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Iced lemon pound cake loaf with thick white glaze on a rustic wooden board, topped with a lemon slice. Two uneven slices are cut in front, showing the moist yellow crumb, with a few crumbs scattered around. Whole lemons and lemon wedges sit softly blurred in the background.

Copycat Starbucks Iced Lemon Pound Cake

Nesting Lane Indulge
Copycat Starbucks Iced Lemon Pound Cake with yellow cake mix, lemon pudding, sour cream, and a sweet lemon icing. Ready in under 2 hours.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 50 minutes
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

2 Loaf Pans
Electric Mixer
Wire Rack
Whisk
Medium Bowl

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

Calories: 477kcalCarbohydrates: 71gProtein: 5gFat: 20gSaturated Fat: 5gCholesterol: 72mgSodium: 372mgFiber: 1gSugar: 50gVitamin C: 6mgCalcium: 102mgIron: 1mg
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