Prepare the Oven and Baking Pan:
Preheat your oven to 350°F (175°C). This is the ideal temperature for baking a moist lemon cake. Grease a 9×13-inch baking pan thoroughly to ensure the cake comes out without sticking. You can use butter or cooking spray.
Mix the Cake Ingredients:
In a large mixing bowl, combine the yellow cake mix, instant lemon pudding mix, oil, eggs, water, vanilla extract, and lemon zest. Use a hand mixer or stand mixer to blend all the ingredients together until the batter is completely smooth and lump-free. The lemon zest adds an incredible citrus aroma that enhances the flavor of the cake.
Bake the Cake to Perfection:
Once your batter is ready, pour it evenly into the prepared baking pan, smoothing the top for even baking. Place the pan in the oven and bake for 30 to 35 minutes. To check for doneness, insert a toothpick into the center of the cake; if it comes out clean, your cake is ready.
Cool the Cake on a Wire Rack:
After removing the cake from the oven, allow it to cool slightly on a wire rack. This cooling step helps the cake settle and prevents the glaze from soaking in too much. It’s important to let the cake cool for at least 15 minutes before applying the glaze.
Glazing the Cake:
Prepare the Glaze:
In a medium bowl, whisk together the powdered sugar, melted butter, heavy cream, lemon juice, and a pinch of lemon zest until smooth.
Glaze the Cake:
Once the cake has cooled for 15 minutes, pour the glaze evenly over the top, allowing it to soak in slightly.
Serve:
Slice the cake and enjoy the refreshing lemon flavor!
Enjoy your delicious Lemon Cake! Let me know if you need any more adjustments!
