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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Lemon Pound Cake
Yield:  10 servings
Prep Time: 10 minutes ♦ Bake Time:  45-55 minutes

Cake Ingredients:

• 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

Frosting Ingredients:

• 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)

Directions:
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