Recipe By: Queen G's Recipes

Serves: 4-6

​Prep time: 15 Minutes

Bake time: 1 Hour

Ingredients

Cake:

• 1 box lemon cake mix

• 1 box instant lemon pudding

• 4 large eggs

• 3/4 cup buttermilk

• 1/4 cup freshly squeezed lemon juice

• 1/4 cup milk

• 1/3 cup melted butter

• 1 teaspoon vanilla extract

• 1 cup fresh raspberries (rinsed and dried)

Icing:

• 2-1/2 cups powdered sugar

• 4-5 tablespoons freshly squeezed lemon juice

Directions:

1. In a large bowl, mix the lemon cake mix and instant lemon pudding together. Then, add in the eggs, lemon juice, milk, buttermilk, melted butter, and vanilla extract. Whisk until well combined.

   
   

2. Gently fold the raspberries into the batter.

   
   

3. Preheat the oven to 350F and prepare a 9x5 loaf pan by greasing it with non- stick spray. Insert a loaf pan liner (optional!).

   
   

4. Pour the batter into the loaf pan and use an offset spatula to spread it evenly.

   
   

5. Bake for 1 hour. Allow the loaf to cool in the pan for 20 minutes, then remove it from the pan and let it cool completely before adding the icing.

   
   

6. To make the icing, add the powdered sugar to a bowl and gradually mix in the lemon juice, one tablespoon at a time, until you reach a thick and smooth consistency. Spread the icing evenly on the cooled loaf.