Simple, Moist Lemon Cake
Simple, Moist Lemon Cake
If you're looking for an easy, delicious dessert, look no further! I love lemon sweets, and this moist cake is a hit every time. Carson's grandmother introduced me to this recipe, so you know its a winner.
I recently threw it together for our neighborhood block party while my toddler “helped” and my newborn laid on my chest in her carrier. If I can make it, so can you!
It's the simple recipes that are always the best.
It’s very good cold — we put the leftovers in the refrigerator and enjoy it for a few days. I think it would be great to portion out into small loaf pans and freeze. It would be so nice to have it on hand when guests come.
Ingredients
1 pkg (15-16oz) lemon cake mix
1 pkg (3 oz) lemon instant pudding
1/2 cup vegetable oil
1 1/3 cups water
2 eggs
1/2 cup orange juice
1/2 cup confectioners' sugar
Whipped Topping (optional)
Lemon Zest (optional)
Directions
Preheat oven to 350 degrees
In large bowl, combine cake mix, instant pudding, oil, water and eggs. Pour into 13x9 inch pan. Bake 30-40 minutes or until cake is golden and cooked through.
Meanwhile, whisk together orange juice and confectioners' sugar.
Cool cake slightly. Using fork, make holes in top. Pour juice mixture overtop. Serve with whipped topping and lemon zest, if desired.
Refrigerate leftovers.