Julie Recipes
Ingredients
1 box of yellow cake mix.
1 small box of instant lemon pudding mix.
¾ cup of oil.
¾ cup of water.
4 beaten eggs.
2 cups of powdered sugar.
2 tablespoons of melted butter.
2 tablespoons of water.
⅓ cup of lemon juice.
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13 baking pan to ensure easy cake release after baking.
In a large bowl, beat the eggs until well combined. Add the yellow cake mix, instant lemon pudding mix, oil, and water. Mix until smooth and well blended.
Pour the batter into the prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the glaze. In a medium bowl, mix together the powdered sugar, lemon juice, and water. Add the melted butter and stir until the mixture is smooth and well combined.
Once the cake is baked, remove it from the oven and allow it to cool slightly. Use a wooden spoon to poke holes all over the cake. Pour the lemon glaze evenly over the cake, allowing it to seep into the holes and coat the surface.
Allow the cake to cool completely before serving. Enjoy the moist, lemony treat with a deliciously tangy glaze.
Notes
A moist and tangy lemon cake, perfect for any occasion. The combination of lemon pudding mix and lemon glaze gives it a refreshing and zesty flavor.
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
