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A Lemon Cake to Die For: A Tangy Delight for Lemon Lovers


  • Author: Wendy Balderas
  • Total Time: 40-45 minutes
  • Yield: 12-16 servings 1x

Description

A moist and zesty lemon cake that’s easy to make and topped with a tangy lemon glaze. Perfect for lemon lovers and suitable for various occasions, from family gatherings to potlucks.


Ingredients

Scale

For the Cake:

  • 1 box of yellow cake mix
  • 1 small box of instant lemon pudding mix
  • ¾ cup of oil
  • ¾ cup of water
  • 4 beaten eggs

For the Glaze:

  • 2 cups of powdered sugar
  • 2 tablespoons of melted butter
  • 2 tablespoons of water
  • ⅓ cup of lemon juice

Instructions

  • Preheat the Oven: Preheat oven to 350°F (175°C). Grease a 9×13 baking pan.
  • Prepare the Cake Batter: In a large bowl, beat the eggs. Add the yellow cake mix, instant lemon pudding mix, oil, and water. Mix until smooth.
  • Bake the Cake: Pour the batter into the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  • Prepare the Glaze: In a medium bowl, mix powdered sugar, lemon juice, and water. Add melted butter and stir until smooth.
  • Glaze the Cake: Remove the cake from the oven and cool slightly. Poke holes in the cake with a wooden spoon and pour the glaze evenly over the top.
  • Serve: Allow the cake to cool completely before serving.

Notes

  • For an enhanced lemon flavor, consider adding fresh lemon zest to the cake batter.
  • Store the cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
  • The cake can be frozen without the glaze and thawed before glazing.
  • Prep Time: 10 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Sugar: 30g
  • Sodium: 350mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Carbohydrates: 45g
  • Fiber: 0g
  • Protein: 3g
  • Cholesterol: 55mg