Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal. - Mix the Batter:
In a large mixing bowl, combine the yellow cake mix and lemon pudding mix. Add the vegetable oil, eggs, sour cream, milk, lemon zest, and lemon juice. Mix until just combined—avoid overmixing to keep the bread tender. - Bake:
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil. - Cool:
Let the bread cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely. - Prepare the Glaze:
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice if you prefer a thinner glaze. Stir in the lemon zest if using. - Glaze the Bread:
Once the bread is completely cool, drizzle the glaze over the top. Let it set for a few minutes before slicing. - Serve:
Slice and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
This recipe is a close match to the Starbucks® Lemon Bread, with a moist crumb, tangy lemon flavor, and a sweet glaze. Perfect for breakfast, dessert, or a snack! 🍋
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