Enjoy this coffeehouse-inspired iced lemon loaf cake with coffee or your favorite warm beverage. This recipe makes two loaves so you can have your cake and share it too.
1 18.25-oz. yellow cake mix
1 4.3-oz. package lemon pudding mix (not instant)
1/2 cup vegetable oil
4 large eggs
8 oz. sour cream
1/2 cup milk
6 tbsp. lemon juice
Icing
2 1/2 cups confectioners’ sugar
3 tbsp. lemon juice
Preheat oven to 350 degrees and butter two loaf pans. Combine cake mix, pudding mix, oil, eggs, sour cream, milk and 6 tablespoons of lemon juice in mixer bowl and beat for 2 minutes. Pour into pans and bake until a toothpick inserted into the center comes out clean, about 50 minutes. Cool in the pans for 20 minutes, remove from pans, then cool completely on a wire rack.
Whisk confectioners’ sugar and 3 tablespoons of lemon juice together in a bowl until smooth. Spread evenly over the cooled loaves, and let set before slicing, about 30 minutes.