Dreaming of lazy-filled, sun-drenched afternoons by the pool? My Strawberry Lemon Loaf Cake captures the essence of summer with every bite. This recipe is delicious and easy as I believe all summer recipes should be, especially when it comes to dessert!

STRAWBERRY LEMON LOAF CAKE

This recipe strikes the perfect balance between tart and sweet. The sweetness of ripe strawberries pairs nicely with the bright and tangy kick of lemon zest, creating a moist and fluffy cake that melts in your mouth. Each bite feels light yet indulgent. As the weather warms and fruits are back in season, this cake deserves a spot in your summer recipe rotation. This is a must-try for anyone who loves a fruity dessert!

Strawberry Lemon Loaf Cake truly “takes the cake” for light and refreshing desserts. It was meant to be enjoyed for gatherings, a weekend brunch, or a cozy afternoon in the sunshine. Strawberry Lemon Loaf Cake truly speaks for itself with its vibrant fruity flavors. If you’re not typically a fruit dessert enthusiast, this might just be the recipe that changes your mind. Give it a try!

Ingredients

Lemon Loaf Cake

• 1 cup salted butter, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1/4 cup sour cream, room temperature
• 3 Tablespoons fresh lemon juice
• 1 Tablespoon fresh lemon zest
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt

Strawberry Glaze

• 3 Tablespoons reduced strawberry puree (made from 1 cup of strawberries)
• 3 cups powdered sugar
• ¼ cup whole milk

Instructions

For Cake

Lower the oven rack to the lower third position. Preheat the oven to 350 degrees F. Grease the bottom of an 8×4-inch loaf pan. Line with parchment paper and allow the short sides to extend a couple inches past the sides for easy removal.

In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and granulated sugar together on medium-high speed until pale and fluffy; about 2 minutes. Scrape the butter down off the sides of the mixing bowl. With the mixer on low speed, add the eggs, one at a time, scraping down the bowl in between each addition. Add the sour cream, lemon juice, lemon zest and vanilla. Mix until combined. (It is normal for the mixture to look curdled right now.)

Whisk the flour, baking powder and salt together in a medium bowl. Slowly add the flour mixture into the wet mixture, while mixers on low speed, just until combined. Don’t over-mix.

Pour the batter into the prepared loaf pan and spread out evenly. Bake at 350 degrees F. for 55 to 60 minutes or until a toothpick inserted into the center comes out mostly clean. (a few crumbs left are fine.) To prevent over-browning, tent a piece of foil over the pan halfway through the baking time.

Carefully remove the cake from the oven and let it cool in the pan for 1 hour. Using the parchment paper, carefully remove the loaf from the pan and let it cool completely on a wire rack before glazing.

Strawberry Glaze

Pulse one cup of fresh or frozen strawberries in a food processor until pureed. Pour into a small saucepan and add 2 tablespoons of water. Heat over medium heat until the strawberries are simmering and thickened. Strain through a fine mesh strainer into a small bowl. Chill the reduced puree in the refrigerator for 15 minutes.

In a large bowl, add the powdered sugar, milk and 3 tablespoons strawberry puree. Whisk to combine well. The glaze should be thick but pourable. If too thin, add more confectioner’s sugar. If too thick, add more whole milk. Pour glaze over the top of the cake and allow it to drip down the sides. Slice, serve, and enjoy!

Storing and Reheating

Due to the fresh fruit used in this recipe, it’s best to consume within 1 to 3 days. Store in an airtight container in the refrigerator. You can also freeze a couple of slices, store in a freezer-safe container and consume within a month. It’s best to let it sit at room temperature after you take it out of the freezer when serving again. When it comes to reheating, reheat in the microwave for up to 10 seconds to soften the cake and glaze. Be careful not to overheat.

Holly’s Tips for the Perfect Strawberry Lemon Loaf Cake

1. Use the freshest produce you have available near you. Fresh fruit will make this so much better!
2. Bake the cake in the center and lower third rack of the oven. And don’t open the oven door too early. This ensures the oven temperature stays consistent, so the cake bakes correctly.
3. Use a toothpick to check when the cake is done. If it comes out clean or with very little crumbs it is done! 
4. Let the cake cool completely before glazing.
5. You can make this cake one day ahead, although I would make glaze the day you plan to serve it! 😊

Servings

This delicious Strawberry Lemon Loaf Cake yields up to eight servings, but this will vary on how thick you slice it.

Similar Recipes

Looking for something similar? Try my Strawberry Sheet Cake. Another delicious summer dessert with cream cheese frosting and fresh strawberry slices. Yum!

Try my Skinny Strawberry Cheesecake Dip for a lighter dessert option. It tastes great at a fraction of the calories. Dig in!

Who says you can’t have breakfast for dessert? Try my Berry Croissant Bake for a Danish inspired meal.

Impress at your next summer BBQ or soiree with this Berry Cheesecake Salad. A delicious side dish that is to die for!

We all scream for ice cream (especially if no machine is required)! Try my Easy Strawberry Ice Cream recipe. It tastes like summer! 

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Strawberry Lemon Loaf Cake

Enjoy the taste of summer with Strawberry Lemon Cake. This light cake melts in your mouth blending the lines between tart, sweet and delicious!

Prep Time 1 hour hour

Cook Time 55 minutes minutes

Servings 8

Ingredients

Lemon Loaf Cake

• 1 cup salted butter softened
• 1 cup granulated sugar
• 3 large eggs room temperature
• 1/4 cup sour cream room temperature
• 3 Tablespoons fresh lemon juice
• 1 Tablespoon fresh lemon zest
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt

Strawberry Glaze

• 3 Tablespoons reduced strawberry puree (made from 1 cup of strawberries)
• 3 cups powdered sugar
• 1/4 cup milk

Instructions

Cake

• Lower the oven rack to the lower third position. Preheat the oven to 350 degrees F. Grease the bottom of an 8×4-inch loaf pan. Line with parchment paper and allow the short sides to extend a couple inches past the sides for easy removal.
• In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and granulated sugar together on medium-high speed until pale and fluffy; about 2 minutes. Scrape the butter down off the sides of the mixing bowl. With the mixer on low speed, add the eggs, one at a time, scraping down the bowl in between each addition. Add the sour cream, lemon juice, lemon zest and vanilla. Mix until combined. (It is normal for the mixture to look curdled right now.)
• Whisk the flour, baking powder and salt together in a medium bowl. Slowly add the flour mixture into the wet mixture, while mixers on low speed, just until combined. Don't over-mix.
• Pour the batter into the prepared loaf pan and spread out evenly. Bake at 350 degrees F. for 55 to 60 minutes or until a toothpick inserted into the center comes out mostly clean. (a few crumbs left are fine.) To prevent over-browning, tent a piece of foil over for the pan halfway through the baking time.
• Carefully remove the cake from the oven and let it cool in the pan for 1 hour. Using the parchment paper, carefully remove the loaf from the pan and let it cool completely on a wire rack before glazing.

Strawberry Glaze

• Pulse one cup of fresh or frozen strawberries in a food processor until pureed. Pour into a small saucepan and add 2 tablespoons of water. Heat over medium heat until the strawberries are simmering and thickened. Strain through a fine mesh strainer into a small bowl. Chill the reduced puree in the refrigerator for 15 minutes.
• In a large bowl, add the powdered sugar, milk and 3 tablespoons strawberry puree. Whisk to combine well. The glaze should be thick but pourable. If too thin, add more confectioner’s sugar. If too thick, add more whole milk. Pour glaze over the top of the cake and allow it to drip down the sides. Slice, serve, and enjoy!

Notes

Yields: about 8 slices (depending on how thick the cake is sliced.)

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If you are a fan of White Chocolate Chip Pudding Cookies, today’s dessert recipe is a dreamy, citrus version. This Lemon Pudding Cookies recipe is seriously the best one I’ve tried. All the ingredients really come together to create the most perfect batch of moist, melt-in-your-mouth lemon cookies. This recipe is one I make quite often. I even make these in the wintertime when I’m missing the sun and need a dessert that isn’t heavy and feels bright.

With only 10 minutes of prep time and only 10 minutes of baking time, these cookies are a breeze to make, ready in less than 30 minutes. This is a classic cookie recipe to pull out if you need to come up with something sweet in a short amount of time.

LEMON PUDDING COOKIES

The secret star ingredient to achieving the most tender, softest cookies every single time is the instant lemon pudding mix. No crisp cookies here! The grated lemon zest adds brightness and fresh citrus that simply can’t be beat, combined with rich white chocolate chips, to create a well-balanced treat that will have you reaching for your second before you’ve finished your first. If you are a lemon lover like me, I swear that these cookies are a must-bake!

Find my expert tips on how to make homemade lemon pudding cookies from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Lemon Pudding Cookies Recipe:

• Quick & Easy: These cookies come together in no time and bake in just 10 minutes, making them perfect for a weeknight treat and spontaneous party indulgence.
• Soft, Chewy & Tart: The lemon pudding keeps the cookies tender and chewy, while fresh lemon zest adds a bright, zesty punch. Sweet white chocolate chips balance the tartness, creating a flavor profile that’s seriously addictive.
• Spring & Summer Classic: Lemon and other citrus desserts shine during the warmer months, and these cookies are no exception. They’re ideal for springtime picnics, summer potlucks, or casual gatherings, bringing a refreshing, sunny twist to your dessert table.
• Versatile Dessert: These cookies aren’t just for snacking! They look great on dessert trays, inside cookie tins, or even paired with an afternoon tea.

Ingredients

• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 cup salted butter, softened
• 2 teaspoons lemon zest
• 1 package (3.4 ounces) instant lemon pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 bag (11 ounces) white chocolate chips

Instructions

Preheat the oven to 375° F. Line 2 large cookie sheets with parchment paper or a Silpat. Place both sugars and butter in the bowl of a stand mixer or a large mixing bowl. Sprinkle in the lemon zest. Beat together until creamy and combined. Add pudding mix, eggs, and vanilla extract. Beat until combined.

