Quick & Delicious Lemon Loaf Using Cake Mix

This lemon loaf with cake mix recipe is your secret weapon for a quick, easy, and incredibly delicious dessert (or breakfast, let’s be honest!). Imagine sinking your teeth into a moist, tangy loaf bursting with lemon flavor – and all with minimal effort. Whether you’re craving something similar to the famous Starbucks lemon loaf cake or just want to enjoy the zing of fresh lemon juice, this recipe delivers. Sounds good, right? Let’s get baking!

Why a Lemon Loaf Made with Cake Mix is Your New Best Friend

There’s something truly delightful about a moist, tangy lemon loaf cake. The bright citrus flavor paired with a tender crumb makes it a favorite for many.

But did you know you can whip up a delicious lemon bread using a simple box cake mix? It’s quick, convenient, and yields impressive results—perfect for a homemade version of your favorite Starbucks treat. Use a loaf pan to get that classic shape, and consider adding a bit of lemon pudding or pudding mix for an extra soft texture. A drizzle of lemon glaze or a dusting of powdered sugar on top can take this lemon cake to the next level. Can’t wait to make this! Let’s dive into how you can create this delightful treat in your own kitchen.

Recipe Overview

Prep Time: 10 minutes

Cook Time: 50-55 minutes

Total Time: Approximately 1 hour

Servings: 12 slices

Difficulty Level: Easy

Dietary Information: Contains gluten and dairy

Ingredients

For the Lemon Loaf:

• 1 box lemon cake mix (approximately 15.25 ounces)
• 1 package instant lemon pudding mix (3.4 ounces)
• 4 large eggs
• 1/2 cup vegetable oil
• 1/2 cup milk
• 1 cup sour cream
• 6 tablespoons freshly squeezed fresh lemon juice
• Zest of one lemon

For the Glaze:

• 2 cups powdered sugar
• 3-4 tablespoons freshly squeezed fresh lemon juice

Equipment

• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Spatula
• 9×5-inch loaf pan
• Parchment paper (optional)
• Cooling rack

Step-by-Step Instructions

1. Preheat the Oven:
   • Set your oven to 350°F (175°C).
2. Prepare the Loaf Pan:
   • Grease a 9×5-inch loaf pan with non-stick spray or line it with parchment paper for easy removal.
3. Mix the Batter:
   • Combine cake mix, specifically yellow cake mix, and instant pudding mix in a large mixing bowl.
   • Add the eggs, vegetable oil, milk, sour cream, tablespoons of lemon juice, and lemon zest.
   • Blend the ingredients using an electric mixer or whisk until the batter is smooth and well combined.
4. Pour into Pan:
   • Pour batter into prepared loaf pan, smoothing the top with a spatula
5. Bake:
   • Place the pan in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
   • If the top begins to brown too quickly, tent it with aluminum foil during the last 10-15 minutes of baking.
6. Cool:
   • Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes.
   • Then, transfer the loaf to a cooling rack to cool completely.
7. Prepare the Glaze:
   • In a medium bowl, whisk together the powdered sugar and 3 tablespoons of tablespoons of lemon juice until you achieve a smooth, pourable consistency.
   • If the glaze is too thick, add more tablespoons of lemon juice; if too thin, add more powdered sugar.
8. Glaze the Loaf:
   • Once the loaf is completely cooled, drizzle the lemon glaze over the top, allowing it to drip down the sides.
   • Let the glaze set for a few minutes before slicing.

Issa’s Tips

• Room Temperature Ingredients: Using room temperature eggs and sour cream ensures a smoother batter and better rise—essential for a moist and tender lemon loaf.
• Enhance the Lemon Flavor: Consider adding a teaspoon of lemon extract or a splash of fresh lemon juice to the batter for an extra burst of lemony goodness.
• Add a Crunch: Sprinkling poppy seeds into the batter can provide a delightful crunch and complement the lemon flavor beautifully.
• Storage: Store any leftovers in an airtight container at room temperature for up to 3 days. For extended freshness, refrigerate for up to a week or freeze slices individually wrapped for up to 3 months. This is especially helpful when you’ve made a larger lemon loaf cake or lemon pound cake in a loaf pan.
• Serving Suggestion: This moist and tender lemon loaf pairs wonderfully with tea or coffee. It’s also delightful when served with fresh berries, a drizzle of lemon glaze, or a dusting of powdered sugar.
• Optional Add-Ins – A handful of blueberries or white chocolate chips would make for a tasty variation, especially if you’re using a cake mix or adding a bit of pudding mix or lemon pudding for extra richness. For a treat reminiscent of Starbucks, this twist hits the spot.

Summary

Creating a moist and flavorful lemon pound cake using a cake mix is quick and convenient. You can elevate a simple mix into a bakery-worthy quick bread with just a few additional ingredients like lemon pudding or a splash of fresh lemon juice for extra zing. Pour the batter into a loaf pan to achieve the perfect shape.

Whether you’re a seasoned baker or a kitchen novice, this easy lemon loaf cake recipe will surely impress and satisfy your lemon cravings. If you love the citrusy goodness of a Starbucks treat, you’ll definitely want to make this lemon loaf recipe at home!