Semi Homemade Glazed Lemon Cake
Semi Homemade Glazed Lemon Cake | Make this delicious cake for your next potluck, family gathering or party. This super simple Semi Homemade Glazed Lemon Cake may start with a couple of store bought items but the flavor is phenomenal and I PROMISE, your guests will never know or care that it started with a cake mix! For a very moist cake make sure to add the glaze right when the cake comes out of the oven. It will soak up all that delicious lemon flavor and add a lot of the moisture to the cake. Also, an important tip is to…..USE FRESH LEMONS! ♥
I have been making this cake for close to 20 years. No matter what event or celebration I take it to it’s always the first dessert to be gone. With the perfect balance of lemon flavor and just the right amount of sweetness from the glaze it’s everyone’s favorite.
THIS CAKE RECIPE IS VERY VERSATILE!
Transform this Semi Homemade Glazed Lemon Cake into mini bundt cake or cupcakes. Take a look at how I transformed this recipe into something special. Click here for the recipe—->>>>LEMON CLOUD CUPCAKES
TIPS FOR A TENDER MOIST CAKE
- Good ingredients equals great taste. To send your guests straight to cupcake heaven use only the best ingredients. Like real butter, real vanilla and dark dutch cocoa.
- Never over bake a cupcake. You can never save an over baked cupcake. You’re doing it right when your cupcakes look slightly sunken, rather than peaked. Test them with a toothpick if you’re unsure–if no batter clings to the pick, they’re done.
- Mix batter with a light hand. Baking fluffy, moist cupcakes is all about creating air bubbles in your batter that expand in the oven. If you over mix your batter, you collapse those bubbles. To avoid this mix on a low speed, stopping just as all ingredients blend.
- Let all ingredients come to room temperature before baking. All ingredients incorporate into batter mush more easily if they’re at similar temperatures.
- Baking in advance? Freeze cupcakes. If you’re baking to eat right away, we recommend storing cupcakes at room temperature. But if they’re for tomorrow, freezing will retain their moisture much better than leaving them on a counter overnight.
Semi Homemade Glazed Lemon Cake
This super simple Semi Homemade Glazed Lemon Cake may start with a couple of store bought items but the flavor is phenomenal and I PROMISE!
Ingredients
For the Lemon Cake:
- 1 (15.25 ounce) white cake mix
- 1 (3.4 ounce) instant lemon pudding mix
- 3/4 cup vegetable oil
- 3 large eggs
- 1 cup lemon lime soda
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
For the Lemon Cake:
Preheat oven to 350°. Spray a 9x13-inch baking dish with non stick cooking spray; set aside.
In a mixing bowl, combine the cake mix, pudding mix, oil and eggs. Beat on medium until smooth (about 1 minute). Slowly add the soda. Mix just until blended. Pour into prepared baking dish. Bake 40 to 45 minutes minutes or until a toothpick inserted into the center comes out clean. While the cake is baking make the glaze.
For the Lemon Glaze:
In a small bowl whisk together the sugar and lemon juice. Drizzle over hot cake. With an offset spatula spread the glaze evenly over the cake. When completely cooled cover. Store at room temperature.
MORE SEMI HOMEMADE CAKE RECIPES
HUMMINGBIRD POKE CAKE 2. HONEY BUN CAKE 3. GOOEY CARAMEL CAKE
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What can I use in place of soda?
Hi Kathy, The carbonation is what makes the cake light and airy. How about carbonated water?