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Lemon Cake

A rich, moist lemon cake with a burst of citrus flavor and a tangy lemon glaze that seeps into every bite. It’s easy, bright, and irresistibly good.
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Ingredients
  

  • 1 box lemon cake mix
  • 1 package instant lemon pudding mix
  • 1 cup sour cream
  • ½ cup vegetable oil
  • 4 large eggs
  • ½ cup water
  • Zest of 2 lemons
  • 2 cups powdered sugar
  • ¼ cup lemon juice

Instructions
 

  • Set the oven to 350°F (175°C). Grease and flour a Bundt pan or a 9x13-inch baking dish.
  • In a large bowl, combine lemon cake mix, lemon pudding mix, sour cream, oil, eggs, water, and lemon zest. Beat on medium speed for 2 minutes until smooth and creamy.
  • Pour the batter into the prepared pan and spread evenly. Bake 40–45 minutes for a Bundt pan, or 30–35 minutes for a 9x13 pan. Test with a toothpick; it should come out clean.
  • While the cake bakes, whisk powdered sugar and lemon juice in a bowl until smooth. Set aside.
  • Let the cake cool in the pan for 10 minutes. Poke holes all over with a skewer or fork. Slowly pour the glaze over the warm cake.
  • Let the cake cool completely. Slice and serve plain or with whipped cream and fresh berries.