Iced Lemon Loaf Pound Cake
1 boxyellow cake mix
2 boxlemon jello, cook and serve, pudding and pie filling 2.9 ozs
1/2 cvegetable oil
8 ozsour cream
6 Tbspfreshly squeezed lemon juice
2 1/2 cpowdered sugar
4 - 5 Tbspfreshly squeezed lemon juice, or more for needed desired consistency
How to Make Iced Lemon Loaf Pound Cake
- 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.
Makes about 24 slices