Lemon Pound Cake with Lemon Icing
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- 1 box(es) Yellow cake mix
- 1 box(es) 4.3 oz instant lemon pudding mix
- 1/2 cup(s) vegetable oil
- 4 Large eggs
- 1/2 cup(s) milk
- 8 ounce(s) sour cream
- 6 tablespoon(s) Fresh lemon juice
- 2 1/2 cup(s) powdered sugar
- 3-4 tablespoon(s) fresh lemon juice
- Preheat oven to 350 degrees F. and spray 2 loaf pans generously with cooking spray.
- 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.
- 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.
- Note: You can make this same recipe into cupcakes, small loaves and even a layered cake. Adjust baking time accordingly.
This recipe is a personal recipe added by goldmanaz and has not been tested or endorsed by MyRecipes.
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Lemon Pound Cake with Lemon Icing Recipe at a Glance
- COURSE: Desserts