Description
A moist and tangy lemon cake topped with a luscious lemon glaze, perfect for citrus lovers!
Ingredients
Units
Scale
For the Cake:
- 1 box yellow cake mix
- 1 box (3.4 oz) instant lemon pudding mix
- 4 eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon melted butter
Instructions
- Prepare the Cake Batter:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix cake mix, lemon pudding mix, eggs, oil, water, lemon juice, and zest.
- Beat for 2 minutes until smooth.
- Bake the Cake:
- Pour batter into the prepared baking dish.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let the cake cool slightly.
- Make the Glaze:
- In a small bowl, whisk together powdered sugar, lemon juice, and melted butter.
- Pour over the warm cake, allowing it to soak in.
- Serve and Enjoy:
- Let the cake cool completely before slicing.
- Garnish with lemon slices if desired.
Notes
- For extra lemon flavor, poke small holes in the cake before pouring the glaze.
- Store leftovers in an airtight container for up to 3 days.
