Spring Lemon Loaf

An easy cake mix recipe that yields sweet, but not too sweet; tart, but not too tart. 1 WWP dessert slices!


Total Time: 75 minutes, including prep

Yield: 36 slices

Source: adapted from Betty Crocker




  1. Let egg come to room temperature for best results. Combine all ingredients in a large bowl and whisk away!
  2. I used a square 10x10 inch cake pan. Spray with cooking spray, add in the batter, and bake at 350 degrees F for 50-60 minutes.
  3. Let cool for 30 minutes then slice it up. It made 36 slices.

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April 14, 20150 found this helpful

Here is the link to the site the recipe is from:

It should say 1/4 cup lemon juice :).

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April 14, 20150 found this helpful

There are several possible erroneous or unclear aspects in this recipe. In addition to the Lemon Juice correction offered by Sharon (thank you), there are these questions:

- "1 cup fat free lemon yogurt"
What is one cup? Yogurt comes in 6oz containers so do we use one container, or do we use 8oz, which is 1 cup?

- "4 6 oz. container egg whites (or two whole eggs)"
4 x 6oz = 24oz egg whites! That is A LOT of egg whites for a cake. And it's certainly more than what's in "two whole eggs." The difference in albumin would make a huge difference in the cake. Does this recipe actually use 24oz egg whites? And if we use two whole eggs, what size eggs do we use?

Please clarify. This sounds like a delicious cake so I'd love to try it.

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April 17, 20150 found this helpful

This sounds very good, thumbs up!

Reply Was this helpful? Yes

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