Description: A simple yet utterly irresistible lemon cake, bursting with bright, tangy flavor. This recipe uses a cake mix base to streamline the process, making it perfect for busy weeknights or when you need a quick and impressive dessert. The combination of yellow cake mix, lemon pudding, and a generous lemon glaze creates a moist, flavorful cake that will have everyone begging for seconds. This is not your average cake mix creation; it’s elevated to a whole new level of lemony goodness!
Ingredients:
You’ll Need (for the cake):
- 1 box (15.25 oz) yellow cake mix
- 1 small box (3.4 oz) instant lemon pudding mix
- ¾ cup vegetable oil
- ¾ cup water
- 4 large eggs, beaten
You’ll Need (for the glaze):
- 2 cups powdered sugar
- 2 tablespoons unsalted butter, melted
- 2 tablespoons water
- ⅓ cup fresh lemon juice (from approximately 2 lemons)
Preparation:
This cake is simple to make, even for novice bakers! Just follow the simple step-by-step to bring this cake to life.
Step 1: Preheat and Prepare Your Pan
Preheat your oven to 350°F (175°C). Thoroughly grease a 9×13 inch baking pan. You can use butter, shortening, or cooking spray. For extra insurance against sticking, you can also lightly flour the pan after greasing it. This helps the cake release cleanly after baking.
Step 2: Combine Cake Ingredients
In a large mixing bowl, combine the beaten eggs, yellow cake mix, and instant lemon pudding mix. Use an electric mixer (handheld or stand mixer) on medium speed to blend these ingredients together. The eggs help to bind the dry ingredients and create a richer, more tender crumb. The lemon pudding adds an intense lemon flavor and contributes to the cake’s moist texture.
Step 3: Add Wet Ingredients
Gradually add the vegetable oil and water to the dry ingredients. Continue mixing on medium speed until all the ingredients are well combined and the batter is smooth. Be careful not to overmix, as this can lead to a tough cake. Mix only until the ingredients are just incorporated.
Step 4: Bake the Cake
Pour the batter evenly into the prepared 9×13 inch baking pan. Spread the batter to ensure it reaches all corners of the pan. Bake in the preheated oven for 30 to 35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Watch the cake carefully towards the end of the baking time to prevent over-browning.
Step 5: Prepare the Lemon Glaze
While the cake is baking, prepare the lemon glaze. In a medium bowl, whisk together the powdered sugar, melted butter, water, and fresh lemon juice until smooth and creamy. The lemon juice is the star of the glaze, providing a bright, tangy counterpoint to the sweetness of the sugar. The melted butter adds richness and helps the glaze to set beautifully.
Step 6: Glaze the Cake
Once the cake is baked and still warm (but not piping hot), use a wooden skewer or fork to poke holes all over the surface of the cake. This allows the lemon glaze to seep down into the cake, infusing it with even more lemony flavor and moisture. Pour the prepared lemon glaze evenly over the warm cake, ensuring that it covers the entire surface.
Why You Will Love This Recipe
This Lemon Cake is beloved for so many reasons! First, it’s incredibly easy to make. Using a cake mix as a base cuts down on prep time, making it a perfect dessert for busy weeknights. Secondly, the taste is outstanding. The combination of the yellow cake mix, lemon pudding, and lemon glaze creates a symphony of lemony flavors that will tantalize your taste buds. The cake is moist, tender, and bursting with bright, tangy goodness. Finally, it’s a crowd-pleaser. Whether you’re serving it at a family gathering, a potluck, or a simple weeknight dinner, everyone will love this Lemon Cake!
COOKING Rating:
Easy
Serving Suggestions:
- Serve the Lemon Cake as a dessert with a scoop of vanilla ice cream or a dollop of whipped cream.
- Pair it with a cup of coffee or tea for a delightful afternoon treat.
- Garnish with fresh berries, such as raspberries or blueberries, for a pop of color and added flavor.
- Cut the cake into squares and serve it as part of a dessert buffet.
- Make mini lemon cupcakes by using the same batter and baking in cupcake liners.
Tips:
- Use fresh lemon juice for the best flavor. Bottled lemon juice can sometimes have a slightly artificial taste.
- Do not overbake the cake, as this can make it dry.
- If you want a more intense lemon flavor, add lemon zest to the cake batter and glaze.
- For a thicker glaze, reduce the amount of water. For a thinner glaze, add a little more water.
- Store the leftover cake in an airtight container at room temperature for up to 3 days.
Prep Time:
15 minutes
Cook Time:
30-35 minutes
Total Time:
45-50 minutes
Nutritional Information:
(Estimated per serving, based on 12 servings)
- Calories: 350-400
- Protein: 3-4g
- Sodium: 250-300mg
Conclusion
This Lemon Cake is a winner! It’s easy, delicious, and sure to impress. The combination of simple ingredients and a straightforward method makes it a go-to recipe for any occasion. Whether you’re a seasoned baker or a beginner, you’ll love how quickly and easily this cake comes together. The bright, tangy flavor of the lemon glaze perfectly complements the moist, tender cake, creating a dessert that is both satisfying and refreshing. So, go ahead and give this recipe a try – you won’t be disappointed!
Questions and Answers:
Q1: Can I use a different type of cake mix?
A: While yellow cake mix is recommended for its flavor and texture, you can experiment with other flavors such as white cake mix or even a lemon cake mix for an extra lemony punch! Just be aware that the flavor profile and texture of the final cake may vary slightly.
Q2: Can I make this cake ahead of time?
A: Absolutely! This cake is actually even better the next day, as the glaze has more time to soak into the cake and infuse it with flavor. Just make sure to store it in an airtight container at room temperature.
Q3: Can I freeze this cake?
A: Yes, you can freeze this cake. Allow the cake to cool completely, then wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. When ready to serve, thaw the cake in the refrigerator overnight. You can also freeze individual slices for a quick and easy dessert.
Q4: Can I add other fruits to this cake?
A: Definitely! Berries, such as blueberries, raspberries, or strawberries, would be a delicious addition to this cake. You can fold them into the batter before baking or use them as a garnish after the cake is glazed.
Q5: What if I don’t have fresh lemons?
A: While fresh lemon juice is highly recommended for the best flavor, you can use bottled lemon juice in a pinch. Just be aware that the flavor may not be as vibrant or authentic. If using bottled juice, start with a smaller amount and add more to taste. You can also add a little lemon extract to boost the lemon flavor.
