I love the tangy taste of lemon, and I especially love a moist, tangy lemon cake. This is my basic cake recipe with a twist. These little loaves have a great lemon glaze on top that is simple and delicious.
1 box lemon cake mix
1 box instant lemon pudding
1 16 oz container sour cream
1/2 cup water
1/2 cup oil
Preheat oven to 350 degrees. I used a pan that has 4 small 3 x 5 inch pans, but you could also use 2 regular loaf pans or even a bundt pan. Spray with non stick spray.
Mix lemon cake mix and pudding in a bowl, and then add the sour cream, eggs, water, and oil. Mix well.
Pour the cake batter into the loaf pans and place in oven. Cook for 45 minutes or until toothpick comes out clean. Cooking time for loaf pan are approximately 50 minutes and the bundt pan is approximately 55 minutes.
Cool on a rack for 15 minutes and then turn loaves out on rack to finish cooling.
3 TB powdered sugar
While the loaves are cooling squeeze the lemon and pour the juice into a measuring cup. Add the powdered sugar and mix well with a whisk.
Once mixed well, gently spoon over the top of the loaves and let soak in.
I hope that you enjoy these lemon loaves. Please tell me what you think and if you have experimented in different ways with cake mixes. I love to hear from all of you.