Friday, April 26, 2013

Iced Lemon Pound Cake & a Spring Playlist

Hey foodies! Everytime spring and summer roll around I all of the sudden crave all things lemon… I don’t know why. Especially me as the self professed chocoholic that I am, now that the season has changed and the flowers are in bloom again, want to bake all things lemon. My tastes in food and music seem to change with the seasons. So in honor of spring and the soon to come summer, I have a lovely lemony pound cake recipe for you guys today as well as a spring playlist!

This is a copycat recipe of Starbucks’ ever so popular Iced Lemon Pound Cake. Honestly I usually opt for the brownie myself when I venture to Sbucks but my parents have always been a fan of the lemon pound cake. But in my humble opinion, this one’s better.

So push play on the happy spring tunes below the recipe and get to baking! :)

Iced Lemon Pound Cake -


(Recipe found @

The first thing you notice about this cake is that not ten minutes after putting it in the oven your house starts to fill up with the most delish scent! It’s like aromatherapy in cake form.

This cake is super moist with the perfect tangy lemon flavor. And the lemony glaze running down the sides of the cake makes it even better!

This recipe makes enough batter for either one bundt cake or two loaves (below). It turns out lovely either way. This is the second time I’ve made this cake and it’s safe to say that it’s become a staple. Plus, it’s a really simple one bowl recipe, gotta love that! I hope you give it a try! :)



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


Preheat oven to 350 degrees F. and spray 2 loaf pans generously with cooking spray.

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. Bake for 45-55 minutes, until golden brown and cooked through. Remove and let cool for 15 minutes before removing loaves from pans.

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.

Makes about 24 slices.

Spring Playlist -

Spring 2013 by Krystal Rodriguez on Grooveshark

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