Lemon Cake to Die For

Name: Lemon Cake to Die For
Prep time: 10 min
Cook time: PT-479485H13M30S
Total time: PT-479485H13M30S
Cuisine: American
Ingredients: 1 box yellow cake mix; 1 small box instant lemon pudding mix; ¾ cup oil; ¾ cup water; 4 beaten eggs; 2 cups powdered sugar; 2 tbsp melted butter; 2 tbsp water; ⅓ cup lemon juice

Isabella

🌟Life, Love, and Gastronomy 🍷

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If you’re craving a zesty, moist cake with a refreshing lemon flavor, look no further than this Lemon Cake to Die For. This simple yet irresistible dessert combines the convenience of a cake mix with the bright, tangy taste of lemon, making it a perfect treat for any occasion. Whether you’re hosting a gathering or just in need of a sweet pick-me-up, this lemon cake will surely satisfy your cravings and impress your guests.

Ingredients:

For the Cake:

1 box yellow cake mix

1 small box instant lemon pudding mix

¾ cup oil

¾ cup water

4 beaten eggs

For the Glaze:

2 cups powdered sugar

2 tbsp melted butter

⅓ cup lemon juice

2 tbsp water

Instructions:

Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan to ensure your cake comes out easily.

Prepare the Cake Batter: In a large bowl, combine the yellow cake mix with the instant lemon pudding mix. Add the oil, water, and beaten eggs, mixing until all ingredients are well incorporated. The batter should be smooth and uniform.

Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Make the Lemon Glaze: While the cake is baking, prepare the glaze. In a medium bowl, whisk together the powdered sugar, melted butter, water, and lemon juice until the mixture is smooth and well combined.

Add the Glaze: Once the cake is baked, remove it from the oven and let it cool slightly. Poke holes all over the cake with a wooden spoon or fork. Pour the lemon glaze over the warm cake, allowing it to seep into the holes and infuse the cake with a burst of lemony goodness.

Serve and Enjoy: Let the cake cool completely before serving. Enjoy this zesty, moist lemon cake as a delightful dessert that’s sure to become a favorite!

Serving Tips:

Cool Completely: For best results, allow the cake to cool completely before slicing and serving. This helps the glaze set and makes for cleaner slices.

Garnish: For an extra touch, garnish the cake with lemon zest or thin lemon slices on top. Fresh mint leaves can also add a pop of color and flavor.

Pairing Suggestions: Serve this lemon cake with a dollop of whipped cream, a scoop of vanilla ice cream, or a cup of tea for a delightful dessert experience.

Storage Tips:

Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. The glaze may soften slightly, but the cake will remain deliciously moist.

Refrigeration: If you prefer, you can refrigerate the cake to extend its freshness. Place it in an airtight container and store it in the refrigerator for up to 1 week.

Freezing: For longer storage, you can freeze the cake. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. To serve, thaw the cake at room temperature for several hours before unwrapping.

Avoid Freezing the Glaze: If possible, freeze the cake without the glaze to maintain its texture. Add the glaze after thawing and before serving.

Related Recipes:

Moist Chocolate Cake

FAQs:

Can I use a different cake mix for this recipe?

Yes, you can substitute the yellow cake mix with other flavors, such as white or vanilla cake mix. However, this will slightly alter the flavor of the cake. For a lemony twist, sticking with the yellow cake mix is recommended.

How can I make this cake more lemony?

To enhance the lemon flavor, you can add extra lemon zest to the batter or glaze. For an added punch, consider incorporating a tablespoon of lemon extract into the batter. You can also use fresh lemon juice in the glaze for a more vibrant lemon taste.

Can I make this cake ahead of time?

Yes, you can prepare this cake ahead of time. It can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to 1 week. If freezing, wrap the cake tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw at room temperature before serving and add the glaze just before serving.

What can I use if I don’t have instant lemon pudding mix?

If you don’t have instant lemon pudding mix, you can use vanilla pudding mix as an alternative. For a lemony flavor, add extra lemon zest or a few tablespoons of lemon juice to the batter. While it won’t be quite the same, this substitute will still create a delicious cake.

Conclusion:

This Lemon Cake to Die For is sure to be a hit with anyone who loves a touch of citrus in their desserts. Whether you’re a seasoned baker or just looking for an easy and delicious cake recipe, this one is a winner. Enjoy every bite of this mouthwatering treat!

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