In a separate medium bowl, combine flour, baking soda, and salt. Whisk together. Slowly add this mixture to the wet ingredients just until combined. Don’t overmix. Stir in the white chocolate chips by hand. Drop cookie dough by rounded tablespoons onto prepared cookie sheets. Bake for only 10 minutes. Remove from the oven and let cool on cookie sheets. Serve and enjoy!

Servings

Yields: 30 lemon pudding cookies.

Storage and Reheating

Store leftover lemon pudding cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week. To freeze, place the cookies in a freezer-safe bag or container for up to 3 months. Use parchment between layers to prevent sticking. You can also freeze unbaked dough balls on a tray, then transfer to a bag and freeze for up to 3 months; bake straight from frozen at 375°F, adding 1-2 extra minutes to the bake time. To reheat, warm cookies in the microwave for 8–10 seconds or in a 300°F oven for 3-4 minutes until soft and slightly warm.

Holly’s Tips for The Best Lemon Pudding Cookies:

• Use Fresh Lemon Zest: Lemon zest adds a bright citrus flavor that pairs perfectly with the sweet white chocolate chips. Pre-grate the zest and measure carefully for maximum zing.
• Don’t Skip The Instant Pudding Mix: The instant lemon pudding keeps these cookies soft, moist, and slightly cake-like, setting them apart from typical cookies.
• Use Softened Butter: You want the butter soft enough to cream easily with the sugars, but not so soft that it’s completely melted. This helps create tender cookies.
• Don’t Overmix: When combining the dry ingredients with the wet, mix until just combined. Overmixing the dough can make cookies dense instead of soft and fluffy.
• Create Even Scoops: Use a cookie scoop or a rounded tablespoon to ensure even sizing. This helps cookies bake uniformly and keeps the centers soft while the edges are slightly crisp.
• Make It Your Own: While white chocolate chips are classic, you can also try lemon drizzle, macadamia nuts, or dried cranberries to vary flavors without affecting the soft texture.
• Serve Them Warm or Chilled: Enjoy these cookies fresh from the oven for soft, melty bites, or chill them in the refrigerator for a firmer, refreshing treat.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Bake my highly-rated Chocolate Chip Pudding Cookies.

Big fan of frosting? My Lemon Sugar Cookies with Lemon Frosting hit the spot every time.

Wanting something more filling? My Lemon Pudding Cake has all the flavors of these cookies, but in irresistible cake form.

Can’t get enough of lemon desserts? Here are more highly-rated recipes: Glazed Lemon Brownies, Lemon Loaf Cake, and Heavenly Lemon Oreo Dessert.

Have you made this Lemon Pudding Cookies recipe? 🍋

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #LemonPuddingCookies #LifeInTheLofthouse

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Lemon Pudding Cookies

Delicious and super soft lemon cookies with white chocolate chips!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 30

Author Holly

Ingredients

• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1 cup salted butter softened
• 2 teaspoons lemon zest
• 1 box (3.4 ounces) instant lemon pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 bag (11 ounces) white chocolate chips

Instructions

• Preheat oven to 375°F. Line 2 large cookie sheets with parchment paper or silpat liners.
• Place both sugars and butter into the bowl of a stand mixer or a large mixing bowl. Add the lemon zest. Beat together until creamy and combined.
• Add pudding mix, eggs and vanilla extract. Beat until combined.
• In a separate medium bowl- combine flour, baking soda and salt. Whisk together. Slowly add this mixture into the wet ingredients just until combined. Don’t over mix. Stir in the white chocolate chips by hand.
• Drop cookie dough by rounded tablespoons onto prepared cookie sheets. Bake only 10 minutes. Remove from oven and let cool on cookie sheets. Serve and enjoy!

Notes

Nutrition Info: 1 cookie = 183 calories / 13 fat / 22 carbs / 2 protein

Recipe yields 30 cookies.

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I have a recipe I created not long ago that I completely fell head over heels for. I’ll include the recipe below, but first I want to talk about how I decided to enhance it and make it a must-have at your next cookout! My Garlic Parmesan Chicken Kebabs are incredible and totally irresistible. This is a great way to switch up the traditional kebab recipe into something that everyone will crave. Kids and adults are sure to fall in love with these!

GARLIC PARMESAN CHICKEN KEBABS

I drew the inspiration for these kebabs from my recipe for Air Fryer Garlic Parmesan Chicken. It is so good! We love to make this chicken a lot, especially when we meal prep at the beginning of the week. These kebabs take the best part of that recipe and turn it into a grilled masterpiece. The chicken breast is marinated in oil, garlic, and Parmesan cheese, then threaded onto a skewer and grilled. We love them just like this, but you can always add fresh summer vegetables like zucchini, bell peppers, and onions.

Each skewer is placed on a hot grill or Blackstone, until the chicken is cooked through.

INGREDIENTS

• 2-pounds boneless, skinless chicken breasts; cut chicken into equal sized pieces. This way everything will cook evenly. I like to cube my chicken into 1-inch pieces.
• ¼ cup grated Parmesan cheese; use freshly grated parmesan or powdered. Either work fine.
• ¼ cup white vinegar; this helps cut through all the flavors so that everything marries and marinates properly. 
• 2 Tablespoons extra-virgin olive oil; the oil will ensure that when you introduce the chicken to the hot surface, that it won’t stick to the grill. It also helps the marinade get to every single piece of chicken.
• 1 Tablespoon lemon juice; the slight addition of acidity balances out the flavor of the salty cheese. I recommend squeezing a lemon and using the fresh juice, but bottle juice will also work.
• 2 teaspoons garlic powder; the garlic powder goes on the grill better than fresh garlic. If it were to be in huge chunks there is a good possibility that it would fall through the grates and lose that flavor.
• 1 teaspoon dried oregano; the oregano will completely round off the flavor profile and bring your dish to life!
• 1 teaspoon onion powder; this is really going to make sure that your kebabs come out nice and savory. Also, if you choose to use onion on your skewers this will only bring that flavor profile to the forefront.
• 1/2 teaspoon crushed red pepper flakes; this is an optional ingredient depending on the spice level you enjoy. The amount included here won’t overwhelm anything. If you like more heat, feel free to add more.
• salt and pepper, to taste; no recipe would be complete without a little salt and pepper to taste. As always, fresh cracked is best, but table shakers work great too.

INSTRUCTIONS

Cut each piece of chicken into 1- inch cubes. Thread the chicken onto 8 metal or wooden skewers. If using wooden skewers, soak them in water for at least 30 minutes before threading with the chicken. (This ensures they won’t catch on fire as they grill.)

In a medium-size bowl, mix the Parmesan cheese, vinegar, olive oil, lemon juice, and all seasonings together. Mix well. Baste the chicken kebabs with the garlic Parmesan mixture on all sides.

Place the coated kebabs on a large platter and gently cover. Place in fridge to let marinate for at least 30 minutes or up to 12 hours.

Grill kebabs on medium heat, with the grill lid closed, for 5 minutes per side OR until the internal temperature of the chicken reaches 160 degrees F. Serve kebabs warm and enjoy!

VEGGIE ADDITIONS

Is your garden just thriving with fresh produce? It’s time to grill them! I sometimes like to add fresh zucchini, bell peppers, and onion to the skewers. If you have a veggie that you’d like to try then I say go for it!

COOKING

Any grill, or flat top cooking surface like a Blackstone is what you want to grill these on. Make sure to preheat before cooking. The best way to preheat is to keep the lid closed while you bring the surface to temperature.

SKEWERS

I prefer metal skewers. Everything slides right off when you’re ready to eat. If you want to use wooden skewers, make sure to soak them in water for at least 30 minutes before threading the chicken and vegetables. This way they won’t catch on fire and char while everything is cooking.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF OUR FAVORITE KEBABS!

Teriyaki Chicken Kebabs – Juicy pineapple, crisp green bell peppers, and chicken marinated in a rich Teriyaki sauce, skewered, then grilled to perfection.

Grilled Steak Kebabs – Tender pieces of steak with an assortment of bell peppers, onions, and cooked perfectly on the grill.

Sweet BBQ Chicken Kebabs – Pieces of chicken breast are marinated in a sweet BBQ sauce with veggies and grilled to juicy perfection.

Air Fryer Garlic Parmesan Chicken – Juicy chicken breasts with parmesan cheese, garlic and spices then quickly cooked in an Air Fryer.

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Garlic Parmesan Chicken Kebabs

Garlic Parmesan Chicken Kebabs are juicy pieces of chicken marinated in garlic, Parmesan cheese, and other delicious herbs.

Prep Time 1 hour hour

Cook Time 12 minutes minutes

Servings 8

Ingredients

• 2-pounds boneless, skinless chicken breasts
• ¼ cup grated Parmesan cheese
• ¼ cup white vinegar
• 2 Tablespoons extra-virgin olive oil
• 1 Tablespoon lemon juice
• 2 teaspoons garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1/2 teaspoon crushed red pepper flakes
• salt and pepper to taste

Instructions

• Cut each piece of chicken into 1- inch cubes. Thread the chicken onto 8 metal or wooden skewers. *If using wooden skewers, soak them in water for at least 30 minutes before threading with the chicken. (This ensures they won’t catch on fire as they grill.)
• In a medium-size bowl, mix the Parmesan cheese, vinegar, olive oil, lemon juice, and all seasonings together. Mix well.
• Baste the chicken kebabs with the garlic Parmesan mixture on all sides. Place the coated kebabs on a large platter and gently cover. Place in fridge to let marinate for at least 30 minutes or up to 12 hours.
• Grill kebabs on medium heat, with the grill lid closed, for 5 minutes per side OR until the internal temperature of the chicken reaches 165 degrees F. Serve kebabs warm and enjoy!

