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Lemon Cake To Die For

DeShawn Mitchell
This Lemon Cake To Die For is an easy-to-make dessert bursting with fresh lemon flavor and a perfectly moist texture, ideal for any occasion or a simple treat.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 320 kcal

Ingredients
  

  • 1 box yellow cake mix
  • 1 box lemon instant pudding mix
  • 0.75 cup oil vegetable or canola
  • 3 eggs large
  • 0.75 cup water

For the glaze

  • 1 cup powdered sugar
  • 2 tablespoon melted butter
  • 2 tablespoon lemon juice
  • 1 tablespoon water

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  • Combine the cake mix, pudding mix, oil, water, and eggs in a large bowl.
  • Beat until smooth, ensuring no lumps remain.
  • Pour the batter into the prepared baking dish and spread evenly.
  • Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for 10-15 minutes, then invert onto a wire rack to cool slightly.

For the glaze

  • Mix powdered sugar, melted butter, lemon juice, and water until smooth.
  • Pour the glaze evenly over the warm cake, letting it drip down the sides.
  • Allow the glaze to set before serving.

Notes

  • 1- Use cold ingredients for flakier biscuits.
  • 2- Taste the apple filling and adjust spices as needed.
  • 3- Serve warm with ice cream or whipped cream for an extra treat.
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