A Lemon Cake To Die For 🍰💛
Ingredients:
Main 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 (freshly squeezed)
Directions:
Preheat oven to 350°F (175°C). Grease and flour a Bundt pan or 9x13-inch baking dish.
In a large mixing bowl, combine lemon cake mix, lemon pudding mix, sour cream, vegetable oil, eggs, water, and lemon zest.
Beat on medium speed for 2 minutes until smooth and creamy.
Pour batter into the prepared pan and smooth the top.
Bake for 40–45 minutes for Bundt pan or 30–35 minutes for a 9x13 pan, or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the glaze by whisking powdered sugar and lemon juice together until smooth.
Let the cake cool for 10 minutes, then poke holes all over with a skewer or fork. Slowly pour the glaze over the warm cake, allowing it to soak in.
Let cake cool completely before slicing and serving.
Prep Time: 10 minutes | Baking Time: 40 minutes | Total Time: 50 minutes
Kcal: 340 kcal | Servings: 12 slices
Tips:
Use fresh lemon juice and zest for the brightest, natural flavor.
Poke holes in the cake while it’s still warm so the glaze sinks in beautifully.
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