Notes

Nutrition Info: 1 chicken kebab = 187 calories / 7 fat / 1.3 carbs / 27 protein 

8 kebabs total. 

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Summer means that it’s time for cool, no bake treats. Especially here in Southern Utah. It is common in the peak months that we hit triple digits on the daily! How do we combat the heat? With something that is guaranteed to cool us down. My Frozen Pink Lemonade Pie is as refreshing as it is chilled. It is both deliciously sweet and tart, and so easy to make that you won’t believe it. 😉

FROZEN PINK LEMONADE PIE

Nothing hits the spot quite like a glass of lemonade on a hot day. There is something about the sweet and tart combination that always quenches your thirst. But what about your sweet tooth? This recipe takes the frosty beverage and turns it into something that rivals any other summertime dessert. Cool Whip is mixed together with sweetened condensed milk, and pink lemonade concentrate. This mixture is then poured inside a ready-made graham cracker pie crust. Place it in the freezer for 6 hours and it’s ready to go. One slice of this is sure to turn any frown upside down when it is scorching outside!

INGREDIENTS

• 1 (10-inch) prepared Graham cracker pie crust
• 1 can (14 ounces) sweetened condensed milk
• 1 container (8 ounces) Cool Whip, thawed 
• 1 can (6 ounces) frozen pink lemonade concentrate, thawed
• red food coloring (optional)

INSTRUCTIONS

In a large bowl, add the sweetened condensed milk and cool whip. Fold together gently until combined. Stir in the pink lemonade concentrate until combined. (If you want the pie a vibrant pink color add a few drops of red food coloring.) Pour mixture into the prepared pie crust and spread out evenly. Place pie in the freezer for 6 hours or overnight. Cut into slices and serve!

FREEZING PINK LEMONADE PIE

Good things come to those that wait, and this recipe is a testament of that. Now, it only takes 5 minutes to make this treat, but it takes proper time for it to set in the freezer. No less than 6 hours in the freezer for a perfect frozen pie. I highly recommend that you make this and freeze it the night before you serve it so that it’s solid. Check the weather beforehand to see if it’s going to be a hot one the next day. If so, make this pie! Believe me, you’ll thank me later.

SERVINGS

This pie yields 8 slices. It really is so simple to make, that making an extra pie or two is no hassle at all. I like to make a few and just let them sit in the freezer throughout the summer season. This way we can have a slice whenever the temperature gets to be too much. My kids love it when they get this frozen and frosty surprise!

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE FROZEN TREATS!

Frozen Mint Oreo Pie – Minty ice cream is in the center of a chocolate pie crust and infused with bits of Oreo cookies.

Lemon Berry Slush – A great summertime drink! Fresh, frozen fruit goes into the blender, and then chilled for a refreshing and satisfying beverage.

Frosted Lemonade – Time to get the lemonade stand ready! This frozen version of traditional lemonade will sell out glass by glass on the sidewalk this summer.

Easy Fudge Ripple Ice Cream – This three ingredients dessert is outstanding, and is super simple to make. You’ll be enjoying this one all summer long!

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Frozen Pink Lemonade Pie

Frozen Pink Lemonade Pie is a delicious chilled dessert filled with pink lemonade flavor. It’s the perfect summertime treat!

Prep Time 6 hours hours 10 minutes minutes

Servings 8

Ingredients

• 1 large (10-inch) prepared Graham cracker pie crust
• 1 can (14 ounces) sweetened condensed milk
• 1 container (8 ounces) Cool Whip thawed
• 1 can (6 ounces) frozen pink lemonade concentrate thawed
• red food coloring optional

Instructions

• In a large bowl, add the sweetened condensed milk and cool whip. Fold together gently until combined. Stir in the pink lemonade concentrate until combined. (If you want the pie a vibrant pink color add a few drops of red food coloring)
• Pour mixture into the prepared pie crust. Spread out evenly. Place pie in freezer for 6 hours or overnight.
• Cut into slices and serve!

Notes

Nutrition Info: 1 slice (1/8 of pie) = 494 calories / 16 fat / 79 carbs / 5 protein 

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If you’re a fan of Sonic Drive-In’s classic Lemonberry Slush, you’ll want to save this Copycat Lemon Berry Slush recipe immediately. This beverage recipe is bright, refreshing, and perfectly balanced. It’s never overly sweet and never too tart. On pool days, I have so many memories of my kids and me making a routine stop at Sonic for an icy treat. Once this drink became everyone’s favorite order, I knew it was time to recreate it at home, and this homemade version never fails to deliver on that iconic Sonic flavor. It’s the best fruits of spring and summer in a cup!

LEMON BERRY SLUSH

All you need to make the best copycat lemon berry slush at home is frozen strawberries blended with orange juice, fresh lemon juice, lime juice, and a touch of sugar. That’s it! This homemade slushie comes together in just minutes and is so easy to adjust to your taste. Hosting a pool party? You can quickly blend another batch whenever the pitcher runs low. Since slushes melt quickly, I recommend keeping the mixture chilled in the fridge and re-blending right before serving for the best taste and texture. Don’t be surprised if this becomes the drink you look forward to every spring and summer! It’s easy, cooling, and bursting with fruity flavors. 

Find my expert tips on how to make a homemade copycat lemon berry slush below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Sonic Copycat Lemon Berry Slush Recipe:

• Quick & Easy Beverage: This is a great recipe to always have on hand because it only requires a few ingredients and is ready-to-go in minutes.
• Refreshing & Fruity: This homemade slush is cold, tangy, and ultra-refreshing, exactly what you want on pool days, summer parties, and backyard BBQs.
• For All Ages: Serve it as a fun non-alcoholic frozen drink for kids, or turn it into a refreshing summer cocktail by adding your favorite spirit for adults.
• Dairy-Free, Vegan & Gluten-Free Party Drink: This fruit slush fits many dietary needs without any substitutions, making it perfect for serving large crowds.

Ingredients

• 4 cups frozen strawberries (or you can use freshly sliced strawberries)
• 1 cup prepared orange juice (or Sprite or any lemon-lime soda for a more lemon-flavored slush)
• 1/2 cup freshly squeezed lemon juice
• 2 Tablespoons freshly squeezed lime juice (optional)
• 1/2 cup granulated sugar
• 1/4 cup cold water

Instructions

A high-powered blender is important when blending frozen fruit, so keep that in mind. If your blender is not high-powered, then I recommend using fresh strawberries, not frozen. OR thaw the frozen strawberries in the fridge hours before using them in this recipe.

Next, pour all of the ingredients into the blender. Cover with the lid and blend until smooth. Pour into glasses and serve immediately. Be prepared to play bartender all day long because everyone is sure to fall in love with these and want more!

Servings

Each batch yields: 4 lemon berry slushes.

Storage 

This lemon berry slush is best enjoyed right after blending and when made the same day, but leftovers can be saved. Store slush in a covered container in the refrigerator for up to 6 hours, then re-blend with a handful of ice before serving, as it will naturally melt and separate. To freeze, pour slush into an airtight container for up to 1 month; let it soften for a few minutes, then break it into chunks and blend again with a splash of juice or water to restore the texture.

Holly’s Tips for The Best Sonic Copycat Lemon Berry Slush Recipe:

• Use A High-Powered Blender: Frozen fruit can be tough to break down. A strong blender ensures a smooth, icy slush. If you only have a standard blender, use fresh strawberries or thaw frozen berries in the fridge for a few hours.
• Adjust Sweetness & Tartness: Start with ½ cup granulated sugar, then taste and add more if you prefer a sweeter slush. For a tangier lemon flavor, use lemon-lime soda or adjust the lemon and lime juice ratios. This also gives the slush a light fizz if desired.
• Control Thickness:  Add extra cold water for a thinner slush or a few ice cubes if you want it extra icy.
• Serve Fresh: Slushes melt quickly, so pour into chilled glasses and enjoy right away. For a fun twist, garnish with fresh berries, lemon slices, or a sprig of mint.
• Make It Your Own: Keep it alcohol-free, a mocktail for all ages, or add a splash of vodka, rum, or limoncello for a refreshing adult version. See FA Q for more info below.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Strawberry Orange Julius.

Wanting something a little different? My Cherry Limeade is another fruity, flavorful drink.

Looking for more copycat drink recipes for spring and summer? Try my Frosted Lemonade and Orange Julius next.

Craving more? Check out these highly-rated fruit recipes here: Raspberry Lemonade, Strawberry Smoothies, Strawberry Banana Smoothie, Glazed Lemon Brownies, and Strawberry Lemon Loaf Cake.

Have you made this Sonic Copycat Lemon Berry Slush recipe? 🍋🍓

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #LemonBerrySlush #LifeInTheLofthouse

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Lemon Berry Slush

Lemon Berry Slush is a frozen blended drink perfect for summer days. The combo of strawberry, orange, and lemon-lime flavors will have you asking for more!

Prep Time 10 minutes minutes

Servings 4

Ingredients

• 4 cups frozen strawberries (or can use freshly sliced strawberries)
• 1 cup prepared orange juice (or can use Sprite or any lemon-lime soda for a more lemon flavored slush)
• 1/2 cup freshly squeezed lemon juice
• 2 Tablespoons freshly squeezed lime juice (optional)
• 1/2 cup granulated sugar
• 1/4 cup cold water

Instructions

• Place all of the ingredients into a high-powered blender. Blend until smooth. Serve immediately and enjoy!

Notes

**If your blender is not high-powered then I recommend using fresh strawberries, not frozen. OR thaw the frozen strawberries in the fridge before using in this recipe.

