Lemon Cake to Die For 🍋🍰
Ingredients:
For the Cake:
1 box yellow cake mix
1 small box (3.4 oz) instant lemon pudding mix
3/4 cup oil
3/4 cup water
4 large eggs, beaten
For the Glaze:
2 cups powdered sugar
2 tablespoons melted butter
2 tablespoons water
1/3 cup lemon juice
Directions:
Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch pan or bundt pan.
In a large bowl, combine the yellow cake mix, lemon pudding mix, oil, water, and beaten eggs.
Beat with an electric mixer on medium speed for about 2 minutes, or until smooth and well combined.
Pour the batter into the prepared pan and spread evenly.
Bake for 35–40 minutes (for 9x13) or 45–50 minutes (for bundt), or until a toothpick inserted in the center comes out clean.
While the cake is still warm, prepare the glaze: whisk together powdered sugar, melted butter, water, and lemon juice until smooth.
Poke holes in the top of the warm cake using a skewer or fork, and slowly pour the glaze over the top to soak in.
Let the cake cool completely before slicing and serving.
Prep Time: 10 minutes | Bake Time: 40 minutes | Total Time: 50 minutes
Kcal: 360 kcal | Servings: 12 slices
Tips:
Use fresh lemon juice for a more vibrant glaze flavor.
Poke lots of small holes so the glaze seeps in and keeps the cake extra moist.
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