Lemon Cake To Die For

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and set aside.
2. In a large mixing bowl, combine the cake mix, instant lemon pudding, oil, water, eggs, vanilla, and lemon zest. Mix just until incorporated; avoid overmixing.
3. Pour the batter into the prepared pan and spread evenly.
4. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
5. Remove from the oven and set on a wire rack to cool slightly while preparing the glaze.
6. In a medium bowl, whisk together the powdered sugar, lemon zest, half of the lemon juice, melted butter, and heavy cream. Add additional lemon juice a little at a time until the glaze reaches the desired consistency.
7. Pour the glaze over the warm cake, spreading it evenly. Let it set slightly before slicing.
8. Serve warm or at room temperature and enjoy the bright, citrusy flavors.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 12
• Difficulty: Easy

Variations & Substitutions

• Substitute lemon zest with orange zest for a different citrus flavor.
• Use low-fat milk instead of water for a richer cake.
• Add poppy seeds to the batter for a traditional lemon-poppy seed twist.
• Drizzle with white chocolate glaze instead of lemon glaze for extra indulgence.

Serving Suggestions