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Easy Moist Lemon Cake – Bursting with Fresh Citrus Flavor

Easy Moist Lemon Cake

Easy Moist Lemon Cake – Bursting with Fresh Citrus Flavor
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 box yellow cake mix
  • 1 small box instant lemon pudding mix
  • ¾ cup vegetable oil
  • ¾ cup water
  • 4 large eggs optional
  • Zest of 1 lemon
  • Juice of 1 lemon
Optional Glaze:
  • 1 cup powdered sugar
  • 2 –3 tbsp fresh lemon juice

Equipment

  • mixing bowls
  • Whisk or mixer
  • Baking pan (9x13-inch)
  • Microplane/zester
  • Citrus juicer
  • spatula
  • cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch pan.
  2. In a bowl, combine cake mix, pudding mix, oil, water, eggs, zest, and juice. Mix until smooth.
  3. Pour batter into prepared pan.
  4. Bake 35–40 minutes or until toothpick comes out clean.
  5. Cool for 15 minutes.
  6. Mix powdered sugar and lemon juice for glaze; drizzle over warm cake.

Notes

Store in an airtight container for up to 4 days.
Can be frozen (unglazed) for up to 3 months.