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–+ servings

Lemon Cake to Die For

A moist and fluffy lemon cake topped with a sweet-tart lemon glaze, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 slices
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 1 box yellow cake mix 15.25 oz
  • 1 box instant lemon pudding mix 3.4 oz
  • 4 large eggs Essential for binding
  • 1/2 cup vegetable oil Keeps the cake moist
  • 1 cup water Helps create batter consistency
  • 1/4 cup fresh lemon juice Adds flavor
  • 1 lemon zest Enhances aroma
  • 2 cups powdered sugar For the glaze
  • 2-3 tbsp fresh lemon juice Adjust for glaze thickness
  • 1 tbsp milk Optional for a softer glaze
  • 1 lemon extra zest For garnish

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
  2. In a large bowl, combine the cake mix, lemon pudding mix, eggs, oil, water, lemon juice, and lemon zest. Beat for about 2 minutes until smooth.
  3. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
  4. While the cake is baking, whisk together powdered sugar and lemon juice (and milk if using) until smooth.
  5. Once the cake is out of the oven, poke holes in the top and pour the glaze over it.
  6. Allow the cake to cool completely before slicing. Garnish with extra lemon zest if desired.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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