Easy Lemon Loaf Cake
This easy lemon loaf cake combines the convenience of cake mix with the zesty freshness of lemon for a delightful treat that’s perfect for any occasion.
Ingredients
For the Cake
- 1 box 15-18 oz lemon cake mix Brands like Betty Crocker or Duncan Hines
- 1 box 3.4 oz instant lemon pudding mix For enhanced flavor and moisture
- 3 large eggs
- ½ cup vegetable oil
- 1 cup water
- ½ cup sour cream Can substitute with yogurt
For the Frosting
- ½ cup unsalted butter Softened
- ¼ cup fresh lemon juice To taste
- 2 cups powdered sugar
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 8x4 inch loaf pan.
- In a large mixing bowl, combine the lemon cake mix, pudding mix, eggs, water, vegetable oil, and sour cream.
- Beat the mixture with an electric mixer for about 2 minutes until well combined and fluffy.
Baking
- Pour the batter into the greased loaf pan and spread it evenly.
- Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then move to a wire rack to cool completely.
Frosting
- In a mixing bowl, beat the softened butter until creamy.
- Gradually add in powdered sugar, then mix in fresh lemon juice until achieving the desired consistency.
Serving
- Once the cake is completely cooled, spread a generous layer of lemon frosting on top before serving.
Notes
Wrap the cooled cake properly to keep it fresh. It can be stored at room temperature for up to 5 days or refrigerated for longer shelf life. Let it come to room temperature before serving after refrigeration. Consider adding fruits or nuts for flavor variations.