Cake Mix Double Lemon Bread Recipes

CAKE MIX DOUBLE LEMON BREAD

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 loaf pans. Combine the cake mix, pudding mix, water, oil, and eggs in a large mixing bowl. Beat on medium speed with an electric mixer for 4 minutes. Pour the lemon batter into the prepared loaf pans. Place the pans in the oven and bake at 350 degrees F for 50-60 minutes or until done (a toothpick inserted in the center should come out with moist crumbs). Remove the pans from the oven and let cool on a wire rack. Store the lemon bread in an airtight container at room temperature for up to 4 days.

DOUBLE-LAYER LEMON CAKE

Steps:

• Preheat oven to 350°F.
• Grease and lightly flour two 8-inch round cake pans. Set aside.
• Beat cake mix, water, oil and egg whites in a large bowl on low speed for 30 seconds, then on medium speed for 2 minutes, scraping bowl occasionally (batter will be lumpy). Stir in lemon zest until fully incorporated.
• Pour batter evenly into both pans. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely before removing from pans.
• To make the frosting: In a medium bowl, whip Cool Whip Frosting and 1/4 cup lemon curd until lemon curd is thoroughly incorporated. Set aside.
• Once cakes are completely cool (rounded tops trimmed flat if preferred), place one cake on your preferred serving dish. (Tip: Protect the bottom of your cake plate from frosting smears by inserting waxed paper triangles just between the cake and plate). Spread 1/4 cup of the lemon curd evenly atop the first layer. Top with the second layer of cake.
• Frost with lemon frosting. Garnish with twisted lemon slices if desired. Refrigerate until ready to serve. Refrigerate remaining portion.

DOUBLE-LEMON CAKE

Steps:

• Heat oven to 325º.
• Butter a 10-inch tube or bundt pan.
• Combine flour, baking soda and salt.
• Cream butter with an electric mixer.
• Add 1 cup sugar and beat until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Beat in the quarter-cup lemon juice and the zest of 3 lemons.
• Add the flour mixture and sour cream alternately, mixing well with a rubber spatula.
• Scrape into buttered pan and bake 60-70 minutes, until a skewer inserted in the thickest part comes out clean.
• Cool in the pan on a rack for 10 minutes, then turn cake out onto a plate.
• Combine remaining 1/3 cup of lemon juice and 2/3 cup sugar in small saucepan.
• Cook over medium heat, whisking constantly, until the sugar has dissolved.
• Stir in remaining zest.
• Prick the cake all over with a long skewer.
• Spoon or brush the glaze over the entire cake.
• Cool completely before serving.

COPYCAT OF STARBUCKS® LEMON BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
• Combine cake mix, pudding mix, oil, eggs, sour cream, milk, and 6 tablespoons lemon juice into bowl of stand mixer; beat for 2 minutes and pour into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool in the pans for 20 minutes before removing from pans to cool completely on a wire rack.
• Whisk confectioners' sugar and 3 tablespoons lemon juice together in a bowl until smooth; spoon evenly over the loaves and let set before slicing, about 30 minutes.