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Easy Lemon Loaf

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  • 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.
Created Dec 15, 2017
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  • 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


  • 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.

Expert Tips

  • Tip 1
    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.
  • Tip 2
    Serve slices of this loaf cake with whipped cream and fresh berries.

Nutrition Information

No nutrition information available for this recipe
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