Lemon Cake To Die For

Ingredients:

For the Cake:

1 box yellow cake mix

1 box instant lemon pudding mix (3.4 oz)

⅔ cup vegetable oil

3 large eggs

⅔ cup water

1 teaspoon vanilla extract

1 teaspoon lemon zest

For the Glaze:

2 cups powdered sugar

2 tablespoons unsalted butter, melted

2 tablespoons heavy whipping cream

¼ cup fresh lemon juice (plus more as needed)

Pinch of lemon zest

Directions:

Make the Cake:

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and set aside.

In a large mixing bowl, combine the yellow cake mix, lemon pudding mix, oil, eggs, water, vanilla extract, and lemon zest. Mix just until everything is well combined—don’t overmix.

Pour the batter into the prepared baking dish and smooth the top evenly.

Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, transfer the cake to a wire rack and let it cool slightly while you prepare the glaze.

Make the Glaze:

In a medium bowl, whisk together the powdered sugar, melted butter, heavy cream, lemon zest, and half of the lemon juice.

Add more lemon juice, a little at a time, until the glaze reaches your desired consistency—smooth and pourable but not too runny.

Glaze and Serve:

While the cake is still warm, pour the glaze evenly over the top.

Let the glaze set and slightly harden before slicing and serving.

Prep Time: 10 minutes | Baking Time: 35 minutes | Total Time: 45 minutes

Servings: 12