Description
This delightful Lemon Cake combines the bright, tangy flavor of lemon with a moist yellow cake base enhanced by lemon pudding mix. Topped with a luscious lemon glaze, it’s a perfect balance of sweet and citrusy flavors, ideal for any occasion or a refreshing dessert.
Ingredients
Scale
Cake Ingredients
- 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 Ingredients
- 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 to ensure the cake does not stick.
- Mix Cake Batter: In a large bowl, combine the yellow cake mix, instant lemon pudding mix, oil, water, eggs, vanilla extract, and lemon zest. Mix just until all ingredients are incorporated to avoid overmixing and ensure a tender cake.
- Pour Batter into Pan: Evenly pour the prepared batter into the greased 9×13-inch baking pan, spreading to the edges.
- Bake the Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. This ensures the cake is fully cooked but moist.
- Cool the Cake: Remove the cake from the oven and let it cool slightly on a wire rack, so it’s warm but not hot enough to melt the glaze immediately.
- Prepare the Glaze: In a bowl, whisk together powdered sugar, melted unsalted butter, heavy whipping cream, lemon zest, and fresh lemon juice until smooth. Adjust the glaze’s consistency by adding more powdered sugar or lemon juice as needed for a pourable yet thick glaze.
- Glaze the Cake: Pour the glaze evenly over the warm cake, spreading it with a spatula if needed to cover all areas for maximum flavor.
- Set the Glaze: Allow the glaze to set slightly before slicing and serving, giving it time to form a delicate, sweet citrus topping.
Notes
- Use fresh lemon juice and zest for the best citrus flavor.
- Do not overmix the batter to keep the cake light and fluffy.
- Allow the cake to cool slightly before glazing to prevent the glaze from melting too much.
- The glaze consistency can be adjusted by adding more powdered sugar for thickness or lemon juice for thinness.
- Store any leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.
