Starstruck Iced Lemon Pound Cake

Get it, starstruck? it's supposed to sound like Starbucks. Because I LOVE Starbucks iced lemon pound cake. It is my favorite, and with my husband a partner and shift barista with Starbucks, I come into contact with that treat...a lot.

Starbucks pound cake is delicious, tart and oh so lemony, and that drizzle is light and sweet, a perfect compliment to the tangy lemon cake.  What I wouldn't give to have that at home, whenever the craving struck?  Well, lo and behold, who should come bearing the gift of a copycat recipe, but PINTEREST, and the pin boasted it tasted exactly like the coffee shop delicacy!

I am not a baker or a measuring cup user,  so I didn't know what I was getting myself into trying to create a pound cake for the first time. Surprisingly, it was easy to make and rather enjoyable. My son, Benjamin helped me with most of the ingredients, we whipped up the batter in the Kitchen Aide, and threw it in the oven. Easy as pie..er uh cake. pound cake.

So look no further, this pinterest recipe is tried and true and is so delicious. Nothing like a homemade baked good to bring you back to memories of your grandma's kitchen.  Or, modern day, inside your local Starbucks.

We had Phillip and Shaina over last night, and I topped the pound cake with fresh strawberries and a homemade cream. I'll include that, but you certainly can just eat it plain.

you'll need:
1 box yellow cake mix

4.3 ounce instant Lemon pudding mix
1/2 cup canola oil
4 large eggs
1/2 cup milk
8 ounces sour cream
6 tablespoons lemon juice, obviously fresh is better, but i had the tiny lemon shaped bottle and that worked just as well

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

For cream:
1-2 cups fresh cut strawberries, stemmed and sliced
1 cup sour cream or yogurt
2 tablespoons of granulated sugar

Preheat oven 350 degrees.

Ok. In a kitchen aide, or a large bowl, pour all ingredients for cake together (the order doesn't really matter) and mix until well blended. (1 and1/2 min)

Pour batter in either 2 metal bread pans, or what I did, I used 1 a larger banana bread casserole type pan, still a loaf shaped, just bigger and all the batter fit in there just fine.

Let that bake for 45-55 minutes until golden brown and baked through. A tooth pic inserted should come out clean.

For icing, in a small bowl, just squirt the lemon juice in the powdered sugar and stir to make a thick, creamy icing, add  a little water if you want it thinner. 

wait about 15 minutes before removing hot cake from pan and then drizzle icing on and let it harden.

optional: top sliced pound cake with fresh strawberries, [1 cup sour cream mixed with sugar] and a dollop of cream. Serve immediately.