🍋 The Ultimate Lemon Cake
Ingredients
For the cake:
- 1 box (15.25 oz / 432 g) yellow cake mix
- 1 box (3.4 oz / 96 g) instant lemon pudding mix
- ¾ cup vegetable oil
- 1 cup whole milk or water
- 4 large eggs
- 1 tsp lemon extract
For the zesty glaze:
- 2 cups powdered sugar
- 3–4 tbsp fresh lemon juice
- 1 tsp finely grated lemon zest
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan or 9×13-inch baking pan.
- In a large bowl, combine the cake mix and instant lemon pudding.
- Add the oil, milk (or water), eggs, and lemon extract. Beat for about 2 minutes, until smooth and well combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40–50 minutes in a Bundt pan, or about 30–35 minutes in a 9×13 pan, until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then transfer to a rack and cool completely.
🍋 Glaze
Whisk the powdered sugar, lemon juice, and lemon zest together until smooth. Add a little more lemon juice if needed to reach a thick but pourable consistency.
Drizzle generously over the cooled cake. For an extra lemony finish, add a little fresh zest on top.
Tip: For the strongest fresh-lemon flavor, use freshly squeezed lemon juice and zest rather than bottled juice. 🍋✨