The Lemon Loaf Cake is a lemon lover’s dream and one of the simplest recipes you’ll come across.
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With just a few basic ingredients, including a convenient cake mix, this recipe is incredibly easy to make. It’s perfect for those times when you want something sweet or need a quick dessert without spending hours in the kitchen.
This loaf cake is a delightful blend of cake and sweet bread—it’s dense yet moist, thanks to the cake mix and pudding mix.
The lemon juice in the glaze adds a tart kick to balance out the sweetness. And when you’re ready to indulge, slicing into it reveals a delicious dessert bread, ready to be enjoyed one slice at a time.
TIPS
- Make sure all ingredients are not too hot or cold before mixing them together. This makes mixing easier and gives your batter a smooth texture.
- Be careful not to mix the batter too much. Just mix it until everything is blended together. If you mix too much, the cake might become too heavy.
- Coat your loaf pans well with grease and flour to stop the cake from sticking to them.
- Let the cake cool down completely before putting any glaze on it. If the cake is still warm, the glaze might melt and become messy.
- If you have any cake left over, keep it in a tightly sealed container. You can leave it at room temperature for up to three days, or in the refrigerator for up to a week.
Ingredient Alternative
- Instead of using vegetable oil, try using melted butter instead for a richer taste.
- If you don’t have lemon cake mix, you can use yellow cake mix and add lemon zest and/or lemon extract to give it more flavor.
- Instead of lemon pudding mix, you can use vanilla pudding mix as a substitute.
- If you prefer a milder glaze, you can use milk instead of lemon juice in the glaze recipe, or you can adjust the amount of lemon juice you use.
- For a different citrus flavor, you can use lime juice instead of lemon juice in the glaze.
- Adding poppy seeds would be a tasty addition to this recipe!
- Consider topping the cake with freshly grated lemon zest for an extra burst of flavor and a nice visual touch.
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LEMON LOAF CAKE
The Lemon Loaf Cake is a lemon lover’s dream and one of the simplest recipes you’ll come across.
PREP TIME: 15 minutes
COOK TIME: 45 minutes
ADDITIONAL TIME: 15 minutes
TOTAL TIME: 1 hour 15 minutes
YIELD: 16
Ingredients
Cake Ingredients
- 1 box of lemon cake mix
- 1 package instant lemon pudding mix
- 1/2 cup vegetable oil
- 4 eggs
- 1 cup water
- 4-5 tbsp lemon juice
Lemon Glaze
- 1 cup powdered sugar
- 2-3 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two loaf pans.
- In a big mixing bowl, mix together the lemon cake mix, pudding mix, eggs, vegetable oil, and water until everything is well combined and the batter is smooth.
- Divide the batter evenly between the two loaf pans, smoothing the tops.
- Put the pans in the oven and bake for around 35-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then carefully transfer them to a wire cooling rack to cool completely.
- While the cakes are cooling down, prepare the lemon glaze.
- In a small bowl, mix together the powdered sugar and lemon juice until it’s smooth.
- Once the cakes are completely cool, place them on a plate or platter.
- Drizzle the lemon glaze over the cooled cakes, letting it run down the sides. Let the glaze set for a few minutes before slicing and serving.
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