Lemon Cake To Die For

            What a delightful Spring cake this is. It is fluffy, light, moist and has a slight tang to it. This is definitely going to remind you of Grandma’s pound cake.

This is the one recipe that will impress everyone you know. This tastes better than the lemon loaf you can buy uptown at those expensive coffee shops, but they cost much less and you get a whole loaf versus one slice.

            Complete with a lemon zest glaze, this will have you screaming for more. This is not a dry cake, but it also is not so moist that it is fudgy. It is like the perfect cake.

I have actually used my bundt pan when I made this. It turns out to be very pretty. One tip I need to make, do not leave out the lemon zest, the zest is what gives it the perfect lemon taste.

Frequently Asked Questions:

            Do I want the glaze thin or thicker?

When you make the glaze, start with the smallest amount of liquid and add little amounts until you get the desired thickness.

            Could I change this to orange?

Definitely! That would be really good for breakfast. Don’t forget to switch out the lemon juice for orange juice.

            How do I store this?

I feel it is best to be kept cold, I store it in the refrigerator, wrapped tightly. It will last 4 to 5 days with no problems.

            Can I freeze this cake?

You can! Wrap it tightly with plastic and then aluminum foil. You can store it in the freezer for upt to 3 months.

What do you need to make Lemon Cake To Die For

            1 box yellow cake mix

            1 box instant lemon pudding

            ⅔ cup oil

            3 eggs

            ⅔ cup water

            1 tsp vanilla

            1 tsp lemon zest

Glaze:

            2 cups Powdered sugar

            2 tbsp butter, unsalted and melted

            2 tbsp heavy whipping cream

            ¼ cup lemon juice

            Pinch of lemon zest

How to make Lemon Cake To Die For

FIRST STEP:

Preheat the oven to 350* and grease a 9×13 baking pan

Combine the cake mix, pudding, oil, water, eggs, vanilla and lemon zest and mix together, just until combined

a)

b)

c)

d)

e)

SECOND STEP:

Spread evenly in the prepared pan and bake for 30 to 35 minutes, test with a toothpick

Set on wire rack to cool slightly

a)

b)

THIRD STEP:

In a mixing bowl, combine the powdered sugar, lemon zest, half of the lemon juice, whipping cream and butter.

Add more of the lemon juice until desired thickness

a)

b)

c)

d)

FOURTH STEP:

Pour the glaze over the still warm cake.

Let harden slightly before serving.

Enjoy!

YUM!