Description
This vibrant Lemon Cake combines the tangy brightness of lemon with a moist and tender yellow cake base. Enhanced with instant lemon pudding mix and topped with a luscious lemon glaze, this delightful dessert is perfect for any occasion where a fresh, citrus-flavored treat is desired.
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 the oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent the cake from sticking.
- Mix Batter: In a large bowl, combine yellow cake mix, instant lemon pudding mix, oil, water, eggs, vanilla extract, and lemon zest. Stir gently until just combined to ensure a light texture.
- Pour Batter: Pour the prepared batter evenly into the greased baking pan to ensure uniform baking.
- Bake Cake: Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool: Remove the cake from the oven and cool it slightly on a wire rack to prepare for the glaze application.
- Prepare Glaze: Whisk together powdered sugar, melted butter, heavy whipping cream, lemon zest, and fresh lemon juice until smooth. Adjust the consistency if necessary by adding more cream or sugar.
- Apply Glaze: Pour the glaze over the warm cake, spreading it evenly to cover the entire surface for a luscious finish.
- Set and Serve: Allow the glaze to set slightly before cutting and serving the cake for best texture and flavor.
Notes
- For a more intense lemon flavor, add extra lemon zest to the batter or glaze.
- Make sure not to overmix the batter to keep the cake light and fluffy.
- The glaze should be poured over the cake while still warm to allow better absorption.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- You can substitute oil with melted butter for a richer flavor if desired.
