Lemon Cake Recipe
Lemon cake, plain and simple — The Perfect Lemon Cake, Blueberry Lemon Cake, Blackberry Lemon Cake Roll, Lemon Cake with Lemon Drizzle, for any weeknight.
★ dessert
dessertThe Perfect Lemon Cake
If you know me, you know that I am obsessed with all things lemon! This recipe combines my three favorite lemon cakes/ loafs into one.
Kaitlyn NicholsonIngredients
- 1 Package Duncan Hines Signature Deliciously Moist Lemon Surpreme Cake
- 1 Package (3.4oz) Jello Lemon Instant Pudding Mix
- 1 Cup Water
- 3 Large Eggs
- 1/2 Cup Wesson Canola Oil
- 1/2 of Lemon Lemon Zest
- 2 Cups Powdered Sugar
- 1/2 of Lemon Lemon Zest
- 2 tbsp Lemon Juice
- 1 pinch Extra Fine Sea Salt
Instructions
- 1Combine cake mix, instant pudding mix, and lemon zest in a large bowl.
- 2In a separate bowl, combine eggs, water, and oil. Mix thoroughly.
- 3Combine wet ingredients into dry ingredients with as little mixing as possible. (The more you mix, the more air is incorporated into the batter and it will effect the density)
- 4Pour mixture into a greased and floured Bundt or loaf pan and bake at 350 for 45 minutes or until done.
- 5Once cake has completely cooled, combine powdered sugar, lemon juice, lemon zest and salt in a medium sized bowl and mix until you have a thick paste like texture. Drizzle over cake and serve.
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Open in Pepper →Lemon Cake Is Always Worth Turning On The Oven
A lemon cake fixes a lot of things. It uses up the lemons on the counter, it feeds a crowd, and it tastes bright even in the middle of February.
Cooks on Pepper reach for these when company is coming Sunday, when the church potluck list comes around, or when they just want something sweet on the counter by Wednesday night.
Every recipe here is a real lemon cake somebody made and saved, from The Perfect Lemon Cake with a box mix and lemon pudding to a Blackberry Lemon Cake Roll, Blueberry Lemon Cake, Raspberry Lemon Cake, and a Flourless Cottage Cheese Lemon Cake for when you want something lighter.
Quick Tips
- 1
Zest before you juice
Grate the zest off all your lemons first, while they're still whole and firm. One medium lemon gives about 1 tablespoon zest and 3 tablespoons juice.
- 2
Rub zest into the sugar
Work the zest into the granulated sugar with your fingers for 30 seconds before creaming. It pulls out the oils and the whole cake tastes more like lemon.
- 3
Poke the cake for drizzle
Poke holes all over the warm cake with a skewer, then spoon the lemon drizzle over so it soaks in instead of sitting on top.
- 4
Roll the cake warm
For the cake roll, turn the hot sponge onto a sugared towel and roll it up within 5 minutes, then let it cool rolled so it won't crack.
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