This moist lemon cake recipe is so delicious! I found this lemon ice pick cake recipe in my little recipe box from our wedding that I’ve had fun sorting through. Although I didn’t have an ice pick, I did have a chopstick to make this lemon jello cake recipe. It’s so easy!
Are you thinking spring? I don’t know why, but lemons remind me of clean and clean reminds me of spring cleaning and spring cleaning reminds me of needing dessert. Because, well you need dessert after spring cleaning. Am I right?
But let’s just focus on the cake for now.
Moist Lemon Cake Recipe
Here’s what you need to make this easy lemon cake recipe:
1 package yellow cake mix
1/2 Cup vegetable oil
1 Cup orange juice
1 package instant lemon pudding
1 1/2 Cup confectioner’s sugar
2 TB butter
1/3 Cup lemon juice (need 1.5 lemons)
You will need an angel food cake pan to make this cake. Although, I think a 9×13 pan would work as well, you’ll just need to adjust the baking time. Make sure to butter the angel food cake well.
Using a mixer, mix the yellow cake mix, oil, orange juice and instant pudding together.
Add the eggs one at a time, beating after each egg.
Place the batter into the angel food cake pan. Use a spatula to make sure it’s even. Bake at 350 degrees fahrenheit for 50 minutes.
Once the cake is baked, let it cool on a cooling rack. Immediately start to make the glaze. You’ll want to use a strainer to make sure the confectioner’s sugar isn’t lumpy. A lumpy glaze isn’t a pretty glaze. You can see all the lumps in my confectioner’s sugar that I avoided by a simple strainer.
Mix the lemon juice and melted butter into the powdered sugar. It is a glaze so it will not be thick.
The original recipe called for an ice pick. Since I didn’t have one of those around, I decided to use a chopstick. It’s probably a little thicker than I would want – but it was free. You could also use a fork. You’ll want to poke the chopstick into the cake quite a few times. You’re creating holes for the glaze.
Pour the glaze very slowly over the cake, making sure to allow the glaze to soak into the holes. Yum!
That’s it! It’s so easy to make and it’s delicious. The reason this is a moist Lemon cake recipe is because of the glaze. It’s a light and fresh cake, that’s perfect for spring!
- 1 package yellow cake mix
- ½ Cup vegetable oil
- 1 Cup orange juice
- 1 package instant lemon pudding
- 3 eggs
- 1½ Cup confectioner's sugar
- 2 TB butter
- ⅓ Cup lemon juice (need 1.5 lemons)
- Preheat oven to 350 degrees.
- Butter and angel food cake pan.
- Mix together yellow cake mix, oil, orange juice and instant pudding.
- Add 3 eggs one at a time, beating after each egg.
- Baked in angel food pan in 350 degrees fahrenheit for 50 minutes.
- Cool for 3 minutes and immediately begin the glaze.
- To make the glaze, mix the confectioner's sugar, melted butter and lemon juice.
- Make holes in top of cake with ice pick (or fork) to bottom and pour glaze over cake.
Love lemon? You might also enjoy this Lemon Cake Mix Cookie Recipe also!
Will you make this moist Lemon Cake Recipe?