Description
A Lemon Cake to Die For
This lemon cake with a creamy glaze is pure dessert bliss—easy to make and utterly satisfying!
Ingredients:
1 box of yellow cake mix
1 small box of instant lemon pudding mix
3/4 cup of water
1/2 cup of oil
4 large eggs
Instructions:
Preheat oven to 175°C (350°F). Grease a 9×13-inch pan.
Mix cake mix, pudding mix, water, oil, and eggs until smooth.
Pour into the pan and bake for 30 minutes.
Top with a creamy lemon glaze and enjoy!
“Would you serve this cake warm or chilled? Comment below!”
#LemonLoversCake
Step-by-Step Guide
Follow these detailed instructions for a perfect cake every time.
- Preheat your oven to 175°C (350°F). Thoroughly grease a 9×13-inch baking pan with butter or non-stick spray.
- In a large mixing bowl, combine the dry yellow cake mix and the instant lemon pudding mix. Whisk them together to ensure even distribution.
- Add the water, oil, and eggs to the dry ingredients. Using an electric mixer on medium speed, beat the batter for exactly 2 minutes. The mixture should be completely smooth and slightly thickened.
- Pour the batter into your prepared pan, using a spatula to spread it evenly into all corners.
- Place the pan in the center of the preheated oven. Bake for 30-35 minutes. The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack before adding the glaze.
Serving Suggestions
This versatile cake can be enjoyed in several delightful ways. For a classic treat, serve simple slices with the creamy lemon glaze. For a more elegant presentation, top each slice with a dollop of whipped cream and fresh berries like raspberries or blueberries. A light dusting of powdered sugar is also a beautiful and tasty option. It pairs wonderfully with a cup of hot tea or coffee.
How-to Summary
Combine a box of yellow cake mix, instant lemon pudding mix, water, oil, and eggs. Beat for two minutes until smooth. Bake in a greased 9×13-inch pan at 175°C (350°F) for 30-35 minutes. Cool completely and top with a creamy lemon glaze.
Frequently Asked Questions
Can I make this cake in a different pan size? Yes, but baking time will vary. For two 9-inch round pans, bake for 25-28 minutes. For a Bundt pan, bake for 40-45 minutes.
Can I use a different flavor of pudding mix? Absolutely. Vanilla or even cheesecake flavored pudding mix will work, though it will alter the final lemon intensity.
How should I store this cake? Store covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Can I make this cake ahead of time? Yes, you can bake the cake 1-2 days in advance. Wrap it tightly in plastic wrap once cool and glaze it the day you plan to serve.
What can I use if I don’t have a pre-made glaze? A simple glaze can be made by whisking together 1 cup of powdered sugar with 2-3 tablespoons of fresh lemon juice until smooth.
Common Mistakes to Avoid
- Not Mixing Long Enough: Failing to beat the batter for the full 2 minutes can result in a dense cake. The pudding mix needs this time to activate.
- Adding Glaze to a Warm Cake: Applying glaze before the cake is completely cool will cause it to melt and soak in, making the cake soggy.
- Overbaking: Set a timer and check for doneness at 30 minutes. An overbaked cake will be dry.
- Inaccurate Measuring: Use liquid measuring cups for the water and oil, and level off the dry cake mix in the cup for best results.
Conclusion
This lemon cake truly lives up to its name, offering an incredible burst of citrus flavor with an incredibly moist and tender crumb, all from simple pantry ingredients. Its ease of preparation makes it a go-to recipe for both weeknight desserts and special occasions. Whether you choose to serve it warm or chilled, its bright, creamy, and satisfying taste is sure to earn rave reviews from every lemon lover at your table.