Lemon Glaze Cake
A moist lemon cake with a tangy glaze, perfect for spring gatherings or afternoon tea, featuring bright citrus flavors and a tender crumb.
Ingredients
Instructions
- Mix the lemon cake mix and instant lemon pudding together in a large bowl.
- Add the beaten eggs, vegetable oil, and cold water to the dry ingredients.
- Beat or mix for 4 minutes until well combined.
- Pour the batter into a greased baking pan.
- Bake at 350°F (175°C) for 35 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze by mixing powdered sugar and ReaLemon until smooth.
- Let the cake cool slightly before drizzling with the lemon glaze.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of lemon zest to the batter. If you don't have ReaLemon, freshly squeezed lemon juice can be used for the glaze. For a lighter cake, use egg whites instead of whole eggs. Ensure your baking pan is well-greased to prevent sticking, and check the cake a few minutes early to avoid overbaking.
Serving Suggestions
This Lemon Glaze Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve it alongside a light salad or fresh fruit for a refreshing dessert. It's also perfect for brunch, especially when enjoyed with a cup of tea or coffee. Consider serving it with a slice of Apple Cinnamon Bread for a delightful breakfast spread.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, simply microwave individual slices for 10-15 seconds or warm them in a preheated oven at 300°F (150°C) for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Glaze Cake contains roughly 358 calories, with 3g protein, 31g carbohydrates, and 25g fat. It is a good source of vitamin A (15% of the Daily Value).
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 make this cake ahead of time?
Yes, you can bake the cake a day in advance. Just let it cool completely, then wrap it tightly in plastic wrap and store it at room temperature. This will allow the flavors to meld and make it even more delicious when served.
What can I do if I don't have lemon pudding?
If you don't have instant lemon pudding, you can substitute it with vanilla pudding mix. For a lemony twist, add extra lemon juice or zest to the batter. This will still yield a moist cake with a hint of lemon flavor.
Can I freeze the Lemon Glaze Cake?
Absolutely! To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. Thaw it in the refrigerator overnight before serving, and drizzle the glaze just before enjoying.
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).