Description
Lemon lovers will go crazy for this doctored cake mix, hit with a buttery lemon glaze while it’s hot. Easy, impressive, and delicious!
Ingredients
- 1 18.25-ounce box yellow cake mix (we like Duncan Hines)
- 1 3.4-ounce box lemon instant pudding *see note
- 3/4 cup milk
- 3/4 cup vegetable oil
- 4 large eggs
- 6 tablespoons butter (not margarine) melted
- 6 tablespoons fresh lemon juice
- 3 cups powdered sugar
- Whipped cream or cool whip for serving
Instructions
- Preheat oven to 350 degrees. Spray a 9×13 pan with nonstick cooking spray and set aside.
- Ignore ingredients on cake mix and pudding boxes. Combine dry cake mix, dry pudding mix, milk, oil, and eggs. Beat 30 seconds on low speed, scrape edges of bowl, and eat 2 minutes on medium-high speed. pour into a 9×13 inch baking pan and bake according to cake mix box instructions, increasing time if necessary, until a skewer inserted into cake comes out clean.
- When cake is almost finished baking, combine melted butter, lemon juice, and powdered sugar and whisk until smooth. When cake is baked, use a skewer or large fork to poke holes all over hot cake. Pour glaze over cake and let soak into holes. Let cool to room temperature or chill, if desired. Cut into squares and serve with whipped cream.
Notes
- *Grandma’s original recipe (and the one some of my family members prefer) uses a small box of Jell-o instead of pudding. They both taste fantastic! The cake texture is different with each, so try it both ways and see what you prefer!