A Lemon Cake to Die for (Print)
Soft, tangy lemon cake with syrupy glaze, perfect for festive mornings or as a sweet treat with tea.
# Ingredients:
→ Cake
01 -
1 box (432 g) yellow cake mix
02 -
1 box (96 g) instant lemon pudding mix
03 -
180 ml water
04 -
180 ml vegetable oil
05 -
4 large eggs
→ Soaking Syrup
06 -
240 g powdered sugar
07 -
80 ml freshly squeezed lemon juice
08 -
28 g unsalted butter, melted
09 -
30 ml water
# Steps:
01 -
Preheat oven to 175°C. Grease a 23x33 cm rectangular baking pan.
02 -
In a large mixing bowl, beat the eggs with an electric mixer. Add cake mix, instant lemon pudding mix, water, and vegetable oil. Mix thoroughly until the batter is smooth and homogeneous.
03 -
Pour the batter into the prepared baking pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the centre emerges clean.
04 -
While the cake is baking, combine powdered sugar, lemon juice, melted unsalted butter, and water in a bowl. Whisk until a smooth syrup forms.
05 -
Once baked, remove the cake from the oven. Immediately pierce the surface all over with a skewer or fork. Evenly pour the warm syrup over the cake. Allow the cake to cool completely in the pan before slicing and serving.
# Notes:
01 -
Ensure the cake is still warm when pouring the syrup to maximize absorption and moisture.