Tender, moist Lemon Quick Bread made with cake mix, topped with a brown sugar, cinnamon and pecan streusel, finished with a sweet glaze. An easy, delightful loaf that’s perfect for summer.

This sunny lemon loaf is an ideal summer bake. Using a lemon or orange cake mix keeps the batter simple and delivers a bright, tender bread in minutes. The citrus flavor pairs surprisingly well with the warm, nutty streusel for a balanced, crowd-pleasing treat.

You can swap the lemon cake mix for orange if you prefer a different citrus note—either way, the cake mix base makes this one of the easiest citrus streusel quick breads to prepare.

This recipe originates from an earlier Taste of Home collection. At first, the combination of citrus and a cinnamon-brown-sugar pecan streusel sounded unusual, but the sweet, tangy and nutty flavors complement each other beautifully. The delicate lemon tang is offset by the rich, buttery streusel for a lovely contrast of textures and tastes.

How To Make Citrus Streusel Quick Bread

Ingredients you’ll need

• 1 package (18-¼ ounces) lemon or orange cake mix, divided
• 2 Tablespoons brown sugar
• 1 Tablespoon cold butter
• 1 teaspoon ground cinnamon
• ½ cup chopped pecans
• 1 package (3.4 ounces) instant vanilla pudding mix
• 4 eggs
• 1 cup (8 ounces) sour cream
• 1/3 cup vegetable oil
• 1 cup confectioners’ sugar (for glaze)
• 2–3 Tablespoons milk (or substitute lemon or orange juice for more citrus flavor)

How To Make Cinnamon Streusel Topping

In a small bowl, combine 2 tablespoons of the cake mix with the brown sugar and cinnamon. Add the chopped pecans and cut in the cold butter until the mixture is crumbly with pea-sized crumbs. You can start with a fork and finish by rubbing the butter into the dry ingredients with your fingertips, taking care not to let your hands warm the butter too much.

Tip: Mixing the pecans in while forming the streusel lightly coats the nuts in butter and sugar, resulting in a slightly “candied” pecan once baked.

How To Make The Lemon Quick Bread

In a large bowl or the bowl of a stand mixer, combine the instant vanilla pudding mix, eggs, sour cream, vegetable oil and the remaining cake mix. Beat on medium speed for about 2 minutes, until well combined and smooth.

Divide the batter evenly between two greased 8 x 4 x 2-inch loaf pans and gently shake or smooth the pans so the batter spreads evenly.

Sprinkle the pecan streusel evenly over the top of each loaf, dividing the mixture between the two pans.

Baking Lemon Quick Bread

Bake in a preheated 350°F (175°C) oven for 45–50 minutes, or until a toothpick inserted near the center comes out clean. Allow the loaves to cool in the pans for about 10 minutes, then transfer to wire racks to cool slightly.

Tip: The loaves may sink a little in the center because of the streusel’s weight—this is normal and only adds to the bread’s charm.

To make the glaze, whisk together the confectioners’ sugar with 2 to 3 tablespoons of milk until smooth. For extra citrus flavor, substitute lemon or orange juice for the milk. Drizzle the glaze over the warm loaves before serving.

Slice into slightly thick pieces—about 1 inch is ideal for a dessert-style quick bread. Enjoy warm or at room temperature with coffee or tea.

Other Favorite Quick Bread Recipes

• Pumpkin Cream Cheese Pecan Streusel Bread
• Cranberry Eggnog Bread
• Moist Pumpkin Bread
• Lemon Zucchini Bread with Crumb Topping
• Sour Cream Banana Nut Bread
• The Best Blueberry Muffin Bread with Sugar Topping

This quick bread is a forgiving, delicious bake—great for beginners and experienced bakers alike. I hope you enjoy it as much as I do. Happy baking!