"A Lemon Cake to Die For" is the ultimate dessert for lemon lovers. This moist and tangy cake combines a rich yellow cake base with a zesty lemon pudding mix, creating a delightful balance of sweetness and tartness. Topped with a luscious lemon glaze, this cake is bursting with fresh lemon flavor in every bite. It's perfect for any occasion, whether you're hosting a party or simply craving a sweet treat. Let's dive into the ingredients that make this cake so irresistible.
INGREDIENTS
- Yellow Cake Mix: 1 box. Provides a rich and moist cake base, with a subtle vanilla flavor that pairs perfectly with the lemon elements.
- Instant Lemon Pudding Mix: 1 small box. Adds a burst of lemon flavor and extra moisture to the cake.
- Oil: ¾ cup. Helps keep the cake tender and moist.
- Water: ¾ cup. Combines with the other ingredients to create a smooth batter.
- Eggs: 4, beaten. Provide structure and richness to the cake.
- Powdered Sugar: 2 cups. Used in the glaze to add sweetness and create a smooth texture.
- Melted Butter: 2 tablespoons. Adds a rich, buttery flavor to the glaze.
- Lemon Juice: ⅓ cup. Infuses the glaze with a tangy, fresh lemon flavor.
- Water: 2 tablespoons. Helps to thin the glaze and achieve the desired consistency.
INSTRUCTIONS
- Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan to ensure the cake releases easily after baking. This step is crucial for a smooth and even cake texture.
- Step 2: Prepare the Cake Batter
- In a large mixing bowl, beat the 4 eggs until well combined. Add the yellow cake mix, instant lemon pudding mix, ¾ cup of oil, and ¾ cup of water. Mix everything together until the batter is smooth and free of lumps. The pudding mix will add a rich lemon flavor and extra moisture, making the cake deliciously tender.
- Step 3: Bake the Cake
- Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary slightly depending on your oven, so start checking at the 30-minute mark.
- Step 4: Prepare the Glaze
- While the cake is baking, prepare the glaze. In a medium bowl, mix together 2 cups of powdered sugar, ⅓ cup of lemon juice, and 2 tablespoons of water. Stir until the mixture is smooth and well combined. Add the melted butter and mix thoroughly. The glaze should have a smooth, pourable consistency.
- Step 5: Glaze the Cake
- Once the cake is done baking, remove it from the oven and allow it to cool slightly. Use a wooden spoon handle or similar tool to poke holes all over the cake. This will allow the glaze to seep into the cake, infusing it with even more lemon flavor. Pour the lemon glaze evenly over the warm cake, ensuring it covers the entire surface and fills the holes.
- Step 6: Serve and Enjoy
- Let the cake cool completely before serving. This will allow the glaze to set and the flavors to meld. Cut into squares and enjoy this moist, lemony treat with its deliciously tangy glaze. Perfect for any occasion, this cake is sure to impress!
Serving and Storage Tips
- Serve the Lemon Cake to Die For at room temperature, allowing the full flavors of the lemon glaze and cake to shine. It's perfect for desserts, potlucks, or any special occasion.
- For added decoration and flavor, garnish with lemon zest or thin lemon slices. A dollop of whipped cream on the side complements the tangy sweetness of the cake.
- Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator, where it can last up to a week.
- If you prefer a warm slice, microwave individual pieces for about 15 seconds. This will slightly warm the cake and soften the glaze, enhancing the texture and flavor.
Helpful Notes
- To prevent the cake from sticking to the pan, use parchment paper in addition to greasing the pan. This will make removing the cake easier and ensure a smooth surface.
- If you want a more intense lemon flavor, add a teaspoon of lemon extract to the cake batter or the glaze.
- For a lighter version, you can substitute the oil with unsweetened applesauce. This will reduce the fat content while maintaining the cake's moisture.
Tips from Well-Known Chefs
- Chef Martha Stewart suggests using fresh lemons for the glaze to achieve the best flavor and aroma. Freshly squeezed lemon juice gives the glaze a more vibrant taste.
- Chef Ina Garten recommends letting the cake rest overnight to allow the flavors to develop fully. The lemon glaze will seep into the cake, making it even more moist and flavorful.
- Chef Nigella Lawson advises serving this cake with a side of fresh berries for a delightful contrast of flavors and textures.