Diva Tasting: Lemon Loaf…

Lemon Loaf
1 (18.25 Ounce) Package Yellow Cake Mix
1 (4.3 Ounce) Package Non-Instant Lemon Pudding Mix
1/2 Cup Vegetable Oil
4 Large Eggs
8 Ounces Sour Cream
1/2 Cup Heavy Cream
6 Tablespoons Freshly Squeezed Lemon Juice
2 1/2 Cups Confectioners’ Sugar
3 Tablespoons Freshly Squeezed Lemon Juice, Or More To Taste
1 Lemon Zested
  1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
  2. Combine cake mix, pudding mix, oil, eggs, sour cream, cream, and 6 tablespoons lemon juice and lemon zest into bowl of stand mixer; beat for 2 minutes and pour into 2 prepared loaf pans.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool in the pans for 20 minutes before removing from pans to cool completely on a wire rack.
  4. Whisk confectioners’ sugar and 3 tablespoons lemon juice together in a bowl until smooth; spoon evenly over the loaves and let set before slicing, about 30 minutes.

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