A Lemon Cake To Die For
A bright, home-baked lemon cake with a tender crumb, lively lemon flavor, and a tangy glaze that soaks into every bite.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 70 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box (15.25 oz) lemon cake mix
- 1 package (3.4 oz) instant lemon pudding mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 4 large eggs
- 1/2 cup water
- Zest of 2 lemons
- 2 cups powdered sugar
- 1/4 cup lemon juice (freshly squeezed)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or a 9×13-inch baking dish.
- Combine the lemon cake mix, instant lemon pudding mix, sour cream, vegetable oil, eggs, water, and lemon zest in a large bowl. Beat for 2 minutes until smooth.
- Pour the batter into the prepared pan and smooth the top. Tap the pan lightly to release air bubbles.
- Bake for 40-45 minutes for a Bundt pan or 30-35 minutes for a 9×13 pan until a toothpick comes out clean.
- Whisk together the powdered sugar and lemon juice to make the glaze. Adjust thickness with water if necessary.
- Remove the cake from the oven and let cool for 10 minutes. Poke holes in the top and pour the glaze over the warm cake.
- Let the cake cool completely before inverting and serving.
Notes
Zest lemons before juicing them to avoid losing zest. If using a Bundt pan, grease the crevices well to prevent sticking.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
Find it online: https://easydishestomake.com/a-lemon-cake-to-die-for-3/