This shortcut recipe nails the flavor and texture of the coffee shop favorite—for a fraction of the cost.
If your go-to Starbucks order always includes a slice of iced lemon loaf, try making this copycat version at home. We’ve swapped the coffee-shop price tag for a quick shortcut recipe that calls for just a handful of pantry staples, including boxed yellow cake mix and lemon pudding. You can prep this lemon bread recipe in less time than it takes to wait in line—the hardest part is waiting for it to cool.
How to Make Candied Lemon Slices
Cut 1 or 2 lemons into 1/4- inch-thick slices; remove seeds. Dip slices in granulated sugar to coat. Add lemon slices in a single layer into a 12-inch skillet. Cook over medium-high until glazed and starting to brown, 3 to 4 minutes per side. Remove; cool on a piece of foil or parchment paper. Roll in additional sugar to coat.
Ingredients
- 1 (2-layer-size) pkg. yellow cake mix
- 1 (4.3-oz.) pkg. lemon-flavor cook-and-serve pudding and pie filling mix
- 4 eggs
- 1 (8-oz.) container sour cream
- 1/3 cup plus 3 Tbsp. fresh lemon juice, divided
- 1/3 cup milk
- 1/3 cup vegetable oil
- 2 1/2 cups powdered sugar
- Candied lemon slices
Directions
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Prep Pan
Preheat oven to 350°F. Make a parchment paper sling for a 9×5-inch loaf pan.
To make a sling for the pan, tear off a piece of parchment paper. Mark and cut the paper so it is 9 inches wide and overhangs the long sides of the pan by an inch or two.
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Mix Batter
In a large bowl combine cake mix, pudding mix, eggs, sour cream, the 1/3 cup lemon juice, the milk, and oil. Beat with a mixer on medium until smooth, about2 minutes. Pour into prepared loaf pan (do not smooth the top).
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Bake and Cool
Bake until a toothpick inserted in center comes out clean, 60 to 65 minutes (if necessary, cover loosely with foil the last 15 minutes of baking to prevent overbrowning). Cool in pan on a wire rack 20 minutes. Use parchment overhang to lift loaf from pan; cool completely on rack. Remove parchment paper.
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Glaze
In a bowl whisk together powdered sugar and the 3 Tbsp. lemon juice until smooth. Add additional lemon juice or milk, 1/4 tsp. at a time, for thinner icing. Spoon over loaf; let stand 30 minutes before slicing. Top with Candied Lemon Slices, if desired.
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Nutrition Facts (per serving)
| 411 | Calories |
| 14g | Fat |
| 67g | Carbs |
| 5g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 410.7 | |
| % Daily Value * | |
| Total Fat 14.5g | 19% |
| Saturated Fat 4.6g | 23% |
| Cholesterol 73.8mg | 25% |
| Sodium 386.5mg | 17% |
| Total Carbohydrate 66.7g | 24% |
| Dietary Fiber 0.9g | 3% |
| Total Sugars 46g | |
| Protein 4.8g | 10% |
| Vitamin D 0.4mcg | 2% |
| Vitamin C 5.7mg | 6% |
| Calcium 137mg | 11% |
| Iron 1.3mg | 7% |
| Potassium 103.9mg | 2% |
| Fatty acids, total trans 0.3g | |
| Vitamin D 17IU | |
| Alanine 0.2g | |
| Arginine 0.2g | |
| Ash 2.1g | |
| Aspartic acid 0.4g | |
| Caffeine 0mg | |
| Carotene, alpha 0.1mcg | |
| Choline, total 57.8mg | |
| Copper, Cu 0.1mg | |
| Cystine 0.1g | |
| Energy 1718.1kJ | |
| Fluoride, F 0.4mcg | |
| Folate, total 43.5mcg | |
| Glutamic acid 1.1g | |
| Glycine 0.2g | |
| Histidine 0.1g | |
| Isoleucine 0.2g | |
| Leucine 0.4g | |
| Lysine 0.3g | |
| Methionine 0.1g | |
| Magnesium, Mg 10.9mg | |
| Manganese, Mn 0.1mg | |
| Niacin 1.1mg | |
| Phosphorus, P 197mg | |
| Pantothenic acid 0.6mg | |
| Phenylalanine 0.3g | |
| Phytosterols 15mg | |
| Proline 0.4g | |
| Retinol 56.7mcg | |
| Selenium, Se 7.6mcg | |
| Serine 0.3g | |
| Starch 0.3g | |
| Theobromine 0mg | |
| Threonine 0.2g | |
| Vitamin E (alpha-tocopherol) 1.3mg | |
| Tryptophan 0.1g | |
| Tyrosine 0.2g | |
| Valine 0.3g | |
| Vitamin A, IU 203IU | |
| Vitamin A, RAE 57.4mcg | |
| Vitamin B-12 0.3mcg | |
| Vitamin B-6 0.1mg | |
| Vitamin K (phylloquinone) 13.1mcg | |
| Water 58.1g | |
| Zinc, Zn 0.5mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
