• Preheat the oven to 350°. Spray the bottom of a 9x5 inch loaf pan {or two smaller loaf pans} with nonstick cooking spray. Line the bottom with a small rectangular piece of parchment paper.

Lemon Bread

• Whisk together the cake mix and pudding mix in a large bowl. Add the oil, water, eggs, sour cream, and lemon zest to the dry ingredients. Beat with an electric mixer for 1 minute. Pour batter into the prepared loaf pan.
• Bake for 50-60 minutes. Insert a toothpick in the center of the loaf. If it comes with only a few crumbs {and no raw cake batter}, it is done. Note: every oven bakes differently. Start checking for doneness around 50 minutes. When I make this recipe it takes 55 minutes to bake. Let the loaf cool in the pan for 10 minutes. After 10 minutes, run a butter knife around the edges of the pan. Remove the loaf from the pan using the parchment paper or turn out onto a cooling rack to cool completely.

Lemon Frosting

• Once the cake is cooled, mix butter, lemon juice, powdered sugar and lemon zest together using an electric mixer until it is smooth. Frost top of lemon loaf. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.