For the Cake:
- 1 box of yellow cake mix
- 1 small box of instant lemon pudding mix
- ¾ cup of oil
- ¾ cup of water
- 4 beaten eggs
For the Glaze:
- 2 cups of powdered sugar
- 2 tablespoons of melted butter
- 2 tablespoons of water
- ⅓ cup of lemon juice
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 baking pan.
- In a mixing bowl, beat the eggs and then mix in the cake mix, lemon pudding mix, oil, and water until well combined.
- Pour the batter into the prepared baking pan.
- Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze by mixing the powdered sugar, lemon juice, melted butter, and water until smooth.
- Once the cake is baked, use the handle of a wooden spoon to poke holes all over the cake.
- Pour the glaze over the warm cake, allowing it to seep into the holes.
- Let the cake cool slightly before slicing and serving.
Tips for Success
- Ensure the cake is still warm when you pour the glaze over it for better absorption.
- For extra lemon flavor, add a teaspoon of lemon zest to the cake batter.
- If you prefer a thicker glaze, reduce the amount of water in the glaze recipe slightly.
Additional Tips or Variations
For a more decadent dessert, serve with a dollop of whipped cream or a scoop of vanilla ice cream. You can also add fresh berries on top for a pop of color and flavor.
Nutritional Highlights (Per Serving)
While exact nutrition can vary, a typical serving of this lemon cake offers a refreshing citrus flavor with a balance of moderate calories, fat, and sugar. Enjoy it as an occasional treat as part of a balanced diet.
Frequently Asked Questions (FAQ)
Can I use a different type of cake mix?
Yes, you can substitute the yellow cake mix with white cake mix if desired, but the flavor and color may vary slightly.
How should I store the cake?
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Can I freeze this cake?
Yes, you can freeze the cake (without glaze) for up to 3 months. Thaw at room temperature and glaze before serving.
Conclusion
This Lemon Cake is truly a treat to die for, combining simplicity with irresistible flavor. I hope you’ll give this recipe a try and find it as delightful as I do. If you do, please share your experience and any creative twists you added in the comments below.
Enjoy!