Alas, every time I buy one of Starbucks' enticing baked goods, I can't help but feel guilty that I just paid 3 bucks for something I could have easily baked at home. That's when I had a revelation.
I don't need to deal with sassy baristas, a long line, and high prices to enjoy all of my favorite Starbucks treats. I am taking on the challenge to recreate all of my Starbucks favorites in my own kitchen (for a fraction of the price and a little bit of homemade magic) in a new series called Starbucks Copycat.
I am starting this series off with one of my all-time favorite Starbucks classics: the iced lemon pound cake. This recipe tastes exactly (if not better than) like the Starbucks one that I have been buying for so long -- light, spongy, lemon-y, and delicious.
E-mail me your favorite Starbucks treat, I will re-create it right here in my own kitchen! I dare you!
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
2 1/2 cups powdered sugar
3-4 tablespoons freshly squeezed lemon juice
1. Preheat oven to 350 degrees F. and grease two loaf pans.
2. Place all cake ingredients into a mixer, beating until well combined, about 1 1/2 minutes. Divide batter between two prepared loaf pans spreading evenly. Bake for 45 minutes, until golden brown and a toothpick inserted in the center comes out clean. 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.
Inspired by Picky Palate