Hey, y’all, If you like Lemon Cake – I only have to convince you to make this cake one time and you’ll be sold. Forever.

This Lemon Cake will make you happy, happy, happy! :)




1 box Lemon Supreme Cake Mix

4.3 ounce instant or cook and serve Lemon pudding mix

1/2 cup vegetable oil

1/2 cup milk

4 large eggs

8 ounces sour cream

6 tablespoons freshly squeezed lemon juice (I didn’t have any so I used 1 tsp. lemon extract)

Icing Recipe:

2 1/2 cups powdered sugar

3-4 tablespoons freshly squeezed lemon juice OR lemon extract

Preheat oven to 350° and spray 2 loaf pans generously with cooking spray. You can also cook this in the cake pan(s) of your choice. (If you’re using small, round cake pans, it’ll take less time to cook through.)

Stir together all cake ingredients. Divide cake batter between the two loaf pans. Spread evenly. Bake for 45-55 minutes, until golden brown and cooked through. Remove from oven. (I used the smaller disposable loaf pans – there were 4 of them – and they took about 25 minutes or so.)

Take a chopstick or handle of a wooden spoon and poke holes all throughout the cake(s).

Make a thin icing of powdered sugar, milk and lemon juice and spread on top of cake(s). Let set for about 10 minutes or until the icing has seeped into the holes.

Then, make a second icing as directed below and frost the cake(s). Let set for a few minutes to harden or simply devour immediately. We could NOT wait!

To make the icing, place powdered sugar into a large bowl. Drizzle in lemon juice stirring until smooth and thick. Should be a good drizzling consistency. Drizzle icing over cakes and let set for 20 minutes for a firm icing. Or, you can enjoy warm. It’s incredible!

Please share and y’all come back soon! Love, Cindy

Note: You can make this same recipe into cupcakes, small loaves and even a layered cake. Adjust baking time accordingly.

Source: This recipe was adapted and changed a little from Picky Palate

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