Lemon Cake to Die (Print)
A light, fluffy lemon dessert topped with a tangy glaze that melts perfectly, made super easy with a cake mix and pudding.
# Ingredients:
→ Cake Base
01 -
4 large eggs
02 -
1 box of lemon-flavored instant pudding mix
03 -
2/3 cup of oil
04 -
2/3 cup of water
05 -
1 teaspoon of vanilla extract
06 -
1 box of yellow cake mix
→ Lemon Glaze
07 -
1/4 cup of fresh lemon juice
08 -
2 tablespoons of heavy cream
09 -
2 tablespoons of melted unsalted butter
10 -
2 cups of powdered sugar
# Steps:
01 -
Fire up the oven to 350°F (175°C) and let it get warm.
02 -
Toss the cake mix, pudding mix, oil, water, eggs, and vanilla into a big bowl. Use an electric mixer to beat it all together until it's smooth—no lumps allowed!
03 -
Grab a 9x13 inch baking dish, grease it well, and pour in your batter. Smooth everything out to even it up.
04 -
Pop the dish into the oven and bake it for 30-35 minutes. Stick in a toothpick—if it pulls out clean, you're good to go.
05 -
While the cake's in the oven, mix together powdered sugar, melted butter, cream, and lemon juice until it's silky and smooth.
06 -
Pour the glaze all over the hot cake and spread it around. Let it cool fully before slicing it up.
# Notes:
01 -
This dessert works great as a breakfast treat too! Keep it fresh for four days by storing it in an airtight container.