Ingredients
Main Ingredients:
- 1 box lemon cake mix
- 1 3.4 oz package instant lemon pudding mix
- 1 cup sour cream or substitute with Greek yogurt
- ½ cup vegetable oil canola oil works too
- 4 large eggs
- ½ cup water
- Zest of 2 lemons
For the Lemon Glaze:
- 2 cups powdered sugar
- ¼ cup freshly squeezed lemon juice about 2 lemons
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or a 9×13-inch baking dish thoroughly to ensure easy release. If you’re using a decorative Bundt pan, make sure all the grooves are coated.
Step 2: Mix the Batter
- In a large bowl, combine the lemon cake mix, pudding mix, sour cream, oil, eggs, water, and lemon zest. Use a hand or stand mixer and beat on medium speed for 2 to 3 minutes until the batter is smooth and creamy.
- Tip: Don’t overmix—just beat until everything is well incorporated. Overmixing can lead to a denser texture.
Step 3: Bake the Cake
- Pour the batter into the prepared pan and spread it out evenly. Bake for 40–45 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Step 4: Make the Glaze
- While the cake bakes, whisk together the powdered sugar and lemon juice until smooth and pourable. Adjust consistency with a bit more sugar or juice if needed.
- Tip: Use freshly squeezed lemon juice for the brightest, freshest flavor.
Step 5: Cool and Glaze
- Once the cake is baked, let it cool in the pan for 10 minutes. Carefully remove from the pan and place on a wire rack. If you’re using a 9×13 pan, you can leave the cake in the pan.
- Drizzle the glaze over the cake while it’s still warm so it soaks into the sponge. For extra punch, save a bit of glaze and add a second drizzle once the cake is fully cooled.
- Tip: Sprinkle extra lemon zest over the top for a fragrant and beautiful finish.
Notes
- No fresh lemons? Bottled lemon juice will work in a pinch, but fresh juice and zest elevate the flavor significantly.
- Glaze Tip: If you want a thicker glaze that sits on top, let the cake cool completely before drizzling.
- More Zest, More Flavor: Don’t skimp on the lemon zest. It adds aroma and depth that lemon juice alone can’t match.
- Presentation Boost: Dust with powdered sugar or add edible flowers for a bakery-worthy look.