Lemon Cake To Die For With Tangy Glaze
Bake a moist lemon cake to die for with boxed cake mix, lemon pudding, fresh zest, and a glossy citrus glaze. It is bright, tender, and easy enough for…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at quickierecipe.com.
Cooking tools:
- Microplane
- Hand mixer
- Baking pan
- Cooling rack
- Oven
- Parchment paper
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Saucepan
- Toothpick
- Tray
- Airtight container
- Zip-top bag
- Refrigerator
- Freezer
Ingredients
- 1 box (15.25 oz / 432 g) yellow cake mix
- 1 box (3.4 oz / 96 g) instant lemon pudding mix
- 4 large eggs, room temperature
- 2/3 cup (160 ml) neutral oil, such as canola or vegetable oil
- 2/3 cup (160 ml) water
- 1/2 cup (120 g) sour cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 2 cups (240 g) powdered sugar, sifted
- 1/4 cup (60 ml) fresh lemon juice, plus more as needed
- 2 tablespoons (28 g) unsalted butter, melted
- 1 tablespoon heavy cream, plus more as needed
- 1 teaspoon finely grated lemon zest
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