Moist and Tangy Lemon Cake Recipe

Ingredients:
For the Cake:
– 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
For the Glaze:
– 2 cups of powdered sugar
– 2 tablespoons of melted butter
– 2 tablespoons of water
– ⅓ cup of lemon juice
Directions:
Prepare the Cake:
1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 9×13-inch baking pan.
3. In a large bowl, combine the yellow cake mix, instant lemon pudding mix, oil, water, and beaten eggs. Beat until smooth and well combined.
4. Pour the batter into the prepared baking pan.
Bake:
5. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool completely in the pan.
Prepare the Glaze:
7. In a medium bowl, whisk together the powdered sugar, melted butter, water, and lemon juice until smooth.
Glaze the Cake:
8. Pour the glaze over the cooled cake, spreading it evenly with a spatula.
9. Let the glaze set before slicing and serving.
Prep Time:
15 minutes
Cooking Time:
35 minutes
Total Time:
50 minutes
Servings:
12