Description
Lemon Loaf Cake is a moist, soft shortcut recipe that starts with a base of cake mix. This easy recipe is bursting with lemon flavor and topped with a lemon glaze that takes it over the top!
Ingredients
Units
Scale
- 1 box Golden Butter or Yellow Cake mix
- 5-ounce box instant lemon pudding
- 4 large eggs
- 1/2 cup vegetable oil
- 1/2 cup milk
- juice of 3 lemons (~5-6 tablespoons)
- 1 cup sour cream
- 2 cups powdered sugar
- Juice of one lemon (~1 tablespoon)
- 2 tbsp heavy cream or milk
Instructions
- Preheat oven to 350 degrees.
- Spray pans with nonstick spray-2 loaf pans or 4 mini loaf pans
- In a large bowl mix cake and pudding mixes.
- In another bowl mix eggs, oil, milk, lemon juice and sour cream until well blended.
- Add half of liquid mixture to dry ingredients and mix for 10 seconds.
- Add remaining liquid and stir until just blended-no more than 30 seconds.
- *DO NOT OVER STIR*
- Add batter to pans and bake for 25 minutes for mini loaves and 35 minutes for regular loaves. Toothpick inserted in the middle of the loaf should come out clean.
- Allow to cool for 5 minutes in the pan before cooling on wire rack.
- To make icing blend powdered cugar, heavy cream and lemon juice on high speed until smooth.
- Ice loaves and allow to set before serving.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freeze lemon loaf whole or in slices in the freezer in a freezer bag or tightly wrapped in plastic wrap, then aluminum foil.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 318
- Sugar: 23 g
- Sodium: 212 mg
- Fat: 17.6 g
- Carbohydrates: 37.3 g
- Protein: 4.9 g
- Cholesterol: 86.1 mg