Easy Lemon Loaf Cake from a Mix
Our easy lemon loaf recipe is moist, tangy, and incredibly simple to make!
Making a lemon loaf cake from a mix is an easy way to enjoy an elegant dessert topped with a mouth-puckering lemon glaze.
This delightful treat is perfect for any occasion and brings a bit of sunshine to your kitchen.
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Serving lemon loaf cake made with a cake mix is like bringing a burst of sunshine into my kitchen, especially during the spring and summer months.
The bright, lemony flavor is so refreshing and delightful–perfect for an easy but flavorful treat.
You will love how simple it is to whip up this glazed lemon loaf cake!
Using a cake mix and instant pudding mix cuts down on prep time without sacrificing any of the flavor.
Boxed mixes are one of my favorite kitchen shortcuts.
In fact, my recipes for Red Velvet Loaf Cake, Biscoff Loaf Cake and Pistachio Bread all rely on the magic of boxed cake mixes and pudding mixes.
Not only that, but these loaves freeze beautifully.
I’ve been known to bake a few loaves at once, then enjoy one right away and stash the rest in the freezer for later.
It’s perfect for those last-minute gatherings or when I need a quick, delicious dessert option.
More Lemony Desserts You’ll Love:
- Lemon Sour Cream Pound Cake
- Lemon Syrup Cake
- Easiest Lemon Bundt Cake from a Mix
- Lemon Cookies from Cake Mix
- Easy Lemon Cobbler
- Lemon Pistachio Cookies
- Glazed Lemon Poppy Seed Bread
- Lemon Curd Loaf Cake
- Lemon Whoopie Pies
- Easy Lemon Mayonnaise Bundt Cake
How to Serve Easy Lemon Loaf
This easy recipe includes a lemony glaze that is drizzled over the cake before serving. It’s simple, yet flavorful.
You can also serve this easy lemon loaf as a simple, elegant dessert dusted with powdered sugar.
Or enjoy it topped with whipped cream or alongside fresh seasonal fruit, like strawberries and blueberries!
Either way, this loaf cake is a real crowd-pleaser!
It’s always a hit at church potlucks and get-togethers with friends. You’re sure to get requests for the recipe!
I can imagine it being a lovely addition to a wedding or baby shower spread, adding a touch of sweetness and brightness to any celebration.
The best part is that no one will ever guess that it started with a box mix!
How to Make Lemon Loaf Cake from a Mix
It’s really easy to make this simple yet flavorful treat.
Ingredients You’ll Need
FOR THE LOAF CAKES
- Lemon Cake Mix
- All-purpose Flour
- Instant Lemon Pudding Mix
- Vegetable Oil
- Water
- Sour Cream
- Eggs
- Lemon Zest
FOR THE GLAZE
- Lemon Juice
- Powdered Sugar
How to Make It:
Find the full printable recipe available below
Prepare the batter. First, you’ll combine cake mix, flour, dry lemon pudding mix, oil, water, sour cream, eggs, and lemon zest in a mixing bowl.
Using an electric mixer, mix on low speed for about 30 seconds, then scrape down the sides of the bowl and mix on high speed for about 2 minutes.
Bake the loafs. Next, you’ll pour the batter into prepared loaf pans and bake for about 32-36 minutes, or until a toothpick inserted in the center of the loaves comes out clean.
Remove the pans from the oven and let the loaf cakes cool completely.
Prepare the glaze. Next, you’ll whisk together powdered sugar and 3 tablespoons of lemon juice in a small bowl until smooth.
Glaze the loaf. Last, you’ll drizzle the glaze evenly over the loaf cakes. Allow glaze to set to a satiny finish, then slice and serve.
Notes and Adaptations
- Although the glaze is optional, we like to add it for an extra burst of flavor.
- Unglazed loaf cakes freeze well. Simply cool completely, then wrap well with plastic wrap and freeze. Once thawed out, you can prepare the glaze and drizzle over the cakes.
- Want to skip the glaze? Simply dust the cake with some powdered sugar!
- Check out our list of easy cake mix recipes for more baking shortcuts.
Recommended Equipment
Lemon Loaf Cake (from a Mix)
Ingredients
For the Loaf Cakes:
- 15.25- oz lemon cake mix
- 1/2 cup all-purpose flour
- 3.4- oz instant lemon pudding mix
- 1/2 cup vegetable oil
- 2/3 cup water
- 1/4 cup sour cream
- 4 eggs
- 2 teaspoons lemon zest
For the Glaze:
- 2 cups powdered sugar
- 3-4 Tablespoons fresh lemon juice
Instructions
- Preheat oven to 350F and grease two 8×4" loaf pans well.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with an electric hand mixer), combine cake mix, flour, dry lemon pudding mix, oil, water, sour cream, eggs, and lemon zest. Mix on low speed for about 30 seconds, then scrape down the sides of the bowl and mix on high speed for about 2 minutes.
- Pour batter into prepared loaf pans and bake for about 32-36 minutes, or until a toothpick inserted in the center of the loaves comes out clean.
- Remove from oven and allow to cool completely.
- Once cool, turn loaves out onto a plate for serving.
- Prepare glaze by combining powdered sugar and 3 tablespoons of lemon juice in a small bowl. Whisk together until smooth.
- If needed, add up to 1 tablespoon more of lemon juice, a little bit at a time, until glaze can be easily drizzled over the cakes.
- Drizzle glaze evenly over the loaf cakes. Allow glaze to set to a satiny finish, then slice and serve.
Notes
- Although the glaze is optional, we like to add it for an extra burst of flavor.
- Unglazed loaf cakes freeze well. Simply cool completely, then wrap well with plastic wrap and freeze. Once thawed out, you can prepare the glaze and drizzle over the cakes.
Equipment
Nutrition
Did you try this recipe?
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This cake was easy, lemony and delicious! 5 stars.
Thank you.
Thank you! I’m so glad you enjoyed it. 🙂
I love this recipe! Tired out amazing. I did use French vanilla pudding (what I had in hand) was so yummy and it was a beautiful bread. Thank you!!
Thank you, Kimberley! I’m so glad you enjoyed it. Thank you for sharing your tweak, too! 🙂
Just made this recipe the loaves came out delicious will definitely make it again
Thank you so much, Marie! I love hearing that the loaves turned out well for you! 🙂