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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 112.1
  • Total Fat: 5.5 g
  • Cholesterol: 31.3 mg
  • Sodium: 82.3 mg
  • Total Carbs: 14.2 g
  • Dietary Fiber: 0.0 g
  • Protein: 2.2 g

View full nutritional breakdown of Iced Lemon Poundcake calories by ingredient
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Iced Lemon Poundcake

Submitted by: 1TRULYBLESSED

Introduction

From picky-palate.com, this lemon cake is a close copy of Starbucks' lemon pound cake. Go to http://picky-palate.com/2012/03/22/starbuc
ks-iced-lemon-pound-cake-copycat-recipe/ for step-by-step instructions with beautiful photos! I add lemon rind for even more intense lemon flavor, substituted Greek yogurt for sour cream, and reduced the amount of powdered sugar (which still made plenty of icing!).
From picky-palate.com, this lemon cake is a close copy of Starbucks' lemon pound cake. Go to http://picky-palate.com/2012/03/22/starbuc
ks-iced-lemon-pound-cake-copycat-recipe/ for step-by-step instructions with beautiful photos! I add lemon rind for even more intense lemon flavor, substituted Greek yogurt for sour cream, and reduced the amount of powdered sugar (which still made plenty of icing!).

Number of Servings: 24

Ingredients

    Cake:
    1 box yellow cake mix
    3.4 ounce instant or cook and serve lemon pudding mix*
    1/2 cup Canola oil
    4 large eggs
    1/2 cup milk
    8 ounces nonfat plain Greek yogurt
    6 tablespoons freshly squeezed lemon juice (about 2 lemons)
    grated rind of 1 lemon

    Icing:
    1 1/2 cups powdered sugar
    3-4 tablespoons freshly squeezed lemon juice (1 lemon)
    grated rind of 1 lemon

Tips

You can make this same recipe into cupcakes, small loaves and even a layered cake. Adjust baking time accordingly.

For easier slicing, stick the cake in the freezer for 10-15 minutes.


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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 1.5 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.

Serving Size: Makes about 24 slices






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