Melt in your Mouth Lemon Loaf Cake is a sweet moist lemon cake topped with a lemon icing.
Melt in your mouth lemon loaf.
I love sweets! My mouth always craves chocolate, but this cake, well lets just say it didn’t last a day in my house! This melt in your mouth lemon loaf cake is so moist and delivers just the right flavors of sweet and tangy.
I always love a simple recipe that is easy to follow and delivers delicious results. This loaf cake takes ten minutes to mix up and then you toss it in the oven, cool and frost. My biggest mistake when making this is not covering it up. My husband and I just kept walking by with our forks and pretty soon it was gone.
| Prep Time | 10 minutes |
| Cook Time | 55 minutes |
| Servings |
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- 1 1/2 cup flour
- 1 3.5 ounce package of instant lemon pudding mix
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs
- 1 cup sugar
- 2 tablespoons butter softened
- 1 teaspoon vanilla
- 2 teaspoons lemon extract
- 1/2 cup fresh lemon juice
- 1/2 cup oil
- 3/4 cup plain Greek yogurt
- zest of 1 lemon
- 3 tablespoons butter soft but not melted
- 1 1/2 cup Powdered sugar
- 3 tablespoons lemon juice
- 1 teaspoon lemon extract
Ingredients
Lemon Loaf
Icing
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- Preheat oven to 350 degrees.
- Line the bottom of the 5x9 loaf pan with a piece of waxed paper. (Trace the bottom of the pan onto the wax paper and cut out with scissors.) Spray the pan and waxed paper with baking spray and set aside.
- In a mixing bowl, combine the flour, pudding mix, baking powder, baking soda and salt.
- With a mixer combine the eggs, sugar, butter, vanilla, lemon extract, lemon juice, oil and yogurt. Mix until evenly combined.
- Gradually add the dry ingredients to the wet, stopping to scrape down the sides of the bowl. Add the lemon zest, and mix until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 55 minutes, or until the center is fully set, and a toothpick comes out crumb free.
- Let cool in the pan for 5-10 minutes. Run a knife around the sides of the pan, invert and remove from the pan and then remove the waxed paper from the bottom. Cool completely on a cooling rack.
- Combine the butter lemon juice and lemon extract with hand mixer. Gradually add the powdered sugar, and beat until smooth and creamy.
- Evenly spread the frosting over the top of the loaf. Refrigerate to let frosting set completely before slicing. Refrigerate any leftovers in an airtight container.
Recipe: Lil' Luna
I would recommend following the instructions to place wax paper on the bottom of the loaf pan. You simply trace the base of the pan and insert it into the pan and cover with cooking spray. I sometimes feel too good to follow all of the instructions and this was one of them.
My first loaf came out of the sides quickly, but stuck to the bottom. I am sure if I used waxed paper it would have popped right out. You live and learn! Since then I use parchment paper along the bottom of the bread pan and have never had a problem.
This is the perfect treat for a shower or family gathering. It will be something that people simply can’t resist. You may need to have a few recipes on hand. So give it a try and you will surely be swept off your feet!
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