Lemon Loaf

Another knock off Starbucks recipe, but this one is "not from scratch" as it uses a cake mix.

Ingredients

Cake
• 1 box yellow cake mix OR lemon cake mix (if using lemon, omit 6 T freshly squeezed lemon juice)
• 5.1 ounce (large/family size) instant Lemon pudding mix (can be replaced with instant vanilla pudding & 2 tsp lemon emulsion/extract)
• 1/2 cup vegetable oil
• 4 large eggs
• 1/2 cup milk
• 8 ounces sour cream
• 6 tablespoons freshly squeezed lemon juice (from about 2-3 lemons)* omit this is using a lemon cake mix
Lemon Topping
• 1/4 C butter, room temperature
• 2 cups powdered sugar
• 4 tbsp lemon juice
• 1 tsp lemon emulsion/extract
• 
  

Instructions

Make Lemon Loaf
1. Turn oven to 350F. Line 2 loaf pans with foil & spray with non stick spray, or butter and flour the pans. Set aside.
2. Combine all the wet ingredients and whisk until well combined.
3. Place all dry ingredients in a bowl, add about 1 cup of wet ingredients, beat with a mixer !on low speed! for about 15 seconds, then add the rest of the ingredients and beat on low speed for another 15-20 seconds. DO NOT over beat, or your cake will deflate.
4. Divide batter evenly between two loaf pans.
5. Place in the oven and bake for 45-55 minutes, until golden in color or until a toothpick inserted in the middle of the cake comes out clean.
6. Remove from oven and let rest in the pan for 5 minutes, before removing and allowing to cool on a cooling rack.
Make Icing
7. Beat butter, powdered sugar, lemon juice & lemon emulsion until smooth and supple.
8. Spread evenly on top of both cakes.
9. Allow the glaze to harden up before slicing.
10. This recipe can be used to make a cake, cupcakes or even small individual squares like I did using a brownie square pan (see link to picture below the post).