Lucious Lemon Loaf Cake
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Lucious Lemon Loaf Cake
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A box of pudding mix make this lemon loaf cake so moist and tender. It's luscious! Don't be shy with the lemon icing. They are perfect to give away as a gift. Makes 2 loaves
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Ingredients
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 .4 oz pkg lemon pudding mix instant
- 2 butter at room temperature, sticks
- 2 cups sugar
- 5 egg at room temperature
- 1 cup yogurt plain, Greek
- lemon zest of 2 lemons
- 4 tablespoon lemon juice
- 1 teaspoon lemon extract
- 1-1/2 teaspoon vanilla extract
For the icing
- 1-1/2 cups powdered sugar
- 1-2 tablespoon lemon juice
- 1 tablespoon milk
Instructions
- Preheat the oven to 350˚F. Grease two 8x4 loaf pans. Lining the bottom of the pans with parchment paper will bring the best result. Set them aside.
- Shift flour and baking soda in a bowl and set aside.
- In a mixer, beat butter and sugar until soft and creamy, about 2-3 minutes, on medium speed.
- Add eggs, on at a time, and beat well until very fluffy.
- Add the pudding mix, yogurt, lemon zest, lemon extract, and vanilla extract; beat well.
- Add the flour mixture and stir well. Divide the batter into the two prepared loaf pans, smooth out the top. Bake for 55-60 minutes or until the toothpick comes out clean when tested.
- Cool in a pan on a rack for 5 minutes then turn the cakes out of the pan and let them cool completely.
- For the icing, mix powdered sugar, lemon juice, and milk. You can add a couple drops of lemon extract if you prefer more citrus flavor. Drizzle over the cooled cakes.
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