A Lemon Cake To Die For
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We don’t eat chocolate in this house. It might seem a bit strange, especially since three women live here, but The Farmer isn’t a fan of chocolate. So, I steer clear of making cookies, brownies, or chocolate cake that would just sit on the counter and tempt me. Instead, we’re all about ice cream and fruit flavors—cherry desserts and citrus are big hits. Personally, I absolutely love lemon and lime. Key lime ice cream is my all-time favorite. Side note: a curse on Ben & Jerry’s for taking their Key Lime off the shelves last year and not bringing it back! I was in withdrawal until I found a Key Lime Gelato that’s even better. My hips aren’t thrilled, but my taste buds are.
While flipping through Gooseberry Patch’s 101 Homestyle Favorites, I was ready to try something different. Dessert sounded fun, and I was thrilled to find a recipe for Lemon Cake. Holy cow, this thing is incredible. I dare you not to eat more than one piece! What’s even better about this cake is that it’s semi-homemade. It uses some boxed items and some “real” ingredients to make a cake that’s quick, easy, and delicious.
Why You’ll Love This Recipe
This Lemon Cake is a delightful mix of convenience and flavor. By combining a boxed cake mix with fresh ingredients, it’s simple enough for a weekday treat but special enough to serve at a family gathering. The result is a moist, tangy cake with a luscious lemon glaze that perfectly balances sweetness and citrusy zing.
Kitchen Equipment You’ll Need
- 9×13 baking pan
- Mixing bowls
- Electric mixer or whisk
- Wooden spoon
- Measuring cups and spoons
Ingredients
For the Cake:
- 1 box of yellow cake mix
- 1 small box of instant lemon pudding mix
- ¾ cup of oil
- ¾ cup of water
- 4 beaten eggs
For the Glaze:
- 2 cups of powdered sugar
- 2 tablespoons of melted butter
- 2 tablespoons of water
- ⅓ cup of lemon juice
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 baking pan.
- In a mixing bowl, beat the eggs and then mix in the cake mix, lemon pudding mix, oil, and water until well combined.
- Pour the batter into the prepared baking pan.
- Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze by mixing the powdered sugar, lemon juice, melted butter, and water until smooth.
- Once the cake is baked, use the handle of a wooden spoon to poke holes all over the cake.
- Pour the glaze over the warm cake, allowing it to seep into the holes.
- Let the cake cool slightly before slicing and serving.
Tips for Success
- Ensure the cake is still warm when you pour the glaze over it for better absorption.
- For extra lemon flavor, add a teaspoon of lemon zest to the cake batter.
- If you prefer a thicker glaze, reduce the amount of water in the glaze recipe slightly.
Additional Tips or Variations
For a more decadent dessert, serve with a dollop of whipped cream or a scoop of vanilla ice cream. You can also add fresh berries on top for a pop of color and flavor.
Nutritional Highlights (Per Serving)
While exact nutrition can vary, a typical serving of this lemon cake offers a refreshing citrus flavor with a balance of moderate calories, fat, and sugar. Enjoy it as an occasional treat as part of a balanced diet.
Frequently Asked Questions (FAQ)
Can I use a different type of cake mix?
Yes, you can substitute the yellow cake mix with white cake mix if desired, but the flavor and color may vary slightly.
How should I store the cake?
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Can I freeze this cake?
Yes, you can freeze the cake (without glaze) for up to 3 months. Thaw at room temperature and glaze before serving.
Conclusion
This Lemon Cake is truly a treat to die for, combining simplicity with irresistible flavor. I hope you’ll give this recipe a try and find it as delightful as I do. If you do, please share your experience and any creative twists you added in the comments below. Enjoy!
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