Lemon Loaf Pound Cake

This semi-homemade lemon pound cake is better than any store-bought lemon loaf. This is a sweet treat that pairs perfectly with a cup of coffee in the morning!

Course Dessert

Cuisine American

Keyword Lemon Loaf Cake, lemon loaf pound cake, pound cake, quick bread

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Author I Heart Recipes

Ingredients

1 Box Lemon Cake Mix
3.4 oz package of instant lemon pudding
4 large eggs
1 cup water
1/3 cup vegetable oil
1 tbsp. lemon zest
Glaze
2 Cups Powdered Sugar
3-4 tbsp. FRESH lemon juice
1/2 tsp lemon zest

Instructions

Preheat the oven to 350 F.
Prepare a loaf pan with a non-stick spray, shortening or butter and a dusting of flour.
In a large bowl, mix together the cake mix, instant pudding, eggs, water, oil and lemon zest until well combined.
Bake for 50 minutes or until toothpick comes out clean.
Remove from pan and cool completely on a wire rack.
Prepare the Lemon Glaze while waiting for the bread to cool.
If you want a thicker glaze, use the 3 tbsp of FRESH lemon juice (don’t use the store bought lemon juice), add more lemon juice if you want a thinner consistency.
Drizzle over the bread.
Serve and enjoy!