Lemon Glaze Cake (Print Version)
# Ingredients:
→ Cake Ingredients
01 -
1/2 cup water
02 -
4 large eggs
03 -
1 cup sour cream
04 -
Zest grated from 2 lemons
05 -
1/2 cup vegetable oil
06 -
1 package (3.4 oz) lemon pudding, instant
07 -
1 boxed lemon-flavored cake mix
→ Glaze Ingredients
08 -
1/4 cup fresh-squeezed lemon juice
09 -
2 cups powdered sugar
# Instructions:
01 -
Set your oven to heat at 350°F (177°C). Lightly coat a Bundt pan with grease and dust with flour.
02 -
Dump the cake mix, lemon pudding, sour cream, oil, eggs, water, and grated lemon zest into a large bowl. Mix on medium speed until creamy and smooth.
03 -
Scoop the batter into your prepped Bundt pan. Bake for 45 to 50 minutes. Check doneness by poking a toothpick in the middle—if it comes out clean, you're good!
04 -
Let the baked cake sit for about 10 minutes in the pan, then delicately flip it over onto a wire rack to cool off completely.
05 -
In a small bowl, stir the powdered sugar and lemon juice until you have a smooth, drizzle-friendly glaze.
06 -
Pour the glaze all over the cooled cake. Let it set up before slicing and digging in.
# Notes:
01 -
This cake stays super moist and soft because of the pudding.
02 -
The fresh lemon zest adds the punchiest lemon flavor.
03 -
For glaze: use less juice for thicker texture or more juice for runny.