Lemon Cake To Die For

Flavored with lemon zest and freshly squeezed lemon juice, this incredibly tasty and moist ricotta pound cake is the perfect treat: great with afternoon tea or for dessert. It makes a wonderful gift, too!

Ingredients

• 1 box yellow cake mix
• 1 box instant lemon pudding
• ⅔ cup oil
• 3 eggs
• ⅔ cup water
• 1 tsp vanilla
• 1 tsp lemon zest

Glaze:

• 2 cups Powdered sugar
• 2 tbsp butter, unsalted and melted
• 2 tbsp heavy whipping cream
• ¼ cup lemon juice
• Pinch of lemon zest

How To Make Lemon Cake To Die For

1. Preheat the oven to 350* and grease a 9×13 baking pan
2. Combine the cake mix, pudding, oil, water, eggs, vanilla and lemon zest and mix together, just until combined
3. Spread evenly in the prepared pan and bake for 30 to 35 minutes, test with a toothpick
4. Set on wire rack to cool slightly
5. In a mixing bowl, combine the powdered sugar, lemon zest, half of the lemon juice, whipping cream and butter. Add more of the lemon juice until desired thickness
6. Pour the glaze over the still warm cake.
7. Let harden slightly before serving.

Enjoy!!