Easter Lemon Bread

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Mar 05, 2013

I gave this 4 stars because I wanted a more lemony flavour. It is a great cake mix. I made it a second time and took out 6Tbs of the 1c of milk and added lemon juice in its place. I also used 1c of whole wheat flour & 2c all purpose and reduced the sugar to just under 2 cups. It was super moist and really lemony, just the way I like it.

—Tamara McKinley

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Nov 29, 2012

Delicious! I cut the recipe in half and it baked up beautifully. The glaze at the end was not soaking in so I carefully poked the sides of the loaf with a fork and swirled the juice around. I had a surplus of lemons and not a lot of butter so this recipe was a good match. Will definitely make again but with a bit less sugar. Bonus: my husband also found this cake delicious.

—saraphina

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2 Ratings

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Nutrition

Calories
286 kcal
14%

Carbohydrates
46.4 g
15%

Cholesterol
55 mg
18%

Fat
9.8 g
15%

Fiber
1 g
4%

Protein
4.6 g
9%

Sodium
334 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easter Lemon Bread

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories: 286
Calories from Fat: 89

% Daily Value *
Total Fat 9.8g 15 %
** Saturated Fat 3.8g 19 %
Cholesterol 55mg 18 %
Sodium 334mg 13 %
** Potassium 86mg 2 %
Total Carbohydrates 46.4g 15 %
Dietary Fiber 1g 4 %
Protein 4.6g 9 %
Sugars 31g
** Vitamin A 4 %
** Vitamin C 5 %
** Calcium 7 %
** Iron 13 %
** Thiamin 18 %
** Niacin 16 %
** Vitamin B6 4 %
** Magnesium 6 %
** Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.