ICED LEMON POUND CAKE

ICED LEMON POUND CAKE
ICED LEMON POUND CAKE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Iced Lemon Pound Cake

  • Ingredients

  • 1

    box yellow cake mix

  • 4.3

    ounce instant Lemon pudding mix

  • 1/2

    cup vegetable oil

  • 4

    large eggs

  • 1/2

    cup milk

  • 8

    ounces sour cream

  • 6

    tablespoons freshly squeezed lemon juice

  • Icing

  • 2 1/2

    cups powdered sugar

  • 3-4

    tablespoons freshly squeezed lemon juice

  • (a little water if needed,to make consistency better)

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. Freezes very nice!!!

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