Description
A vibrant, zesty lemon cake that is sure to impress, featuring layers of lemon cake, pudding, and a tangy glaze.
Ingredients
Scale
- 1 box of lemon cake mix
- 1 cup of water
- 1/3 cup of vegetable oil
- 3 large eggs
- 1 box of instant lemon pudding mix
- 2 cups of cold milk
- 1 cup of powdered sugar
- 2 tablespoons of fresh lemon juice
- 1 tablespoon of lemon zest
- Whipped cream (optional)
- Lemon slices (optional)
- A sprinkle of lemon zest (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the lemon cake mix, water, vegetable oil, and eggs in a large mixing bowl. Mix until smooth.
- Pour the batter into a greased 9×13 inch baking pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Poke holes all over the top of the cooled cake using a wooden spoon or skewer.
- Whisk together the instant lemon pudding mix and cold milk in a separate bowl. Let it thicken, then spread evenly over the cake.
- Combine the powdered sugar, fresh lemon juice, and lemon zest in a small bowl. Stir until smooth.
- Drizzle the glaze over the top of the cake.
- Chill in the fridge for at least 2 hours.
- Serve topped with whipped cream and lemon slices.
Notes
Use fresh lemons for juice and zest for the best flavor. Letting the cake chill overnight will enhance the taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 30mg