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 your oven to 350°F (175°C). Grease and flour a bundt pan or 9x13-inch baking dish.
In a large bowl, combine lemon cake mix, instant lemon pudding mix, sour cream, vegetable oil, eggs, water, and lemon zest.
Beat with a hand mixer or stand mixer for 2–3 minutes, until the batter is smooth and creamy.
Pour the batter into the prepared pan and spread evenly.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the lemon glaze by whisking together powdered sugar and lemon juice until smooth.
Remove the cake from the oven and let cool in the pan for 10 minutes. Transfer to a wire rack (or leave in the pan if using 9x13).
While still warm, drizzle the lemon glaze over the cake, allowing it to soak in for maximum moisture and flavor.
Let the glaze set before slicing and serving.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 390 kcal per slice | Servings: 12 slices
Tips:
Glaze while the cake is still warm so it soaks into every bite.
Add extra lemon zest on top for a bright and fragrant finish.
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