I made this today. I used 1 cup all purpose flour and 1/2 white whole wheat. I also didn’t make the glaze only because I wasn’t sure how sweet the cake might be. I followed the rest of the recipe as written. I used lemon extract (which was harder to find in the grocery stores than I thought it would be) as directed. It’s delicious and would be good with the glaze but it’s great without. My whole family said “yum!”. Thanks for the recipe.
I followed the recipe using 0% Greek yogurt and the full 2 tbsp. of lemon extract because why make lemon loaf that doesn’t taste like lemons? It turned out exactly as stated and has now become my go-to for lemon poundcake. So happy Avery persevered to perfect it!
This is a great recipe. I have made it twice and it’s turned out perfectly each time. Very easy too Delicious!
Averie – seems this Winter I’ve discovered how much I enjoy baking again. I just made your Lemon Loaf (Better than Starbucks) this past weekend. Girl oh Girl was it a hit. My sister is already asking for the recipe and she hasn’t even tried it yet. We’re going to video chat and make it together. I’ll be sending her the recipe in a few minutes so that she can gather the ingredients up
Ingredients:
1 (18.25 ounce) package lemon cake mix
4 eggs
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