Irresistible Lemon Cake to Die For (Print version)
A tender lemon pudding cake baked in a 9x13 pan and soaked with a fresh lemon glaze while warm.
# Ingredients:
For the cake
01 -
1 box (15.25 oz / 432 g) yellow cake mix
02 -
1 small box (3.4 oz / 96 g) instant lemon pudding mix
03 -
4 large eggs, beaten
04 -
3/4 cup (180 ml) neutral oil
05 -
3/4 cup (180 ml) water
06 -
1 tablespoon finely grated lemon zest
07 -
Nonstick spray or butter, for the pan
For the lemon glaze
08 -
2 cups (240 g) powdered sugar
09 -
1/3 cup (80 ml) fresh lemon juice
10 -
2 tablespoons unsalted butter, melted
11 -
2 tablespoons water, plus more if needed
12 -
Extra lemon zest or thin lemon slices, for serving optional
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan, making sure to coat the corners well.
02 -
In a large bowl, beat the eggs. Add the cake mix, lemon pudding mix, oil, water, and lemon zest. Mix until smooth and evenly combined, scraping the bottom of the bowl once.
03 -
Pour the batter into the prepared pan and spread it level. Bake for 30-35 minutes, until the top springs back and a toothpick inserted in the center comes out with moist crumbs.
04 -
While the cake bakes, whisk powdered sugar, lemon juice, melted butter, and water until smooth and pourable. Add a little more water only if the glaze is too thick to pour.
05 -
Let the cake cool for 10 minutes. Use a skewer or the handle of a wooden spoon to poke holes evenly over the surface.
06 -
Pour the glaze slowly over the warm cake, guiding it toward the edges. Let the cake cool completely so the glaze can set before slicing into 12 squares.
# Good to know:
01 -
Best served at room temperature after the glaze has fully set.
02 -
The cake can be baked and glazed 1 day ahead.
03 -
Use fresh lemon juice for the cleanest flavor.