Lemon Cake To Die For
I really like the fresh lemon flavor in food. If you are a fan of lemon too, you should make this magical lemon cake with a citrus flavor and a soft moist texture.
Using a boxed cake mix and instant pudding mix makes this cake really easy to prepare, and it’s so delicious! Usually, I bake this lemon cake in the winter when my sister comes over for the Christmas holidays.
We both don’t like dry cakes. So, I prepare this lemon cake in advance.
I leave it overnight in the refrigerator, and it gets even better, softer with a rich taste. If you like citrus flavor, this recipe is waiting for you.
TIPS FOR BAKING THE PERFECT LEMON CAKE
- Make a soaking syrup while the cake is baking, or make it in advance. For a tastier result, the cake should be warm when we pour syrup over it.
- You can use a smaller baking pan if you don’t have a 9×13 pan. So, the baking time will be longer than 30-35 mins, and the cake will be done when a toothpick inserted into the cake will come out clean.
- For better results, let the cake cool completely at room temperature, and then refrigerate for 1-2 hours.
What does lemon juice do in baking?
We use lemon juice to make soaking syrup in this recipe. It is used to give a special lemon taste to the cake.
How do you store lemon cake?
I keep the cake in an airtight container for 3-4 days.
- For the cake
- 1 box of yellow cake mix (15.25 oz);
- 1 box of instant lemon pudding mix (3.4 oz);
- 3/4 cup water;
- 3/4 cup oil;
- 4 eggs
- For the soaking syrup
- 2 cups powdered sugar;
- 1/3 cup lemon juice;
- 2 tbsp unsalted butter, melted;
- 2 tbsp water.
