Copycat Starbucks Lemon Loaf Cake

• Produce

  • 2 Lemons

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 small package Jello instant lemon pudding mix
  • 1 box Lemon cake mix
  • 3 1/2 cups Powdered confectioner's sugar
  • 1 1/2 tsp Vanilla

• Dairy

  • 1 stick Butter
  • 1 cup Whole milk

• Other

  • 1 loaf Pan

Found on creolecontessa.com

Description

Ingredients

• 1 box lemon cake mix
• 1 small package jello instant lemon pudding mix
• 2 lemons, zested and juiced
• 1 stick of butter, melted
• 1 cup whole milk
• 1 1/2 teaspoons vanilla
• 2 eggs, room temperature
• 1 loaf pan
• For the Lemon Glaze:
• 2 lemons zested and juice or 4 tbsp. lemon juice + 1 tbsp. zest
• 3 1/2 cups of powdered confectioners sugar

Directions

• Preheat oven to 325 degrees.
• In a large mixer bowl, add lemon cake mix and instant lemon pudding mix add zest from two lemons to mix and mix for about 30 seconds.
• Add lemon juice, melted butter, vanilla, milk and eggs.
• Place mixture into a greased loaf pan and bake at 325 degrees for 55-60 minutes.
• Allow cake to cool for about 5 minutes, coat lightly with lemon glaze.
• Allow cake to cool completely then coat with remaining lemon glaze.
• To prepare the lemon glaze, mix lemon juice, zest and powdered sugar, whisk until smooth.

Nutrition