Lemon Cake Magic (Print Version)
# Ingredients:
→ Cake Ingredients
01 -
Zest from 2 lemons
02 -
1 cup sour cream
03 -
4 large eggs
04 -
1/2 cup water
05 -
1/2 cup vegetable oil
06 -
1 package (3.4 oz) instant lemon pudding mix
07 -
1 box lemon cake mix
→ Glaze Ingredients
08 -
1/4 cup freshly squeezed lemon juice
09 -
2 cups powdered sugar
# Instructions:
01 -
Turn the oven to 350°F (177°C) and grease your Bundt pan. Dust it lightly with flour.
02 -
Grab a big mixing bowl and throw in the cake mix, pudding powder, sour cream, eggs, oil, water, and lemon zest. Mix everything at medium speed until the batter is silky smooth.
03 -
Pour that creamy batter into your Bundt pan. Slide it into the oven and bake for about 45 to 50 minutes. A toothpick poked in the middle should come out dry.
04 -
Leave the cake to rest in the pan for 10 minutes. Then flip it out onto a wire rack, and let it cool all the way.
05 -
Stir together lemon juice and powdered sugar until you get a glossy, smooth topping.
06 -
Drizzle the glaze all over the cooled cake. Wait a bit for it to set, then slice and dig in.
# Notes:
01 -
The pudding powder keeps it soft and super moist.
02 -
Use fresh lemon zest for the best citrus punch.
03 -
Less lemon juice makes a thicker glaze; more makes it runny.