Ice Box Lemon Drop Cake

There’s something truly magical about the combination of sweet and tart, and this Ice Box Lemon Drop Cake captures that magic in every bite. Perfect for warm days when you’re craving something refreshing, this cake is not only delicious but also incredibly easy to make. Whether you’re a seasoned baker or just starting out, this recipe is sure to become a favorite in your household.

Why You’ll Love This Recipe

• It’s quick and easy to prepare, making it perfect for last-minute gatherings.
• The tangy lemon flavor is both refreshing and satisfying.
• No need to bake from scratch; this recipe uses a convenient cake mix with a few delicious additions.
• It’s received rave reviews and even won a blue ribbon!

Kitchen Equipment You’ll Need

• Large mixing bowl
• Electric mixer
• 9×13 baking pan
• Oven
• Toothpick (for testing doneness)

Ingredients

• 1 box Duncan Hines Moist Deluxe Lemon Cake Mix
• 1 cup buttermilk
• 1 (3 oz) package lemon instant pudding mix (dry)

Icing:

• 4 cups confectioner’s sugar
• 1/3 cup bottled lemon juice
• 3 tablespoons vegetable oil
• 3 tablespoons water

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 baking pan.
2. In a large mixing bowl, stir together the dry cake mix and pudding mix.
3. In another bowl, combine all the wet ingredients required by the cake mix, plus the buttermilk. If you prefer a stronger lemon flavor, replace one-third of the water with lemon juice.
4. Beat the wet ingredients with an electric mixer until well blended, then add them to the dry mixture. Continue to beat until fully combined.
5. Pour the batter into the prepared baking pan and bake according to the cake mix instructions, adding a few extra minutes to account for the additional moisture from the milk. Use a toothpick to check for doneness.
6. For the icing, combine the confectioner’s sugar, lemon juice, vegetable oil, and water in a bowl. Mix until smooth, adding an extra tablespoon of water if needed to achieve a saucy consistency.
7. Once the cake has cooled slightly, apply a thin layer of icing. Remember, a little goes a long way!
8. Store any leftover icing in the refrigerator for future use. Simply stir it well before using again.
9. Refrigerate the cake and serve chilled or at room temperature.

Tips for Success

• Always grease your baking pan well to ensure easy removal of the cake.
• For an even more lemony cake, you can add some lemon zest to the batter.
• Use fresh lemon juice if possible for a brighter, fresher flavor.

Additional Tips or Variations

If you want to add some texture, consider folding in fresh berries or chopped nuts. To prevent them from sinking, toss them in a little of the dry cake mix before adding to the batter.

Nutritional Highlights (Per Serving)

• Calories: Approx. 350
• Fat: 8g
• Carbohydrates: 67g
• Protein: 3g

Frequently Asked Questions (FAQ)

Q: Can I use a different brand of cake mix?

A: Yes, any moist lemon cake mix should work just fine.

Q: How long will this cake last in the fridge?

A: The cake should stay fresh for up to 5 days when stored in an airtight container in the refrigerator.

Q: Can I make this cake ahead of time?

A: Absolutely! This cake can be made a day or two in advance and actually tastes better as the flavors meld together.

Conclusion

This Ice Box Lemon Drop Cake is the perfect blend of simplicity and flavor. It’s quick to make and a delight to eat, whether you’re a lemon lover or just someone who appreciates a good cake. I invite you to try this recipe and share your experiences in the comments below. Happy baking!