INGREDIENTS :
For the Cake:
(1) (18.25 oz) package yellow cake mix
(1) (4.3 oz) package non-instant lemon pudding mix
½ cup of vegetable oil
(4) large eggs
(8 oz) sour cream
½ cup milk
6 tbsp freshly squeezed lemon juice
For the Icing:
2 ½ cups confectioners’ sugar
3 tbsp of freshly squeezed lemon juice
INSTRUCTIONS :
Preheat oven to about 350 degrees F (175 degrees C). Grease 2 loaf pans.
Add and combine cake mix, pudding mix, oil, eggs, sour cream, milk, and 6 tbsp of lemon juice into the bowl of a stand mixer, beat for 2 minutes, and pour into prepared loaf pans.
In the prepared oven, bake for 50 minutes until a toothpick inserted into the center comes out clean. Let it cool in the pans for 20 minutes before transferring to a wire rack to cool completely.
In a bowl, add and whisk confectioners’ sugar and 3 tbsp of lemon juice until smooth, spoon over the loaves evenly and let it set before slicing about 30 minutes.
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