Description
This irresistible Lemon Cake is bursting with bright citrus flavor and a moist, tender texture. Made with lemon cake mix, pudding, sour cream, and fresh lemon zest, then finished with a tangy lemon glaze—it’s the ultimate treat for lemon lovers!
Ingredients
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1 box lemon cake mix (about 15.25 oz)
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1 (3.4 oz) box instant lemon pudding mix
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1 cup sour cream
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½ cup vegetable oil
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4 large eggs
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½ cup water
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Zest of 2 fresh lemons
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2 cups powdered sugar
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¼ cup freshly squeezed lemon juice
Instructions
Preheat oven to 350°F (177°C). Grease and lightly flour a Bundt pan, making sure to get into all the grooves to prevent sticking.
In a large mixing bowl, combine the lemon cake mix, instant pudding mix, sour cream, vegetable oil, eggs, water, and lemon zest.
Use an electric mixer on medium speed and beat for 2–3 minutes, or until the batter is smooth and creamy.
Pour the batter evenly into the prepared Bundt pan. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely before glazing.
In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable.
Drizzle the glaze evenly over the cooled cake. Allow it to set for about 15 minutes before slicing and serving
Notes
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This cake is best enjoyed at room temperature after the glaze has fully set.
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Use a microplane to zest the lemons for the best texture.
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Great for gifting—wrap slices in parchment and add a ribbon for a sweet, homemade present.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American