Glazed Lemon Cake
Ingredients
The cake
-
1
box
yellow cake mix (18.25 ounces)
-
1
box
lemon instant pudding (3.4 ounces)
-
¾
cup
milk
-
¾
cup
vegetable oil
-
4
large
eggs
The glaze
-
6
tablespoons
butter (melted)
-
6
tablespoons
fresh lemon juice
-
3
cups
powdered sugar
For serving
-
to taste
whipped cream or cool whip
Instructions
- Preheat the oven to 350°F and prepare a 9x13 inch baking pan with nonstick spray.
- In a bowl, combine the dry cake mix, dry pudding mix, milk, oil, and eggs, then beat for 30 seconds on low speed and 2 minutes on medium-high speed.
- Pour the batter into the prepared baking pan and bake according to the cake mix instructions, adjusting time as necessary until a skewer comes out clean.
- While the cake is baking, whisk together melted butter, lemon juice, and powdered sugar until smooth.
- Once the cake is done, poke holes all over the top using a skewer or fork and pour the glaze over the hot cake, allowing it to soak in.
- Let the cake cool to room temperature or chill before cutting into squares and serving with whipped cream.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
300mg
Cholesterol
70mg
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