Lemon Cake To Die For Recipe
For the Cake:
- 1 box yellow cake mix
- 1 box instant lemon pudding
- ⅔ cup oil
- 3 eggs
- ⅔ cup water
- 1 tsp vanilla
- 1 tsp lemon zest
For the Glaze:
- 2 cups powdered sugar
- 2 tbsp unsalted butter, melted
- 2 tbsp heavy whipping cream
- ¼ cup lemon juice
- Pinch of lemon zest
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large mixing bowl, combine the yellow cake mix, instant lemon pudding, oil, water, eggs, vanilla, and lemon zest. Mix together until just combined, avoiding overmixing.
- Spread the cake batter evenly in the prepared baking pan.
- Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Keep an eye on it, as baking time can vary based on your oven.
- Once the cake is done, remove it from the oven and place it on a wire rack to cool slightly.
- In a separate mixing bowl, prepare the glaze by combining the powdered sugar, lemon zest, half of the lemon juice, heavy whipping cream, and melted butter. Stir well to combine. Gradually add more of the lemon juice until the glaze reaches your desired thickness.
- While the cake is still warm, pour the glaze over the top of the cake. You can use a spoon to help spread the glaze evenly if needed.
- Allow the glaze to harden slightly before serving. This will give it a nice texture.
- Slice and serve the lemon cake, enjoying the delicious combination of tangy lemon and sweet glaze.
- Indulge and savor every bite of this Lemon Cake To Die For!