Lemon Cake To Die For
This Lemon Cake is a wonderfully moist and tangy delight, featuring a zesty lemon glaze that elevates its flavor. Perfect for gatherings or an indulgent treat any time!
Ingredients
- 1 box yellow cake mix for the cake
- 1 box instant lemon pudding mix for the cake
- 2/3 cup vegetable oil for the cake
- 3 large eggs for the cake
- 2/3 cup water for the cake
- 1 teaspoon vanilla extract for the cake
- 1 teaspoon lemon zest for the cake
- 2 cups powdered sugar for the glaze
- 2 tablespoons unsalted butter melted, for the glaze
- 2 tablespoons heavy cream for the glaze
- 1/4 cup fresh lemon juice for the glaze
- Pinch lemon zest for the glaze
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan to prevent sticking and ensure easy removal.
- In a large mixing bowl, add the cake mix, lemon pudding mix, vegetable oil, eggs, water, vanilla extract, and lemon zest. Stir until just combined to maintain a tender texture.
- Pour the prepared batter into the greased baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly on a wire rack.
- In a bowl, whisk together powdered sugar, melted butter, heavy cream, lemon juice, and a pinch of lemon zest until smooth. Adjust with more lemon juice if needed for a pourable glaze consistency.
- Pour the glaze over the warm cake, spreading it evenly. Let the glaze set slightly before slicing and serving. Enjoy warm or at room temperature.
Notes
Try adding an extra drizzle of lemon glaze on each slice for an added burst of tangy flavor.
Nutrition
Calories: 380kcal
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