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Last Saturday I spent the morning cleaning our house and baking these Glazed Lemon Brownies. As soon as I pulled them out of the oven my Mom called inviting us to her company barbecue. Kale was heading out of town to the Super Cross race in Las Vegas, so I took her up on the invitation and headed over to the park with the kids!

We ate hot dogs, chips and cookies while the kiddos played on the play ground. It was a lot of fun! At the barbecue I told Mom about the brownies I had just made, but wasn’t sure how they turned out. I told her I’d let her be my taste-tester to see if they were worthy of the blog. She was all excited. My Mom is a big lemon-lover, just like me. Or maybe I’m a lemon-lover, just like her? 😀

Once we were home from the barbecue I snapped a few pics for the blog, and then took a bite. The results? Heaven! Lemon brownie heaven! The flavor of lemon is just perfect, and they’re soft and moist, just like a brownie should be. And that glaze. Seriously, the best.

I took a few more pictures and then packed some up to take to Mom. Of course, she ended up loving them! I think I might need to make her another batch for Mother’s Day, and you should probably make a batch for your Mom too. 😉

MORE BROWNIE RECIPES YOU MAY LIKE:

Twix Brownies

Rocky Road Brownies

Lunch Lady Brownies

Chocolate Fudge Brownies

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Glazed Lemon Brownies

Lemon flavored brownies with a sweet lemon glaze!

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 18

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup salted butter softened
• 4 large eggs
• 1/4 cup freshly squeezed lemon juice
• 2 Tablespoons fresh lemon zest

LEMON GLAZE

• 1 ½ cups powdered sugar
• 2 Tablespoons fresh lemon juice
• 2 teaspoons lemon zest

Instructions

Lemon Brownies

• Preheat oven to 350° F. Grease a 9×13-inch baking pan with non-stick spray. (Or you can line with parchment paper for easy removal).
• In a large bowl, whisk the flour, sugar, baking powder and salt together. Add softened butter to flour mixture, stir with a spatula until combined.
• In a medium bowl, whisk together the eggs, lemon juice and lemon zest. Pour mixture into the flour mixture. Stir with a spatula until smooth and combined. (A few lumps may remain).
• Pour batter into prepared baking pan and spread out evenly. Bake 30 to 35 minutes or until a toothpick inserted in center comes out mostly clean. Remove from oven and allow to cool completely before glazing.

Lemon Glaze

• Whisk together glaze ingredients until smooth. Pour and spread evenly over cooled brownies. Let glaze set before cutting into bars. Serve and enjoy!

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In Southern Utah, Swig sugar cookies are a beloved treat, and it’s easy to see why. Sugar cookies are the ultimate blank canvas for baking, offering endless ways to delight anyone with a sweet tooth. My Lemon Sugar Cookies with Lemon Frosting put a bright, citrusy twist on the classic, guaranteed to brighten anyone’s day. In just over 30 minutes, you can enjoy a fresh batch of zesty, soft lemon cookies on sunny afternoons or anytime you need a sweet pick-me-up. This recipe is quick, easy, and fuss-free with no chill time required. Once the dough is mixed, it’s ready to bake!

LEMON SUGAR COOKIES WITH LEMON FROSTING

The secret to that authentic lemon flavor in these cookies is simple: fresh lemon juice and lemon zest. Trust me, you’ll notice the difference! One lemon is all you need for this recipe, providing just the right amount of juice and zest for the dough. Toss the artificial stuff in the fridge and go for the real deal; it totally pays off. While these Lemon Sugar Cookies are delicious on their own, a thick layer of lemon buttercream frosting takes them to a whole new level. Fluffy, tangy, and creamy, this frosting has a way of making cookies disappear almost as soon as they’re baked. Whether you serve these lemon cookies frosted or plain, one thing is certain: these sunny cookies will disappear fast, leaving everyone smiling!

Find my expert tips on how to make homemade lemon sugar cookies with lemon frosting from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Lemon Sugar Cookies with Lemon Frosting Recipe:

• Simple To Make: Ready in just over 30 minutes with no chilling time required.
• One-Lemon Wonder: Just a single lemon gives you all the zest and juice you need for a natural, tangy taste that really pops.
• Soft & Chewy: These perfectly tender lemon cookies will melt in your mouth.
• Customizable: These cookies are delicious on their own or topped with fluffy lemon buttercream frosting.
• Spring & Summer Treat: Great for outdoor events, garden parties, or poolside snacking.

Ingredients

Lemon Sugar Cookies

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup salted butter
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 teaspoon lemon extract
• 1 teaspoon fresh lemon juice

Lemon Frosting

• 1/2 cup salted butter, softened to room temperature
• 1/2 Tablespoon sour cream
• 1 teaspoon lemon zest
• 2 ½ cups powdered sugar
• 2 Tablespoons fresh lemon juice

Instructions

For The Lemon Sugar Cookies

Preheat oven to 350 degrees F. Line two large cookie sheets with parchment paper or spray with non-stick spray. Set aside.

In a medium-size bowl, whisk together the flour, baking powder, and salt until combined. Set aside.

In a separate large bowl, cream the butter and sugar together with an electric hand mixer. Beat in the eggs, lemon extract, and lemon juice just until combined.

Gradually blend the dry ingredients into the wet ingredients. Mix together, scraping the bowl until everything is combined. Try not to over-mix the dough. Scoop dough with a standard-size cookie scoop and place onto prepared cookie sheets, spacing at least 2 inches apart. This results in about 15 cookies per cookie sheet.

Bake cookies for 10 to 11 minutes only. Don’t over-bake. Remove from oven and let cookies cool completely on the cookie sheets.

For The Lemon Frosting

Place the softened butter, sour cream, and lemon zest in a medium-sized bowl. Mix together until combined. Gradually add in the powdered sugar and lemon juice. Mix well until all is creamy and combined. Frost over cooled cookies and enjoy!

Servings

Yields: 30 lemon sugar cookies, when you use a standard-size cookie scoop.

Storage 

Store frosted Lemon Sugar Cookies in an airtight container at room temperature for up to three days, keeping them in a cool, dry place to prevent the frosting from softening. To freeze, place them in the refrigerator for up to a week and let them come to room temperature before serving. Unfrosted cookies can be frozen in a single layer on a baking sheet, then transferred to an airtight container or freezer bag for up to three months, with frosting added after thawing. Frosted cookies can also be frozen by first freezing them on a baking sheet until firm, then layering them with parchment in a freezer-safe container; thaw at room temperature for 30-60 minutes before enjoying.

Holly’s Tips for The Best Lemon Sugar Cookies with Lemon Frosting:

• Use Fresh Lemon Juice & Zest: For the brightest, most authentic lemon flavor, always use fresh lemons instead of bottled juice. One lemon provides just the right amount of zest and juice for this recipe.
• Avoid Overmixing: Overmixing can make cookies tough. Mix until the dry ingredients are just incorporated for soft, chewy cookies every time.
• Space Out The Cookies Evenly: Place cookie dough 2 inches apart on the baking sheet to prevent spreading and allow even baking.
• Keep An Eye On Baking Time: Bake for 10-11 minutes. Overbaking will dry out the cookies, while underbaking keeps them soft and tender.
• Allow Cookies To Cool Completely: Frosting warm cookies will cause the frosting to melt. Allow cookies to cool completely on the cookie sheet for the best results.
• Make It Your Own: Sprinkle a little extra lemon zest on top of the frosting to add color, flavor, and a professional bakery touch.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Bake The Best Sugar Cookies with pink frosting (like Swig).

Wanting something a little different? Try my Sugar Cookie Bars and Lemon Pudding Cookies.

Can’t get enough of lemon desserts? Make these highly-rated recipes next: Lemon Pudding Cookies, Glazed Lemon Brownies, Lemon Loaf Cake, and Heavenly Lemon Oreo Dessert.

Have you made this Lemon Sugar Cookies recipe? 🍋

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #LemonSugarCookies #LifeInTheLofthouse

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Lemon Sugar Cookies with Lemon Frosting

Sweet citrus cookies with a fluffy lemon-flavored buttercream frosting. These cookies are delicious, bright, and sure to bring a smile to your face!

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Servings 30

Ingredients

Lemon Sugar Cookies

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup salted butter
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 teaspoon lemon extract
• 1 teaspoon fresh lemon juice

Lemon Frosting

• 1/2 cup salted butter softened to room temperature
• 1/2 Tablespoon sour cream
• 1 teaspoon lemon zest
• 2 ½ cups powdered sugar
• 2 Tablespoons fresh lemon juice

Instructions

For The Lemon Sugar Cookies

• Preheat oven to 350 degrees F. Line two large cookie sheets with parchment paper or spray with non-stick spray. Set aside.
• In a medium-size bowl whisk together the flour, baking powder and salt until combined. Set aside.
• In a separate large bowl, cream the butter and sugar together with an electric hand-mixer. Beat in the eggs, lemon extract and lemon juice just until combined.
• Gradually blend the dry ingredients into the wet ingredients. Mix together, scraping the bowl until everything is combined. Try not to over-mix the dough. Scoop dough with a standard-size cookie scoop and place onto prepared cookie sheets; spacing at least 2-inches apart. (15 cookies per cookie sheet.)
• Bake cookies for 10 to 11 minutes only. Don't over-bake. Remove from oven and let cookies cool completely on the cookie sheets.

For The Lemon Frosting

• Place the softened butter, sour cream and lemon zest in a medium-size bowl. Mix together until combined. Gradually add in the powdered sugar and lemon juice. Mix well until all creamy and combined. Frost over cooled cookies and enjoy!

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Summer is finally upon us, so I decided to take one of my favorite desserts and put a yummy twist on it. This no-bake treat has fresh and tangy hints of lemon from the pudding, and vanilla from the golden Oreo cookies! If you’re a lemon lover then you’re going to love this Heavenly Oreo Lemon Dessert!

