lemony lemon cake
(2 ratings)
This light and airy cake is delicious. Perfect dessert for your Easter meal. The lemony taste is refreshing and delightful. Your friends will be begging for this recipe.
Blue Ribbon Recipe
We love lemon, so when we saw Patricia's recipe we knew we had to try it. This cake is light, moist, and so refreshing. The glaze adds a bit of zing and moisture. Mixing Cool Whip with the frosting makes for a silky smooth icing. Very easy to prepare, the cake is bursting with lemon goodness.
— The Test Kitchen
@kitchencrew
(2 ratings)
yield
12 serving(s)
prep time
15 Min
cook time
30 Min
method
Bake
Ingredients For lemony lemon cake
- FOR CAKE
-
1 boxlemon cake mix
-
1 boxsmall instant lemon pudding, 3.4 oz
-
3/4 cvegetable oil
-
3/4 cwater
-
4beaten eggs
- FOR GLAZE
-
2 cpowdered sugar
-
2 Tbspbutter, melted
-
2 Tbspwater
-
1/3 clemon juice
- FOR FROSTING
-
pkgCool Whip, 8 oz.
-
1 canlemon frosting,16 oz.
How To Make lemony lemon cake
-
1Combine beaten eggs, oil, and water. Add cake mix and pudding and mix well.
-
2Bake in a 9 X 13-inch pan sprayed with Pam. Bake in preheated 350-degree oven for 25 to 30 minutes.
-
3Prepare glaze. Mix confectioners sugar, melted butter, water, and lemon juice in a bowl.
-
4Poke holes in cooled cake with a wooden spoon handle. Then pour glaze slowly over the cake so the glaze gets into each opening.
-
5Combine Cool Whip with the can of lemon frosting in a bowl. Then, frost the cake. Enjoy
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Lemony Lemon Cake:
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