Description
Zesty lemon cake delivers a tangy symphony of flavors that dance across palates. Homemade citrus delight promises pure culinary bliss, inviting you to savor each delectable crumb with pure Mediterranean sunshine.
Ingredients
Scale
- 1 box yellow cake mix
- 1 box lemon instant pudding mix
- 4 large eggs
- 2/3 cup (160 ml) oil
- 2/3 cup (160 ml) water
- 1 tsp vanilla extract
- 2 cups confectioners’ sugar
- 1/4 cup (60 ml) lemon juice
- 2 tbsps unsalted butter (melted)
- 2 tbsps heavy whipping cream
Instructions
- Preheat the oven to 350°F, ensuring the temperature is accurate for optimal baking results.
- In a large mixing bowl, combine cake mix, lemon pudding mix, oil, water, eggs, and vanilla extract. Blend with an electric mixer until the batter becomes uniformly smooth and free of lumps.
- Thoroughly grease a 9×13 inch baking dish to prevent sticking. Carefully transfer the cake batter into the prepared pan, smoothing the surface evenly with a spatula.
- Place the cake in the preheated oven and bake for 30-35 minutes. Test for doneness by inserting a toothpick into the center – it should come out clean when the cake is fully baked.
- While the cake bakes, whisk together confectioners’ sugar, melted butter, heavy whipping cream, and lemon juice in a separate bowl until the glaze becomes smooth and creamy.
- Immediately after removing the cake from the oven, pour the prepared glaze over the warm cake. Use a spatula to distribute the glaze evenly across the entire surface.
- Allow the cake to cool completely at room temperature. As it cools, the glaze will set, creating a delectable sweet-tangy topping. Once cooled, slice and serve the lemon cake.
Notes
- Enhance the lemon flavor by adding fresh lemon zest to the cake batter for an extra citrusy punch.
- Swap vegetable oil with Greek yogurt or applesauce to reduce fat content and create a lighter texture.
- For a gluten-free version, use a gluten-free cake mix and ensure all other ingredients are certified gluten-free.
- Transform this into a dairy-free dessert by substituting butter with coconut oil and using non-dairy whipping cream alternative.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 353
- Sugar: 38 g
- Sodium: 235 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 50 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 55 mg