THE ULTIMATE LEMON CAKE

Rich, moist, buttery-tasting, and bursting with fresh lemon flavor, this easy Ultimate Lemon Cake starts with a yellow cake mix and instant lemon pudding. A silky homemade lemon glaze soaks into the cake for an irresistibly zesty finish.

🛒 Ingredients

For the Cake

• 1 box (15.25 oz) yellow cake mix
• 1 box (3.4 oz) instant lemon pudding mix
• ¾ cup vegetable oil
• 1 cup whole milk or water
• 4 large eggs
• 1 teaspoon lemon extract

For the Zesty Lemon Glaze

• 2 cups powdered sugar
• 3–4 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon zest

👩‍🍳 Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or use baking spray.
2. Make the batter: In a large bowl, combine the yellow cake mix and lemon pudding mix. Add the vegetable oil, milk, eggs, and lemon extract.
3. Beat until smooth: Mix with an electric mixer on medium speed for about 2 minutes, scraping down the sides of the bowl as needed.
4. Bake: Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
5. Cool slightly: Let the cake cool in the pan for about 10–15 minutes. For the glaze to soak in beautifully, the cake should still be slightly warm.
6. Make the glaze: Whisk the powdered sugar, lemon juice, and lemon zest together until smooth. Add a little more lemon juice if needed to reach a thick but pourable consistency.
7. Glaze the cake: Drizzle the lemon glaze generously over the warm cake, allowing it to run down the sides and soak into the top.
8. Finish and serve: Let the cake cool completely before slicing. Garnish with extra lemon zest or thin lemon slices if desired.

🍋 Tips for the Best Lemon Cake

• Use fresh lemon juice and zest for the brightest flavor.
• Don’t overbake—the cake should remain soft and moist.
• For an even stronger lemon flavor, poke small holes in the warm cake with a skewer before pouring over the glaze.
• Store covered at room temperature for up to 3 days, or refrigerate for longer storage.

Yield: 12–16 slices
Prep Time: 10 minutes
Bake Time: 30–35 minutes
Total Time: About 50 minutes

ENJOY