Lemon Bread

Sylvia Waldsmith


This bread is moist and tender. It has wonderful lemon flavor and a beautiful lemon fragrance. The bread pairs nicely with morning coffee, afternoon tea or a tall, cold glass of milk!

It's easy to put together and fills the room with wonderful scents!

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10 Min
50 Min


1 box
lemon cake mix
1 pkg
greek lemon yogurt (5.3 ounces)
whole lemon zest, grated
whole lemon juice
1 c
cream, half and half or whole milk
3 Tbsp
brown sugar


1Preheat oven to 350 degrees F. Generously spray a 9" x 5" loaf pan with non-stick cooking spray.
2Zest the lemon and place in large mixing bowl. Juice the lemon into a one cup measuring cup and fill the remainder with the cream (half and half or whole milk).
3In the large mixing bowl with the zest, add cake mix, yogurt and the measuring cup with lemon juice and cream. Starting slowly, with a hand mixer, mix together the ingredients, then increase speed to high and beat for 3 minutes, scraping the sides of the bowl a few times.
4Spoon thick mixture into the prepared loaf pan and smooth the top. Sprinkle top with brown sugar. Bake for 45 - 50 minutes, or until a toothpick inserted in bread comes out clean.
5Allow to cool in pan for 15 minutes. Remove and allow to cool completely. Slice

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, For Kids