Lemon Drizzle Loaf Cake

This Lemon Drizzle Loaf Cake is a shortcut lemon cake that’s soft, moist, and flavorful. Top it with a lemon glaze and you have the perfect dessert.

Prep Time 10

Cook Time 25

Total Time 35

Course Breakfast, Dessert

Cuisine American

Servings servings

Calories 144 kcal

Preheat the oven to the temperature specified on the lemon loaf cake mix box. Grease and flour a loaf pan, ensuring all sides are well coated.
In a large mixing bowl, combine the lemon loaf cake mix, eggs, vegetable oil, and water. Mix well until all ingredients are fully incorporated and the batter is smooth.
Pour the mixture into a loaf pan and level it out. Bake according to the instructions on the cake mix box, or until a toothpick inserted into the center comes out clean.
Let the cake set to cool while preparing the lemon glaze. If you are using the Krusteaz lemon cake mix with glaze, the instructions are the box. You can also make your own homemade glaze.
Drizzle the glaze over the cake and let it cool completely. Slice the cake and serve.

Instead of icing the lemon cake while still in the pan, you can transfer the cake to a platter and drizzle the lemon icing over the cake before serving.
Don’t overmix. Overmixing can lead to a loaf cake that is more dense. Mix the lemon loaf cake until the ingredients are combined.
Don’t overcook. Overcooking the lemon loaf cake will make it dry. Since most oven temps can very, start checking a few minutes before with the toothpick test.
Use the toothpick test. A few minutes before the cake timer goes off, insert a toothpick (or butterknife) into the middle of the cake. If it comes out clean with no batter on it, the cake is done.

I am not a nutritionist or physician. Any nutrition calculation are only estimates using online calculators. Please verify using your own data.

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