Description
Bright, tangy, and irresistibly moist, this lemon cake is bursting with citrus flavor. Easy to make yet elegant enough for any occasion.
Ingredients
- 1 box lemon cake mix
- 1 package (3.4 oz) instant lemon pudding mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 4 large eggs
- 1/2 cup water
- Optional: powdered sugar or lemon glaze for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan or 9×13-inch baking dish.
- In a large bowl, combine cake mix, pudding mix, sour cream, oil, eggs, and water. Beat with an electric mixer until smooth.
- Pour batter evenly into prepared pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely. Dust with powdered sugar or drizzle with glaze before serving.
Notes
 For extra flavor, add lemon zest to the batter. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for 5 days. Can also be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American