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Lemon Loaf Pound Cake

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
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 servings
Author I Heart Recipes


  • 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


  • 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!