Easy Lemon Loaf Cake

The Lemon Loaf Cake is lemon-lover’s dream and one of the easiest recipes you’ll find.

With just a handful of simple ingredients, including a trusty box of cake mix, this recipe is a breeze to whip up. It’s perfect for those moments when you crave something sweet or need a last-minute dessert, but don’t want to spend hours in the kitchen.

This loaf cake is like a cross between a cake and a sweet bread—it’s slightly dense but still moist, thanks to the cake mix and pudding mix.

The lemon juice in the glaze adds a tart punch to help balance the sweetness. And when you’re ready to dig in, it’s just like cutting into a delicious dessert bread, ready to be enjoyed slice by slice.

You may also like:
– Rustic Meyer Lemon Curd Galette
– No-Bake Mango Cheesecake

Love lemon? Goldbelly has a huge selection of delicious LEMON DESSERTS from the best bakeries around the country! Pies, cakes, cookies, cupcakes, cheesecakes, lemon bars and tons more!

Easy Lemon Loaf Cake Recipe

Prep time: 15 minutes
Baking time: 35-45 minutes
16 servings

Ingredients

Loaf Cake
1 box of lemon cake mix
1 package instant lemon pudding mix
4 eggs
1/2 cup vegetable oil
1 cup water
4-5 tablespoons lemon juice

Lemon Glaze
1 cup powdered sugar
2-3 tablespoons lemon juice

You may also like:
– 2-Ingredient Ben & Jerry’s Ice Cream Bread Recipe
– Easy White Chocolate Raspberry Mousse

Lemon Loaf Cake Recipe Instructions

**Printable instructions can be found in the recipe card at the bottom of this article.

1. Preheat your oven to 350 degrees F.
2. Grease and flour two loaf pans.
3. In a large mixing bowl, combine the lemon cake mix, pudding, mix eggs, vegetable oil, and water. Mix well until all ingredients are fully incorporated and the batter is smooth.
4. Transfer the mixture equally into the loaf pans, leveling it out smoothly.
5. Place the loaf pan in the preheated oven and bake for about 35-45 minutes or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool in the pan for about 10 minutes, then carefully transfer it onto a wire cooling rack to cool completely.
7. While the cake is cooling, prepare the lemon glaze.
8. In a small bowl, whisk together the powdered sugar and lemon juice until the mixture is smooth and free of lumps.
9. When the cake is totally cool, place it on a serving plate or platter.
10. Drizzle the lemon glaze on the cooled cake, allowing it to drip down the sides. Allow the cake to set for a few minutes before slicing and serving.

Tips, Tricks & Substitutions

• Ensure all ingredients are at room temperature for easy mixing and a nice smooth batter.
• Don’t overmix the batter; mix until just combined to avoid a texture that’s too dense.
• Grease and flour your loaf pans thoroughly to prevent sticking.
• Allow the cake to cool completely before adding the glaze to prevent it from melting.
• Store leftovers in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.

Ingredient Swaps

• Instead of vegetable oil, you can use melted butter for a richer flavor.
• If you don’t have lemon cake mix, you can use yellow cake mix and add lemon zest and/or lemon extract for more flavor.
• You can also swap the lemon pudding mix with vanilla pudding mix.
• If you prefer a less tart glaze, you can use milk instead of lemon juice in the glaze recipe, or adjust the amount of lemon juice.
• Change up the citrus vibes by using lime juice instead of lemon juice in the glaze.
• Poppy seeds would make a great addition to this recipe!
• Try topping this cake with freshly grated lemon zest for some extra visual pizzazz.