The magic of lemon lies not just in its bright flavor, but in its ability to transform a simple dessert into something spectacular. Today, we’re diving into the world of tangy and sweet with a Lemon Pudding Cake that promises to deliver zest in every bite. This recipe cleverly combines the simplicity of a box cake mix with the vibrant flavor of lemon, creating a dessert that’s both easy to make and delightfully delicious. Picture this: a moist, fluffy cake infused with lemony goodness, topped with a luscious glaze that seeps into every forkful, enhancing each bite with a burst of citrus.

Equipment

• 9×13 inch baking pan
• Mixing bowl
• Electric mixer or whisk
• Wooden spoon (for poking holes)
• Measuring cups and spoons

Ingredients

For the Cake:

• 1 box of yellow cake mix
• 1 small box of instant lemon pudding mix
• ¾ cup of vegetable oil
• ¾ cup of water
• 4 eggs, beaten

For the Glaze:

• 2 cups of powdered sugar
• 2 tablespoons of melted butter
• 2 tablespoons of water
• ⅓ cup of lemon juice

Instructions

1. Preheat and Prepare: Start by preheating your oven to 350°F (177°C). Grease your 9×13 inch baking pan with butter or non-stick spray to ensure your cake releases easily after baking.
2. Mix the Cake Batter: In a large mixing bowl, combine the beaten eggs with the yellow cake mix, instant lemon pudding mix, oil, and water. Beat these ingredients together using an electric mixer or a whisk until the mixture is smooth and well combined. This should take about 2-3 minutes on medium speed.
3. Bake: Pour the smooth batter into your greased baking pan. Spread it out evenly using a spatula. Place the pan in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
4. Prepare the Glaze: While the cake is baking, prepare the glaze. In a small bowl, mix the powdered sugar with melted butter, water, and lemon juice until smooth. The consistency should be pourable but thick enough to coat the back of a spoon.
5. Finish the Cake: Once the cake is baked, remove it from the oven. While it’s still hot, use the handle of a wooden spoon to poke holes throughout the cake. Pour the glaze over the hot cake, allowing it to seep into the holes and spread over the surface.
6. Cool and Serve: Let the cake cool in the pan on a wire rack, allowing the glaze to set slightly. This will take about 20-30 minutes. Once cooled, slice and serve directly from the pan.

Serving Suggestions

This Lemon Pudding Cake is delightful on its own but can be paired with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat. Fresh berries also make a lovely addition, offering a fresh contrast to the sweet and tangy flavors of the cake.

FAQs

Can I make this cake ahead of time? Yes, this cake can be baked a day in advance. Keep it covered at room temperature. Add the glaze while the cake is still warm, and then let it set until ready to serve.

Can I use a different type of cake mix? While yellow cake mix is recommended for its mild flavor that complements the lemon, you can use a white or even lemon cake mix for a more intense lemon flavor.

What if I don’t have a wooden spoon for poking holes? You can use the end of a spatula, a fork, or even a chopstick. The goal is to create holes for the glaze to penetrate the cake.

How should I store leftovers? Leftover cake can be covered and stored in the refrigerator for up to 5 days. The flavor often enhances a bit as the glaze continues to soak into the cake.

Embrace the simplicity and deliciousness of this Lemon Pudding Cake as a sunny addition to any meal, bringing a touch of brightness and joy to your dessert table. Enjoy the ease of preparation and the delightful fusion of flavors that make this cake a true crowd-pleaser.