Double Lemon Cake
A moist, tangy lemon cake with bright citrus flavor, perfect for brunch or dessert, appealing to lemon lovers and citrus enthusiasts alike.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Spray a Bundt pan with cooking spray and sprinkle with granulated sugar.
- In a large bowl, combine the cake mix, instant lemon pudding, eggs, and water.
- Beat all ingredients together for 4 minutes.
- Pour the batter into the prepared Bundt pan.
- Bake for 45 to 50 minutes or until the cake tests done with a toothpick.
- Cool the cake in the pan for 10 to 15 minutes.
- Turn out onto a plate and sprinkle with confectioners' sugar or glaze before serving.
Tips & Substitutions
For added moisture, consider substituting half of the water with buttermilk or sour cream. If you prefer a more intense lemon flavor, use fresh lemon juice and zest instead of water. Ensure your eggs are at room temperature for better incorporation. A pinch of salt can enhance the sweetness of the cake. This recipe is easy to modify for various occasions, similar to how you might adjust a Chiffon Pumpkin Pie(Diabetic) recipe.
Serving Suggestions
Serve this delightful cake with a dollop of whipped cream and fresh berries for a refreshing contrast. A light lemon glaze drizzled over the top can elevate its flavor. It pairs beautifully with a cup of tea or coffee. For a festive touch, consider serving it alongside Arctic-Cranberry Salad for a vibrant dessert spread.
Storage & Reheating
Store leftover Double Lemon Cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If you want to extend its shelf life, you can freeze slices wrapped in plastic wrap and aluminum foil for up to 3 months. To reheat, simply let it come to room temperature or warm it in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Double Lemon Cake contains roughly 697 calories, with 4g protein, 54g carbohydrates, and 53g fat. It is an excellent source of iron (28% of the Daily Value), and a good source of potassium and calcium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different flavor of cake mix?
Yes, you can substitute lemon cake mix with yellow or vanilla cake mix for a different flavor profile. Keep in mind that the lemon pudding will still provide a citrusy taste, but using a different cake mix may alter the overall lemon intensity.
What can I do if the cake sinks in the middle?
If your cake sinks in the middle, it might be due to underbaking or an excess of moisture. Make sure to test for doneness with a toothpick and avoid overbeating the batter, as this can incorporate too much air and cause sinking during baking.
How can I make this cake more visually appealing?
To enhance the presentation, consider adding a glaze made from powdered sugar and lemon juice on top. Garnishing with lemon slices, zest, or edible flowers can also add a pop of color and make the cake more appealing for gatherings or special occasions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).