Friday, June 8, 2012

iced lemon poundcake {starbucks copycat}

I have a confession. I love Starbucks. Every time I walk past that iconic green sign, I can't help but wander in. Even more embarrassing, the baristas at my neighborhood Starbucks know me by name, and get my favorite drink (coffee frappuccino) ready when they see me on the sidewalk. I've probably had so many coffee frappuccinos in my life that I could rightfully be called a coffee frappuccino connoisseur...
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!
With love,
Erica

ingredients
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

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 

4 comments:

  1. I have a weakness for lemon anything, so am going to try this. (I also have a weakness for Starbuck's, but we're not going there.) Your cake looks delicious, moist, and beautiful. What type of loaf pan did you use? This loaf looks narrower than those that I make, and I like the look of the results much better than mine.

    I'm a fan of the morning bun at Starbuck's if you'd care to give it a try.

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    1. You should definitely try this cake -- it was a HUGE hit in my family (personally, I prefer this to my olive oil lemon pound cake, as it is much fluffier). I used a mini loaf pan -- which you can order on amazon or any other baking website.
      I will try and make the morning bun and I will tell you when I make it!

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  2. Hi Erica! What should I do if I don't want to use cake mix?

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    1. No worries! You could make your own homemade yellow cake mix (it's super easy!). As a matter of fact, it is probably much healthier than the store bought stuff because yours will be without all of those preservatives and chemicals! Here is a good recipe for homemade cake mix. Test it out and tell me how it turns out! I am very curious!
      http://chickensintheroad.com/cooking/homemade-yellow-cake-mix/

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