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Lemon Cake

Here's how you make Lemon Cake
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  • Servings: 12
  • Prep: 20m
  • Cook: 40-45m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 1 box (16.5 ounce) lemon cake mix (Duncan Hines)
  • 1 box (3.4 ounce) Jell-O instant lemon pudding mix
  • 1 cup buttermilk
  • 1 cup lemon-lime soda (or water) water
  • 3 large eggs
  • 2 tablespoons oil (canola or vegetable)
  • 3 tablespoons fresh lemon juice (if possible Meyers lemons are best)
  • BUTTERMILK GLAZE
  • 3 cups powdered sugar
  • 3 tablespoons lemon juice (from Meyer lemon)
  • 2 to 3 tablespoons buttermilk (or as you need)
  • Lemon zest, for topping
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 350°. Grease a 9 x 13-in. pan and set aside.

  • Step 2: In a large bowl, mix the cake mix and pudding mix together. Set aside. In another bowl, use a hand mixer (or do it by hand) to beat the buttermilk, water, eggs, vanilla, oil and lemon juice together.

  • Step 3: Combine the liquid mixture with the dry mixture and beat with blender until thoroughly mixed. Pour in greased pan.

  • Step 4: Bake for about 40-45 minutes or until a toothpick inserted in center comes out clean.

  • FOR THE GLAZE

  • Step 5: While cake cools for a few minutes, make glaze. Combine all ingredients except for zest (simply stir together). Poor over cake while still a bit warm. I let it drizzle down the sides as well. Sprinkle the zest over cake or wait and top slices with zest.

We hope you enjoy this recipe!

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