Easy Lemon Pudding Cake From a Mix

Lemon drizzle cake
William Reavell / Getty Images
  • Total: 60 mins
  • Prep: 10 mins
  • Cook: 50 mins
  • Servings: 12 servings

No one has to know how easy this cake is to make, and most likely no one will guess the main ingredients are cake mix and pudding mix. It's perfect for those lemon lovers in your life, or ideal to bring when invited for dinner. This simple lemon-flavored cake is quick to put together but impressive on the cake stand. Once baked, the moist and flavorful cake is drizzled with a sweet lemon juice glaze, creating the perfect finishing touch.

Ingredients

  • 4 eggs
  • 1 (15.25-ounce) box yellow or butter cake mix
  • 1 (3.4-ounce) package instant lemon pudding mix
  • 3/4 cup water
  • 1/3 cup vegetable oil
  • 1/3 cup lemon juice (fresh)
  • 2 cups sifted powdered sugar

Steps to Make It

  1. Gather the ingredients

  2. Heat oven to 350 F. Use cooking spray to grease a 10-inch tube pan with a removable bottom.

  3. In a mixing bowl, beat eggs until thick and pale yellow.

  4. Add the cake mix, dry pudding mix, water, and vegetable oil. Using an electric mixer, beat at medium speed for 10 minutes.

  5. Pour batter into the greased pan.

  6. Bake the cake for about 50 minutes, or until a wooden pick or cake tester inserted in the center comes out clean. Place the pan on a wire rack and let the cake cool for about 15 minutes.

  7. In a saucepan, combine the lemon juice and sifted powdered sugar. Bring to a boil, stirring constantly.

  8. Remove the cake from the pan or invert it, placing it on a plate. Use a fork to prick several holes in the top of the cake.

  9. Drizzle the hot glaze over the top and spread over the sides of the cake. Serve and enjoy!

Tips

  • To reach 1/3 cup of fresh lemon juice, you will need close to 2 lemons—a good rule of thumb is that an average size lemon produces about 3 tablespoons of juice. To get the most juice out of your lemon, before cutting it in half, roll the lemon on the counter, applying gentle pressure to loosen up the membranes. If you don't have a citrus squeezer, place a small strainer over the bowl (to catch seeds and pulp) and use a fork, twisting it back and forth, to extrude as much juice as possible from the lemon.
  • It is important that you sift the powdered sugar since it easily forms small clumps and may not blend evenly into the lemon juice. Stirring continuously as the mixture boils will also assure a smooth glaze.