Description
This bright and zesty Lemon Cake combines the convenience of a yellow cake mix with instant lemon pudding for an extra moist and lemony flavor. Topped with a luscious lemon glaze, this easy-to-make dessert is perfect for spring or summer gatherings and serves up to 12 people.
Ingredients
Scale
Cake
- 1 box yellow cake mix
- 1 box instant lemon pudding mix
- 2/3 cup oil
- 3 large eggs
- 2/3 cup water
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Glaze
- 2 cups powdered sugar
- 2 tablespoons unsalted butter, melted
- 2 tablespoons heavy whipping cream
- 1/4 cup fresh lemon juice
- Pinch of lemon zest
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly to prevent sticking.
- Mix the batter: In a large bowl, combine the yellow cake mix, instant lemon pudding mix, oil, water, eggs, vanilla extract, and lemon zest. Stir gently until all ingredients are just combined to avoid overmixing, which can make the cake tough.
- Pour batter: Evenly pour the batter into the prepared baking pan, spreading it out smoothly for even baking.
- Bake the cake: Place the pan in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
- Cool the cake: Remove the cake from the oven and allow it to cool slightly on a wire rack before adding the glaze.
- Prepare the glaze: In a medium bowl, whisk together the powdered sugar, melted butter, heavy whipping cream, lemon zest, and fresh lemon juice until smooth and creamy. Adjust the thickness by adding more powdered sugar or lemon juice as needed.
- Glaze the cake: Pour the prepared glaze evenly over the warm cake, spreading it carefully to cover the entire surface.
- Set and serve: Allow the glaze to set slightly at room temperature before slicing and serving the cake for the best texture and flavor.
Notes
- Ensure the cake is warm when glazing for the best absorption and flavor.
- Use freshly grated lemon zest for the most vibrant lemon flavor.
- Store the cake covered at room temperature for up to 2 days or refrigerate to keep longer.
- Adjust the glaze thickness depending on your preference by adding more powdered sugar (thicker) or lemon juice (thinner).
- This cake can be served with fresh berries or whipped cream for an extra special touch.
