Description
Is there anything more refreshing than the taste of lemon? This Lemon Cake combines the moist, airy texture of yellow cake with a tangy punch of lemon, making it an irresistible dessert perfect for any occasion. With its zesty glaze and light, fluffy crumb, it’s sure to brighten up your day and impress any crowd.
Ingredients
Scale
- 1 box yellow cake mix
- 1 small box instant lemon pudding mix
- ¾ cup vegetable oil
- ¾ cup cold water
- 4 large eggs, beaten
For the glaze:
- 2 cups powdered sugar, sifted
- 2 tablespoons unsalted butter, melted
- 2 tablespoons water
- ⅓ cup freshly squeezed lemon juice
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan with non-stick spray.
- In a large mixing bowl, combine the yellow cake mix and instant lemon pudding mix. Stir in the beaten eggs, vegetable oil, and cold water. Mix on medium speed until smooth and fluffy.
- Pour the cake batter into the prepared baking pan, ensuring it’s evenly distributed. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the lemon glaze. In a separate bowl, whisk together the powdered sugar, melted butter, water, and freshly squeezed lemon juice until smooth and glossy.
- Once the cake is out of the oven, allow it to cool in the pan for about 10 minutes. Using the handle of a wooden spoon, poke holes evenly across the surface of the warm cake. Carefully pour the lemon glaze over the top, allowing it to seep into the holes.
- Let the cake cool completely before slicing into squares and serving. Enjoy!
Notes
- Use freshly squeezed lemon juice for the best flavor.
- For extra lemon zest, add a little lemon zest to the glaze.
- Letting the cake cool completely allows the glaze to set properly before slicing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes