A Lemon Cake To Die For
Ingredients
Main Ingredients:
- 1 box lemon cake mix
- 1 3.4 oz package instant lemon pudding mix
- 1 cup sour cream
- ½ cup vegetable oil
- 4 large eggs
- ½ cup water
- Zest of 2 lemons
For the Lemon Glaze:
- 2 cups powdered sugar
- ¼ cup lemon juice freshly squeezed
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Grease and flour a 10-inch bundt pan or 9x13-inch baking dish.
Step 2: Mix the Batter
- In a large mixing bowl, combine the lemon cake mix and pudding mix.
- Add sour cream, oil, eggs, water, and lemon zest.
- Beat with an electric mixer on medium speed for about 2 minutes, until smooth and fluffy.
Step 3: Bake
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40-45 minutes (bundt pan) or 30-35 minutes (9x13 pan), or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Step 4: Make the Glaze
- In a medium bowl, whisk together powdered sugar and lemon juice until smooth.
- If too thick, add a bit more juice; if too thin, add more sugar.
Step 5: Glaze the Cake
- Once the cake is completely cool, drizzle the glaze generously over the top.
- Let it set for 15-20 minutes before slicing and serving.
Notes
- Bundt Pan Tips: Make sure your bundt pan is well-greased and floured to prevent sticking.
- Lemon Zest Trick: Zest lemons before juicing to make it easier.
- Extra Lemon Flavor: Add a splash of lemon extract to the batter if you like it extra tangy.
- Want More Glaze?: Double the glaze for a thicker layer and extra tang.
- Use a Toothpick: Test doneness by inserting a toothpick into the thickest part of the cake.