I originally posted this recipe in 2011. I had mentioned at that time that one of our grandsons would ask me to bake "Wemon Woaf". Four years later he's still asking me to bake his favourite...."Lemon Loaf".
Easter, pretty colours, lemon and special treats just go together. I baked these sweet little loaves up this past week and made some deliveries.
(I divided the batter between 5 smaller disposable pans. Baking time adjusted to size of pan being used)
Ingredients:
- 1 lemon supreme boxed cake mix
- 1 99gr package jello instant lemon pudding powder
- 4 eggs
- 1/2 cup oil
- 1 cup water
Method:
- Put all ingredients together in a large mixing bowl and beat together for 3 minutes.
- Pour into 2 greased loaf pans, and bake @ 350ยบ for 45-50 minutes. To test insert a tooth pick and if it comes out clean it is done.
- Let rest in pans for 5 minutes and then remove to a cooling rack. Glaze immediately.
Glaze: (optional)
- juice of 1 lemon
- juice of 1 orange
- 1/2 cup powdered sugar
Stir together until smooth, and paint top of hot loaves allowing the glaze to run down the edges.
Freezes well.
Once cooled, add a thin layer of icing made from powdered sugar and a little bit of lemon juice or warm water. Stir until smooth, and pour over loaves.
Once cooled, add a thin layer of icing made from powdered sugar and a little bit of lemon juice or warm water. Stir until smooth, and pour over loaves.
Sounds delicious and easy and the painting part would be a fun thing... I may be picking up some lemon cake mix as I happen to have a grand today who'd love some wemon woaf, too.
ReplyDeletewemon woaf.... how cute! I'd like some, too!
ReplyDeleteI make this same exact recipe, but bake it in a tube Bundt pan... it makes a pretty cake! :)
ReplyDeleteI love lemon loaf! I can't wait to try this recipe and will post a review when I do! :-) Thanks such wonderful treats to make on your site!
ReplyDeleteI got this recipe from my sister and adding a tablespoon or 2 of poppyseeds is really yummy!
ReplyDeleteIt's so quick and easy and good. Yum!
This is similar to one of our favorite cakes.
ReplyDeleteI never thought of it in loaf form. I cannot wait to try it.
Thank you!
This cake is a favorite in our family and I have been baking it for many years.
ReplyDeleteThe only difference is I use 1 cup of sour cream instead of the water.
Baking it in cupcake form makes a great dessert for a picnic or road trip.
Wow! I have been looking for an easy lemon loaf recipe! Looks like I just found one! Thanks SO much!!
ReplyDeletePraise Him \0/
Amy
Oh yum. I'm going to have to make this! That's the kind of painting I can get into!
ReplyDeleteSo simple ans easy...love these type of recipes!
ReplyDeleteWemon Woaf looks delicious!!!
ReplyDeletethank you so much for posting the recipes! can't wait to make the lemon loaf this weekend with my grand children and my 11 year old son, they love it when they get to help in the kitchen.
ReplyDeleteNot familiar with the size of lemon pudding mentioned. Would it be a large or small box here in the states? Thanks
ReplyDeleteDenise,
ReplyDeleteIt would be the small box approx. 3-1/2 oz.
This used to be a favorite cake of my Mom's, baked in a Bundt pan. Looks great as a loaf!
ReplyDeleteI made this last night for my 21-year-old son. I topped a big slice with fresh strawberries and real whipped cream, and he loved it! He's just home for the weekend, but there's plenty for him to take along when he leaves. Thanks for a delicious, quick, and easy recipe!
ReplyDeleteI make a very similar recipe of my Aunt's, but it's in a flat pan and has lemon jello instead of pudding. When it comes out of the oven, you poke holes in the top of the cake with a fork and pour the glaze in. It's the best.
ReplyDeleteI will definitely be trying the loaf version too!
This looks delicious, but do you know what we in Australia would use for the Jello instant lemon pudding powder.
ReplyDeleteThanks for all the great recipes, God Bless,
Robyn.
Last time I made this recipe I swirled in raspberry preserves before baking - worked great!
ReplyDeleteOh thank you, Denise - I want to make this for Easter breakfast at church AND to have enough for Easter dinner at home, with fresh fruit. But the gram thing threw me and I was agonizing over it until I saw your comment.
ReplyDeleteI love lemon breads with poppy seeds, but am having a guest who can't tolerate seeds, so this was a great substitute. But what really sold it for me is the title - Wemon Woaf! I love it!! Wemon Woaf it will always be here!
Hi Audrey, Happy Easter to you and your family. This is a small box of instant pudding. I sure hope that you could find it. This is such a simple recipe, and yet so moist and delicious. I made this again this weekend for my little grandson who now proudly tells me he can now say 'L'emon 'L'oaf.....very sweet! He is growing up...but I'll always remember this as Wemon Woaf.
ReplyDeleteI have made this for years with the addition of 2 tablespoons of poppy seeds. My son makes it at university as it is his favorite and all the room mates are so impressed that he bakes.
ReplyDeleteYep, this is a great recipe and always pleases. Love the wemon woaf label!
ReplyDeleteI make this cake with yellow cake mix and then serve it with strawberries or canned peaches and cream
ReplyDeleteThose are really pretty little loaf liners/pans. Where are they from?
ReplyDeleteHi Lorrie, I have a soft spot for all things kitchen. I found these ones at Winners, but any of those types of stores often have them and when I see ones I like...I buy them. Cup cake and muffin liners as well. They make a great gift idea and they do bake really nice. I seem to find them for ever season of the year which is always fun.
DeleteLooks and sounds wonderful, and love the loaf liners, been out for a long time, need to find me some again. Thanks for always sharing.
ReplyDeleteI'm making this again for church coffee. I use a bundt pan, just for the looks and I use 7up instead of water, I got that idea from Pioneer Woman. I love MGCC recipes they always work. Thank you.
ReplyDelete