-
-
My review
Luscious Lemon Cake
Heather
"This cake is so moist and delicious, and is even better the second day!"
Added to shopping list.
Go to shopping list.
Ingredients
servings 425Original recipe yields 12 servings (1 bundt cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a bundt or tube pan.
- Beat eggs until thick. Add pudding mix, cake mix, water, and oil; beat with an electric mixer on medium speed for 5 minutes. Pour batter into prepared pan.
- Bake for 50 minutes.
- In the last 5 minutes of baking, prepare the glaze. Mix lemon juice and 3 cups confectioner's sugar in a saucepan. Heat to boiling. Pour hot glaze over hot cake, and let cool for approximately 1 hour. Carefully invert cake onto serving platter. Finish with a light dusting of confectioners sugar.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 116138 Ratings
-
-
-
-
-
Most helpful positive review
5/17/2000
This cake has a great "lemony" flavor and is quick to make. I split the cake into 3 layers and filled it with lemon curd, then frosted it with lemon cream cheese icing made from an 8 oz. package...
Most helpful critical review
9/1/2006
This cake is good, but make sure you use extra flour when preparing the pan b/c it is a sticky mess if you don't. I used a bundt pan.My cakes generally don't stick. An angel food pan would be ...
Most helpful
Most positive
Least positive
Newest
5/17/2000
This cake has a great "lemony" flavor and is quick to make. I split the cake into 3 layers and filled it with lemon curd, then frosted it with lemon cream cheese icing made from an 8 oz. package...
11/16/2004
This cake is fantastic! It's very easy, so new bakers shouldn't have a problem impressing family, or friends. And the taste is great. It is very moist. Also, a little tip, instead of flouring th...
6/8/2005
I fell in love with a lemon cake at a local restaurant and went in search of the recipe. This recipe is even better! I bake it in 2 round cake pans and pour the glaze on while they are still in...
2/20/2002
I substituded butter for oil, used fresh squeezed lemon juice instead of water, and fresh squeezeed in the drizzle. It was so good and truly was better the next day. I took it to work and peop...
8/27/2004
My family loved this cake so much that I printed out the recipe and put it away under my favorites! I did not experience any problems previously mentioned; crumbly, messy, wouldn't release. I f...
1/26/2011
This is a very moist, tender cake with great flavor. Very quick and easy to prepare. I did not have enough lemon juice but did have fresh orange juice so I used that and threw in the zest of one...
1/24/2006
I've made this cake three times now and its moist and lemony every time. I follow the recipe exactly. Deicious!!
4/26/2009
I have made this cake 7 times now... i get the best response every time....however i will never BOIL the syrup....if you do and it gets into a candy stage is could seal your cake to the pan...an...
10/26/2005
Baked for work and got rave reviews. Very very moist and nice and lemony. Followed directions to a "T". I had no problem getting the cake out of the bundt pan. A cooking tip that my sister t...