Lemon Loaf Cake

Cake:

1 box of yellow cake mix

1 package of instant lemon pudding mix

1/2 c. vegetable oil

4 large eggs

1/2 c. milk

8 oz. sour cream

6 T. freshly squeezed lemon juice (about 3 lemons)

Lemon Topping:

1/2 stick of butter softened

2 c. powdered sugar

4 T. lemon juice

1 tsp. lemon extract

Make the cake:

Preheat oven to 350 degrees.

Combine all of the wet ingredients in a bowl. Whisk until well combined.

Place the cake mix and pudding mix in a bowl. Add 1 c. of the wet mixture. Beat on low speed for 15 seconds. Add the rest of the wet mixture and beat on low for 15-20 seconds. Do not over beat, it will give you a flat cake.

Divide between 2 loaf pans, lined with buttered parchment paper.

Bake 45-50 minutes until golden brown.

Allow to cool completely.

Make the icing:

Beat butter, powdered sugar, lemon juice and extract until smooth and supple.

Spread evenly on both loaves.

Allow the glaze to set up before slicing.