Lemon Cake (Print Version)
# Ingredients:
→ Cake
01 -
1 box yellow cake mix (15.25 oz)
02 -
1 box instant lemon pudding mix (3.4 oz)
03 -
3/4 cup water
04 -
3/4 cup vegetable oil
05 -
4 eggs
→ Lemon Syrup
06 -
2 cups powdered sugar
07 -
1/3 cup lemon juice
08 -
2 tablespoons unsalted butter, melted
09 -
2 tablespoons water
# Instructions:
01 -
Preheat the oven to 350°F. Grease a 9x13-inch baking pan and set aside.
02 -
In a large bowl, beat the eggs using an electric mixer. Add the cake mix, pudding mix, water, and oil, and blend until smooth.
03 -
Pour the batter into the greased baking pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
04 -
While the cake bakes, whisk together the melted butter, lemon juice, water, and powdered sugar in a bowl until smooth.
05 -
Once the cake is done baking, use a skewer or fork to poke holes all over the surface. Pour the lemon syrup evenly over the warm cake.
06 -
Allow the cake to cool completely in the pan before slicing and serving.
# Notes:
01 -
For extra lemon flavor, add lemon zest to the cake batter.
02 -
If you prefer a richer texture, replace water with whole milk in the batter.
03 -
This cake tastes even better the next day as the flavors meld together.