Easy Lemon Loaf

Prep 10 min
Total 2 hr 0 min
Servings 12

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Reintroducing our easy lemon loaf! We heard your feedback on our 3-Ingredient Lemon Loaf, so we took it back to our test kitchens. With a couple of added ingredients, this lemon loaf cake is one that everyone can agree on.

Ingredients

1 box Betty Crocker™ SuperMoist™ white cake mix
1 1/2 cups lemon yogurt
1/2 cup butter, melted
1 tablespoon grated lemon peel
2 eggs
2 teaspoons coarse sugar, if desired

Steps

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1

Heat oven to 350°F. Grease 9x5-inch loaf pan with shortening; lightly sprinkle with flour.
2

In large bowl, beat cake mix, yogurt, melted butter, lemon peel and eggs with electric mixer on low speed until ingredients are moistened; scrape bottom and side of bowl. Beat 2 minutes on medium speed. Pour batter in pan. Sprinkle with coarse sugar.
3

Bake 40 to 50 minutes or until toothpick inserted in centre of loaf comes out clean. Cool in pan on cooling rack 10 minutes; run metal spatula around edge of loaf to loosen. Remove from pan to cooling rack. Cool completely, about 1 hour.

Top this loaf cake with a glaze. Mix 1 cup icing sugar and 2 teaspoons milk until smooth. Drizzle over loaf, and let glaze set before slicing.
Serve slices of this loaf cake with whipped cream and fresh berries.

No nutrition information available for this recipe