Rating: 4.5 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Light lemony loaf. Taylor's favorite.

Recipe Summary test

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
16
Yield:
2 loaves
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease 2 loaf pans.

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  • Combine cake mix, eggs, water, vegetable oil, and pudding mix in a large bowl; beat until combined and smooth. Divide batter between loaf pans.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

Nutrition Facts

257 calories; protein 3.5g; carbohydrates 29.4g; fat 14.2g; cholesterol 54.8mg; sodium 328.3mg. Full Nutrition
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Reviews (8)

Most helpful positive review

Rating: 4 stars
01/16/2018
The cake was moist and light. It needed some lemon juice and zest in the batter and a lemon glaze on top to bump up the lemon flavor. Read More
(2)
8 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/16/2018
The cake was moist and light. It needed some lemon juice and zest in the batter and a lemon glaze on top to bump up the lemon flavor. Read More
(2)
Rating: 4 stars
06/13/2020
A very good, very simple recipe. I needed to use coconut oil instead of vegetable oil, which seemed to work fine. I swapped out 1/4 of the water with lemon juice and the lemon flavor was still a little light. When I make it again I think I'll probably replace all of the water with lemon juice. Oh, and pairing the cake with good dark chocolate (ours was 73% Tanzanian) was delicious! Read More
(1)
Rating: 4 stars
03/19/2017
This is a nice doctored up cake mix recipe. The lemon loaf was light and fluffy. I had some leftover homemade buttercream frosting melted it and poured it on top of one loaf. Then I added some lemon juice to the frosting and poured it on the other loaf. The lemon juice really added to the flavor. Read More
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Rating: 5 stars
01/30/2021
I made this recipe this afternoon because I had 2 lemons that were going bad if I didn't use them in something. So I looked here, knowing I'd find just what I needed. And here it is! This is so simple, so easy, so quick! And it tastes good, too! I did use 3/4 cup fresh lemon juice instead of the water, and I slipped in the zest just before starting the mixer. I checked it at the one hour mark, needed another 5 minutes (my oven runs a little slow), then it was done. It looks pretty and tastes wonderful! Thanks to Velda for this yummy recipe. I'll be making it again. Probably very soon, when family and friends get a taste of it! Read More
Rating: 5 stars
01/12/2020
Very good in taste and ease to make. I substituted the juice of one lemon for some of the water and added the zest of two lemons to the batter. I also added a lemon glaze although it would have been good without. Since this is cake-mix-based it has more the consistency of cake than quick bread but is very moist. Read More
Rating: 5 stars
09/14/2018
Everyone loves it and it's super easy! Read More
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Rating: 5 stars
04/21/2021
It was simple and delicious. I added some lemon peel, a few drops of lemon oil, 1/2 teaspoon lemon extract as well as a cup of blueberries. I made a glaze of lemon juice, powdered sugar and a couple drops of lemon oil. A really good recipe. Thank you. Read More
Rating: 4 stars
04/18/2018
we loved it! Changed it a bit. doubled it grated & juiced a lemon added it with the water. 1/2 oil and 1/2 apple juice. made 3 -9x5 loaves. Made a glaze with powdered sugar and lemon juice. Read More