Remember a while back I said I had a new recipe to share? Well, here it is!

I love lemon in Spring!  Lemon cookies...lemonade...lemon anything.  Each of the seasons has a certain flavor to me, and for Spring it is definitely lemon.  I baked two loaves of my Lemon Pound Cake earlier today and remembered I had promised to post this recipe.  I might be slow but I eventually follow through.  

~smile~

This is the most amazing pound cake I have ever tasted!  If you try it once I guarantee you will want to make it again and again!  Sooooo delish!

• 1 box Yellow Cake mix
• 3.4 ounce instant (or cook&serve) lemon pudding 
• 1/2 cup vegetable oil
• 4 large eggs
• 1/2 cup milk
• 8 ounces sour cream
• 6 tablespoons freshly squeezed lemon juice

Preheat oven to 350 degrees.  Spray two loaf pans with cooking spray.  Combine all ingredients (in any order) in large bowl and mix for 1 1/2 minutes.

Divide batter between two loaf pans.

 Bake 45 - 55 minutes until golden brown and cooked through.

My little kitchen helper.

 Let cool for 15 minutes before removing loaves from pans.

For icing:

• 2 1/2 cups powdered sugar
• 3-4 tablespoons lemon juice

Place powdered sugar into large bowl.

Stir in lemon juice until smooth and thick.

Drizzle icing over cakes and let set for 20 minutes for a firm icing.  

The tray I made to take to Sunday School in the morning (if I can keep the men out of it tonight).

Lemon Pound Cake + hot cup of coffee = a little taste of heaven.  :)