Triple Lemon Loaf

This is a slice of triple lemon loaf my grandmother made. The recipe came from a cooking magazine that both she and I subscribe to, and we had been discussing this recipe. We both agreed that it looked tasty, quite simple, and very lemony. However, she beat me to it and made it first. The recipe makes two loaves, so there was plenty for sharing. The recipe also states that the loaves freeze well, which is what my grandmother did to save some for me and others to try. These lemon loaves get a triple hit of lemon flavor: lemon jelly powder, lemon cake mix, and actual lemon juice and zest. The lemon jelly powder, along with some oil and four eggs, help to keep the loaves extremely moist. The loaves are also pierced after coming out of the oven and are soaked in a lemon juice and icing sugar mixture, which makes them even moister. These loaves are incredibly moist - the slices are easy to cut and serve, but they almost melt on your tongue, and are a bit sticky to the touch. The loaves are definitely sweet enough, the glaze helps with that too, but not sickly sweet. My mother described them as "Just like biting into the filling of a lemon meringue pie."

Triple Lemon Loaves
1 cup boiling water
1 package dry lemon jelly powder
1 package lemon cake mix (two layer size)
3/4 cup oil
1/4 cup lemon zest
4 large eggs
1 cup icing (confectioner's) sugar
1/4 cup lemon juice

Preheat oven to 350◦F. Grease two 8x4 or 9x5 inch loaf pans very well.
In a large mixing bowl, stir together the water and jelly powder for about two minutes, until dissolved. Add the cake mix, oil, zest, and eggs, blend with a mixer until well blended. Pour evenly into prepared pans. Bake for 40 minutes, or until a toothpick inserted into the center of the loaf comes out clean. With a large fork, pierce cakes at 1/2 inch intervals.
In a small bowl, mix the icing sugar and juice until smooth. Pour over top of loaves, allowing the loaves to soak it in. Let loaves cool in pans for 30 minutes, then remove to cool completely.