ICED LEMON LOAF POUND CAKE

Iced Lemon Loaf Pound Cake image

Provided by Elizabeth Schoch

Time 1h10m

Number Of Ingredients 10

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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 eggs
1/2 c milk
8 oz sour cream
6 Tbsp freshly squeezed lemon juice
ICING
2 1/2 c powdered sugar
4 - 5 Tbsp freshly squeezed lemon juice, or more for needed desired consistency

Steps:

1. 1. Preheat oven to 350 degrees F. and spray 2 loaf pans generously with cooking spray.
2. 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. 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