The Scoop
This lemon cake proves that a few pantry shortcuts can create something impossible to resist and truly special.
We decided to skip the cliché "when life gives you lemons" intro and dive straight into the goodness...
This lemon cake proves that a few pantry shortcuts can create something impossible to resist and truly special. Yes, it’s made with a cake mix, but it bakes incredibly moist with such a bold citrus flavor that people will think you hired a pastry chef. It feels right at home at potlucks, celebrations, or simply whenever you’re craving something sunny.
Because, you know, when life gives you lemons...
Ingredients
For the cake:
- 4 eggs
- 1 (15.25-ounce) box yellow cake mix
- 1 (3.4-ounce) box instant lemon pudding
- 3/4 cup water
- 3/4 cup oil
For the lemon syrup:
- 2 cups confectioners' sugar
- 1/3 cup lemon juice
- 2 tablespoons unsalted butter, melted
- 2 tablespoons water
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking dish.
- In a large bowl, add the eggs and beat with an electric hand mixer.
- Add the cake mix, the pudding mix, 3/4 cup of the water, and the oil to the eggs and mix until well-combined.
- Pour the cake batter into the prepared baking dish and bake until a toothpick inserted into the center comes out clean, about 30-35 minutes.
- While the cake is baking, in a medium bowl, add the confectioners' sugar, the lemon juice, the melted butter, and the remaining water and beat until well-combined.
- Use a skewer or a fork to poke holes into the top of the cake.
- Evenly pour the lemon syrup over the cake and let it cool completely.
- Slice and serve.
×
