Friday, February 15, 2013

Mini Lemon Pound Cakes

My hubby said he likes the lemon pound cake from Starbucks so I searched the great world of internet for a recipe and sure enough there was one with the name Starbucks Iced Lemon Pound cake Copycat Recipe from Picky-Palate's website. My icing was not as thick as it should have been. I must have made it too runny. I will try again for thicker icing but it was still yummy! Very lemony and everyone loved the mini loafs. It was from a box cake mix and was very easy to make. I made 6 mini loafs and wrapped them up and gave away as gifts.

Ingredients for the Cake

1 box Yellow Cake mix
1 (4.3 oz) Lemon pudding mix
1/2 C vegetable oil
1/2 C Milk
4 large eggs
8 oz sour cream
6 TBS fresh squeezed lemon juice (about 3 lemons)

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

4 TBS fresh squeezed lemon juice
2 1/2 C powdered sugar

To make icing, mix powdered sugar and lemon juice well till it reaches a thick consistency that is easy to drizzle. Drizzle generously on cakes.
Takes about 20 min for the icing to dry.

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