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How to make Lemon Cake To DlE For
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
Instructions:
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!
Nutrition Information:
YIELDS: 12 | SERVING SIZE: 1
Calories: 380 kcal | Total Fat: 13g | Saturated Fat: 3.5g | Cholesterol: 50mg | Sodium: 320mg | Total Carbohydrates: 65g | Dietary Fiber: 0g | Sugars: 48g | Protein: 3g
Frequently Asked Questions:
Can I use a different type of cake mix?
Yes, you can experiment with different cake mix flavors. However, keep in mind that using a different flavor may alter the taste and texture of the final cake.
Can I substitute the lemon pudding with another flavor?
If you want to change the flavor, you can try using a different instant pudding mix.
Keep in mind that this will affect the overall lemon flavor of the cake.
Can I use a different type of pan for baking?
While the recipe calls for a 9×13 baking pan, you can adjust the baking time if using a different size or type of pan.
Just keep an eye on the cake and use a toothpick to check for doneness.
Can I make the glaze ahead of time?
You can prepare the glaze ahead of time and store it in the refrigerator.
However, it may thicken as it cools, so you might need to reheat it slightly or stir in a little more lemon juice or cream before pouring it over the cake.
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