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Perfect Lemon Cake to Die For
Rocco Fuhrman

Lemon Cake to Die For: The Ultimate Easy Recipe

This easy-to-make lemon cake uses a cake mix and instant pudding for a moist and flavorful dessert, topped with a tangy lemon glaze.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 slices
Course: Baking, Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1 box yellow cake mix
  • 1 small box instant lemon pudding mix
  • 3/4 c. oil
  • 3/4 c. water
  • 4 beaten eggs
Glaze
  • 2 c. powdered sugar
  • 2 Tbsp. melted butter
  • 2 Tbsp water
  • 1/3 c. lemon juice

Equipment

  • Bowl
  • 9x13 pan
  • Fork

Method
 

Cake Preparation
  1. Beat the eggs in a bowl until thoroughly mixed.
  2. Add the yellow cake mix, instant lemon pudding mix, oil, and water to the beaten eggs, then mix all ingredients thoroughly.
  3. Pour the prepared batter into a greased 9x13 inch baking pan.
  4. Bake the cake at 350°F for 30 to 35 minutes, or until done.
Glaze Preparation and Application
  1. While the cake is baking, melt the butter for the glaze.
  2. In a separate bowl, combine the powdered sugar, melted butter, water, and lemon juice; mix with a fork until smooth.
  3. Once the cake is out of the oven, immediately poke holes in the warm cake with a fork, then pour the prepared glaze evenly over the top.

Notes

Ensure the cake is still warm when pouring the glaze for best absorption.