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Preheat your oven to 350°F (175°C) and grease 2 loaf pans.
In a large bowl, combine the yellow cake mix and non-instant lemon pudding mix.
Add vegetable oil, eggs, sour cream, milk, and 6 tablespoons of freshly squeezed lemon juice to the bowl. Mix well until smooth.
Pour the batter into the prepared loaf pans.
Bake for about 50 minutes or so, or until a toothpick inserted into the center comes out clean.
Once done, let cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
For the icing, in a bowl, mix together the confectioners' sugar and 3 tablespoons of freshly squeezed lemon juice until smooth. Adjust the lemon juice quantity to achieve your desired consistency and flavor.
Once the cake has cooled, drizzle or spread the lemon icing over the top of the cake.
Allow the icing to set before slicing and serving the delicious lemon cake.