Go Back
–+ servings

Aldi Coffee Ice Cream Lemon Loaf

This Aldi Coffee Ice Cream Lemon Loaf is a soft, sweet, and tangy dessert with a glossy lemon glaze, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 1
Course: Bread, Desserts
Cuisine: American
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

Loaf
  • 1 1/2 cups all-purpose flour
  • 1 (3.4-ounce) box instant lemon pudding mix
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs room temperature
  • 1 cup granulated sugar
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon extract
  • 1/3 cup fresh lemon juice from Meyer lemons if available
  • 1/2 cup vegetable oil
  • 3/4 cup plain Greek yogurt
  • 1 tablespoon lemon zest from 1 lemon
Glaze
  • 3 tablespoons unsalted butter melted
  • 1 1/2 cups powdered sugar sifted
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon extract

Method
 

Bake the Loaf
  1. Preheat your oven to 350 degrees F. Line the bottom of a 5x9-inch loaf pan with parchment paper, and lightly spray the pan and paper with nonstick baking spray.
  2. In a medium bowl, whisk together the flour, lemon pudding mix, baking powder, baking soda, and salt until combined.
  3. In a large bowl, beat the eggs, sugar, melted butter, vanilla extract, lemon extract, lemon juice, vegetable oil, and Greek yogurt with a hand mixer until smooth. Gradually add the dry ingredients, mixing on low until just combined. Fold in the lemon zest with a spatula.
  4. Pour the batter into the prepared pan and bake for 55 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes, then run a knife around the edges, invert onto a wire rack, remove the parchment, and let cool completely.
Make the Glaze
  1. In a small bowl, beat together the melted butter, lemon juice, and lemon extract. Gradually add the sifted powdered sugar, beating until smooth and creamy.
  2. Spread the glaze evenly over the cooled loaf. Refrigerate for about 20 minutes to let the glaze set before slicing. Store leftovers in an airtight container in the fridge for up to 5 days.

Nutrition

Calories: 380kcalCarbohydrates: 60gProtein: 6gFat: 14gSaturated Fat: 4gCholesterol: 65mgSodium: 340mgSugar: 44g

Notes

Substitute lemon pudding mix with vanilla pudding plus an extra teaspoon of lemon extract if needed.
For a lighter texture, do not overmix the batter once the dry ingredients are added.
Use fresh Meyer lemons for the best bright, floral flavor.
Cool the loaf completely before glazing to prevent the glaze from melting.
If the loaf browns too quickly, tent loosely with foil and reduce oven temperature by 25 degrees F.
Serve slices with a scoop of Aldi coffee ice cream for a delightful contrast.
To freeze without glaze, wrap the cooled loaf tightly in plastic wrap and foil; freeze for up to 6 months.

Tried this recipe?

Let us know how it was!