cottage on bunker hill
By Jennifer Howard
Bake at 350° for 50 minutes FOR THE LOAF CAKE: – 1 Box Lemon Cake Mix (you can use yellow if you can’t find lemon) – 1 Box Lemon Instant Pudding Mix – 4 Large Eggs – ½ Cup Vegetable Oil – ½ Cup Milk – 1 Cup Sour Cream – 6 Tbsp Lemon Juice FOR THE LEMON GLAZE: – 3 Cups Powdered Sugar – 4 Tbsp Lemon Juice
You will need a total of 10 tablespoons of fresh lemon juice to make this recipe: 6 for the cake and 4 for the lemon glaze. Fresh lemon juice adds the perfect tangy flavor!
In a mixing bowl add all the ingredients for the lemon loaf cakes. Mix until thouroughly comibned.
Split the batter between 2 loaf pans (coated with non-stick cooking spray). Bake in a 350° oven for about 50 minutes
While the lemon cakes cools prepare the glaze. 3 cups of powerdered sugar & 4 tablespoons lemon juice.
Pour the lemon glazer over both loaves. Pop in the fridge or freezer for a few minutes so glaze can harden before slicing.
You will be happy that this recipe makes 2 loaves! It's so good, it disappears around here as soon as I make it!