Lemon Cake To Die For
A tender lemon poke cake with instant lemon pudding and fresh lemon glaze.
Equipment
- 9×13-inch light-colored metal pan
- 2 bowls
- Measuring cups and spoons
- Whisk
- spatula
- Fork
- toothpick
- and wire rack.
Ingredients
- 1 box 15.25 oz yellow cake mix
- 1 box 3.4 oz instant lemon pudding mix
- 4 large eggs
- 3/4 cup vegetable or canola oil plus 1 tsp for pan
- 3/4 cup water for the batter
- 2 cups powdered sugar
- 1/3 cup freshly squeezed lemon juice
- 2 tbsp unsalted butter melted
- 2 tbsp water for the glaze
Instructions
- Heat the oven to 350°F and grease a 9×13-inch metal pan.
- Whisk the eggs. Add both dry mixes, 3/4 cup oil, and 3/4 cup water. Mix until smooth and spread in the pan.
- Bake for 30–35 minutes. A toothpick in the center should come out clean or with a few soft crumbs.
- While it bakes, whisk the powdered sugar, lemon juice, and 2 tbsp water. Whisk in the melted butter.
- Set the pan on a wire rack. Poke the warm cake about every inch with a fork and pour the glaze evenly over it.
- Cool completely in the pan, about 1 hour. Cut into 12 pieces.
Notes
- Pour the glaze while the cake is warm. Cover after cooling. Store at room temperature for up to 2 days or refrigerate for up to 4 days.
- Freeze wrapped slices for up to 2 months.