Excellent! I made cupcakes instead, and glazed with just half the amount of glaze. Beautiful lemon and butter flavor, and they were all gone after sharing with work. I was able create 24 cupcakes by baking @350 for 12 minutes. This recipe is a winner 🙂
Really good recipe made even more special by serving with homemade lemon curd. Made exactly as written except I used half and half in place of the milk because that is what I had on hand. Also, used a 12 x 3 inch loaf pan and it worked out great. Thanks for a top-notch recipe to use up the abundance of lemons I had.
I have to leave a comment here, because being gluten free and dairy free, I seldom come across recipes that I find taste awesome. I have to say that this recipe worked really well with my gluten free flours and soy milk. I was worried it would be too dense or too crumbly, but it turned out Awesome. The taste is wonderful and it is nice and moist and not too dense or crumbly. It is good for you to know that your recipe works for those with allergies. All I did was substitute my gluten free flour mix for the flour and soy milk for the milk. I also like to use raw cane sugar and used that as well. Thanks for the recipe. I will be using it again!!!
Love lemon! Currently have a plethora of lemon and lime juice here, so looking around for recipes that use copious amounts of it and found this. Living in 5th wheel camper and baked it in the electric skillet. Didn’t make the top golden but the texture and flavor are perfect! Thank you for this lovely recipe.
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.
I just baked a double batch. It made three aluminum foil baking pans. Which are smaller than the 9Ă—5 loaf pan. I baked it 60 minutes. A bit golden brown on top. I glazed it after 15 minutes and allowed it to cool completely. Very moist. Rich texture! Delious! I will make this again!
Notes:
Partner Tip Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
source :allrecipes.com
