A Lemon Cake To Die For
This lemon cake is bright, tender, and wonderfully simple to make. It delivers a soft, moist crumb with lively lemon flavor and a glossy glaze.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 70 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box (15.25 oz) 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
- 2 cups powdered sugar
- 1/4 cup lemon juice (freshly squeezed)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or a 9×13-inch baking dish.
- Combine the lemon cake mix, instant lemon pudding mix, sour cream, vegetable oil, eggs, water, and lemon zest in a large mixing bowl. Beat on medium speed for 2 minutes until smooth.
- Pour the batter into the prepared pan and smooth the top.
- Bake the cake for 40 to 45 minutes in a Bundt pan or 30 to 35 minutes in a 9×13-inch pan. Check doneness with a toothpick.
- Prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.
- Let the cake cool in the pan for 10 minutes, poke holes, and pour the glaze over the warm cake.
- Cool the cake completely before slicing.
Notes
Use room temperature eggs for a lighter batter. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 29g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: lemon cake, dessert, spring recipe, easy cake, sweet glaze
Find it online: https://easydessertideas.com/a-lemon-cake-to-die-for-3/