Iced Lemon Poundcake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Cake:1 box yellow cake mix3.4 ounce instant or cook and serve lemon pudding mix*1/2 cup Canola oil4 large eggs1/2 cup milk8 ounces nonfat plain Greek yogurt6 tablespoons freshly squeezed lemon juice (about 2 lemons)grated rind of 1 lemonIcing:1 1/2 cups powdered sugar3-4 tablespoons freshly squeezed lemon juice (1 lemon)grated rind of 1 lemon
1. Preheat oven to 350 degrees F. and spray 2 loaf pans generously with cooking spray.
2. Place all cake ingredients in no particular order into stand or electric mixer, beating until well combined, about 1.5 minutes. Divide cake batter between two prepared loaf pans spreading evenly. Bake for 45-55 minutes, until golden brown and cooked through. Remove and let cool for 15 minutes before removing loaves from pans.
3. To prepare icing, place powdered sugar into a large bowl. Drizzle in lemon juice stirring until smooth and thick. Should be a good drizzling consistency. Drizzle icing over cakes and let set for 20 minutes for a firm icing. Otherwise slice while still wet if desired.
Serving Size: Makes about 24 slices
2. Place all cake ingredients in no particular order into stand or electric mixer, beating until well combined, about 1.5 minutes. Divide cake batter between two prepared loaf pans spreading evenly. Bake for 45-55 minutes, until golden brown and cooked through. Remove and let cool for 15 minutes before removing loaves from pans.
3. To prepare icing, place powdered sugar into a large bowl. Drizzle in lemon juice stirring until smooth and thick. Should be a good drizzling consistency. Drizzle icing over cakes and let set for 20 minutes for a firm icing. Otherwise slice while still wet if desired.
Serving Size: Makes about 24 slices
Nutritional Info Amount Per Serving
- Calories: 112.1
- Total Fat: 5.5 g
- Cholesterol: 31.3 mg
- Sodium: 82.3 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 0.0 g
- Protein: 2.2 g
Member Reviews