Lemon Pound Cake with Lemon Icing |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
1 box(es) yellow cake mix |
1 box(es) 4.3 oz instant lemon pudding mix |
1/2 cup(s) vegetable oil |
4 large eggs |
1/2 cup(s) milk |
8 ounce(s) sour cream |
6 tablespoon(s) fresh lemon juice |
2 1/2 cup(s) powdered sugar |
3-4 tablespoon(s) fresh lemon juice |
Directions:
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.
3. To prepare icing, place powdered sugar into a large bowl. Drizzle in lemon juice stirring until smooth and thick. Should be a good drizzling consistency. Drizzle icing over cakes and let set for 20 minutes for a firm icing. Otherwise slice while still wet if desired.
4. Note: You can make this same recipe into cupcakes, small loaves and even a layered cake. Adjust baking time accordingly.
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