• 1 box yellow cake mix
  • 4.3 ounce instant or cook and serve Lemon pudding mix
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1/2 cup milk
  • 8 ounces sour cream
  • 6 tablespoons freshly squeezed lemon juice
  • Icing
  • 2 1/2 cups powdered sugar
  • 3-4 tablespoons freshly squeezed lemon juice

Directions

  1. Preheat oven to 350 degrees F. and spray 2 loaf pans generously with cooking spray.
  2. 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 loaf pans spreading evenly. Bake for 45-55 minutes, until golden brown and cooked through. Remove and let cool for 15 minutes before removing loaves from pans.
  3. To prepare 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 and let set for 20 minutes for a firm icing. Otherwise slice while still wet if desired.
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Rating: 2.9/5 (117 votes cast)

Starbucks Iced Lemon Pound Cake, 2.9 out of 5 based on 117 ratings