A Lemon Cake To Die For
This lemon cake is a bright, tender celebration of citrus, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 85 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box (15.25 oz) lemon cake mix
- 1 package (3.4 oz) instant lemon pudding mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 4 large eggs
- 1/2 cup water
- Zest of 2 lemons
- 2 cups powdered sugar
- 1/4 cup lemon juice (freshly squeezed)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or a 9×13-inch baking dish.
- Combine the lemon cake mix, instant lemon pudding mix, sour cream, vegetable oil, eggs, water, and lemon zest in a large mixing bowl. Beat on medium speed for 2 minutes until smooth.
- Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes if using a Bundt pan or 30-35 minutes for a 9×13 pan.
- While the cake bakes, whisk together the powdered sugar and lemon juice until smooth.
- Allow the cake to cool in the pan for 10 minutes, then poke holes across the top and pour the glaze over the warm cake.
- Let the cake cool completely before serving.
Notes
Use room temperature eggs for a smoother batter. Store leftovers covered at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 38g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 70mg
Keywords: lemon cake, dessert, spring cake, citrus dessert, easy cake recipe
Find it online: https://swifttasty.com/a-lemon-cake-to-die-for-3/