Heavenly Lemon Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
1 small box of lemon instant pudding
02 -
1 box of yellow cake mix
03 -
3/4 cup of water
04 -
3/4 cup of vegetable oil
05 -
4 eggs, already beaten
→ Lemon Glaze
06 -
2 tablespoons of melted butter
07 -
1/3 cup of freshly squeezed lemon juice
08 -
2 cups of powdered sugar
09 -
2 tablespoons of water
# Instructions:
01 -
Set your oven to 350°F (175°C) and generously grease a 9×13 inch pan.
02 -
In a big bowl, whisk the eggs first. Then slowly add the cake mix, pudding mix, oil, and water. Stir until it all blends in smoothly.
03 -
Pour the batter into the pan you greased earlier. Bake for 30–35 minutes, or check by inserting a toothpick in the middle—if it comes out clean, it's ready.
04 -
As the cake bakes, mix together melted butter, powdered sugar, water, and lemon juice in a bowl. Whisk until smooth and no lumps remain.
05 -
Once the cake is out of the oven, use a wooden spoon handle to poke holes across the surface. Pour the lemon glaze over it, and let it soak into the warm cake.
06 -
Let the cake fully cool down so the glaze sets. Then cut and enjoy a slice.
# Notes:
01 -
It's best to pour the glaze while the cake is still hot so it soaks in well.
02 -
Keep covered at room temperature for 3 days or store longer in the fridge.