Description
This Lemon Cake recipe is a delightful treat that’s both tangy and sweet. With a moist crumb and a zesty glaze, it’s a family favorite that’s sure to please any crowd.
Ingredients
Scale
Cake:
- 1 box yellow cake mix
- 1 box (3.4 oz) instant lemon pudding mix
- 4 large eggs
- 1 cup water
- ½ cup vegetable oil
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix the batter: In a large bowl, combine the cake mix, lemon pudding mix, eggs, water, oil, lemon juice, and lemon zest. Beat with an electric mixer on medium speed for 2 minutes until smooth and well blended.
- Bake: Pour the batter into the prepared baking dish and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Make the glaze: Mix the powdered sugar and 2–3 tablespoons of lemon juice to create a pourable glaze.
- Glaze the cake: Once the cake is done, let it cool for 10 minutes, then poke holes all over the top using a skewer or fork. Pour the glaze evenly over the warm cake.
- Cool and serve: Let the cake cool completely before slicing and serving.
Notes
- For extra lemon flavor, top with lemon zest after glazing.
- This cake also works well in a Bundt pan—just increase baking time by 5–10 minutes and check for doneness with a toothpick.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 28g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
