A Lemon Cake To Die For
Ingredients:
1 box lemon cake mix
1 package (3.4 oz) instant lemon pudding mix
1 cup sour cream
1/2 cup vegetable oil
4 large eggs
1/2 cup water
Zest of 2 lemons
For the Lemon Glaze:
2 cups powdered sugar
1/4 cup lemon juice
Instructions:
Preheat and Prepare:
Preheat the oven to 350°F (175°C).
Grease and flour a 9x13 inch baking pan or a bundt pan.
Combine Cake Ingredients:
In a large mixing bowl, combine the lemon cake mix, lemon pudding mix, sour cream, vegetable oil, eggs, water, and lemon zest.
Beat with an electric mixer on low speed for 1 minute, then increase to medium speed for 2 minutes, until well combined.
Bake the Cake:
Pour the batter into the prepared pan.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake:
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Prepare the Lemon Glaze:
In a medium bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice or powdered sugar to adjust the glaze's consistency as needed.
Glaze the Cake:
Once the cake has cooled completely, pour the lemon glaze over the top, allowing it to drip down the sides.
Serve:
Slice and enjoy this irresistible lemon cake!
Tips for Success:
Ensure that all ingredients are at room temperature for the best mixing results.
Avoid overmixing the batter; mix until just combined.
Allow the cake to cool completely before glazing to prevent the glaze from melting.
For a stronger lemon flavor, consider adding a teaspoon of lemon extract to the batter.
If you prefer a more tart glaze, simply add more lemon juice.
Enjoy!