I am enjoying a nice big slice of this CopyCat Starbucks Lemon Loaf with my evening coffee. Yes, you can be jealous ha ha! But no need to be as you can make yourself this quick and easy CopyCat Starbucks Lemon Loaf Recipe too! I am a huge fan of the bakery items at Starbucks. Every once in awhile I will splurge when I grab a coffee. Not to often though as a slice of Lemon Loaf pound cake can get costly if bought too frequently. I had done so well with my CopyCat Starbucks Caramel Apple Cider so I thought I would take a stab at a CopyCat Starbucks Lemon Pound Cake.
I have been scoring cake mixes the past few weeks with all the cake mix sales. I did the Target deal last week and scored 10 Betty Crrocker Cake Mixes for around $4. So it was time to rotate out some of the older stock in the pantry. I got to use one in this great recipe. The recipe is one of the simplest i have made. Cake Mix, Pudding Mix some lemon and lather on the lemon glaze! There is nothing better than the lemon flavors found in the Starbucks Lemon Loaves. Pair it with a nice warm cup of coffee and wow, my evening just got better. I am loving that I made two whole loaves for what I would have paid for just one slice at Starbucks.
1 box Yellow Cake Mix
1/2 cup Milk
1 box (3.4 oz) Instant Lemon Pudding Mix
1/2 cup Vegetable Oil
8 oz Sour Cream
6 tbsp Lemon Juice
3 cup Powdered Sugar
4 tbsp Lemon Juice
Preheat oven to 350
Spray two loaf pans with non stick spray.
Beat all of the cake ingredients until well combined.
Evenly fill both loaf pans.
Bake for 50 minutes or until golden brown and toothpick insert in middle comes out clean.
Allow to cool for at least 15 minutes before removing from pans.
Combine glaze ingredients and stir until well blended.
Drizzle over loaves and allow to set before slicing.
If you are a fan of Starbucks Lemon Pound cake or have not given it a try…. I suggest whipping up this tasty dessert. You will LOVE it and score yourself some savings too!
CopyCat Starbucks Lemon Loaf
- 1 box Yellow Cake Mix
- 4 Eggs
- 1/2 cup Milk
- 1 box 3.4 oz Instant Lemon Pudding Mix
- 1/2 cup Vegetable Oil
- 8 oz Sour Cream
- 6 tbsp Lemon Juice
- 3 cup Powdered Sugar
- 4 tbsp Lemon Juice
- Preheat oven to 350
- Spray two loaf pans with non stick spray.
- Beat all of the cake ingredients until well combined.
- Evenly fill both loaf pans.
- Bake for 50 minutes or until golden brown and toothpick insert in middle comes out clean.
- Allow to cool for at least 15 minutes before removing from pans.
- Combine glaze ingredients and stir until well blended.
- Drizzle over loaves and allow to set before slicing.