Ingredients:
1 box yellow cake mix
1 box instant lemon pudding
2/3 cup oil
3 eggs
2/3 cup water
1 teaspoon vanilla extract
1 teaspoon lemon zest
Glaze:
2 cups powdered sugar
2 tablespoons unsalted butter, melted
2 tablespoons heavy whipping cream
1/4 cup lemon juice
Pinch of lemon zest
Instructions:
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 9×13-inch baking pan.
In a mixing bowl, combine the yellow cake mix, instant lemon pudding, oil, water, eggs, vanilla extract, and lemon zest. Mix together just until combined.
Spread the batter evenly in the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
To cool somewhat, place the pan on a wire rack.
In a separate mixing bowl, combine the powdered sugar, lemon zest, half of the lemon juice, whipping cream, and melted butter. Stir until well combined. Add more lemon juice as needed to achieve the desired thickness of the glaze.
Pour the glaze over the still warm cake, spreading it evenly.
Before serving, let the glaze somewhat set.
Enjoy!
This cake is loaded with lemon flavor, tart and delicious. It’s a perfect dessert for citrus lovers. Serve it on its own or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.