A Lemon Cake To Die For 🍰💛
Ingredients:
Main Ingredients:
1 box lemon cake mix
1 (3.4 oz) package 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 (freshly squeezed)
Directions:
Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan or a 9x13-inch cake pan.
In a large bowl, combine the cake mix, lemon pudding mix, sour cream, oil, eggs, water, and lemon zest.
Beat on medium speed for 2–3 minutes until smooth and creamy.
Pour the batter into the prepared pan and spread evenly.
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
While the cake cools, whisk together powdered sugar and lemon juice to make the glaze.
While the cake is still slightly warm, drizzle the glaze over the top, letting it soak in. For extra zing, double drizzle once fully cooled!
Prep Time: 10 minutes | Baking Time: 50 minutes | Total Time: 1 hour
Kcal: 420 kcal | Servings: 12 slices
Tips:
Use fresh lemon juice and zest for the brightest flavor.
Let the glaze set before slicing to keep every piece neat and flavorful.
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