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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Preheat oven to 350F. Spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
Loaf – To a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.
Drizzle in the oil while whisking to combine.
Add the lemon zest, lemon extract, and whisk to combine. Note – I used 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf and I found 2 tablespoons lemon extract necessary for full-bodied lemon flavor, but add to taste. Don’t use lemon oil and lemon extract interchangeably because they’re not; oil is much more potent and intense. Don’t use lemon juice in place of lemon extract because it’s not strong enough and the acidity can alter the overall results.
Add the flour, baking powder, salt, and stir until just combined, don’t overmix. Some lumps will be present and that’s okay, don’t try to stir them smooth.
Turn the batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 50 to 52 minutes, or until top is domed, set, and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter. In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.
Allow loaf to cool in pan on top of a wire rack for at least 30 minutes (I cooled 4 hours) before turning out onto rack to cool completely before glazing.
Lemon Glaze – To a small bowl, add the confectioner’s sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit as necessary for desired consistency and flavor.
Evenly drizzle glaze over bread before slicing and serving. Extra glaze can be spread on the cut surface of the bread like you’d spread butter on toast and it soaks right in making the bread even moister and more lemony. Or you can halve the glaze recipe if you’re not a glaze person. Bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months; I don’t recommend storing it in the fridge because it’ll dry out.
I’ve made this cake three times already, and thinking about making it again today. It’s simply delicious — one of the best lemon cakes I’ve ever had. It comes out very moist and quite lemony. It is somewhat time consuming to make, but worth it.
Was excellent. I ran out of cake flour (only had a 3/4 c.) and used regular flour, worked just fine. Omitted the icing and served it with strawberries.
Ingredients:
1 (18.25 ounce) package lemon cake mix
4 eggs
3/4 cup water
2/3 cup vegetable oil
1 (3.4 ounce) package instant lemon pudding mix.
Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease 2 loaf pans.
Combine cake mix, eggs, water, vegetable oil, and pudding mix in a large bowl; beat until combined and smooth. Divide batter between loaf pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Notes:
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
source:allrecipes.com