Lemon Drizzle Loaf Cake

Ingredients

1 box of lemon cake mix (I recommend Betty Crocker)

3 eggs

1/3 cup vegetable oil

1 cup water

1 cup of powdered sugar

1–2 tbsp. fresh lemon juice

Pinch of salt

Directions

Preheat your oven to the temperature specified on the lemon loaf cake mix box.

Grease and flour a loaf pan, ensuring all sides are well coated.

In a large mixing bowl, combine the lemon loaf cake mix, eggs, vegetable oil, and water.

Mix well until all ingredients are fully incorporated and the batter is smooth.

Transfer the mixture into the bread tin, levelling it out smoothly.

Place the loaf pan in the preheated oven and bake according to the instructions on the cake mix box, or until a toothpick inserted into the center comes out clean.

While the cake is cooling, prepare the lemon frosting mix according to the instructions on the box.

Ensure it is smooth and creamy. Whisk until the mixture is smooth and free of lumps.

Once the cake is baked, remove it from the oven and let it cool in the pan for about 10 minutes.

Carefully transfer the cake onto a wire rack to cool completely.

Once the cake has cooled, place it on a serving plate or platter.

Using a spoon, drizzle the lemon drizzle mixture over the top of the cake, allowing it to drip down the sides.

Let the drizzle set for a few minutes before slicing and serving.