why make this recipe
Lemon cake is a delightful dessert that brings a burst of sunshine to any occasion. Its vibrant flavor and moist texture make it a favorite for many. Whether you’re celebrating a birthday, hosting a gathering, or simply craving something sweet, this irresistible lemon cake is sure to satisfy. The combination of the tangy lemon glaze and the soft yellow cake creates a perfect balance. It’s simple to make and will impress your family and friends!
how to make Irresistible Lemon Cake
Ingredients:
- 1 box of yellow cake mix
- 1 small box of instant lemon pudding mix
- ¾ cup of oil
- ¾ cup of water
- 4 beaten eggs
- 2 cups of powdered sugar
- 2 tablespoons of melted butter
- 2 tablespoons of water
- ⅓ cup of lemon juice
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9×13 baking pan to ensure easy cake release after baking.
- In a large bowl, beat the eggs until well combined. Add the yellow cake mix, instant lemon pudding mix, oil, and water. Mix until smooth and well blended.
- Pour the batter into the prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze. In a medium bowl, mix together the powdered sugar, lemon juice, and water. Add the melted butter and stir until the mixture is smooth and well combined.
- Once the cake is baked, remove it from the oven and allow it to cool slightly. Use a wooden spoon to poke holes all over the cake. Pour the lemon glaze evenly over the cake, allowing it to seep into the holes and coat the surface.
- Allow the cake to cool completely before serving. Enjoy the moist, lemony treat with a deliciously tangy glaze.
how to serve Irresistible Lemon Cake
You can serve this lemon cake by cutting it into squares and placing them on dessert plates. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream on the side. Fresh berries can also add a pop of color and flavor. Be sure to serve it at room temperature or slightly chilled for a refreshing taste.
how to store Irresistible Lemon Cake
To store any leftover lemon cake, cover it tightly with plastic wrap or place it in an airtight container. It can stay at room temperature for about 2 days. If you want to keep it fresh longer, you can refrigerate it for up to a week. Just be sure to bring it back to room temperature before serving for the best taste.
tips to make Irresistible Lemon Cake
- For an extra lemony flavor, you can add some lemon zest to the batter before baking.
- Make sure not to overmix the batter; just mix until everything is combined for a fluffier cake.
- If you prefer a sweeter glaze, adjust the amount of powdered sugar to your liking.
- You can also experiment with different types of cake mix, like lemon or vanilla, for a unique twist.
Serving Ideas
This lemon cake is excellent for spring and summer gatherings. Serve it at picnics, birthday parties, and holiday celebrations. Pair it with lemonade or iced tea for a refreshing drink combo. It can also be a wonderful addition to brunch alongside fresh fruit and coffee.
Final Thoughts
Making an irresistible lemon cake is simple and rewarding. Its refreshing flavor makes it perfect for any occasion. Whether it’s a casual family meal or a festive celebration, this cake is sure to be a hit. Give it a try and enjoy the zesty, sweet goodness!
FAQs
Can I make this cake ahead of time?
Yes, you can make the cake a day in advance. Just store it properly and glaze it right before serving.
Can I use fresh lemon juice instead of bottled?
Absolutely! Fresh lemon juice adds a brighter flavor to the cake and glaze.
What can I do if my cake sinks in the middle?
If your cake sinks, it may have been underbaked or overmixed. Always check for doneness with a toothpick and mix just until combined.
Can I freeze this cake?
Yes, you can freeze the lemon cake. Wrap it well and store it in the freezer for up to three months. Thaw it in the refrigerator before serving.
Irresistible Lemon Cake
Ingredients
For the Cake
- 1 box yellow cake mix
- 1 small box instant lemon pudding mix
- ¾ cup oil
- ¾ cup water
- 4 large beaten eggs
For the Glaze
- 2 cups powdered sugar
- 2 tablespoons melted butter
- 2 tablespoons water
- ⅓ cup lemon juice Freshly squeezed is recommended.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13 baking pan.
- In a large bowl, beat the eggs until well combined. Add the yellow cake mix, instant lemon pudding mix, oil, and water. Mix until smooth.
- Pour the batter into the prepared pan.
Baking
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Glaze Preparation
- While the cake is baking, mix together the powdered sugar, lemon juice, and water in a medium bowl. Add melted butter and stir until smooth.
Finishing Touches
- Once the cake is baked, remove it from the oven and let it cool slightly.
- Use a wooden spoon to poke holes all over the cake, then pour the lemon glaze evenly over it.
- Let the cake cool completely before serving.