This amazing treat starts out with a sweet Oreo crust that is made with butter and crushed golden Oreos. The crust is then topped with a sweet cream cheese layer, followed by a layer of citrusy lemon pudding.

For the finishing touch, a layer of cool whip is placed on top of the pudding to replicate a lighter ‘frosting’ and a sprinkling of crushed golden Oreo is added for a finishing touch!

This dessert doesn’t get its name for nothing, it really is one of the most heavenly desserts ever. Once you start eating it, you won’t be able to stop! 😉

CAN YOU USE AN 8X8 PAN INSTEAD OF A 9X13?

Yes! You can half the recipe to make it in an 8×8 dish.

CAN HEAVENLY OREO LEMON DESSERT BE MADE AHEAD?

You can make this lovely dessert the night before or morning before you need it! I wouldn’t make it any sooner than that.

HOW LONG DOES THE PUDDING NEED TO SET IN THE FRIDGE?

Instant pudding sets up really quickly, so only a few minutes is needed in the fridge.

DO YOU HAVE TO USE COOL WHIP?

Not at all! If you don’t like cool whip, you can use fresh thick whipped cream, it will work just as nicely.

LIKED THIS LEMON DESSERT? THEN YOU’LL LOVE THESE OTHER LEMON DESSERTS TOO!

Lemon Loaf Cake: A dense and moist lemon flavored cake covered in a simple yet decadent lemon glaze.

Sticky Lemon Rolls with Lemon Cream Cheese Glaze: Gooey, soft and citrusy rolls with perfect lemon flavor and a decadent cream cheese glaze.

Lemon Pudding Cake: Fluffy yellow cake that bakes over the top of creamy lemon pudding.

Glazed Lemon Brownies: Sweet and soft lemon flavored brownies topped with a citrusy lemon glaze.

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Heavenly Lemon Oreo Dessert

Heavenly Oreo Lemon Dessert is an incredible no-bake dessert. It’s sweet, creamy and has the perfect hint of refreshing lemon flavor! 

Prep Time 2 hours hours 30 minutes minutes

Servings 12

Ingredients

• 1 package (14.3 ounces) Golden Oreo cookies
• 1/2 cup salted butter melted
• 2 packages (3.4 ounces, each) instant lemon pudding mix
• 3 ¼ cups milk
• 2 containers (8 ounces, each) Cool Whip thawed
• 1 block (8 ounces) cream cheese softened
• 1 cup powdered sugar

Instructions

• Crush all Oreo cookies in a food processor or crush with a rolling pin in a large ziplock bag. (They can be as thick or fine crumbs as you prefer.) Reserve 3/4 cup of the crushed Oreos for the topping.
• Grease a 9×13-inch baking dish very generously with non-stick spray. Pour the remaining crumbs in the prepared dish; spreading out evenly. Pour the melted butter all over the crumbs. Mix together and then gently press this down into the bottom of the pan to create the crust. (Don't compact it too much otherwise it will be hard to cut the crust.)
• In a medium bowl, mix together both lemon pudding mixes and the milk. Whisk well to combine. Cover bowl and place in the fridge for 5 minutes to thicken.
• In a separate bowl, place the cream cheese inside. Blend the cream cheese until smooth. Then blend in the powdered sugar until combined. Fold in one container of cool whip. Spread this mixture very gently and evenly all over the Oreo crust.
• Spread the lemon pudding evenly over the cream cheese layer. Then spread the remaining container of cool whip over the top. Sprinkle the remaining crushed Oreos all over the top. Cover and chill in fridge for 2 hours before serving. Cut into squares and enjoy!

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With the warm spring weather comes countless days spent outside. After enjoying some fun in the sun, this Raspberry Lemonade is the perfect thing to cool down with. You’ll beat the heat, quench that thirst, and will be feeling refreshed in no time! 

What makes this yummy drink extra delicious is the addition of lemon-lime soda. It adds a fun fizziness that you just can’t get enough of. It’s both sweet and tart so you get the best of both worlds!

Raspberry Lemonade comes together in no time, requiring only 4 simple ingredients. Before you know it, you’ll be sitting poolside sipping on a glass of this bright and citrusy lemonade.

Grab a large pitcher and then simply mix together the raspberry lemonade concentrate, fresh lime juice and lemon-lime soda. Pour in individual glasses and then feel free to add ice. I know I like mine extra cold!

Garnish each glass with a lemon slice, a couple of raspberries and a mint leaf to achieve a beautiful spring-like presentation. 🙂 

ALTERNATIVES

To achieve a different flavor, color, or calorie count, try out these alternate options:

• For a stronger flavor: Try adding in some fresh raspberry puree! This will really bring out that raspberry flavor as well as create a more vibrant pink color.
• To reduce some calories: if you’re trying to be mindful of your calorie intake try using diet lemon-lime soda. This will reduce both sugar and calories, but keep it still delicious.
• For a more tart flavor: if you like your lemonade tart, add in some freshly squeezed lemon juice or even more lime juice. Still not enough? Skip out on diluting the lemonade with water to keep that strong flavoring. 
• For a sweeter flavor: if you like your lemonade on the sweeter side, mix in some granulated sugar. You can also omit the lime juice.
• For an adult version: add in a splash of vodka or tequila to create a boozy drink for those 21+ guests of yours. 

FOR MORE THIRST QUENCHING DRINKS, TRY OUT THESE OTHER OPTIONS!

Cherry Limeade: the perfect summer time drink with a combination of frozen limeade, maraschino cherry juice and lemon-lime soda!

Frosted Lemonade: a sweet and creamy drink made with freshly squeezed lemonade and vanilla ice cream.

Watermelon Lemonade Slushies: a simple and easy slush made from watermelon and lemonade!

Orange Julius: a delicious frozen drink that tastes just like a creamsicle!

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Raspberry Lemonade

Raspberry Lemonade is a refreshing pink drink filled with lemon and raspberry flavor. Garnished with fresh raspberries and mint leaves, this fruity drink is perfect for the spring and summer!

Prep Time 5 minutes minutes

Servings 12

Ingredients

• 1 can (12 ounces) raspberry lemonade frozen concentrate thawed
• 2 cups cold water
• 1 Tablespoon freshly squeezed lime juice
• 6 cups lemon-lime soda
• sliced lemons and limes optional
• fresh raspberries optional
• mint leaves optional

Instructions

• In a large pitcher or punch bowl, add the thawed raspberry concentrate, cold water and lime juice. Stir well to combine.
• Slowly add in the lemon-lime soda. Stir gently to combine. Pour into individual glasses and serve immediately.
• Add ice cubes, fresh raspberries, lemon slices and mint leaves to each glass, if desired. Enjoy!

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I’ve always been the biggest fan when it comes to anything lemon. Whether it be Lemon Pudding Cake, Lemon Cookies, Frosted Lemonade, Lemon Brownies, or even Lemon Chicken, I’m so there. There’s just something about the fresh, zesty citrus flavor that leaves me coming back for more. In the springtime, I always find myself itching to make this Lemon Loaf Cake. It’s sweet, decadent, and moist as all fruit cakes should be. If you’re a fellow lemon-lover, then you’re going to absolutely devour this cake.

LEMON LOAF CAKE

What makes this lemon loaf cake recipe taste so fresh and incredible is that every part of it is made from scratch. Don’t let that dissuade you, though. I promise this lemon cake is not a complicated recipe, and the instructions and ingredients are pretty straightforward. The combination of butter, eggs, and buttermilk creates a tender, moist texture in this lemon loaf cake. Be careful not to overmix once the flour is added, as that can make the cake dense. The batter is then poured into a loaf pan and baked until golden perfection! The best part, the lemon glaze, comes from 3 simple ingredients. Once the cake is cooled completely, the glaze is poured over the top, resulting in the best spring cake straight from your dreams. Serve this delicious cake with a side of coffee for breakfast, on its own, or as a late-night indulgence.

Find my expert tips on how to make homemade lemon loaf cake from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Homemade Lemon Loaf Cake Recipe:

• For All Baking Levels: Whether you’re a beginner or a seasoned baker, this lemon loaf uses simple ingredients and straightforward steps for a stress-free bake.
• Tangy & Refreshing: With freshly squeezed lemon juice, zesty lemon peel, and a touch of buttermilk, this cake is moist, flavorful, and perfectly sweet.
• Calling All Lemon Lovers: Ideal during spring and summer when lemons are at their peak, this lemon loaf cake is a must-bake for anyone who loves lemon desserts.

Ingredients

Lemon Loaf Cake

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup salted butter, softened
• 1 cup granulated sugar
• 3 large eggs, beaten
• 1 ½ teaspoons lemon extract
• zest from 1 large lemon
• 2 Tablespoons freshly squeezed lemon juice
• 1/3 cup buttermilk

Lemon Glaze

• 1 cup powdered sugar
• 1 Tablespoon freshly squeezed lemon juice
• 1 Tablespoon milk (add more if needed to reach the desired consistency of glaze.)

Instructions

For The Lemon Loaf Cake

In a medium bowl, whisk together flour, baking powder, and salt.

In another bowl, beat together the butter and sugar until it’s nice and fluffy.

Mix in the eggs, one at a time, into the butter and sugar mixture.

Once all of the eggs have been mixed in, add in lemon extract, lemon juice, and lemon zest.

Take the flour mixture and the buttermilk, and add half of each into the butter mixture. Make sure to mix on low speed.

After mixing together, scrape the sides of the bowl and add in the other half of the flour mixture and buttermilk.

Pour the batter into a greased (or parchment paper-lined) 8×4-inch loaf pan and bake in the oven at 350℉ for 50 to 60 minutes. Don’t over-bake!

