Simple, Moist Lemon Cake
If you're looking for an easy, delicious dessert, look no further! I love love love lemon sweets, and this moist cake is a hit every time. Carson's grandmother introduced me to this recipe, so you know its a winner!
I recently threw it together for our neighborhood block party while my toddler "helped" and my newborn laid on my chest in her carrier. If I can make it, so can you! It's the simplest recipes that are always the best.
I love it cold as well - we always put the leftovers in the refrigerator and enjoy it for a few days. I think it would be great to portion out into small loaf pans! I want to try that method and freeze them, because it would be so nice to have it on hand when guests come stay with us. I think it would also be delicious to thaw and then possibly add a lemon glaze. I'll keep you posted if I manage to try it in the coming months!
what you'll need...
1 pkg (15-16oz) lemon cake mix
1 pkg (3 oz) lemon instant pudding
1/2 cup vegetable oil
1 1/3 cups water
2 eggs
1/2 cup orange juice
1/2 cup confectioners' sugar
Whipped Topping (optional)
Lemon Zest (optional)
how to make it
- Preheat oven to 350 degrees
- In large bowl, combine cake mix, instant pudding, oil, water and eggs. Pour into 13x9 inch pan. Bake 30-40 minutes or until cake is golden and cooked through.
- Meanwhile, whisk together orange juice and confectioners' sugar.
- Cool cake slightly. Using fork, make holes in top. Pour juice mixture overtop. Serve with whipped topping and lemon zest, if desired. Refrigerate any leftovers.
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