Description
Lemon Cake brings sunshine right to your dessert plate with a tangy twist that makes taste buds dance. Creamy, zesty layers packed with citrus charm guarantee smiles around your table.
Ingredients
Scale
Cake Base:
- 1 box (15.25 ounces/432 grams) yellow cake mix
- 4 large eggs
- 1 cup (240 milliliters/8 fluid ounces) whole milk
- ½ cup (115 grams/4 ounces) unsalted butter, melted
Flavor Enhancers:
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Creamy Components:
- 1 box (3.4 ounces/96 grams) instant lemon pudding mix
- 1 cup (240 milliliters/8 fluid ounces) cold milk
- 1 cup (240 grams/8 ounces) sour cream
Glaze:
- 1 cup (120 grams/4.2 ounces) powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon melted butter
- ½ teaspoon vanilla extract
Instructions
- Prepare your baking pan by greasing a 9×13-inch dish and heating the oven to 350°F (175°C).
- Combine 15.25 oz yellow cake mix, 1 cup whole milk, ½ cup melted butter, 4 eggs, 1 teaspoon vanilla, 2 tablespoons lemon juice, and 1 tablespoon lemon zest in a mixing bowl.
- Blend ingredients thoroughly until the batter becomes completely smooth and uniform in texture.
- Transfer the mixture into the greased pan, using a spatula to spread evenly across the surface.
- Slide the pan into the preheated oven and bake for precisely 32-35 minutes until a toothpick emerges clean when inserted into the center.
- Remove the cake and allow it to cool completely at room temperature for approximately 45-60 minutes.
- Whisk 3.4 oz lemon pudding mix with 1 cup cold milk until the mixture starts thickening.
- Gently incorporate 1 cup sour cream into the pudding, stirring until the texture becomes perfectly smooth.
- Spread the pudding filling carefully and evenly across the cooled cake surface.
- Refrigerate the dessert for 30 minutes to help the filling set properly.
- Combine 1 cup powdered sugar, 2 tablespoons lemon juice, 1 tablespoon melted butter, and ½ teaspoon vanilla extract in a small bowl.
- Whisk the glaze ingredients until they create a silky, pourable consistency.
- Drizzle the glaze generously across the chilled cake surface.
- Return the cake to the refrigerator for an additional 30 minutes to allow flavors to meld together.
- Cut into neat squares and serve chilled for maximum flavor enjoyment.
Notes
- Add fresh lemon zest to boost the citrus flavor and ensure a vibrant, tangy taste throughout the cake.
- Check cake doneness by inserting a toothpick at an angle to prevent false readings from hitting a dry spot.
- Refrigerate the cake for at least an hour before serving to help the pudding filling set perfectly and enhance the flavor blend.
- For a gluten-free version, substitute the cake mix with a gluten-free alternative and verify all other ingredients are gluten-free.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 290 kcal
- Sugar: 23 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 85 mg