Ultimate Lemon Loaf Recipe

Ultimate Lemon Loaf is for that lemon-lover in your life. Since it begins with a cake mix, it couldn’t be easier to make. These little loaves are jam-packed with tangy lemon flavor with the perfect amount of sweetness to cut the acidity.

Here I’ve used the batter in mini-loaf pans by Wilton®, which makes 4 loaves. If you prefer, you may bake this in a bundt cake pan or make muffins.

I like to top the little loaves with powdered sugar, but they are just as tasty without. A simple lemon glaze of lemon juice and powdered sugar is also an option. These make great gifts.

2 medium lemons (see instructions)
1 package (about 15.25 ounces) lemon cake mix
1 (3-ounce) package instant lemon pudding mix
1 cup sour cream
4 large eggs
1/2 cup (8 Tablespoons) butter, melted and cooled to room temperature
Confectioner’s sugar, optional

Preheat oven to 350F. Spray loaf pan with butter-flavored oil. (Alternatively, grease and flour pan.)

Remove the zest from the lemons and set aside. (I use a microplane to remove the zest.) Cut the lemons in half and juice them. If needed, add water to equal 1/2 cup.

Beat cake mix, pudding mix, sour cream, eggs, butter, lemon zest, and lemon juice together in a large bowl for 2 minutes at medium speed. The batter will be very thick and spongy. Divide the batter evenly into prepared pan.

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Bake for about 30 minutes. Check with a skewer. It should come out clean. Let cook on a rack for 15 minutes. Place a large tray over the pan and invert to release the loaves, tapping the pan gently. If the loaves are stubborn to release, use a rubber spatula around the edge to ease them free. Let the loaves cool completely to room temperature.

Sift the confectioner’s sugar over the top of the loaves. Wrap unused loaves with plastic wrap to keep them from drying out.

Yield: 4 loaves

Notes:
• If using a bundt cake pan, bake for 55-60 minutes, testing with a skewer for doneness.

• Want muffins? Line muffin tins with papers. Fill 2/3 full and bake for 15 to 20 minutes.