#18 Starbucks’ Iced Lemon Pound Cake

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Ingredients:

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

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Place all cake ingredients in no particular order into stand or electric mixer, beating until well combined, about 1 1/2 minutes. Divide cake batter between two prepared loaf pans spreading evenly.

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Bake  350 degrees for 45-55 minutes, until golden brown and cooked through.

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Remove and let cool for 15 minutes before removing loaves from pans.

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Icing
2 1/2 cups powdered sugar
3-4 tablespoons freshly squeezed lemon juice

1/4 cup milk

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 To prepare icing, place powdered sugar into a large bowl. Drizzle in lemon juice and milk stirring until smooth and thick. The original recipe didn’t include the milk but the lemon juice alone wasn’t nearly enough to be able to drizzle and too much more of it would make the iced way too tart. The milk worked perfectly.  Should be a good drizzling consistency. Drizzle icing over cakes and let set for 20 minutes for a firm icing.

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OMG BECKY! This was amazing. Looking at the recipe I thought it was a little bizarre with the pudding mix and sour cream and 6 TABLESPOONS of lemon juice but it worked beautifully. I really made this expecting to be let down and announcing that there isn’t anything like the real thing but I was wrong. I’m thrilled! Oh, the money I’ll save.

The original recipe can be found here.

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