A Lemon Cake to Die (Print-Friendly Format)
Tangy lemon cake boasts buttery richness and a sweet citrus glaze. Perfect for festive breakfasts or dessert.
# Required Ingredients:
→ Cake
01 -
430 g yellow cake mix
02 -
96 g instant lemon pudding mix
03 -
180 ml water
04 -
180 ml vegetable oil
05 -
4 large eggs
→ Soaking Syrup
06 -
240 g powdered sugar
07 -
80 ml freshly squeezed lemon juice
08 -
28 g unsalted butter, melted
09 -
30 ml water
# How to Make It:
01 -
Preheat the oven to 175°C. Grease a 23x33 cm baking pan to prevent sticking.
02 -
In a large mixing bowl, beat the eggs with an electric mixer until blended. Add yellow cake mix, instant lemon pudding mix, water, and vegetable oil, then mix on medium speed until the batter is smooth and well combined.
03 -
Pour the batter into the prepared baking pan and smooth the surface with a spatula. Bake in the preheated oven for 30 to 35 minutes, or until a skewer inserted into the center emerges clean.
04 -
While the cake bakes, combine melted unsalted butter, lemon juice, water, and powdered sugar in a bowl. Stir until the sugar is dissolved and the syrup is homogenous.
05 -
When baked, remove the cake from the oven. Using a skewer or fork, carefully prick holes across the warm cake. Gradually pour the lemon syrup over the surface, ensuring even absorption. Allow the cake to cool completely in the pan before slicing.
# Additional Information:
01 -
Ensure the cake is fully cooled before slicing for clean portions and optimal flavor.