Ruth Parker'S Lemon Bread
A zesty lemon bread with bright citrus flavor, perfect for breakfast or teatime, combining tangy lemon with moist cake texture and a sweet glaze topping.
Ingredients
Instructions
- Beat the lemon cake mix, oil, water, poppy seeds, and lemon pudding mix together for 4 minutes.
- Pour the batter into medium loaf pans.
- Bake at 350°F (175°C) for 40 to 45 minutes until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool slightly.
- While still warm, pour over a glaze made by mixing 1/2 cup powdered sugar with the juice of 1 or 2 lemons.
Tips & Substitutions
For an extra burst of flavor, consider adding the zest of one lemon to the batter along with the poppy seeds. If you prefer a lighter option, you can substitute half of the oil with unsweetened applesauce. Ensure your ingredients are at room temperature for a smoother batter and better rise. This lemon bread can also be made using a gluten-free lemon cake mix for a gluten-free variation.
Serving Suggestions
This lemon bread is delightful on its own, but you can elevate it by serving it with a side of fresh berries or a dollop of whipped cream. It pairs beautifully with Cheese Spread Sandwiches for a light lunch or brunch. For a festive touch, consider dusting the top with powdered sugar before serving, or adding a lemon curd spread for extra zing.
Storage & Reheating
Store any leftover lemon bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 2 months. To reheat, thaw the bread overnight in the refrigerator and warm it in a preheated oven at 300°F (150°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Ruth Parker'S Lemon Bread contains roughly 456 calories, with 7g protein, 24g carbohydrates, and 39g fat. It is an excellent source of calcium (37% of the Daily Value) and dietary fiber (23% of the Daily Value), and a good source of iron and protein. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different flavor of cake mix?
Yes, while this recipe is specifically for lemon bread, you can experiment with other flavors like vanilla or almond. Just be sure to pair the pudding mix accordingly to maintain the desired flavor profile. Keep in mind that the baking time may vary slightly depending on the cake mix used.
What can I substitute for the oil in this recipe?
If you want to substitute the oil, you can use melted coconut oil, unsweetened applesauce, or even Greek yogurt for a healthier option. Each of these alternatives will contribute to the moisture of the bread, but the flavor profile may slightly change depending on your choice.
How do I know when the bread is done baking?
A toothpick inserted into the center of the bread should come out clean or with a few moist crumbs attached. If it comes out wet with batter, it needs more time in the oven. Keep an eye on it as baking times can vary depending on your oven's accuracy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).