On most Saturday mornings, I take my oldest to dance class. During her class, my youngest daughter and I venture off to a nearby shopping center and take care of our weekly household shopping. We wander around, looking at toys, books, kitchen goodies and then pick up a few necessities before heading back to the dance studio. In this particular shopping center, there happens to be a Starbucks, which always seems like a fabulous idea on a busy Saturday morning.
My youngest, who is three years old, has taken quite a liking to Starbucks. She LOVES the vanilla creme frozen drink (coffee-free, of course with skim milk and just a tiny bit of whipped cream to make her Momma feel better about it), which she calls a “banilla.” So, Mia gets her banilla creme and a banilla bean min-scone and I stick with my plain old coffee. Occasionally, though – I get a little treat for me. Lemon pound cake.
Have you ever had it? Oh heavens, it’s amazing. Moist, tender, full of tart lemon flavor and smothered generously with a lemon icing – it’s really, really perfect.
Well, ok. It’s not perfect because I spend way too much money on a piece of pound cake that I can make at home. But now that I’ve found this recipe, I can have my coffee and lemon pound cake before we leave and save a bit of money. I guess I need to figure out how to make banilla cremes and banilla bean scones next, huh?
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- 1 box lemon cake mix
- 1 3/4oz package lemon pudding mix
- 8 oz sour cream
- 2 Tablespoons lemon zest
- 1/2 cup milk
- 1/2 cup vegetable oil
- 6 Tablespoons freshly squeezed lemon juice
- 4 eggs
- 2 and 1/2 cups confectioners/powdered sugar
- 6 Tablespoons fresh squeezed lemon juice
- 2-6 Tablespoons milk or heavy cream (or more, to desired consistency)
Preheat oven to 350 degrees (F).Combine all ingredients in a large bowl. With a hand mixer, beat at medium speed for 2 minutes or until well combined. Batter will be thick. Spoon into a large loaf pan (or two standard loaf pans), liberally sprayed with cooking spray.
Bake for 45-55 minutes or until a cake tester comes out clean and loaves are golden brown. Allow to cool in pan for 15 minutes, then remove and cool completely on a wire rack. Meanwhile, prepare frosting. In a medium bowl, combine powdered sugar and lemon juice. Stir until completely combined. Add cream, 1 Tablespoon at a time until a “drizzle-able” consistency is acquired. Pour frosting over top of loaf and allow to harden slightly. Slice, and enjoy!
Recipe source and inspiration: Picky Palate