Description
This moist and tangy Lemon Cake combines a yellow cake mix with instant lemon pudding to deliver a vibrant citrus flavor. Topped with a creamy lemon glaze, this cake is perfect for a refreshing dessert that’s easy to prepare and delightfully delicious.
Ingredients
Scale
Cake Ingredients
- 1 box yellow cake mix
- 1 box instant lemon pudding mix
- 2/3 cup oil
- 3 large eggs
- 2/3 cup water
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Glaze Ingredients
- 2 cups powdered sugar
- 2 tablespoons unsalted butter, melted
- 2 tablespoons heavy whipping cream
- 1/4 cup fresh lemon juice
- Pinch of lemon zest
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent the cake from sticking.
- Mix Cake Batter: In a large bowl, combine the yellow cake mix, instant lemon pudding mix, oil, water, eggs, vanilla extract, and lemon zest. Stir the ingredients together until just combined for a light, tender texture.
- Pour Batter into Pan: Evenly pour the cake batter into the prepared baking pan, spreading it out smoothly.
- Bake the Cake: Bake the cake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool the Cake: Remove the cake from the oven and allow it to cool slightly on a wire rack to bring it to a warm temperature for glazing.
- Prepare the Lemon Glaze: Whisk together the powdered sugar, melted butter, heavy whipping cream, lemon zest, and fresh lemon juice until you achieve a smooth glaze. Adjust the consistency by adding more cream or powdered sugar if necessary.
- Glaze the Cake: Pour the lemon glaze over the warm cake, spreading it evenly to cover the surface.
- Set the Glaze and Serve: Let the glaze set slightly before slicing and serving to ensure it holds well.
Notes
- For an extra burst of lemon flavor, consider adding lemon extract alongside the lemon zest.
- If you prefer a tangier glaze, increase the amount of fresh lemon juice incrementally.
- Make sure not to overmix the batter to keep the cake light and fluffy.
- Use room temperature eggs and ingredients for better mixing results.
- The cake is best served within 2-3 days but can be stored covered in the refrigerator for up to a week.
