Description
This Lemon Cake is a bright and flavorful dessert that combines a moist yellow cake base with a tangy lemon pudding twist. Topped with a smooth lemon glaze, this cake offers a perfect balance of sweetness and citrus zest, making it an ideal treat for any occasion.
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
Lemon 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 your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent sticking.
- Mix Cake Batter: In a large bowl, combine the yellow cake mix, instant lemon pudding mix, oil, water, eggs, vanilla extract, and lemon zest. Stir gently until all ingredients are just combined to maintain a light texture.
- Pour Batter: Evenly distribute the cake batter into the prepared baking pan, smoothing out the top.
- Bake Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool Cake: Remove the cake from the oven and allow it to cool slightly on a wire rack for about 10 minutes.
- Prepare Lemon Glaze: In a bowl, whisk together the powdered sugar, melted butter, heavy whipping cream, lemon zest, and fresh lemon juice until you achieve a smooth glaze. Adjust the consistency as needed by adding more cream or sugar.
- Glaze the Cake: Pour the lemon glaze over the warm cake, spreading it evenly with a spatula or the back of a spoon.
- Set and Serve: Allow the glaze to set slightly before slicing and serving the cake for best flavor.
Notes
- Ensure not to overmix the batter to keep the cake light and fluffy.
- You can substitute vegetable oil with melted butter for a richer flavor.
- For an extra lemon kick, add a teaspoon of lemon extract along with the vanilla extract.
- Store any leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- Allow the cake to cool slightly before glazing to help the glaze set properly.
