Lemon Cake
HB-9938 · Hand-built original · American
A lemon loaf made with lemon pudding mix, sour cream and lemon juice and zest, finished with a lemon icing.
AmericanDessert2 hr10 slices543 kcalVegetarian
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:10quantities adjust to match
Ingredients
- LEMON CAKE:
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3.2 ounces package lemon instant pudding
- 1 1/4 cup white granulated sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- 2 tablespoons lemon zest
- LEMON ICING:
- 2 cups confectioners sugar
- 3 tablespoons lemon juice
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
Method
- Heat the oven to 350°F. Whisk the flour, baking powder, baking soda, salt and lemon pudding mix in a large bowl.
- Beat the sugar, eggs, vegetable oil, sour cream, vanilla, lemon juice and lemon zest in another bowl until smooth.
- Add the dry mixture to the wet mixture and stir until a batter forms.
- Scrape the batter into a parchment-lined loaf pan and bake 55 minutes to 1 hour, until a toothpick in the centre comes out clean.
- Cool the loaf for about an hour. Stir the confectioners sugar with the lemon juice, milk and vanilla into a glaze.
- Pour the glaze over the cooled cake, let it set for 5 minutes, then slice the loaf.
Prep: 1 h · Cook: 1 h · Total: 2 h
Nutrition (per serving, where published)
543 kcalCalories
4.7 gProtein
91.5 gCarbs
18.1 gFat
4.7 gSaturates
0.9 gFibre
64.8 gSugars
388 mgSodium
70 mgCholesterol
93 mgPotassium
71 mgCalcium
1.4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data