Description
A moist and zesty Lemon Cake recipe topped with a tangy lemon glaze. This quick and easy dessert is perfect for citrus lovers. Made with simple pantry ingredients, it’s an ideal treat for any occasion.
Ingredients
For the Cake:
1 box yellow cake mix
1 box instant lemon pudding mix
2/3 cup oil
3 large eggs
2/3 cup water
1 teaspoon vanilla extract
1 teaspoon lemon zest
For the Glaze:
2 cups powdered sugar
2 tablespoons unsalted butter, melted
2 tablespoons heavy whipping cream
1/4 cup fresh lemon juice
Pinch of lemon zest
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, combine yellow cake mix, lemon pudding mix, oil, water, eggs, vanilla extract, and lemon zest. Mix until just combined.
- Pour the batter evenly into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool slightly on a wire rack.
- For the glaze, whisk powdered sugar, melted butter, heavy whipping cream, lemon zest, and fresh lemon juice until smooth. Adjust consistency as needed.
- Pour the glaze over the warm cake, spreading it evenly.
- Allow the glaze to set slightly before serving.
Notes
For an extra tangy flavor, increase the lemon zest in the batter or glaze.
Use fresh lemon juice for the best taste.
Store at room temperature in an airtight container for up to 3 days or refrigerate for up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 320 kcal (per serving, approx.)