Page 75 - My Cookbook
P. 75
INGREDIENTS
Cake:
1/2 (18.25 ounce) package yellow cake mix
1/2 (4.3 ounce) package non-instant lemon pudding mix
1/4 cup vegetable oil
2 large eggs
4 ounces sour cream
1/4 cup milk
3 tablespoons freshly squeezed lemon juice
Icing:
1 1/4 cups confectioners' sugar
1 1/2 tablespoons freshly squeezed lemon juice, or more to taste
1/2 Tbls lemon zest
Copycat of Starbucks® Lemon Bread
Deserts
Prep 15 m ∙ Cook 50 m ∙ Makes 6 (Scaled) ∙ Difficulty Easy ∙ Source allrecipes.com
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
Combine cake mix, pudding mix, oil, eggs, sour cream, milk, and 6 tablespoons lemon juice into bowl of stand mixer; beat for 2 minutes and pour into prepared loaf pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool in the pans for 20 minutes before removing from pans to cool completely on a wire rack.
Whisk confectioners' sugar, lemon zest and 3 tablespoons lemon juice together in a bowl until smooth; spoon evenly over the loaves and let set before slicing, about 30 minutes.
