Preheat the oven to 350°F and grease 2 loaf pans.
- In the bowl of a stand mixer, add the cake mix, pudding mix, vegetable oil, eggs, sour cream, milk, and 6 tablespoons lemon juice.
- Beat the mixture for 2 minutes.
- Pour the batter evenly into the prepared loaf pans.
- Place the pans in the oven and bake for about 50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the pans from the oven and let the cakes cool in the pans for 20 minutes.
- Remove the cakes from the pans and place them on a wire rack to cool completely.
- In a medium bowl, add the powdered sugar and 3 tablespoons lemon juice.
- Using a whisk, mix until the icing is smooth.
- Spoon the icing evenly over both loaves.
- Let the icing set for about 30 minutes before slicing.
Notes
Tips and Tricks
Room Temperature Ingredients – Let the eggs, sour cream, and milk sit at room temperature for about 30 minutes before mixing. This helps everything blend smoothly and creates a better texture. Don’t Overmix – Beat the batter for exactly 2 minutes as directed. Overmixing can make the cake tough instead of tender. Test for Doneness – Check the cake at 45 minutes by inserting a toothpick into the center. If it comes out clean, the cake is done. Ovens vary, so yours might bake faster or slower. Icing Consistency – Add lemon juice one tablespoon at a time to the powdered sugar until you reach your preferred thickness. A thicker icing will stay on top, while a thinner one will drip down the sides. Cool Completely – Make sure the loaves are completely cool before adding the icing. Warm cake will cause the icing to melt and slide off. Slice Clean – Wipe your knife with a damp cloth between slices to keep the icing from smearing.Storing and Reheating
Store at Room Temperature – Wrap each loaf tightly in plastic wrap or place in an airtight container. Store at room temperature for up to 3 days. Refrigerate – For longer storage, refrigerate the wrapped loaves for up to 1 week. Let slices come to room temperature before serving, or warm them slightly. Freeze – Wrap each loaf tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving. Reheat – Place a slice on a microwave-safe plate and heat for 10 to 15 seconds to warm it slightly. You can also toast individual slices lightly in a toaster oven.Nutrition
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