Description
This irresistible lemon cake combines the zesty brightness of fresh lemon with the moistness of a classic cake mix, enhanced by instant lemon pudding and a tangy sour cream base. Finished with a smooth lemon glaze that adds the perfect sweet and citrusy touch, this cake is perfect for any occasion and guaranteed to delight lemon lovers.
Ingredients
Scale
Cake Ingredients
- 1 box lemon cake mix
- 1 package (3.4 oz) instant lemon pudding mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 4 large eggs
- 1/2 cup water
- Zest of 2 lemons
Lemon Glaze
- 2 cups powdered sugar
- 1/4 cup lemon juice
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or a bundt pan to prevent sticking during baking.
- Combine Cake Ingredients: In a large mixing bowl, combine the lemon cake mix, lemon pudding mix, sour cream, vegetable oil, eggs, water, and lemon zest. Beat with an electric mixer on low speed for 1 minute, then increase to medium speed for 2 minutes, until the batter is well combined and smooth.
- Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set, then invert it onto a wire rack to cool completely, helping the cake to firm up and making it easier to glaze.
- Prepare the Lemon Glaze: In a medium bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice to thin or more powdered sugar to thicken as desired.
- Glaze the Cake: Once the cake has completely cooled, pour the lemon glaze evenly over the top, allowing it to gently drip down the sides for a beautiful finish.
- Serve: Slice the cake and enjoy this moist, tangy, and sweet lemon cake that’s perfect for any celebration or casual treat.
Notes
- If you prefer a stronger lemon flavor, add extra lemon zest to the batter or a splash of lemon extract.
- Make sure the cake is fully cooled before applying the glaze to prevent it from melting and running off.
- You can substitute sour cream with Greek yogurt for a slightly different tang and texture.
- This cake stores well covered at room temperature for 2 days or refrigerated for up to 5 days.
- For an extra decorative touch, garnish with thin lemon slices or candied lemon peel.
