Lemon Cake To DlE For
Ingredients
1 box yellow cake mix
1 box instant lemon pudding
⅔ cup oil
3 eggs
⅔ cup water
1 tsp vanilla
1 tsp lemon zest
Glaze:
2 cups Powdered sugar
2 tbsp butter, unsalted and melted
2 tbsp heavy whipping cream
¼ cup lemon juice
Pinch of lemon zest
Instructions:
Preheat the oven to 350* and grease a 9×13 baking pan
Combine the cake mix, pudding, oil, water, eggs, vanilla and lemon zest and mix together, just until combined
Spread evenly in the prepared pan and bake for 30 to 35 minutes, test with a toothpick
Set on wire rack to cool slightly
In a mixing bowl, combine the powdered sugar, lemon zest, half of the lemon juice, whipping cream and butter. Add more of the lemon juice until desired thickness
Pour the glaze over the still warm cake.
Let harden slightly before serving.
Enjoy!
Nutrition Information:
YIELDS: 12 | SERVING SIZE: 1
Calories: 380 kcal | Total Fat: 13g | Saturated Fat: 3.5g | Cholesterol: 50mg | Sodium: 320mg | Total Carbohydrates: 65g | Dietary Fiber: 0g | Sugars: 48g | Protein: 3g
Frequently Asked Questions:
Can I use a different type of cake mix?
Yes, you can experiment with different cake mix flavors. However, keep in mind that using a different flavor may alter the taste and texture of the final cake.
Can I substitute the lemon pudding with another flavor?
If you want to change the flavor, you can try using a different instant pudding mix.
Keep in mind that this will affect the overall lemon flavor of the cake.
Can I use a different type of pan for baking?
While the recipe calls for a 9×13 baking pan, you can adjust the baking time if using a different size or type of pan.
Just keep an eye on the cake and use a toothpick to check for doneness.
Can I make the glaze ahead of time?
You can prepare the glaze ahead of time and store it in the refrigerator.
However, it may thicken as it cools, so you might need to reheat it slightly or stir in a little more lemon juice or cream before pouring it over the cake.
Can I use lemon extract instead of lemon zest?
Yes, you can use lemon extract to add flavor instead of lemon zest.
Start with a small amount and adjust to taste.
Keep in mind that extracts are more concentrated, so a little goes a long way.
Can I use fresh lemon juice instead of bottled lemon juice for the glaze?
Yes, using fresh lemon juice can enhance the flavor of the glaze.
Just keep in mind that the acidity might vary between fresh and bottled lemon juice, so you may need to adjust the amount to achieve the desired taste.
Can I use a different type of oil in the cake batter?
Yes, you can substitute canola oil with other neutral oils like vegetable or sunflower oil.
Keep in mind that different oils might have a slight impact on the flavor and texture of the cake.
Is it necessary to use a wire rack to cool the cake?
Using a wire rack helps air circulate around the cake, preventing it from becoming too moist on the bottom.
If you don’t have a wire rack, you can also place the cake on a cool countertop or cutting board to cool.
Can I make the cake ahead of time and freeze it?
Yes, you can freeze the cake before adding the glaze.
Wrap the cooled, unfrosted cake tightly in plastic wrap and then aluminum foil.
Thaw it in the refrigerator before adding the glaze.
Can I omit the lemon zest from the recipe?
While the lemon zest adds a citrusy aroma and flavor, you can omit it if you prefer.
However, keep in mind that it contributes to the overall lemon taste of the cake.