This delicious light and fluffy Lemon Pound Cake is a super easy lemon flavor loaf recipe. Enjoy this Starbucks copycat Lemon Pound Cake with a fresh cup of coffee or a tall glass of ice-cold milk.

Lemon Pound Cake

There’s something about Lemon Pound cake that seems to hit a soft spot in me, well okay let’s face it I’m addicted to food. So whenever I find a delectable dessert or savory dish I just have to go home and recreate it myself. Taking the restaurant or coffee house home with you is always a preferred method for this busy momma.

Not to mention me making it at home means I can make enough to share with my whole family. To start off how this recipe came about I think I would have to explain my true addiction to Starbucks and their coffee’s and pastries.

Copycat Lemon Pound Cake Recipe

That espresso/coffee smell you encounter as soon as you open a Starbucks door is something so amazing I can’t even put it into words. It’s like that feeling you get in the morning when you make the first pot of coffee or like me the first cup with my K-Cup.

Among my favorite pastries, Starbucks offer’s Lemon Pound Cake has to be in my top 5 of favorites. Luckily I found a way to bring this delicious recipe home with you, with this super moist and mouthwatering Lemon Pound Cake recipe.

Did I mention you get to control the icing on this? Uh yeah, you can! Meaning you can add as much or as little as you please. Confession…I added more.

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How To Make Lemon Pound Cake

Preheat your oven to 350 Degrees, and line 2 loaf pans with parchment paper or spray with non-stick cooking spray. Blend eggs, melted butter, oil, and milk together in a large bowl. Now that we have those blended, we are going to start adding our dry ingredients.

For the dry ingredients, we will be adding in the Lemon and Vanilla flavored Cook and Serve pudding mix. Then the boxed cake mix and blend well together. Pour mix into the 2 loaf pans on a wire rack, and then cook for the recommended bake time on the recipe card, or until the toothpick comes out clean. Let them cool completely in the pan before removing them.

It is very important that we let the lemon loaves cool in the pan completely before removing them. If we try to remove them too soon they could fall apart on us.

Now it’s time to add your lemon Icing to the top of both loaves, use room temperature lemon icing. Add as much or as little as you would like. Refrigerate to harden the icing and then cut and serve as you wish. Store in the refrigerator for up to 3 days.