Howdy! Hope you’re having a good weekend. I got up bright and early again to workout, which means I completed another 4-workout week. Yess! My Love and I then enjoyed a warm and soothing McCafé coffee. Thrilled that McDonald’s allows free refills on coffee because that means I get to split a cup for this evening and tomorrow morning. Following our coffee break, we came home for our typical breakfast of eggs and toast…although, this time we were able to fit some bagels into our budget. Fresh Safeway bagels are the best bagels we’ve ever had. Perfect for my Hummus & Veggie Bagel Sandwiches.
You remember that healthy kick I previously mentioned? Well, let’s set that aside for right now and indulge in a slice of this Lemon Loaf with Sweet Icing. I LOVE and adore the lemon pound cake from Starbucks, which is why I decided to give this cake a try. I used to get a slice of pound cake and a Grande non-fat, no-foam, extra caramel, caramel macchiato (mouth full, eh?) from Starbucks nearly every day in college. Shameful, I tell you. Deliciously shameful!! Oh, how I enjoyed it so thoroughly.
This Lemon Loaf is made with a store-bought cake mix and a few extra ingredients. Super easy and quick! It’s a lot like a sponge cake whereas the lemon pound cake from Starbucks is dense and heavy like a typical pound cake. The added pudding definitely contributes to the sponge-like texture and helps keep this loaf very moist.
Ooooh, and the icing!! I just love getting a little nibble of icing with mostly every bite. Love how sweet and tangy it is. If you’re up for a lemony treat, you’ll really love this spongy goodness. Pair it with some homemade coffee and you have yourself a lovely little evening snack. Calorie-free, I promise! ;o)
Lemon Loaf with Sweet Icing
Yields 2 – 8×4 loaves (plus a small 3-inch round cake)*
For the lemon loaf
- 1 box yellow cake mix
- 1 packet (3.4oz) instant lemon pudding mix
- ½ cup canola oil
- 4 large eggs
- 6 tbsp. fresh lemon juice (about 2 lemons)
- ½ cup milk
- 8 ounces sour cream
- Non-stick spray
For the icing
- 2½ cups powdered sugar
- 3 tbsp. fresh lemon juice (about 1 lemon)
For the lemon loaf
Preheat the oven to 350 degrees. Spray the pans with non-stick spray. Set aside.
To a large bowl, add the cake mix, pudding mix, canola oil, eggs, lemon juice, milk, and sour cream. Using a hand-mixer, mix until incorporated. Divide the batter evenly between the prepared loaf pans—be careful not to overfill the pans. If you’re using 8×4 loaf pans, you’ll have a small amount of batter leftover. Pour the remaining batter into a prepared 3-inch round cake pan or a muffin pan. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Remember to remove the small pan after about 25-30 minutes, or when a toothpick comes out clean. Cool cakes in pans for 15 minutes. Gently remove and set aside.
For the icing
Add the powdered sugar and lemon juice to a small bowl. Whisk until it comes together into a smooth liquid. If necessary, add a little more lemon juice until you reach the desired consistency. Drizzle icing over the cooled cakes and let sit until the icing is firm.
Carefully slice each loaf, and enjoy warm with a hot coffee!
*Note: You can also use 2 – 9×5 loaf pans. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.