Are you looking for the perfect afternoon treat to go with your coffee?? This easy glazed lemon loaf cake is the perfect snack…don’t spend $5 at Starbucks when you can make 2 loaves for that price!!
My son asked me to make this lemon loaf cake last night. It’s definitely one of my family’s favorite recipes. Thank goodness it makes 2 loaves because the first one is usually gone within a few hours.
How to Make Glazed Lemon Loaf Cake
You will need the following:
FOR THE LOAF CAKE:
- 1 Box Lemon Cake Mix (you can use yellow if you can’t find lemon)
- 1 Box Lemon Instant Pudding Mix
- 4 Large Eggs
- ½ Cup Vegetable Oil
- ½ Cup Milk
- 1 Cup Sour Cream
- 6 Tbsp Lemon Juice
FOR THE LEMON GLAZE:
- 3 Cups Powdered Sugar
- 4 Tbsp Lemon Juice
This is such a simple recipe but it is so delicious! I always have a box of cake mix and lemon pudding on hand so I can make it.
Loaf Cake
Between the loaf cake and making the lemon glaze, you will need a total of 10 tablespoons of fresh lemon juice to make this recipe: 6 for the cake and 4 for the lemon glaze.
It will depend on the size of your lemons how many you will need to squeeze, I used 2 large lemons today to make mine.
Preheat your oven to 350°
In your mixer, add all of the cake ingredients.
1 Box Yellow Cake Mix
1 Box Lemon Instant Pudding Mix
4 Large Eggs
½ Cup Vegetable Oil
½ Cup Milk
1 Cup Sour Cream
6 Tbsp Lemon Juice
You can use a stand mixer or hand mixer for this recipe. Either way, mix until everything is thoroughly combined. Sidenote: I’ve had this Kitchenaid mixer since I was in my “red kitchen” phase… 20 years ago…these things last forever!! (But if it ever dies I am definitely updating it to this pretty pistachio color!!)
This lemon loaf cake recipe makes 2 loaves. Just prepare the pans with a light coating of non-stick cooking spray before splitting the batter evenly between the 2 prepared pans.
(Just wipe off any batter drips on the edges of the pans before baking…hey, it’s not easy baking and taking pictures at the same time folks!!)
BAKE IN A PREHEATED 350° OVEN FOR ABOUT 50 MINUTES UNTIL A TOOTHPICK COMES OUT CLEAN AND THE LOAVES LOOK GOLDEN BROWN ON TOP
Let the lemon loaf cakes cool in the pans before removing them. Run a butter knife around the edges of the pan before flipping the loaf out and placing it on a plate so you can add the lemon glaze.
Make the Lemon Glaze
The last step…and the most delicious one…is to make the lemon glaze.
In a bowl combine 3 cups of powdered sugar and 4 tablespoons of fresh lemon juice. Stir to combine. If your glaze looks too thick add more lemon juice.
Once you have the glazed mixed pour it over the lemon loaf cakes…doesn’t it look sooooo good!!!
I like to refrigerate the lemon loaf cakes for a little while so the lemon glaze hardens before serving it…Sometimes I pop it in the freezer for 15 minutes because my boys are anxious to start eating it!!
Enjoy! You’ll see why this easy lemon loaf cake is one of our favorites!!
Easy Glazed Lemon Loaf Cake
Are you looking for the perfect afternoon treat to go with your coffee?? This easy glazed lemon loaf cake is the perfect snack...don't spend $5 at Starbucks when you can make 2 loaves for that price!!
Ingredients
- FOR THE CAKE
- 1 Box Lemon Cake Mix
- 1 Box Lemon Instant Pudding Mix
- 4 Large Eggs
- ½ Cup Vegetable Oil
- ½ Cup Milk
- 1 Cup Sour Cream
- 6 Tbsp Lemon Juice
- FOR THE GLAZE
- 3 Cups Powdered Sugar
- 4 Tbsp Lemon Juice
Instructions
1. Preheat oven to 350° and grease 2 loaf pans
2. Mix all the ingredients together until well combined.
3. Separate evenly into the 2 loaf pans
4. Bake for about 50 minutes. Until a toothpick comes out clean and loaves are golden.
5. Let the bread cool before removing it from the pans.
6. Mix together the glaze ingredients and pour over the cooled bread. I like to put the bread in the fridge to let the glaze harden up a bit before I slice it.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 349Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 59mgSodium: 304mgCarbohydrates: 55gFiber: 1gSugar: 39gProtein: 4g
Nutrition information isn't always accurate.
Other Favorite Recipes
Jordan Marsh Blueberry Muffins
old fashioned hermit bars
nana’s favorite italian cookies
Jennifer Howard
cottage on bunker hill
Thanks for stopping by today! Being able to share my projects, DIYs, and decorating ideas with you is amazing. Leave a comment below; I love hearing from you! Feel free to drop me a note here if you have any questions.
pin to make later!
Made the recipe loved how it turned out great everyone loved it I did zest some lemon and sprinkled on the glaze.
Hi, Jennifer. This lemon loaf cake is making my mouth water as I read the recipe! Can’t wait to make it. I have a question: I have loaf pans in a variety of sizes. Can you let me know what size you use? Thanks!
Hi Linda,
I have a 9×5 and then one that is slightly smaller. I just eyeball it when I split the batter and try to make them look even.
Hi Jennifer,
What size loaf pans do you use?
Hi Jennifer, I was wondering if you can use lemon pound cake in lieu of cake mix? If so is there adjustments like one less egg or something. Thank you Terrie
Oh Terrie, I am not sure because pound cake is usually a heavier batter.
Hi Jennifer. I want to make this loaf for my card club. I did not find Jello brand lemon pudding, but I did find Shirrif lemon pudding and pie filling. It is 212g. How does that compare to the Jello brand. Thanks…. Gayle
Hi Gayle, Thank goodness for Google!! I just googled the ingredients for the Shirrif lemon pudding and compared it to my Jello pudding and they are almost exactly the same. The size of the jello box is 96g so use a little less than half of the 212g.
Let me know how it works and I’ll add a note in the recipe for my Canadian readers. -Jennifer
Thanks Jennifer. I’ll let you know how it turns out. I’m looking forward to baking this cake.