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Cake

Lemon Cake To Die For

This lemon cake is really simple, and the combination of yellow cake mix and lemon pudding mix work beautifully to offer a moist and tasty cake.
Pair a slice of this luscious lemon cake with any kind of drink or serve it as dessert. It’s good chilled or warmed up a little.
You can but, like most cakes, it’s better and more moist if you eat it the day you bake it.

Keep it in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.

Ingredients

1 box yellow cake mix
1 box instant lemon pudding
⅔ cup oil
3 eggs
⅔ cup water
1 tsp vanilla
1 tsp lemon zest

Glaze:

2 cups Powdered sugar
2 tbsp butter, unsalted and melted
2 tbsp heavy whipping cream
¼ cup lemon juice
Pinch of lemon zest

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How To Make Lemon Cake To Die For

Preheat the oven to 350* and grease a 9×13 baking pan

Combine the cake mix, pudding, oil, water, eggs, vanilla and lemon zest and mix together, just until combined

Spread evenly in the prepared pan and bake for 30 to 35 minutes, test with a toothpick

Set on wire rack to cool slightly

In a mixing bowl, combine the powdered sugar, lemon zest, half of the lemon juice, whipping cream and butter. Add more of the lemon juice until desired thickness

Pour the glaze over the still warm cake.

Let harden slightly before serving.

Enjoy!

Lemon Cake To Die For

Recipe by Alexandra
0.0 from 0 votes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 1 box yellow cake mix

  • 1 1 box instant lemon pudding

  • ⅔ cup oil

  • 3 3 eggs

  • ⅔ cup water

  • 1 tsp 1 vanilla

  • 1 tsp 1 lemon zest

  • Glaze:
  • 2 cups 2 Powdered sugar

  • 2 tbsp 2 butter, unsalted and melted

  • 2 tbsp 2 heavy whipping cream

  • ¼ cup lemon juice

  • Pinch lemon zest

Directions

  • Preheat the oven to 350* and grease a 9×13 baking pan
  • Combine the cake mix, pudding, oil, water, eggs, vanilla and lemon zest and mix together, just until combined
  • Spread evenly in the prepared pan and bake for 30 to 35 minutes, test with a toothpick
  • Set on wire rack to cool slightly
  • In a mixing bowl, combine the powdered sugar, lemon zest, half of the lemon juice, whipping cream and butter. Add more of the lemon juice until desired thickness
  • Pour the glaze over the still warm cake.
  • Let harden slightly before serving.
  • Enjoy!

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