Copycat of Lemon Bread

Baking this lemon loaf is a joyful process, filling your kitchen with the fresh scent of lemons. The recipe is straightforward, making it a great baking project for both beginners and experienced bakers. Whether you’re enjoying a slice with your morning coffee or as a sweet finish to your day, this lemon loaf is sure to bring a smile to your face.

Ingredients:

• 1 (18.25 ounce) package yellow cake mix
• 1 (4.3 ounce) package non-instant lemon pudding mix
• 1/2 cup vegetable oil
• 4 large eggs
• 8 ounces sour cream
• 1/2 cup milk
• 6 tablespoons freshly squeezed lemon juice

Icing:

• 2 1/2 cups confectioners’ sugar
• 3 tablespoons freshly squeezed lemon juice, or more to taste

Directions:

• Preheat oven to 350°F (175°C). Grease 2 loaf pans.
• Combine cake mix, pudding mix, oil, eggs, sour cream, milk, and 6 tablespoons lemon juice in the bowl of a stand mixer; beat for 2 minutes and pour into prepared loaf pans.
• Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 20 minutes before transferring to a wire rack to cool completely.
• Whisk confectioners’ sugar and 3 tablespoons lemon juice together until smooth; spoon evenly over the loaves. Let set before slicing, about 30 minutes.

Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour | Kcal: 320 | Servings: 2 loaves