My hubby is beyond addicted to this stuff! We finish one serving and he’s asking when I can make it again haha
This classic lemon cake is incredibly moist and flavorful, thanks to the addition of lemon pudding mix. The tangy glaze takes it over the top!
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Ingredients:
Cake Ingredients:
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| Ingredient | Quantity |
|---|---|
| Yellow cake mix | 1 box |
| Instant lemon pudding mix | 1 box |
| Oil | 2/3 cup |
| Eggs | 3 |
| Water | 2/3 cup |
| Vanilla extract | 1 teaspoon |
| Lemon zest | 1 teaspoon |
Glaze Ingredients:
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| Ingredient | Quantity |
|---|---|
| Powdered sugar | 2 cups |
| Unsalted butter, melted | 2 tablespoons |
| Heavy whipping cream | 2 tablespoons |
| Freshly squeezed lemon juice | 1/4 cup |
| Lemon zest | Pinch |
Instructions:
- Preheat oven: Set oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Mix cake batter: Combine cake mix, pudding mix, oil, eggs, water, vanilla, and lemon zest in a large bowl. Beat for 2 minutes until smooth.
- Bake cake: Pour batter into prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Make glaze: In a small bowl, whisk together powdered sugar, melted butter, heavy whipping cream, lemon juice, and lemon zest until smooth.
- Glaze cake: Once cake is cooled slightly, poke holes in the top with a fork. Pour glaze over the cake, letting it soak in.
- Chill and serve: Allow cake to cool completely before slicing and serving.
