If you visit Starbucks often enough like I do, then chances are you’ve tried their lemon loaf cake. And if you love it as much as I do, then you have to try this easy copycat recipe. It’s made with boxed cake mix, eggs, and a secret twist: coconut milk. It’s ultra-moist, packed with lemon flavor, and honestly better than the original. This viral lemon cake dupe comes together in under an hour and is perfect for brunch, dessert, or a sweet snack. No fancy tools, just simple ingredients like lemon cake mix, lemon zest, coconut milk, and a quick glaze that tastes like sunshine. Here’s my version for you to try this summer!
Starbucks Dupe Lemon Pound Cake
Ingredients
- 1 box lemon cake mix
- 1 can coconut milk
- 3 eggs, (discard yolk for one egg)
- the zest of one lemon
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
- 3-5 tablespoons of milk
Directions
- Preheat oven to 350℉
- Place first four ingredients in a bowl and with handheld mixer blend until well incorporated.
- Coat two loaf pans with cooking spray (I use avocado oil spray).
- Divide the cake batter between the two loaf pans making sure they’re filled up mid way. I use two pans for this recipe because I found the cake batter tends to rise a lot and spill over. This way you avoid spillage and end up with two delicious cakes instead of one.
- Bake cakes for about 25-35 minutes or until done inside. Check with a toothpick for wetness.
- While cakes are baking make the glaze. Combine sugar, vanilla, salt and milk (one tablespoon at a time) and mix. The glaze should be slightly thick and not watery. If your glaze is too wet just add more sugar until you get the right consistency. It will also continue to thicken once you let it sit.
- Let cake cool in pans for about 10 minutes then remove onto a cooling rack. Once it’s cooled to touch you can drizzle the glaze over it. Garnish with extra lemon zest.
BAKING ESSENTIALS
