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A Lemon Cake To Die For

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A delightful lemon cake that is tender, moist, and soaked with a glossy lemon glaze, perfect for any occasion.

  • Author: daniel-kim
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 60 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

  1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or a 9×13-inch baking dish.
  2. Combine the lemon cake mix, instant lemon pudding mix, sour cream, vegetable oil, eggs, water, and lemon zest in a large mixing bowl.
  3. Beat the mixture on medium speed for 2 minutes until smooth and creamy.
  4. Pour the batter into the prepared pan and smooth the top with a spatula.
  5. Bake for 40 to 45 minutes for the Bundt pan or 30 to 35 minutes for the 9×13 pan, or until a toothpick comes out clean.
  6. Prepare the glaze by whisking together the powdered sugar and lemon juice until smooth.
  7. Cool the cake in the pan for 10 minutes, then poke holes all over the top.
  8. Pour the glaze over the warm cake, allowing it to soak in.
  9. Let the cake cool completely in the pan before slicing and serving.

Notes

Use room temperature eggs for a smoother batter and let the cake sit for a while to soak in the glaze.

Nutrition

Find it online: https://daytasty.com/a-lemon-cake-to-die-for-3/