This recipe was found on the Lil' Luna cooking blog.
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1 box Lemon cake mix
2 small boxes instant White Chocolate pudding mixes
4 eggs
2 tbsp freshly squeezed lemon juice
1/4 cup vegetable oil
1 cup sour cream
zest of 1 lemon
Glaze
1 1/2 cups powdered sugar
juice of 1 lime
zest of 1 lime
add additional fresh lime juice, if needed
Mix the glaze ingredients together while cakes are baking. Add the additional lime juice if the glaze is too thick.
Mix together the cake mix, pudding mixes, oil, and eggs and beat with an electric mixer until well combined. Add the sour cream, lemon juice, and lemon zest. Mix in by hand, until well combined. Pour into 1-2 greased 9 x 5" loaf pans. Bake 350 degrees for 25-30 minutes, or until cake tests done by inserting a toothpick in the center and it comes out clean. Allow to cool in the pan(s) for 10 minutes, then remove to cool on a wire rack. Poke holes in the top of the cake and drizzle with glaze.
Cool thoroughly.
1 box Lemon cake mix
2 small boxes instant White Chocolate pudding mixes
4 eggs
2 tbsp freshly squeezed lemon juice
1/4 cup vegetable oil
1 cup sour cream
zest of 1 lemon
Glaze
1 1/2 cups powdered sugar
juice of 1 lime
zest of 1 lime
add additional fresh lime juice, if needed
Mix the glaze ingredients together while cakes are baking. Add the additional lime juice if the glaze is too thick.
Mix together the cake mix, pudding mixes, oil, and eggs and beat with an electric mixer until well combined. Add the sour cream, lemon juice, and lemon zest. Mix in by hand, until well combined. Pour into 1-2 greased 9 x 5" loaf pans. Bake 350 degrees for 25-30 minutes, or until cake tests done by inserting a toothpick in the center and it comes out clean. Allow to cool in the pan(s) for 10 minutes, then remove to cool on a wire rack. Poke holes in the top of the cake and drizzle with glaze.
Cool thoroughly.
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