Easy Cake Mix Lemon Loaf Cake
For best results, use all full-fat ingredients and cook and serve pudding mix, not instant.
Servings 12
Cost 5
Ingredients
- 15.25 oz package Duncan Hines Signature Lemon Supreme Cake Mix
- 1 4.3 oz cook and serve lemon pudding mix
- 4 large eggs
- 1 cup full fat sour cream
- ⅓ cup lemon juice
- ⅓ cup whole milk
- ⅓ cup neutral vegetable oil like sunflower
- 1-2 teaspoons lemon zest (optional)
Lemon Icing that Hardens
- 2 cups powdered sugar
- 3-6 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F. Grease and flour two 8 ½ by 4 ½ inch or 6 mini (2 cup capacity) loaf pans. You could also use 1 9x5 inch pan and two mini loaf pans.
- Mix the cake mix, pudding mix, eggs, sour cream, lemon juice, milk, oil and lemon zest (if using) in a large bowl and beat for 2 minutes with an electric mixer.
- Pour batter into pan and bake. The total time will depend on which size loaf pans you've used. If you poured it all into a 9x5 inch pan, you'll need 60 minutes. If you divided it between two slightly smaller pans, start checking at 45 minutes. For mini loaves, you'll only need around 35 minutes.
- Let the cake cool on a wire rack. When completely cool, carefully spoon icing over the top and let it fall down the sides.
- Icing: Put the powdered sugar in a large mixing bowl OR in a medium size saucepan. Add 3 tablespoons of the lemon juice and stir vigorously until the mixture is thick, then continue adding lemon juice until is is thin enough to drizzle. If using a saucepan, you can mix it off heat in the saucepan, but warm it a little as you go just to melt it slightly and dissolve lumps so that you can pour it without adding tons more lemon juice.
- Spoon over the cake and allow iced cake to sit until icing is firm.