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A LEMON CAKE TO DIE FOR

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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

Scale
  • 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

  1. Preheat the Oven:Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan to prevent sticking.
  2. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan to prevent sticking.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. While the cake bakes, combine the powdered sugar, lemon juice, melted butter, and water in a bowl. Stir until smooth and slightly runny.
  9. 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.
  10. 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.
  11. Cool and Serve:Let the cake cool completely in the pan, allowing the glaze to set. Slice and serve at room temperature.
  12. 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.

Find it online: https://cosycookery.com/a-lemon-cake-to-die-for/