When life gives you lemons…make this delicious, extremely flavorful, lemony, easy to bake cake. It’s light, refreshing, moist and packed with a bright lemon tanginess that makes my mouth water! If you love the fresh flavor of lemon and have a bunch of them that need using, then you need to be making this delectable cake! Sure you can juice all those extra lemons and freeze the juice for later use, but making this divine cake is a much better use for some of those lemons.
I’m so glad I found this recipe at 100krecipes.com while looking for ways to use up some of the lemons I have on hand. A big thank you to Aicha for the inspiration for this amazingly tasty and easy to make cake. Using a boxed yellow cake mix makes it a snap to make!
Preheat oven to 350°F.
Spray a 13X9 inch baking dish with non-stick cooking spray.
Gather together the ingredients for the cake. Using a cake mix makes this such an easy recipe and the addition of the pudding mix makes for a moist, flavorful, lemony cake.
In a large mixing bowl beat eggs until frothy.
Add cake mix, pudding mix, water and oil. Mix until well combined.
Pour batter into prepared baking dish and bake for 30-35 minutes.
Cake is done when a toothpick inserted in the center comes out clean.
While cake is baking, prepare the glaze.
Place powdered sugar in a mixing bowl.
Add lemon juice, melted butter and water.
Whisk until all the lumps are gone.
Once cake is baked and still hot, use a skewer and poke holes all over the cake.
Slowly pour glaze over the surface of the warm cake.
Use a rubber spatula to spread the glaze onto the surface of the cake, coaxing it down into the holes in the cake.
This cake is moist and flavorful with out any frosting but it can be served with whipped cream if desired for a fancier presentation.
Make Whipped Topping:
In the bowl of a stand mixer, use the whisk attachment to whip together heavy whipping cream and sugar until stiff peaks form.
Once cake has cooled completely, either frost the top of the entire cake with the whipped cream or serve each piece of lemon cake with a dollop of freshly whipped cream.
Store cake covered, for up to 3 days. If frosted with whipped cream, store covered in the fridge.
Lucious Lemon Cake
Equipment
- 13 X 9 inch baking dish
Ingredients
For the Cake:
- 1 box yellow cake mix
- 3.4 oz lemon pudding mix
- ¾ cup water
- ¾ cup vegetable oil
- 4 large eggs
For the Glaze:
- 2 cups powdered sugar
- ⅓ cup lemon juice
- 2 tbsp melted butter
- 2 tbsp water
Whipped Cream Topping:
- ½ cup heavy whipping cream
- 3 tbsp sugar
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F.
- Spray a 13X9 inch baking dish with non-stick cooking spray.
- In a large mixing bowl beat eggs until frothy. Add cake mix, pudding mix, water and oil. Mix until well combined.
- Pour batter into prepared baking dish and bake for 30-35 minutes.
- Cake is done when a toothpick inserted in the center comes out clean.
- While cake is baking, prepare the glaze.
- Combine powdered sugar, lemon juice, melted butter and water.
- Stir until all lumps are gone.
- Once cake is baked and still hot, use a skewer and poke holes all over the cake.
- Slowly pour glaze evenly over the cake allowing the glaze to soak into the cake.
Make Whipped Topping:
- In the bowl of a stand mixer, use the whisk attachment to whip together heavy whipping cream, sugar and vanilla until stiff peaks form.
- Once cake has cooled completely, either frost the top of the entire cake with the whipped cream or serve each piece of lemon cake with a dollop of freshly whipped cream.
- This cake is moist and flavorful even without frosting but it can be served with whipped cream if desired for a fancier presentation.
Did You Make This?
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