Ingredients:
For the cake:
1 box yellow cake mix: The perfect base for our lemony creation.
1 box instant lemon pudding: For that extra lemon zing.
⅔ cup oil: To make our cake irresistibly moist.
3 eggs: The binding force of our delicious mix.
⅔ cup water: To combine all the goodness together.
1 tsp vanilla: A dash of sweetness.
1 tsp lemon zest: The zesty soul of our cake.
For the glaze:
2 cups powdered sugar: For a sweet cloud-like topping.
2 tbsp butter, unsalted and melted: Richness in every drizzle.
2 tbsp heavy whipping cream: For a creamy smooth finish.
¼ cup lemon juice: To tie in with the lemon theme.
A pinch of lemon zest: For that extra zing.
Preparation:
Preheat your oven to 350°F (175°C) and grease a 9×13 baking pan.
Mixing the Batter:
Combine the cake mix, pudding, oil, water, eggs, vanilla, and lemon zest in a large bowl. Mix together just until combined.
Baking:
Spread the batter evenly in the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Once done, set the cake on a wire rack to cool slightly.
Creating the Glaze:
In a mixing bowl, combine the powdered sugar, lemon zest, half of the lemon juice, whipping cream, and butter. Gradually add more lemon juice until you reach the desired thickness.
Pour the glaze over the still-warm cake and let it harden slightly before serving.
Baking Tips:
Tip 1: Ensure all ingredients are at room temperature for a smoother mix.
Tip 2: When zesting the lemon, avoid the white pith as it’s quite bitter.
Tip 3: For an extra lemony cake, you can add a tablespoon of lemon extract to the batter.
Nutritional Information
Note: Nutritional values are approximate and may vary based on specific ingredients used.