|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 55g||20%|
|Dietary Fiber 1g||3%|
|Total Sugars 39g|
|Vitamin C 1mg||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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. Once baked, the moist and flavorful cake is drizzled with a sweet lemon juice glaze, creating the perfect finishing touch. It's a great dessert for those lemon lovers in your life, or ideal to bring when invited for dinner, as it is quick to put together but impressive on the cake stand.
This recipe calls for a tube pan, but almost any type of cake or baking pan will do. Just be sure to adjust the baking time if the pan is a different size. This sweet and tangy cake would be delicious topped with blueberries, raspberries, or blackberries.
4 large 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 fresh lemon juice
2 cups sifted confectioners' sugar
Gather the ingredients
Preheat the oven to 350 F. Use cooking spray to grease a 10-inch tube pan with a removable bottom.
In a mixing bowl, using an electric mixer, beat the eggs until thick and pale yellow.
Add the cake mix, dry pudding mix, water, and vegetable oil. Beat at medium speed for 5 minutes.
Pour the batter into the greased pan.
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.
In a saucepan, combine the lemon juice and sifted powdered sugar. Bring to a boil, stirring constantly.
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.
Drizzle the hot glaze over the top and spread onto the sides of the cake.
Serve, slice, and enjoy.
- 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.