Glazed Lemon Cake
Ingredients
- 1 package white cake mix (regular size)
- 1 package (3.4 ounces) instant lemon pudding mix
- 3/4 cup canola oil
- 3 large eggs, room temperature
- 1 cup lemon-lime soda
- 1 cup confectioners' sugar
- 2 tablespoons lemon juice
Directions
- Preheat oven to 350°. In a large bowl, combine the cake mix, pudding mix, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Gradually beat in soda just until blended.
- Pour batter into a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes.
- In a small bowl, combine the confectioners' sugar and lemon juice until smooth; carefully spread over warm cake. Cool on a wire rack.
Glazed Lemon Cake Tips
Do you put glaze on warm cake?
Most cakes, such as
Bundt cakes
, are best glazed when they are completely cool so the glaze will harden and not melt into the cake itself. This cake is a different story!
Topping a warm cake with glaze makes it incredibly moist, and while some of the glaze soaks into the cake for a bit of extra flavor, it may also form a pleasant, sugary crust on top for texture contrast as the cake cools off.
How can I make my glaze thicker?
Take initial care when adding your liquid ingredients to begin thinning out your
glaze
. It’s always best to hold off and add only a little bit at a time to reach the consistency you desire. If you go too far and your glaze is runny, you can thicken it a bit more by adding more
confectioners' sugar
, a teaspoon at a time, until it reaches the thickness you desire. This will sweeten your glaze a touch more.
How long does it take for glaze to harden?
The glaze on your cake should completely harden when the cake itself has reached room temperature. If you have a thinner glaze with more liquid, it may take a little longer for it to firm up.
Nutrition Facts
1 piece: 378 calories, 17g fat (2g saturated fat), 47mg cholesterol, 419mg sodium, 53g carbohydrate (36g sugars, 1g fiber), 3g protein.
