Breakfast & Brunch
Easy Lemon Loaf
Description
Reintroducing our easy lemon loaf! We heard your feedback on our 3-Ingredient Lemon Loaf, so we took it back to our test kitchens. With a couple of added ingredients, this lemon loaf cake is one that everyone can agree on.
Ingredients:
- 1 box Betty Crocker™ Super Moist™ White Cake Mix
- 2 containers (6 oz each) Yoplait® Original yogurt lemon burst
- 1/3 cup butter, melted
- 1 tablespoon grated lemon peel
- 2 eggs
- 2 teaspoons coarse white sparkling sugar, if desired
Directions:
- Heat oven to 350°F. Grease 9x5-inch loaf pan with shortening; lightly flour.
- In large bowl, beat cake mix, yogurt, melted butter, lemon peel and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter in pan; spread evenly. Sprinkle with sugar.
- Bake 45 to 50 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pan on cooling rack 10 minutes; run metal spatula around edge of loaf to loosen. Remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes before slicing. Wrap tightly and store at room temperature.
