There’s just something about lemon. I can not pass it up. Maybe it’s the cool, refreshing taste. Perhaps it’s the hint of summer on a cold winter’s day. Whatever it is, I’m a huge fan of it. In fact, whenever I’m at a Starbucks I can not pass up their lemon bread. I have to have it. Imagine my delight when I found a recipe that comes pretty darn close to the actual thing.
Added bonus? It makes not one, but two loaves. You can make someone’s day and treat them to this lemony deliciousness or keep it for yourself. I promise I won’t judge you if you go for option B.
You may already know this about me, but I tend to gravitate towards recipes that are easy and simple. If the recipe has items that I have on hand most of the time then I consider it a winner. This one doesn’t disappoint in this area. As a side note, I am a sucker for recipes that use cake mixes. Don’t ask me why, I just am. No sense reinventing the wheel in my opinion. Besides, they tend to add a moistness to the recipe.
Enough chatter. Let’s get to the recipe. Forgive me for the lack of cooking terminology too.
- 1 yellow cake mix
- 2 small boxes of instant lemon pudding (I used a box and a half, I eyeballed the amount)
- 4 eggs
- 1/2 cup of milk
- 1/2 cup of vegetable oil
- 8 oz. sour cream
- Freshly squeezed lemon juice (2-4 lemons depending on how lemony you would like the bread to be)
- 4 tbsp butter (room temp)
- 2 cups confectioner's sugar
- 1 tsp lemon extract
- 2-3 tbsp lemon juice, freshly squeezed (again, based on lemon preference)
- Preheat oven to 350 degrees. Spray 2 9 x 5 in. loaf pans with cooking spray.
- Using a whisk, combine the wet ingredients for the bread.
- In another bowl, combine the dry ingredients. Add 1/3 of the wet mixture. Using a mixer, combine on low speed. Once mixed together (do not overmix!) add the remaining wet mixture and mix on low. Again, do not overmix.
- Distribute the batter among your two loaf pans. Bake for 45 minutes. Use the toothpick trick to verify that it is cooked through (insert toothpick - clean means bread is done).
- Cool for 5 min in pans then remove to cool on a wire rack.
- Once the breads are completely cool, gather your ingredients for your icing.
- Combine all ingredients til well combined and lump-free.
- Spread icing over the two loaves. Let the icing set before cutting and enjoying.
I promise you though…it is well worth the wait.