Description
This bright and zesty dessert combines a tender lemon sponge with a sweet, tart glaze that creates a signature crinkle top. Perfect for spring gatherings, it is an easy-to-make farmhouse classic that stays incredibly moist thanks to the addition of lemon pudding.
Ingredients
- 1 (15.25 oz) box lemon cake mix
- 1 (3.4 oz) package instant lemon pudding mix
- 4 large eggs
- 1/2 cup canola oil
- 1 cup water
- 2 medium lemons, zested and juiced
- 2 cups confectioner’s sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a 13×9 inch cake pan with parchment paper.
- In a large mixing bowl, combine the cake mix, lemon pudding mix, eggs, water, canola oil, and half of the lemon zest until smooth.
- Pour the batter into the prepared pan and bake for approximately 30 minutes until golden brown.
- In a medium bowl, whisk together the confectioners’ sugar, 1/3 cup of fresh lemon juice, and the remaining zest.
- Let the baked cake rest for 3 to 5 minutes, then poke holes across the surface with a fork or chopstick.
- Pour the glaze evenly over the warm cake and allow it to cool completely before slicing.
Notes
To achieve the perfect sugary snap on top, ensure you wait the full five minutes for the cake to cool slightly before pouring the glaze. If the cake is too hot, the sugar will soak in entirely rather than forming that characteristic thin crust.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American