Marina | Let the Baking Begin

By foodiva

Ingredients

• 1 box yellow cake mix
• 5.1 ounce instant or cook and serve Lemon pudding mix (can be replaced with instant vanilla pudding & 2 tsp lemon emulsion)
• 1/2 cup vegetable oil
• 4 large eggs
• 1/2 cup milk
• 8 ounces sour cream
• 6 tablespoons freshly squeezed lemon juice (from about 2-3 lemons)
• 1/2 stick butter, room temperature
• 2 cups powdered sugar
• 4 tbsp lemon juice
• 1 tsp lemon emulsion/extract

Details

Servings 9
Preparation time 10mins
Cooking time 60mins
Adapted from letthebakingbeginblog.com

Preparation

Step 1

Instructions Make Lemon Loaf
Turn oven to 350F. Line 2 loaf pans with foil & spray with non stick spray, or butter and flour the pans. Set aside.
Combine all the wet ingredients and whisk until well combined.
Place all dry ingredients in a bowl, add about 1 cup of wet ingredients, beat with a mixer !on low speed! for about 15 seconds, then add the rest of the ingredients and beat on low speed for another 15-20 seconds. DO NOT over beat, or your cake will deflate.
Divide batter evenly between two loaf pans.
Place in the oven and bake for 45-55 minutes, until golden in color or until a toothpick inserted in the middle of the cake comes out clean.
Remove from oven and let rest in the pan for 5 minutes, before removing and allowing to cool on a cooling rack. Make Icing
Beat butter, powdered sugar, lemon juice & lemon emulsion until smooth and supple.
Spread evenly on top of both cakes.
Allow the glaze to harden up before slicing.
This recipe can be used to make a cake, cupcakes or even small individual squares like I did using a brownie square pan (see link to picture below the post).

Instructions