Mom’s Best Lemon Cake
One of my favorite childhood memories is my Mom’s Lemon Cake. And like many vintage recipes, a shortcut using boxed cake mix and pudding mix helps it come together in no time! A little gooey and a little lemony deliciousness, I hope this becomes one of your favorites too!
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Ingredients
For Cake:
Water
For Glaze:
Hot Water
Instructions
- Preheat oven to 350 degrees.
- Beat eggs lightly in large bowl. Add remaining cake ingredients and mix with hand mixer until just combined. Use bundt pan*, well oiled. If you don’t have a bundt pan, a 9 x 18 rectangular cake pan will work. Bake 35 to 40 minutes or until cake tester comes out clean. Set aside.
- Towards the end of the cooking time, make the glaze. Mix all.
- If you use a bundt pan*, turn out onto serving platter. Use a skewer and poke holes in the cake, about halfway down. Pour glaze overall, garnish with remaining zest and serve!
Chef's Notes
*If you use a rectangular cake pan, leave in the pan, glaze, and serve from the pan.
Please reach out to Dana directly if you have any questions.
Email: dana@stagedoorkitchen.com
Email: dana@stagedoorkitchen.com
Kitchen Equipment Used
Share these recipes with your family and friends and spread the love for home cooking!Products Used In This Recipe
Cuisinart Chef's Classic Nonstick Bakeware 9-1/2-Inch Fluted Cake Pan
Heavy gauge (1.0 mm) aluminized steel construction for even heating. Premium non-stick interior and exterior for easy release and cleanup.
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Mason Cash In The Meadow 2-Quart Batter Bowl
The Mason Cash In the Meadow 2-Quart Batter Bowl is intricately embossed with delicate florals and foliage, with a beautiful cream color. A perfect addition to any kitchen. Made from Chip resistant Stoneware, the batter bowl is the perfect solution for mixing batter or whisking eggs.
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