A Lemon Cake To Die For
Ingredients:
1 box lemon cake mix
1 (3.4 oz) box instant lemon pudding mix
4 large eggs
1/2 cup vegetable oil
1 cup water
1/2 cup sour cream
1/4 cup freshly squeezed lemon juice
Zest of 1 lemon
For the Glaze:
1 cup powdered sugar
2–3 tablespoons lemon juice
1 tablespoon melted butter (optional for extra richness)
Directions:
Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
In a large bowl, combine the lemon cake mix, lemon pudding mix, eggs, oil, water, sour cream, lemon juice, and lemon zest.
Beat with an electric mixer on medium speed for 2–3 minutes until smooth and creamy.
Pour batter into prepared loaf pan and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Mix glaze ingredients in a small bowl until smooth. Drizzle over warm cake.
Allow glaze to set before slicing. Serve warm or at room temperature.
Prep Time: 10 minutes | Baking Time: 50 minutes | Total Time: 1 hour
Kcal: 320 kcal per slice | Servings: 10 slices
Tips:
Add a little lemon extract to the batter for extra citrus punch.
Use a toothpick to poke holes in the cake before glazing so the lemon flavor soaks in deeply.
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