'Doctor the Box' Lemon Loaf Cake with Lemon Syrup
A moist and easy 'doctor the box' cake recipe for lemon lovers.
Servings: 10 servings
Equipment
- 6 cup loaf pan (I used a Nordic Ware Citrus Blossom Loaf Pan)
Ingredients
- 1 15.25 oz. box Lemon Cake Mix I used Better Crocker Super Moist Cake Mix/pudding in the mix
- 3 large eggs room temperature
- 1/2 cup (I stick) unsalted butter, melted
- 1 cup buttermilk see substitution in notes
- 1 large lemon, zested
Lemon Syrup
- 1/3 cup fresh squeezed lemon juice
- 1/3 cup sugar
Instructions
- Preheat oven to 325°F.
- Prepare pan by thoroughly greasing with shortening, using a pastry brush to evenly coat the all the details of the pan. Sprinkle sugar in pan to coat shortening on bottom and sides of pan, emptying excess sugar.
- Mix cake mix, melted butter, buttermilk, lemon zest and eggs in large bowl with mixer on medium speed 2 minutes.
- Pour batter into prepared pan, filling only 3/4 full to prevent batter from overflowing pan. Gently tap on a counter top to remove any air bubbles.
- Bake 43 – 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan before turning out onto wire rack to cool.
- To make lemon syrup:
- Combine lemon juice and sugar in a small saucepan or microwave. Heat until sugar is dissolved.
- Brush lemon glaze evenly over the cake with a pastry brush while the cake is still warm, allowing syrup soak in before applying a second layer and third layer. Serve cake with additional lemon syrup if desired.
Notes
- Fill your pan only 3/4 full with your batter at least 1 1/2" below the rim of the pan to prevent batter overflowing pan. Remaining batter will make 6 cupcakes using a muffin tin.
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Alternative method of greasing 6 cup loaf: Use baking spray containing flour, such as Baker's Joy and use a pastry brush to evenly coat the all the details of the pan. Do not use a regular cooking spray as it tends to leave a sticky residue on the pan, causing cake to stick.
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Alternatively to lemon syrup make a lemon glaze with 1 – 2 tablespoons fresh lemon juice mixed with 1 cup powdered sugar. Mix sugar with lemon juice, adding 1 tablespoon of juice at a time until desired consistency. Pour glaze over top of cooled cake. Double amount of glaze if desired.
- Buttermilk substitution: Add 1 tablespoon white vinegar or lemon juice to a liquid measuring cup. Fill will whole milk to 1 cup line. Let the mixture stand at room temperature for 5 to 10 minutes, until slightly thickened and you see small curdled bits.
- Know your oven or invest in an inexpensive oven thermometer. Oven temperatures vary widely, depending on brand, age, whether electric or gas and it’s not unusual for an oven to run 25 - 50 degrees hotter or colder. Preheat your oven at least 20 minutes prior to baking.
- Alternate pan sizes and baking times: Bake at 350°F for shiny metal pan or glass pans / 325°F for nonstick pans. Shield top of pan with foil to prevent overbrowning if needed during last 10 minutes of baking time. 13”x9” or Two 8” Rounds : 28-33 minutes Two 9” Rounds: 24-29 minutes Bundt®: 38-43 minutes Cupcakes: 12-17 minutes If using a 9×5 inch loaf pan which holds 8 cups of batter, baking time will be closer to 1 hour.