Lemon Pudding Loaf Cake
A moist loaf cake made from a lemon cake mix and pudding, topped with fresh lemon butter frosting.
Equipment
- 9x5 inch loaf pan
- Electric mixer
- Wire rack
Ingredients
Main Ingredients
- 1 box lemon cake mix about 15 ounces
- 1 box instant lemon pudding mix 3.4 ounces
- 3 large eggs
- ½ cup vegetable oil
- 1 cup water
- ½ cup sour cream
- ½ cup unsalted butter softened for the frosting
- 2 cup powdered sugar for the frosting
- ¼ cup fresh lemon juice for the frosting
Instructions
Cooking
- Prep. Heat the oven to 350 F and grease a pan.
- Mix. Combine the cake mix, pudding, eggs, water, oil, and sour cream.
- Beat. Beat for 2 minutes.
- Bake. Bake 50 to 60 minutes and cool.
- Frost. Beat the butter, sugar, and lemon juice and spread on the cooled cake.
Notes
Substitutions: Use plain yogurt for the sour cream.
Tips: Beat the batter for the full 2 minutes.
Storage: Keep at room temperature for up to 3 days.
Nutrition is calculated per serving.