Lemon pudding loaf cake starts with a box of lemon cake mix and a box of instant lemon pudding, then adds eggs, oil, water, and sour cream for a dense, moist crumb, and finishes with a fresh lemon butter frosting. It takes ten minutes of prep, about an hour in the oven, and cuts into twelve slices.
The pudding mix and sour cream make the loaf tender and keep it soft for days, while the frosting, made from butter, powdered sugar, and fresh lemon juice, adds a real citrus punch. It is an easy shortcut bake that tastes homemade, and it needs only one bowl and a hand mixer.
Table of Contents
Why This Lemon Pudding Loaf Cake Recipe Works
Boxed mixes make it quick and reliable.
Pudding and sour cream keep it moist.
Fresh lemon frosting adds real citrus flavor.
What Goes into Lemon Pudding Loaf Cake
- The cake is one box of lemon cake mix, one small box of instant lemon pudding mix, three large eggs, half a cup of vegetable oil, one cup of water, and half a cup of sour cream.
- The frosting is half a cup of softened unsalted butter, two cups of powdered sugar, and a quarter cup of fresh lemon juice.
Cake mix. It supplies the dry base.
Instant pudding. It adds moisture and flavor.
Sour cream. It adds tang and tenderness.
Oil. It keeps the crumb soft.
Lemon juice. It gives the frosting its tang.
How to Make Lemon Pudding Loaf Cake
1. Prep the pan. Heat the oven to 350 degrees F and grease a nine by five inch loaf pan.
2. Mix. Combine the cake mix, pudding mix, eggs, water, oil, and sour cream in a large bowl.
3. Beat. Beat with an electric mixer for about two minutes until smooth and well combined.
4. Bake. Pour the batter into the pan and bake for fifty to sixty minutes until a toothpick comes out clean, then cool for ten minutes in the pan and move to a wire rack.
5. Frost. Beat the butter until creamy, add the powdered sugar gradually, mix in the lemon juice to a spreadable consistency, and spread it on the cooled cake.
Beat the batter for the full two minutes. This develops the structure and dissolves the pudding powder, which would otherwise leave small dry flecks. Scrape the sides of the bowl once so every bit is mixed evenly.
Wait for the loaf to cool completely before frosting. A warm cake melts the butter and makes the icing slide off. Do not taste the raw batter, since it contains raw eggs and raw flour, and wash your hands and tools after mixing. Add the lemon juice a spoonful at a time so the frosting does not turn runny.
Notes and Swaps for Lemon Pudding Loaf Cake
Flag the allergens. This cake contains wheat, egg, and milk, and the mixes may contain other allergens, so check every label.
Do not taste raw batter. Do not taste the raw batter, since it contains raw eggs and raw flour, and wash your hands and tools after mixing.
Check the doneness. A toothpick should come out clean and the top should spring back.
Use instant pudding. Cook and serve pudding will not work.
Add lemon zest. It boosts the flavor.
Line the pan. Parchment helps the loaf release.
Cover the top. Foil stops over browning.
Check trusted guidance. Read the FDA safe food handling guidance for safe handling of eggs and baked goods.
For a tangier loaf, add the zest of one lemon to the batter and a spoonful of poppy seeds. A glaze of powdered sugar and lemon juice can replace the butter frosting for a lighter finish. Each change uses the same baking time.
You can bake the batter as twenty four mini muffins in about twelve minutes, or in two smaller loaf pans for about forty minutes. Fresh blueberries folded into the batter give a berry version. Check the center with a toothpick in each case.
Serving Ideas for Lemon Pudding Loaf Cake
Serve slices plain, topped with fresh berries, or with whipped cream. For more cakes and loaves, try old fashioned oatmeal cake, sweet alabama pecan bread, overnight cinnamon rolls, or easy chocolate brownies.
Storing Lemon Pudding Loaf Cake
Cover the frosted loaf and store it at room temperature for up to three days. Refrigerate for up to a week, and bring slices to room temperature before serving. Freeze the unfrosted loaf wrapped tightly for up to three months, then thaw it on the counter and frost it when cool.
FAQ About Lemon Pudding Loaf Cake
Why add pudding mix to lemon pudding loaf cake?
It adds moisture and keeps the crumb tender.
Can you make lemon pudding loaf cake ahead of time?
Yes. Bake it a day ahead and frost before serving.
Can you freeze lemon pudding loaf cake?
Yes, unfrosted, for up to three months.
Can I use yogurt instead of sour cream?
Yes, in the same amount.
Can I use bottled lemon juice?
Yes, but fresh tastes brighter.
Lemon Pudding Loaf Cake
Equipment
- 9×5 inch loaf pan
- Electric mixer
- Wire rack
Ingredients
Main Ingredients
- 1 box lemon cake mix about 15 ounces
- 1 box instant lemon pudding mix 3.4 ounces
- 3 large eggs
- ½ cup vegetable oil
- 1 cup water
- ½ cup sour cream
- ½ cup unsalted butter softened for the frosting
- 2 cup powdered sugar for the frosting
- ¼ cup fresh lemon juice for the frosting
Instructions
Cooking
- Prep. Heat the oven to 350 F and grease a pan.
- Mix. Combine the cake mix, pudding, eggs, water, oil, and sour cream.
- Beat. Beat for 2 minutes.
- Bake. Bake 50 to 60 minutes and cool.
- Frost. Beat the butter, sugar, and lemon juice and spread on the cooled cake.
