Description

If you’re searching for a dessert that combines simplicity with a burst of citrus flavor, look no further than this delightful Lemon Cake. Easy to prepare and incredibly satisfying, this cake is perfect for any occasion, from family gatherings to special celebrations. With its tangy lemon glaze and moist texture, it’s a dessert that will leave everyone raving about it. Let’s dive into how you can make this sensational cake.

Ingredients

For the Cake:

1 box of yellow cake mix
1 small box of instant lemon pudding mix
¾ cup of oil
¾ cup of water
4 beaten eggs

For the Glaze:

2 cups of powdered sugar
2 tablespoons of melted butter
2 tablespoons of water
⅓ cup of lemon juice

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease a 9×13 baking pan to ensure your cake releases easily after baking.
Prepare the Cake Batter: In a large bowl, beat the eggs until well combined. Add the yellow cake mix, instant lemon pudding mix, oil, and water. Mix everything until smooth and well blended.
Bake the Cake: Pour the batter into the prepared pan. Bake in the preheated oven for 30 to 35 minutes. The cake is done when a toothpick inserted into the center comes out clean.
Prepare the Glaze: While the cake is baking, prepare the glaze. In a medium bowl, mix together the powdered sugar, lemon juice, and water. Add the melted butter and stir until the mixture is smooth and well combined.
Glaze the Cake: Once the cake is baked, remove it from the oven and allow it to cool slightly. Use a wooden spoon to poke holes all over the cake. Pour the lemon glaze evenly over the cake, allowing it to seep into the holes and coat the surface.
Enjoy: Allow the cake to cool completely before serving. The result is a moist, lemony treat with a deliciously tangy glaze.

Notes

Serving Tips:

Serving Temperature: This lemon cake is best enjoyed at room temperature. If you’ve stored it in the refrigerator, let it sit out for about 15-20 minutes before serving to bring it back to room temperature and enhance its flavor and texture.
Presentation: For an elegant touch, garnish the cake with additional lemon zest or thin lemon slices before serving. A dusting of powdered sugar can also add a nice visual appeal.
Pairing Suggestions: This lemon cake pairs beautifully with a light tea or coffee. For a refreshing dessert, consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream.
Portioning: Cut the cake into squares or rectangles using a sharp knife for clean slices. If serving at a party, consider cutting smaller pieces so guests can enjoy more than one dessert.

Storage Tips:

Room Temperature: Store the cake in an airtight container at room temperature for up to 3-5 days. This will keep the cake moist and the glaze fresh.
Refrigeration: If you prefer, you can refrigerate the cake. Just make sure it’s covered well with plastic wrap or stored in an airtight container. Refrigerated, it will keep for up to a week.
Freezing: For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. The cake can be frozen for up to 3 months. To thaw, transfer the cake to the refrigerator for several hours or overnight before bringing it to room temperature.
Glaze Considerations: If freezing the cake, consider glazing it after thawing to prevent the glaze from becoming too sticky or runny. If you’ve already glazed the cake before freezing, it should still taste great after thawing.