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