Lemon Cake
Created by Cupcake33 on June 23, 2015
- Servings: 12
- Prep Time: 20m
- Cook Time: 40-45m
- Recipe #19681
Ingredients
- 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
How to Make
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Step 1: Preheat oven to 350°. Grease a 9 x 13-in. pan and set aside.
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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.
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Step 3: Combine the liquid mixture with the dry mixture and beat with blender until thoroughly mixed. Pour in greased pan.
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Step 4: Bake for about 40-45 minutes or until a toothpick inserted in center comes out clean.
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FOR THE GLAZE
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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.