Zesty Lemon Cake
This Zesty Lemon Cake is a soft, moist cake made with yellow cake mix, lemon pudding mix, eggs, oil, and a sweet lemon soaking syrup.
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Servings: 12
Ingredients
For the Cake
- 1 box yellow cake mix 15.25 oz
- 1 box instant lemon pudding mix 3.4 oz
- 3/4 cup water
- 3/4 cup oil
- 4 large eggs
For the Soaking Syrup
- 2 cups powdered sugar
- 1/3 cup lemon juice
- 2 tbsp unsalted butter melted
- 2 tbsp water
Instructions
- Preheat the oven to 350°F.
- Grease a 9x13-inch baking pan thoroughly with nonstick cooking spray or butter.
- Place the eggs in a large mixing bowl.
- Beat the eggs with an electric mixer until evenly blended.
- Add the yellow cake mix, instant lemon pudding mix, water, and oil to the beaten eggs.
- Mix on medium speed until the batter is smooth and well combined.
- Scrape down the sides and bottom of the bowl as needed to ensure no dry cake mix remains.
- Pour the batter into the prepared baking pan.
- Spread the batter evenly in the pan using a spatula.
- Place the pan in the preheated oven.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, prepare the soaking syrup.
- In a medium bowl, combine the melted unsalted butter, lemon juice, water, and powdered sugar.
- Stir until the syrup is smooth and pourable.
- Remove the cake from the oven once fully baked.
- While the cake is still warm, poke holes evenly over the surface using a skewer or fork.
- Slowly pour the lemon soaking syrup over the warm cake, distributing it evenly across the surface.
- Allow the syrup to absorb into the cake.
- Let the cake cool completely in the pan before slicing.
- Serve once fully cooled.
Notes
To make this Zesty Lemon Cake gluten free, use a certified gluten-free yellow cake mix.
Confirm that the instant lemon pudding mix is gluten free, as some pudding mixes may contain gluten-based additives or be processed with cross-contact risk.
Verify that the powdered sugar, lemon juice, unsalted butter, oil, eggs, and all other ingredients are labeled gluten free.
Use a clean mixing bowl, electric mixer beaters, measuring cups, spatula, baking pan, skewer, and serving utensils to prevent gluten cross-contact.
If baking for someone with celiac disease, use certified gluten-free packaged ingredients whenever possible and avoid shared baking tools or surfaces.