If the top of the cake starts to brown too much, place a piece of aluminum foil over the top and continue baking.

When a toothpick inserted comes out clean, the cake is done.

For The Lemon Glaze

Mix powdered sugar, lemon juice, and milk, then pour over the top of the cake once it has cooled completely.

Servings

Yields: 1 lemon loaf cake (8 slices).

Storage

While you don’t have to refrigerate this lemon loaf cake, it is highly recommended. The cake can sit out at room temperature for up to 4 days, but to ensure the longest shelf life possible, refrigerate after 3 days, and the cake should stay good for up to a week. 

To freeze, wrap the cake tightly in plastic wrap after it has set (the more layers of wrap, the better), then place it in a freezer-safe ziplock bag to prevent freezer burn. Cake should stay good for up to 3 months in the freezer. If frozen, allow the cake to thaw completely before serving. This cake is best enjoyed chilled; if reheating, do so in short intervals only.

Holly’s Tips for The Best Lemon Loaf Cake Recipe:

• Let Ingredients Sit at Room Temperature: To prevent over-mixing, make sure your ingredients are at room temperature. That way, they’ll mix easily and result in a lighter-textured cake.
• Use Fresh Lemon Juice: Fresh lemon juice is the way to go for this lemon loaf! While you certainly can use bottled lemon juice, it’s just not the same. Freshly squeezed is the way to go, and once you try this cake, I know you’ll agree.
• Use Lemon Zest Sparingly: When zesting your lemon, make sure not go past the yellow part. The white part underneath is very bitter and will result in an off-tasting cake.
• Don’t Skip The Lemon Glaze: It’s a total game-changer for this lemon loaf recipe and only requires a mixing of 3 simple ingredients. Little effort for maximum flavor!
• Don’t Forget The Lemon Extract: Make sure to use the lemon extract as well as the lemon zest and lemon juice; it really brings out the lemon flavor.
• Make It Your Own: You can easily swap the lemon for other fruits. Try orange or lime juice and zest for a bright citrus flavor, berries like blueberries or raspberries for a sweet, fruity twist, or apple and pear for a warm, spiced loaf.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Strawberry Lemon Loaf Cake.

Wanting something different? Bake my Lemon Sugar Cookies with Lemon Frosting.

Can’t get enough of lemon? Try these highly-rated recipes: Sticky Lemon Rolls with Lemon Cream Cheese Glaze, Glazed Lemon Brownies, and Lemon Pudding Cake.

Have you made this Lemon Loaf Cake recipe? 🍋
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #LemonLoafCake #LifeInTheLofthouse

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Lemon Loaf Cake

A moist and delicious loaf cake covered in a simple lemon glaze!

Prep Time 25 minutes minutes

Cook Time 50 minutes minutes

Servings 1 loaf

Ingredients

Lemon Loaf Cake

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup salted butter, softened
• 1 cup granulated sugar
• 3 large eggs, beaten
• 1 ½ teaspoons lemon extract
• zest from 1 large lemon
• 2 Tablespoons freshly squeezed lemon juice
• 1/3 cup buttermilk

Lemon Glaze

• 1 cup powdered sugar
• 1 Tablespoon freshly squeezed lemon juice
• 1 Tablespoon milk (Add more if needed to reach desired consistency of glaze.)

Instructions

For The Lemon Loaf Cake

• Preheat the oven to 350F degrees. Generously grease an 8 x 4-inch loaf pan with non-stick spray. Set aside.

  In a medium bowl whisk together the flour, baking powder and salt. 
• In a separate bowl beat together the butter and sugar until combined and fluffy. Mix in the eggs 1 at a time.

  Add lemon extract, lemon zest, and lemon juice.

  Slowly mix in 1/2 of the flour mixture and 1/2 of the buttermilk.

  Turn off the mixer and scrape the sides and bottom of the bowl.

  Repeat mixing in the rest of the flour mixture and buttermilk until just combined.
• Pour the batter into the prepared pan and bake for 50 to 60 minutes. When a toothpick inserted in center comes out clean it is done.

  If the top is browning too much towards the end of the bake time, tent a piece of aluminum foil over top and continue baking.

  Cool the cake before adding the glaze. (If you glaze it while it's hot it will melt and run off the cake.)

For The Lemon Glaze

• Mix together the three glaze ingredients until fully combined. Pour glaze over the top of the cooled cake. Slice into pieces. Serve and enjoy!

Notes

Yields: 1 loaf (8 slices)

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One of the many things that comes along with eating healthier or dieting is hunting for new recipes that are clean, yet palate pleasing. No one that’s wanting to eat a little cleaner wants to be stuck with bland and boring meals. Those will just leave you even more tempted to fall off the bandwagon, and we don’t want that!

That’s where these delicious, flavor-filled Lemon Garlic Steak Bites come in! Saving you from yet another dreaded meal of plain chicken breasts and green beans or a small green salad. They’ll give you all the tasty flavors and satisfaction you yearn for while still being low carb and high in protein. It’s a total win situation.

LEMON GARLIC STEAK BITES

What makes these steak bites taste so good is the garlic and lemon in the marinade. It tenderizes the steak bites to perfection and gives them that flavor that truly wows!To ensure the steak gets that bold flavoring, make sure it marinates for a minimum of 2 hours. But the longer you let the steak sit in the marinade, the richer the flavors and the juicier the steak!

About the quick cooking time, it really is true! They take hardly any time to cook, so make sure you keep an eye on them so they don’t get overdone. For those of you, like myself, who like their steaks medium, cook the steak bites for about 4 minutes and they’ll come out so tender they practically melt in your mouth.

Of course, if you like your steak more well done side then just cook a little longer to fit your preference!

INGREDIENTS

These steak bites are made with a few spices and some other simple ingredients. This recipe is all about simplicity and ease!

• Fresh parsley: for extra flavor; optional, but highly recommended.
• Olive oil: to help cook the meat faster, create the perfect outer texture, and to ensure the steak doesn’t stick to the pan.
• Garlic cloves: what gives that subtle, yet heavenly flavor.
• Oregano: for extra flavor; optional, but would advise against leaving it out.
• Lemon juice: preferably freshly squeezed lemon juice, but bottled works too if that’s all you have.
• Salt & pepper: what savory recipe doesn’t contain a little salt and pepper? 😉
• Flat iron steak: you can’t make steak without the steak, right? Flat iron steak is my favorite, but any steak cut should work.

COOKING INSTRUCTIONS

Place steak bites in a large non-stick skillet or cast iron skillet over medium-high heat. Since the steak is cut into small, 1-inch cubes, it only needs to cook for 4 to 5 minutes for a medium doneness. But if you like a different level of doneness, be sure to cook longer or shorter.

• Blue: cook for about 1 to 1 ½ minutes for a dark, almost purple, steak that will feel spongy with no resistance.
• Rare: cook for about 1 ½ to 2 minutes for a dark red, soft and spongy steak with little resistance.
• Medium-rare: cook for about 2 to 3 minutes for a pink, soft and spongy steak that is slightly springy.  
• Medium: cook for about 4 to 5 minutes for a pale pink, firm and springy steak. 
• Well-done: cook for about 5 to 5 ½ minutes for only a trace of pink, spongy and slightly springy steak.

One thing to keep in mind is that Flat-iron steak can become pretty tough if cooked too long.

CAN YOU USE DIFFERENT CUTS OF STEAK?

You definitely can! Just be aware that different cuts of steak cook a little differently so you’ll need to slightly adjust the cook times. Here’s some other steak cut ideas:

• Sirloin: a prime steak best when served medium-rare; very flavorful.
• Flat-iron: best cooked medium to prevent toughness; affordable and intensely flavorful.
• Filet mignon: tender steak that is best served rare; most expensive steak.
• Rib-eye: one of the most prized types of beef, very flavorful, juicy and soft.
• Skirt: best cooked rare or medium-rare at most; very tough and muscle-heavy.
• Bavette and flank: cheap steak best when served no more than medium. 

HOW LONG SHOULD YOU MARINATE THE STEAK BITES?

In the marinating world, the longer the steak soaks, the better! So the more intensely flavored you’d like your steak, the longer it should marinate. But I’d recommend letting the steak marinate for a minimum of 2 hours. That way you can still ensure a flavor-filled steak.

STORING LEFTOVERS

They sure can! Just make sure to allow the leftover bites to first cool completely, then transfer them into an airtight container and leave them in the fridge until the next time you need them. The steak bites should not be kept beyond 3 days.

HOW DO YOU REHEAT LEMON GARLIC STEAK BITES?

• Skillet: this is the preferred method for reheating steak. Simply place steak in the skillet on medium-low heat, add a splash of beef broth or water, and mix every once in a while until the steak is warm.
• Microwave: place steak bites on a microwave safe plate and cook in 30 second intervals to ensure you don’t overcook and dry out the meat.

SIMILAR RECIPES

If you loved this recipe then be sure to try out these similar ones!

Honey Garlic Steak Bites: pieces of tender and juicy steak that marinate in a delicious honey and garlic marinade.

Grilled Steak Kebabs: red onion, sirloin steak, red, green, and orange bell pepper kebabs grilled to tender perfection.

Cheesesteak Sliders: small sandwiches filled with warm pieces of steak, gooey cheese, peppers and onion!

Sheet Pan Steak Fajitas: tender flank steak, various peppers and red onion cooked on a sheet pan for your fajitas!

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Lemon Garlic Steak Bites

Lemon Garlic Steak Bites are tender and juicy pieces of steak full of zesty lemon and garlic flavors. They cook up in no time at all making them perfect for a quick and easy lunch or dinner!

