Description
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
For the Cake:
- 1 box yellow cake mix
- 1 small box (3.4 oz) instant lemon pudding mix
- 3/4 cup vegetable oil
- 3/4 cup water
- 4 large eggs
- 1 teaspoon vanilla extract (optional for added depth)
For the Lemon Glaze:
- 2 cups powdered sugar
- 1/3 cup fresh lemon juice
- 2 tablespoons melted unsalted butter
- 2 tablespoons water
Instructions
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Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan to prevent sticking.
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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.
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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.
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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.
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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.
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Cool and Serve:
- 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.