Attention lemon lovers, this lemon cake is for you. The flavor of the moist and tender cake is perfectly balanced with the tangy and sugary lemon glaze. Poking holes in the cake and glazing while warm means the glaze's lemony flavor seeps into the cake. Susan suggests serving it with berries. We opted for blackberries, but your favorite berry will work. This recipe comes from one of my Mom's friends. This lemon cake is Rich and moist and will not let you down. There is a reason for packaged cake mixes and this is it!!!! When the cake cooled I added a thicker confectioners glaze upon my husband's request.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Cakes Yield: 6 Servings
Ingredients :
- 1 box(es) lemon cake mix
- 1 box(es) lemon Jell-o instant pudding (3.5 ounce box)
- 1/4 cup(s) lemon juice
- 1/2 teaspoon(s) lemon extract
- 2/3 cup(s) canola oil
- 4 large eggs
- GLAZE
- 1/4 cup(s) lemon juice
- 1 teaspoon(s) grated lemon zest
- 1/2 teaspoon(s) lemon extract
- 1 cup(s) confectioners' sugar
Intructions :
- Preheat oven to 350 degrees.
- In the bowl of an electric mixer
- add the cake mixture and instant pudding. Set aside.
- In a measuring cup
- add the lemon juice and enough cold water to make 2/3 cup.
- Add the eggs
- lemon water
- and lemon extract to the dry ingredients and combine. Pour in the oil and beat at medium speed for 6 minutes or until smooth.
- Lightly oil Bundt pan. Pour in the mixture and bake for 45 minutes or until the top is golden and the cake is springy to the touch. While the cake is baking
- prepare the glaze. In a small bowl
- whisk the lemon juice
- zest
- lemon extract
- and confectioners' sugar until smooth. Set aside.
- When the cake is done
- cool it down for 5 minutes
- invert
- and unmold. Using a poultry needle or toothpick
- pierce the top of the cake with 1-inch deep holes.
- Spoon the glaze over the cake and cool.
- Serve with fresh berries. Serves 10 ]
Rated 5/5 based on 88 Reviews
Keyword : recipe-American-Cakes-Bake