Prep Time 2 hours hours

Cook Time 5 minutes minutes

Servings 4

Ingredients

• 1/4 cup chopped fresh parsley
• 1/4 cup olive oil
• 2 garlic cloves minced
• 1 teaspoon dried oregano
• 4 Tablespoons freshly squeezed lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 ½ pounds flat iron steak

Instructions

• In a large bowl add the parsley, olive oil, garlic, oregano, lemon juice, salt and pepper. Whisk well to combine.
• Cut steak into 1 inch cubes. Place cubed steak in the marinade stirring to coat all the steak pieces. Cover bowl with lid and place bowl in refrigerator. Let marinate at least 2 hours or over night.
• Heat a large non-stick skillet, or cast iron skillet (that’s my favorite to use), over medium-high heat. When pan is hot add the steak pieces to skillet, discarding the remaining marinade.
• I like to cook mine for 4 to 5 minutes for a medium doneness. Cook longer if you like your steak well done.
• Serve immediately and enjoy!

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If you’re a regular at Chick-Fil-A then you have to know about their signature frosted lemonade. It’s a tasty combo of their lemonade and Icedream®  dessert has the perfect ratio of sweetness and tang.

After first discovering this drink, I knew that I wanted to come up with my own version that was as close to the original as possible. I’m pretty sure I’ve managed to do just that with this easy recipe, but don’t take my word for it. Give it a try for yourself!

This FROSTED LEMONADE is so delicious. It’s made with freshly squeezed lemon juice, sugar and vanilla ice cream. Simple yet so good. I made these for my kiddos last Friday and they downed them in about 5 minutes. They really loved them!

The nice thing about this frozen treat is that you can adjust it to fit your preference. If you prefer your lemonade more tangy, then just be sure to not add in as much sugar. Or if you’re on the opposite end and like your lemonade on the sweeter side, simply just add more sugar or ice cream to disguise the tanginess.

While I prefer the taste of using freshly squeezed lemon juice, you can always use frozen lemonade concentrate or bottled lemonade to make it even easier than it already is. You can also use a diet lemonade if you’re trying to save some calories. It’s really all up to you!

No matter which way you make it, I can assure you that you’ll fall in love with this frosty and delicious frozen drink. 🙂

MORE DELICIOUS DRINK RECIPES YOU MAY LIKE:

Orange Julius 

Cherry Limeade

Strawberry Smoothies

Strawberry Orange Julius

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Frosted Lemonade

Frosted Lemonade is a sweet and creamy drink made with freshly squeezed lemonade and vanilla ice cream.

Prep Time 1 hour hour

Servings 2

Ingredients

• 1/2 cup freshly squeezed lemon juice
• 1/4 cup granulated sugar
• 1/2 cup cold water
• 3 cups vanilla ice cream

Instructions

• Pour lemon juice, sugar and water into a medium pitcher. Stir until sugar dissolves. Place in fridge to chill for at least one hour.
• Add chilled lemonade and 3 cups ice cream to a blender. Blend until smooth and combined. Pour into 2 glasses and serve immediately. Enjoy!

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This Grilled Lemon Chicken is so tender and juicy and packed with citrusy lemon flavor. The addition of garlic and onion adds a whole other depth of flavor to chicken breasts. It’s made with simple and clean ingredients so you don’t need to feel guilty after eating a piece or two!

Not only will you love this tasty chicken, but so will the picky eaters you may have living under your roof. This chicken is so rich in flavor that it leaves you, and those picky eaters, wanting more. 🙂

With swimsuit season usually comes summer grilling. I am so down for that. To honor this new found heat we’ve been having in Southern Utah, I decided a grilled chicken recipe was in need. I have to say, this Grilled Lemon Chicken is one of our absolute favorites to grill. It is both refreshing and summer worthy. What’s more summer worthy than lemon? Nothing. 😉 haha.

This recipe is filled with just the right amounts of lemon, and the hints of garlic and onion sets the bar for this recipe!

Similar Recipes

Grilled Steak Kebabs

Grilled Huli Huli Chicken

Grilled Apricot Chicken

Grilled Corn with Cilantro-Lime Butter

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Grilled Lemon Chicken

Tender and juicy chicken packed with lemon flavor. The addition of garlic and onion adds a whole other depth of delicious flavor!

Prep Time 2 hours hours

Cook Time 20 minutes minutes

Servings 6

Ingredients

• 1 cup olive oil
• 2/3 cup freshly squeezed lemon juice
• 5 cloves garlic minced
• salt and pepper to taste
• 1 Tablespoon dried minced onion (or freshly diced white onion)
• 6 medium boneless, skinless chicken breasts

Instructions

• In a large bowl, whisk together olive oil, lemon juice, garlic, salt, pepper and onion. Add chicken breasts to the marinade. Turn to coat- making sure all chicken is covered in marinade. Cover with lid. Place in fridge to marinate at least 2 hours or up to 8 hours.
• Prepare grill for medium heat. Drain chicken; discard marinade.
• Place chicken on grill rack then cover grill with lid. Grill on first side for 7 minutes. Turn over and grill another 7 minutes, or until cooked thoroughly and internal temperature reaches 165 degrees Fahrenheit. Serve warm and enjoy!

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I love baking bread, and any type of bread for that matter. White bread, wheat bread, banana bread and my favorite would be sweet buns or rolls of any kind. I don’t know what it is, but to me, there is just something so fun and therapeutic about making them.

These Sticky Lemon Rolls are my favorite roll to bake AND eat. 🙂 They’re soft, sticky and absolutely perfect with their lemon flavor. The lemon cream cheese glaze only finishes them off to utter perfection and will have you craving more than just one!

LEMON STICKY ROLLS WITH LEMON CREAM CHEESE GLAZE

When I first made these lemon rolls I actually made the dough the night before then set them out on the counter the next morning to rise for a few hours. They baked up beautifully and were so delicious. Ooey gooey and worth every single calorie. 😉 If you are a true lemon lover, these rolls may just become your favorite too.

Trust me, these are one citrus roll you don’t want to miss out on. I hope you make them soon!

MORE DELICIOUS ROLL RECIPES YOU MAY WANT TO TRY:

Perfect Cinnamon Rolls

Pumpkin Cinnamon Rolls

Orange Rolls

Raspberry Orange Rolls

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Sticky Lemon Rolls with Lemon Cream Cheese Glaze

Gooey, soft and delicious Sticky Lemon Rolls have perfect lemon flavor, and the lemon cream cheese glaze tops them off to perfection!

Prep Time 2 hours hours

Cook Time 30 minutes minutes

Servings 12

Ingredients

Dough

• 2 1/2 teaspoons active dry yeast
• 3/4 cup milk warmed to about 100°F
• 1/2 cup salted butter softened at room temperature
• 2 large eggs
• 1/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 small lemon zested
• 4 cups all-purpose flour
• 1/8 teaspoon salt
• 1/4 teaspoon nutmeg

Sticky Lemon Filling

• 1 cup granulated sugar
• 1 lemon zested
• 4 tablespoons salted butter softened at room temperature
• 1/4 cup fresh lemon juice

Lemon Cream Cheese Glaze

• 1 small lemon zested and juiced
• 4 ounces cream cheese softened
• 1 cup powdered sugar
• 2 Tablespoons milk

Instructions

• FOR DOUGH: In the bowl of a stand mixer, sprinkle yeast over warmed milk and let it sit for a few minutes or until foamy. Using the mixer paddle and with the mixer on low speed, stir softened butter, eggs, sugar, vanilla, lemon zest, and 1 cup of the flour into the milk and yeast mixture. Stir in the salt and nutmeg. Stir in enough of the remaining flour to make a soft yet sticky dough.
• Switch to the dough hook and knead at low speed for about 5 minutes, or until the dough is smooth and stretchy.
• Lightly grease a large bowl and set dough inside. Cover and let rest until dough is doubled in size.
• FOR STICKY LEMON FILLING: While the dough is rising, stir together sugar and lemon zest in a medium bowl. Add butter then beat together with a hand mixer until it is creamy and combined. Slowly add the lemon juice and whip. Refrigerate for at least 1/2 hour or until you are ready to assemble the rolls.
• ASSEMBLE ROLLS: Lightly grease a 13×9-inch baking dish with baking spray. On a lightly floured surface, pat the risen dough into a large yet still thick rectangle — about 10 x 15 inches.
• Spread the dough evenly with the sticky lemon filling. Roll the dough up tightly, starting from the top long end. Stretch and pull the dough taut as you roll, to keep the lemon filling inside. Cut the long dough roll into 12 even rolls and place each in the prepared baking dish.
• Cover the rolls with a towel and let them rise for 1 hour or until puffy and doubled. Heat oven to 350°F. Place rolls in oven and bake for 30 to 35 minutes.
• While the rolls are baking, prepare the glaze. In a small bowl, beat lemon juice and cream cheese until light and fluffy. (Reserve the lemon zest.) Add the powdered sugar and milk; blend until smooth and creamy.
• Glaze the rolls: When the rolls are done, drizzle them with the cream cheese glaze, and sprinkle the reserved lemon zest over top to garnish. Let cool for at least 10 minutes before serving. Serve warm and enjoy!

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Hey there, it’s Jodi from 5 Boys Baker, and today I’m sharing a recipe for one of my favorite fruit salads. Fresh fruit is definitely one of the best things about summer, and when you toss it in a sweet, citrusy dressing, it’s even better!  This fruit salad is the perfect side dish for any BBQ, potluck, picnic, or just any weeknight meal. My boys LOVE this!

SUMMER FRUIT SALAD

Not only is this beautiful and scrumptious, but it’s super versatile. If you don’t like one of the fruits listed, leave it out or replace it with something that makes you a little happier.  The only thing I recommend is that if you decide to add raspberries, don’t add them in until the very end, after you’ve gently tossed this.  Raspberries are pretty “fragile,” and if you try to toss them along with everything else, they tend to fall apart and get squished. So wait and throw some on top after it’s been mixed.

