Tempt My Tummy Tuesday…Iced Lemon Pound Cake

Happy Tuesday!  I love link up day and all the great recipes you share, each week!

Today I am sharing a recipe I originally found via Pinterest.  Awe, Pinterest.  Do you love it as much as I do?  I pinned the iced lemon pound cake recipe to my Tempting Sweets board and knew I would be coming back to make it soon.

On Friday night I helped organize a “BYOC Night” (bring your own craft) at our church for the ladies.  It was fun.  Women brought their craft projects and we provide the food and refreshment.  Ladies could sit and visit while scrap-booking, make wreaths, crochet, and even one friend was quilling (the art of curling paper).  Her work was beautiful!  It was fun night.

For the event, I baked the super easy iced lemon pound cake. All you have to do is dump all the ingredients into your bowl and begin mixing.  EASY!  The recipe originates from Picky Palate’s blog and HERE is her recipe.   It was super so simple and I received MANY compliments throughout the night.  If you love lemon, you must bake this cake.

Iced Lemon Pound Cake

• 1 box yellow cake mix (I used Duncan Hines Signature Yellow Cake Mix.)
• 4.3 ounce cook and serve Lemon pudding mix (You can use instant pudding, as well.)
• 1/2 cup vegetable oil
• 4 large eggs
• 1/2 cup milk (I used skim.)
• 8 ounces sour cream  (I used non fat)
• 6 tablespoons freshly squeezed lemon juice

Icing

• 2 1/2 cups powdered sugar
• 4 tablespoons freshly squeezed lemon juice

1. Preheat oven to 350 degrees and spray 2 loaf pans generously with cooking spray (PAM Baking spray).

2. Place all cake ingredients in no particular order into stand mixer, beating until well combined, about 1 1/2 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 begin icing, place powdered sugar into a large bowl. Drizzle in lemon juice stirring until smooth and thick, a good drizzling consistency. Drizzle icing over cakes and let set for 20 minutes for a firm icing.

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