Description

A bright and tangy lemon cake made with a boxed mix and fresh lemon zest and juice, perfect for beginners and quick baking.

Ingredients

Scale

1 box lemon cake mix (Betty Crocker recommended)
3 large eggs, room temperature
1 cup water (240 ml)
1/3 cup vegetable oil (80 ml)
Zest of 2 medium lemons
2 tablespoons fresh lemon juice (about 1 lemon)
1 cup powdered sugar (125 g), sifted
2 tablespoons fresh lemon juice (for glaze)
1 teaspoon lemon zest (optional, for glaze)

Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a medium bowl, combine cake mix, eggs, water, and oil. Whisk or mix on low speed until smooth, about 2 minutes.
Add fresh lemon zest and juice to the batter and stir gently to combine.
Pour batter into prepared pan and smooth the top with a spatula.
Bake for 30-35 minutes, checking doneness at 30 minutes with a toothpick.
While baking, whisk powdered sugar and lemon juice in a small bowl to make glaze; adjust consistency as needed.
Let cake cool for 10 minutes in the pan, then poke holes all over the top with a skewer or fork.
Pour glaze evenly over the warm cake to soak in.
Allow cake to cool completely on a wire rack, about 1 hour, before slicing.

Notes

Zest lemons before juicing for easier zesting. Do not overmix batter to avoid tough texture. Use room temperature eggs for better rise. Poke holes in warm cake to help glaze soak in. Let cake cool completely before slicing to avoid crumbly edges.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cak
Calories: 220
Sugar: 22
Fat: 8
Carbohydrates: 34
Protein: 2

Keywords: lemon cake, semi-homemade, easy dessert, quick cake, lemon zest, lemon glaze, beginner baking