Lemon Loaf Cake
This lemon loaf cake recipe is a moist and tangy dessert that is perfect for any occasion. Made with fresh lemon juice and zest, this cake has a bright citrus flavor that is sure to please. It's also incredibly easy to make, with simple ingredients that you probably already have in your pantry.
Servings 24 servings
Ingredients
Lemon Pound Cake
- 1 (15.25oz) lemon cake mix
- 1 (3.4oz) box instant vanilla pudding
- 1/4 cup all-purpose flour
- 1 cup sour cream
- 1/2 cup oil
- 1/2 cup milk
- 4 large eggs
- 6 tablespoons lemon juice
- zest 1 lemon
Lemon Glaze
- 2 cups powdered sugar
- zest 1 lemon
- 3-4 tablespoons lemon juice
Instructions
Lemon Cake
- Preheat the oven to 350 degrees. Grease the inside of two 8-1/2 x 4-1/2 x 2-1/2" loaf pans with baking spray and set aside.
- Whisk together the cake mix, dry pudding mix, flour, sour cream, oil, milk, eggs, lemon juice and zest of lemon.
- Divide between the two pans, about 22.9 oz each.
- Bake for 45-50 minutes, or until baked through and a toothpick comes out of the center clean.
- Remove from the oven and allow the cake to cool for 20 minutes. Carefully remove from the pan and allow to cool completely on a wire rack.
Lemon Glaze
- Whisk the powdered sugar with the lemon zest and lemon juice, starting with 3 tablespoons and increasing until your desired thickness is achieved.
- Divide the glaze evenly over the top of the cooled cakes. Allow to set for 10 minutes before serving.
Notes
I check my cakes around the 30 minute mark and cover with foil if they are already browning.