A LEMON CAKE TO DIE FOR!

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My favorite desserts are lemon flavored ones. I’m not a big fan of overly sweet desserts and I think lemon is the perfect way to make them taste less sweet by adding a touch of tartness. I am also not a great baker, so this easy lemon cake recipe is my cup of tea.

To make it you can either use lemon cake mix or yellow cake mix. I have tried both and they are both equally good. Since I shy away from complicated desserts, lemon cake recipes with cake mix always catch my eye. This one is soaked in a sweet, tart and buttery syrup that makes it the best lemon cake I’ve tried. 

INGREDIENTS FOR EASY LEMON CAKE RECIPE

To make this simple lemon cake recipe you’ll need:

• 1 box of yellow cake mix or lemon cake mix

• 1- 3.4 oz box of instant lemon pudding

• ¾ cup water

• ¾ cup oil

• 4 eggs

• 2 tablespoons of lemon juice

• Butter flavored cooking spray

To make the syrup:

• 2 cups powdered sugar

• ⅓ cup plus 2 tablespoons lemon juice

• 2 tablespoons unsalted butter, melted

HOW TO MAKE LEMON CAKE

    1. Preheat the oven to 350 F and spray a 9 x 13 inch baking dish with butter flavored cooking spray.

    2. To make the cake:

Using an electric mixer, beat the eggs, add the cake mix, instant pudding mix, water, oil and lemon juice and beat until smooth.

    3. Pour the batter into the greased baking dish and bake for about 30 -35 mins or until a toothpick inserted into the cakes comes out clean.

    4. While the cake is baking, make the syrup by mixing together the powdered sugar, lemon juice and melted butter.

    5. When the cake is done baking, poke holes all over the surface using a toothpick and pour the syrup evenly over the warm cake. Let it cool completely before serving.

TIPS FOR MAKING THE BEST LEMON CAKE

• Use lime juice instead of lemon juice for a tarter cake .

• Pour the soaking syrup over the cake  while still warm. This makes it easier to soak up the liquid.

• Let it cool completely before serving to prevent it from falling apart.

• You can even place it into the fridge for an hour before serving, just make sure you cover it with plastic wrap.

• If you don’t have lemon cake mix, you can use yellow cake  mix and lemon pudding mix.

• To make it even more “lemony”, add lemon zest to the batter.

HOW TO STORE THIS RECIPE

This cake can be kept in the fridge or on the countertop. Place any leftovers in an airtight container and keep it on the countertop for up to 4 days, or in the fridge for up to 5 days. If you are keeping it in the fridge make sure it is well covered or it will dry out.

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