Description
A luxuriously moist and tangy lemon cake topped with a sweet glaze that melts in your mouth. This simple yet elegant dessert combines the convenience of boxed cake mix with rich lemon flavor, perfect for any occasion.
Ingredients
Scale
- For the Cake:
- 1 box of Yellow Cake Mix
- 1 box of Lemon Instant Pudding Mix
- ⅔ cup of Oil
- ⅔ cup of Water
- 4 Large Eggs
- 1 teaspoon of Vanilla Extract
- For the Glaze:
- 2 cups of Confectioners’ Sugar
- 2 tablespoons of Unsalted Butter, melted
- 2 tablespoons of Heavy Whipping Cream
- ¼ cup of Lemon Juice
Instructions
- Preheating the Oven: Begin by setting the oven to preheat at 350 degrees Fahrenheit. This step is crucial to ensure the oven reaches the appropriate temperature for baking.
- Combining Cake Ingredients: In a large mixing bowl, add the yellow cake mix, lemon instant pudding mix, oil, water, eggs, and vanilla extract. Using an electric mixer, beat the mixture until it is thoroughly combined and smooth, ensuring no lumps remain.
- Baking the Cake: Prepare a 9×13 inch baking dish by greasing it well. This will prevent the cake from sticking to the pan. Pour the cake batter into the prepared dish and smooth the top with a spatula. Place the dish in the preheated oven and bake for 30 to 35 minutes, or until the cake is cooked through and a toothpick inserted into the center comes out clean.
- Preparing the Glaze: While the cake is baking, prepare the glaze. In a separate mixing bowl, combine the confectioners’ sugar, melted butter, heavy whipping cream, and lemon juice. Whisk together until the mixture is smooth and creamy.
- Applying the Glaze: Once the cake is fully baked, remove it from the oven. While the cake is still warm, pour the prepared glaze evenly over the top, using a spatula to spread it over the entire surface of the cake.
- Cooling and Serving: Allow the cake to cool in the pan at room temperature. The glaze will harden as it cools, forming a sweet and tangy layer on top of the lemon cake. Once cooled, the cake is ready to be sliced and served.
Notes
- For an extra lemony kick, add 1-2 tablespoons of lemon zest to the cake batter
- The cake can be stored at room temperature in an airtight container for up to 3 days
- For best results, use fresh lemon juice rather than bottled
- You can substitute vegetable oil with melted coconut oil for a subtle coconut flavor
- For a decorative touch, garnish with thin lemon slices or a sprinkle of lemon zest before serving
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 45g
- Sodium: 330mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg