My grandmother made a delicious, moist lemon cake like this from scratch years ago. It was my favorite. Now, with time as a rare ingredient in my kitchen, I use a box cake mix and add a few things of my own to make the same great taste my grandmother created. The lemon juice in the icing gives the cake such a “fresh” taste. It’s rich so perhaps you can get 15 pieces out of a 9×13 because a small piece goes a long way. It’s a favorite with a men’s group my husband has a meeting at our home each week. They love it.
Cook time: 35 Min
Prep time: 15 Min
1 Duncan Hines Moist Deluxe Supreme lemon cake mix
1 pkg lemon instant pudding mix, 3 oz
1/3 c vegetable oil
1 c water
1/3 c lemon juice
1 c buttermilk
4 c confectioners sugar
1/3 c lemon juice
3 Tbsp vegetable oil
3 Tbsp water
1. In a large bowl, stir together dry cake mix and pudding mix.
2. In another bowl, combine the vegetable oil, water, lemon juice, buttermilk, and eggs. Beat with mixer until blended.
3. Add to dry mixture.
4. Beat until combined.
5. Pour cake into a greased 9×13 pan.
6. Bake at 350 degrees for 35-40 minutes (check cake at 35 minutes). It will require a couple of minutes longer baking time than cake mix box calls for because of the extra moisture produced by the milk. Stick a toothpick in the center to check for doneness.
7. ICING: Combine water, oil, powdered sugar, and lemon juice with a mixer until smooth. Add one more tablespoon of water if consistency isn’t saucy.
8. “Glaze” the cake when just a little cooled. Do not over glaze it because the icing is sweet. Just a THIN layer is required. If there is icing left over, store in the fridge and just stir it really good to use again.
9. Store cake in the fridge and serve cold or room temp.