Description
This irresistible lemon cake is a bright, tangy dessert perfect for any occasion. Made with a box of lemon cake mix and instant lemon pudding for extra moistness, it’s infused with fresh lemon zest and topped with a smooth, sweet lemon glaze. Easy to prepare and bake in under an hour, this cake offers a delightful balance of citrus flavor and sweetness that’s perfect for lemon lovers.
Ingredients
Scale
Cake Ingredients
- 1 box lemon cake mix
- 1 package (3.4 oz) instant lemon pudding mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 4 large eggs
- 1/2 cup water
- Zest of 2 lemons
Lemon Glaze
- 2 cups powdered sugar
- 1/4 cup lemon juice
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or a bundt pan to prevent the cake from sticking.
- Combine Cake Ingredients: In a large mixing bowl, combine the lemon cake mix, instant lemon pudding mix, sour cream, vegetable oil, eggs, water, and fresh lemon zest. Beat with an electric mixer on low speed for 1 minute, then increase to medium speed for 2 minutes until the ingredients are thoroughly mixed and smooth.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 30-35 minutes. Check doneness by inserting a toothpick into the center of the cake; it should come out clean when the cake is ready.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes. Then invert the cake onto a wire rack and let it cool completely to room temperature.
- Prepare the Lemon Glaze: In a medium-sized bowl, whisk together the powdered sugar and lemon juice until the glaze is smooth. Adjust thickness by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker consistency.
- Glaze the Cake: Once the cake is fully cooled, pour the lemon glaze evenly over the top, letting it drip down the sides for a beautiful, glossy finish.
- Serve: Slice the cake into 12 servings and enjoy this moist, tangy lemon cake that’s perfect for dessert or celebrations.
Notes
- Make sure the cake is completely cool before glazing to avoid melting the glaze.
- You can substitute sour cream with Greek yogurt for a slightly tangier taste.
- Use fresh lemons for zest and juice to get the best flavor.
- If you prefer a more intense lemon flavor, add a teaspoon of lemon extract to the batter.
- Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to a week.
