Copycat of Starbucks® Lemon Bread

• 1 (18.25 ounce) package yellow cake mix
• 1 (4.3 ounce) package non-instant lemon pudding mix
• 1/2 cup vegetable oil
• 4 large eggs
• 8 ounces sour cream
• 1/2 cup milk
• 6 tablespoons freshly squeezed lemon juice

Icing:

• 2 1/2 cups confectioners’ sugar
• 3 tablespoons freshly squeezed lemon juice, or more to taste

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease 2 loaf pans.
3. Combine cake mix, pudding mix, oil, eggs, sour cream, milk, and 6 tablespoons lemon juice into bowl of stand mixer; beat for 2 minutes and pour into prepared loaf pans.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.
5. Cool in the pans for 20 minutes before removing from pans to cool completely on a wire rack.
6. Whisk confectioners’ sugar and 3 tablespoons lemon juice together in a bowl until smooth; spoon evenly over the loaves and let set before slicing, about 30 minutes.