This Lemon Cake is incredibly moist and bursting with fresh lemon flavor. Made with a yellow cake mix, lemon pudding, and a tangy lemon glaze that soaks into the cake, it’s easy to make and perfect for any gathering. This cake is a crowd-pleaser for lemon lovers!
A LEMON CAKE TO DIE FOR
This Lemon Cake is incredibly moist and bursting with fresh lemon flavor. Made with a yellow cake mix, lemon pudding, and a tangy lemon glaze that soaks into the cake, it’s easy to make and perfect for any gathering. This cake is a crowd-pleaser for lemon lovers!
Ingredients
- 1box yellow cake mix
- 1small box (3.4 oz) instant lemon pudding mix
- 3/4 cupvegetable oil
- 3/4 cupwater
- 4large eggs
- 1 teaspoonvanilla extract(optional for added depth)
- 2 cupspowdered sugar
- 1/3 cupfresh lemon juice
- 2 tablespoonsmelted unsalted butter
- 2 tablespoonswater
Instructions
- Preheat the Oven:Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan to prevent sticking.
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan to prevent sticking.
- Prepare the Cake Batter:In a large mixing bowl, beat the eggs until well combined. Add the yellow cake mix, lemon pudding mix, vegetable oil, water, and vanilla extract. Mix until smooth and lump-free.
- In a large mixing bowl, beat the eggs until well combined. Add the yellow cake mix, lemon pudding mix, vegetable oil, water, and vanilla extract. Mix until smooth and lump-free.
- Bake the Cake:Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare the Lemon Glaze:While the cake bakes, combine the powdered sugar, lemon juice, melted butter, and water in a bowl. Stir until smooth and slightly runny.
- While the cake bakes, combine the powdered sugar, lemon juice, melted butter, and water in a bowl. Stir until smooth and slightly runny.
- Glaze the Cake:Once the cake is out of the oven, poke holes all over the top with a fork or the handle of a wooden spoon. Pour the lemon glaze evenly over the warm cake, letting it seep into the holes for added flavor.
- Once the cake is out of the oven, poke holes all over the top with a fork or the handle of a wooden spoon. Pour the lemon glaze evenly over the warm cake, letting it seep into the holes for added flavor.
- Cool and Serve:Let the cake cool completely in the pan, allowing the glaze to set. Slice and serve at room temperature.
- Let the cake cool completely in the pan, allowing the glaze to set. Slice and serve at room temperature.
Notes
Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to a week.
Variations: Add a teaspoon of lemon zest to the batter for extra zestiness or serve with fresh berries for a summery touch.
Tip: For even more intense lemon flavor, replace the water in the glaze with additional lemon juice.
