Iced Lemon Loaf Pound Cake

Elizabeth Schoch


This tastes just like the lemon loaf that you buy at a "well known" coffee shop.

★★★★★ 2 votes
24 slices
20 Min
50 Min


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1 box
yellow cake mix
2 box
lemon jello, cook and serve, pudding and pie filling 2.9 ozs
1/2 c
vegetable oil
4 large
1/2 c
8 oz
sour cream
6 Tbsp
freshly squeezed lemon juice


2 1/2 c
powdered sugar
4 - 5 Tbsp
freshly squeezed lemon juice, or more for needed desired consistency

How to Make Iced Lemon Loaf Pound Cake


  • 11. Preheat oven to 350 degrees F. and spray 2 loaf pans generously with cooking spray.
  • 22. 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.
  • 33. 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.

    Makes about 24 slices

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About Iced Lemon Loaf Pound Cake

Course/Dish: Other Desserts
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy

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