This bread is yummy! The topping is a bit creamier then the Starbucks bread, but I like it better. Enjoy!
| Prep Time | 15 minutes |
| Cook Time | 50 minutes |
| Servings |
slices
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Ingredients
Bread
- 1 box yellow cake mix
- 1 large box lemon pudding mix instant or cook and serve
- 1/2 cup canola oil
- 4 large eggs
- 1/2 cup milk
- 8 ounces sour cream
- 6 tbsp lemon juice fresh squeezed from 2-3 lemons
Topping
- 4 ounces butter softened
- 2 cups powdered sugar
- 4 tbsp lemon juice fresh squeezed
- 1 tsp lemon emulsion or extract
Ingredients
Bread
Topping
|
|
Instructions
Make Bread
- Turn oven to 350 degrees. Line two loaf pans with foil and spray with non-stick cooking spray. Set aside.
- Combine all the wet ingredients and whisk until combined.
- Place all dry ingredients in a bowl, add one cup of the wet ingredients and mix on low speed for 15 seconds. Add the rest of the wet ingredients and mix on low speed for another 15-20 seconds. Do not over beat or the loaf will deflate.
- Divide batter evenly between two loaf pans.
- Bake for 45-55 minutes until golden in color and a toothpick comes out clean.
- Remove from the oven and let rest for five minutes before removing and cooling on a rack.
Make Topping
- Beat all ingredients until smooth and creamy.
- Spread evenly on top of both loaves.
- Allow the topping to harden before slicing.
Recipe Notes
In addition to the loaves, this recipe can be used to make a cake, cupcakes or small individual squares using a brownie square pan.
Recipe taken from Let The Baking Begin and Picky Palate
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