Moist lemon cake mix made with yellow box mix, orange juice and lemon pudding. Poked with a toothpick and drowned in a lemon glaze.
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Equipment
tube pan
Ingredients
Lemon Cake
15.25ozYellow Cake Mix
1/2CupVegetable Oil
1CupOrange Juice
3.4ozInstant Lemon Pudding
3largeEggs
Lemon Glaze
1 1/2CupConfectioner's Sugar
2TablespoonsButter
1/3CupLemon Juice
Instructions
Preheat oven to 350˚ F. Butter and flour a tube cake pan.
In a large bowl, mix together yellow cake mix, oil, orange juice and instant pudding. Add 3 eggs one at a time, beating after each egg. Spread batter in angel food cake pan making sure that the batter is even on all sides.
Bake in 350˚ F oven for 50 minutes. Cake is done when a toothpick inserted in the center comes out clean. Let cake cool for 10 minutes and then remove from pan.
To make the glaze, whisk together the confectioner's sugar, melted butter and lemon juice in a small bowl.
While the cake is still warm, poke holes in cake with a toothpick and add glaze. Let cake fully cool before storing.
Video
Notes
Expert Tip: Sift your powdered sugar. To avoid lumps in your lemon glaze, strain the powdered sugar before mixing it with butter and lemon juice. This simple step helps guarantee a smoother, more appealing glaze.Use a cooling rack to help with glaze: To really maximize the glaze, put a cooling rack over a cookie sheet and use it to collect the extra glaze. Doing it this way, I was able to pour the glaze over the cake three times to maximize the flavor.Refrigerate: Once your lemon cake has completely cooled on a rack, wrap it tightly with plastic wrap or store it in an airtight container. It can be refrigerated for up to a week. For the best lemon flavor, bring it to room temperature before serving.Freeze: Unfortunately, due to the moist nature of this lemon cake recipe, I don’t recommend storing it in the freezer. The high moisture content can cause the cake to become soggy when thawed.Reheat Instructions: If you've stored your cake in the refrigerator, you can reheat individual slices in the microwave for about 10-15 seconds. Be sure not to overheat as it can make the cake dry