The Ultimate Lemon Cake To Die For
A bright, zesty lemon cake with a moist, tender crumb and a luscious tangy lemon glaze. Perfectly balanced for any occasion, it's a crowd-pleasing dessert that fills the kitchen with a fresh, citrusy aroma.
Servings: 12 servings
Calories: 310kcal
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 1 box (3.4 oz) instant lemon pudding mix
- 3/4 cup vegetable oil
- 4 large eggs
- 1 cup water
- 1.5 cups powdered sugar
- 3-4 tablespoons fresh lemon juice
- Fresh lemon zest for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan, loaf pan, or 9x13-inch baking pan.
- In a large bowl, combine the yellow cake mix and instant lemon pudding mix until well blended.
- Add vegetable oil, eggs, and water. Beat on medium speed for 2-3 minutes until smooth.
- Pour the batter into the prepared pan and bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove and place on a cooling rack to cool completely.
- While the cake is still slightly warm, mix powdered sugar and lemon juice until smooth and pourable. Drizzle the glaze over the cake and sprinkle with fresh lemon zest before serving.
Notes
Ensure the cake is cool before glazing to avoid melting the glaze.
Use room temperature eggs for better binding and a smoother batter.
For a halal option, ensure all dry mixes are certified halal.
Use room temperature eggs for better binding and a smoother batter.
For a halal option, ensure all dry mixes are certified halal.