SHOULD I USE ALL THE DRESSING?

I thought the original recipe made way too much dressing for the amount of fruit listed. After playing around with the recipe, I think the dressing to fruit ratio is perfect now. If you’re worried about it being too much dressing, start by pouring the dressing on a little at a time and adding more until you feel like the fruit is covered enough.

WHAT OTHER FRUITS WOULD BE GOOD TO USE?

You could use apples, bananas, peaches, melons, pears, blackberries, raspberries (just remember what I said above), etc.  Also, feel free to adjust the amounts of each fruit listed. For example is you like more strawberries than blueberries in your fruit salad, then you could add 3 cups of strawberries and only 1 cup of blueberries. This salad is definitely versatile which is one of the reasons I love it so much.

CAN THIS BE MADE AHEAD OF TIME?

Yes! The dressing needs to chill at least an hour, but can even be made several days ahead. The fruit can be chopped up ahead of time and kept in the fridge. A couple hours before you’re ready to serve it, gently toss everything together. Be sure to give it a couple hours of chill time so the dressing and flavors of the fruit can meld together.

Try these other delicious summer side dishes:

 Creamy Fruit Salad

 Easy Fruit Dip

 Rainbow Fruit Salad

German Potato Salad 

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Summer Fruit Salad

A slightly tangy dressing brings all the flavors together in this delicious Perfect Summer Fruit Salad. It’s refreshing and so good!

Prep Time 3 hours hours

Servings 6

Author Holly

Ingredients

Dressing

• 1/4 cup light brown sugar
• 1 teaspoon cornstarch
• 1 lemon (zest and juice)
• 2 oranges (zest, juice and orange sections)
• 1/2 teaspoon vanilla extract

Fruit

• 2 cups diced fresh pineapple
• 2 to 3 cups strawberries hulled and sliced
• 3 kiwi fruit peeled and sliced
• 1 cup seedless grapes (halve them if they're really big)
• 2 cups blueberries

Instructions

• In a small sauce pan, mix together brown sugar and cornstarch. Set aside.
• Zest and juice the lemon and the orange. Set aside the zest of both fruit. Measure out 1/3 cup of the orange juice and 2 1/2 tablespoons of the lemon juice (discard any extra or save for another use). Add juices to brown sugar mixture and cook over medium heat, stirring until slightly thickened and bubbly. Continue to stir for 1 minute then remove from heat. Transfer mixture to a small bowl; stir in vanilla and 1/2 teaspoon each of the orange and lemon zest. Chill for at least 1 hour.
• Peel and section the two oranges. Place orange sections, pineapple, strawberries, kiwi, grapes and blueberries in a large bowl. Pour cooled sauce over fruit and gently toss to coat. Chill, covered for 2 to 3 hours before serving. Garnish with more zest if desired.

Recipe by: 5 Boys Baker.com.

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If you love fruit cake and pudding, say hello to the best of both worlds in one dessert: Lemon Pudding Cake. This homemade cake is as bright and cheerful as a sunny day. It’s fluffy, ultra-moist, and bursting with my favorite citrus fruit. The result is a spoon-worthy dessert that feels light yet comforting, and it’s perfect for spring and summer when you crave something sweet that isn’t too heavy or overly rich. One bite, and you’ll see why this is a must-bake for lemon lovers. I also love a good savory lemon recipe. My Lemon Garlic Steak Bites, Crispy Lemon Garlic Chicken & Veggies, and Crock Pot Creamy Lemon Chicken are all big favorites of mine. But when it comes to lemon desserts, they are my ultimate weakness!

LEMON PUDDING CAKE

This dessert recipe begins with a fluffy yellow cake that bakes into a creamy lemon pudding base. The light, airy cake and smooth, tangy pudding create a delicious contrast. With its golden layers and zesty lemon flavors, this cake looks good on any dessert table, bringing a little sunshine to each slice. Serve it warm or chilled, or dress it up with a dollop of whipped cream or a scoop of vanilla ice cream to take it to the next level. Yum!

Find my expert tips on how to make homemade lemon pudding cake from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Homemade Lemon Pudding Cake Recipe:

• For All Baking Levels: Whether you’re a seasoned baker or just starting, this lemon pudding cake recipe is approachable for everyone. While it does take a little time to prepare and bake, the step-by-step instructions are straightforward.
• Light, Airy Cake: This cake has a light, pudding-like texture, paired with bright, tangy lemon notes, which makes it stand out on any dessert table.
• Perfect For All Occasions: From baby showers and bridal showers to springtime gatherings, summer parties, and casual potlucks, this dessert fits any occasion.
• Customizable Dessert: A dusting of powdered sugar, a spoonful of Cool Whip, fresh whipped cream, or a scoop of vanilla ice cream takes this easy lemon dessert to the next level. Fresh lemon slices add a beautiful, bakery-style presentation.
• Make-Ahead-Friendly: This cake stores well in the refrigerator, making it a great make-ahead dessert for parties, potlucks, Easter, Mother’s Day, and summer gatherings.

Ingredients

Lemon Pudding Cake

• 1 box (15 ounces) lemon cake mix (I used a Betty Crocker cake mix)
• Ingredients called for on cake mix (eggs, oil, water)
• 2 boxes (3.4 ounces, each) instant lemon pudding mix
• 1/4 cup granulated sugar
• 2 cups cold milk (I use 2%)
• 1 cup water

Toppings

• powdered sugar
• Cool Whip, thawed
• fresh whipped cream
• vanilla ice cream
• fresh lemon slices

Instructions

For The Lemon Pudding Cake

Preheat oven to 350 degrees F.

Prepare cake batter according to package directions. Spread batter into a greased 9×13-inch baking pan.

In a separate medium bowl, add dry pudding mixes, granulated sugar, milk, and water. Whisk together for 2 minutes. Pour pudding mixture evenly over the top of the cake batter. (Don’t spread.)

Bake cake for 55 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. (My cake took 1 hour and 3 minutes to fully bake.)

Carefully remove the cake from the oven. Let stand and cool 20 minutes before slicing. The pudding will thicken as it stands.

For The Toppings

Serve each slice with fresh whipped cream, ice cream, or whichever way you desire. Enjoy!

Servings

Yields: 1 lemon pudding cake (12 servings).

Storage

Cover or place leftover lemon pudding cake in an airtight container and refrigerate for up to 3 days. To freeze, place in a freezer-safe container and consume within less than a month. Keep in mind this cake tests best fresh, as freezing will alter the original pudding taste and texture.

Holly’s Tips for The Best Lemon Pudding Cake Recipe:

• Use Your Favorite Cake Mix: Lemon is the star flavor, so feel free to use a high-quality lemon cake mix for the brightest, freshest taste. I highly recommend Betty Crocker’s cake mix.
• Don’t Disturb The Layers: After pouring the pudding mixture over the cake batter, resist the urge to mix. As the cake bakes, the layers naturally separate into a fluffy lemon cake on top and a creamy lemon pudding underneath.
• Use Cold Milk: For the pudding mix, use cold milk to help the instant lemon pudding thicken properly before baking. This ensures a rich, creamy pudding layer forms beneath the cake as it bakes.
• Keep An Eye On The Baking Time: This cake may take longer than typical box cake recipes. Start checking for doneness at 55 minutes, but don’t be surprised if it needs a full hour or slightly more. A toothpick inserted in the center should come out clean from the cake portion.
• Allow The Cake To Rest Before Serving: Allow the cake to cool completely, at least 20 minutes, after baking. The pudding layer thickens as it sits, giving you the perfect cake-to-pudding consistency.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Lemon Loaf Cake.

Wanting something different? My Lemon Pudding Cookies resemble the flavors of this cake, but in cookie form.

Looking for something more filling? My Heavenly Lemon Oreo Dessert is a highly-rated party treat for celebrating special occasions.

Craving savory lemon recipes? Cook my Lemon Garlic Steak Bites, Crispy Lemon Garlic Chicken & Veggies, and Crock Pot Creamy Lemon Chicken.

Have you made this Lemon Pudding Cake recipe?🍋

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #LemonPuddingCake #LifeInTheLofthouse

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Lemon Pudding Cake

Lemon Pudding Cake is a fluffy yellow cake that bakes over the top of creamy lemon pudding. This creates a moist, light and incredible cake that is filled with lemon flavor!

Course Cake, Cakes, Dessert, Desserts, Lemon

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12

Author Holly

Ingredients

Lemon Pudding Cake

• 1 box (15 ounces) lemon cake mix (I used a Betty Crock cake mix)
• Ingredients called for on cake mix (eggs, oil, water)
• 2 boxes (3.4 ounces, each) instant lemon pudding mix
• 1/4 cup granulated sugar
• 2 cups cold milk I use 2%
• 1 cup water

Toppings

• Powdered sugar
• Cool whip thawed
• Fresh whipped cream
• Vanilla Ice Cream
• Fresh lemon slices

Instructions

For The Lemon Pudding Cake

• Preheat oven to 350 degrees F.
• Prepare cake batter, according to package directions. Spread batter into a greased 9×13 inch baking pan.
• In a separate medium bowl, add dry pudding mixes, granulated sugar, milk and water. Whisk together for 2 minutes. Pour pudding mixture evenly over the top of cake batter. (Don’t spread.)
• Bake cake for 55 minutes to 1 hour, or until toothpick inserted in center comes out clean. (My cake took 1 hour and 3 minutes to fully bake.)
• Carefully remove cake from oven. Let stand and cool 20 minutes before slicing. The pudding will thicken as it stands.

For The Toppings

• Serve each slice with fresh whipped cream, ice cream or whatever you desire. Enjoy!

Notes

Cover and refrigerate any leftover cake for up to 3 days.

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