Name: White Chocolate Lemon Bread Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 box Lemon Cake Mix; 4 Eggs; 1/4 cup vegetable oil; 2 boxes Instant White Chocolate Pudding Mix; 1/3 cup Fresh squeezed Lemon Juice; 1 cup Sour Cream; Lemon Zest from 1 Lemon

This post may contain affiliate links. Please read our disclosure policy.

Soft and flavorful glazed White Chocolate Lemon Bread is bright with just the right amount of lemon. It is SO tasty!

Sweet breads like this White Chocolate Lemon Bread, Blueberry Bread {no yeast}, and Glazed Almond Poppy Seed Bread are easy to make and so delicious. Not only are you going to love this tangy, sweet bread you will be in love with how easy it is to make!

Lemon Cake Mix Bread

I’m no expert with yeast, which means I make many quick bread recipes and not many yeast breads. My mom, on the other hand, has been working with yeast all her life and can tackle ANY bread recipe. Fortunately for me, she found a great White Chocolate Lemon Bread recipe that contains NO yeast. She tried it out and made a loaf for each of the families. The loaf was literally gone in MINUTES (no joke!) It was SO GOOD!

I was thrilled to find out that it was a non-yeast bread recipe that was delicious AND simple. Some may argue that using a cake mix to make bread is cheating but I say “Who cares? It’s easy and yummy!” 😉

The hubby claims this is his new favorite bread. I may have to agree with him. I’m not a HUGE Lemon fan, but this recipe had just the right amount of lemon that it wasn’t overwhelming at all. And the glaze on top was definitely my favorite part. I can’t wait to have some more of this delicious bread!! If you like Lemon and White Chocolate I’d definitely give this one a try.

How to make White Chocolate Lemon Bread

COMBINE. Mix cake mix, pudding mix, oil and eggs in a bowl with a beater until well combined. Add sour cream, lemon juice and lemon zest. Mix by hand. Pour into greased loaf pans.

BAKE. Bake at 350 for about 45 minutes (For smaller loaf pans, bake for about 15 minutes). Let cool.

GLAZE. Poke holes in the top of the bread and drizzle with glaze (To make, mix 1 1/2 cup powdered sugar, juice and zest of one lemon – add more lemon juice if glaze is too thick). ENJOY!

Tips + Storing Info

Use a different flavor of pudding mix for the glaze, lemon or vanilla pudding make great options to sub for the white chocolate.
Substitute plain Greek yogurt or cottage cheese for sour cream. Just make sure that you aren’t using the low fat varieties.
Make mini-loaves of this bread. Fill your mini pans no more than ½ way full and check on them every 5 min after 25 min of cooking. Once a toothpick comes out clean they are ready to take out of the oven.

Make this bread ahead of time and FREEZE (before you add the glaze) for up to 6 months. Once it has cooled simply wrap it in plastic wrap and then store it in a Ziploc freezer bag or wrapped in aluminum foil. It would also be best to wait to add the glaze until after you have thawed it in the fridge overnight, and then brought it to room temperature.

STORE covered in in the fridge for a few days.

For more lemon goodness, check out:

5 from 13 votes