Moist Lemon Cake
A moist, tangy lemon cake with bright flavors, perfect for gatherings or afternoon tea, combining the richness of cake with a refreshing lemon twist.
Ingredients
Instructions
- Mix together the cake mix and instant lemon pudding.
- In a large bowl, beat the eggs thoroughly.
- Add the corn oil and water to the eggs and mix well.
- Stir in the dry ingredients and beat for 4 minutes.
- Pour the batter into a greased and floured 13 x 9-inch pan.
- Bake at 350°F for 35 to 40 minutes.
- When done and while hot, punch holes in the cake and glaze.
Tips & Substitutions
For a lighter texture, consider using egg whites instead of whole eggs. You can substitute vegetable oil for corn oil if needed. To enhance the lemon flavor, add a teaspoon of lemon zest to the batter. If you want to make it a bit more indulgent, serve it with a side of whipped cream or lemon glaze. This cake also freezes well, so you can prepare it ahead of time.
Serving Suggestions
This moist lemon cake pairs beautifully with a dollop of fresh whipped cream or a scoop of vanilla ice cream. For added flavor, drizzle a simple lemon glaze over the top after baking. It makes a delightful dessert for spring and summer gatherings, and it’s perfect alongside a cup of tea or coffee. For more delicious dessert ideas, browse more American recipes.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and place it in the freezer for up to three months. To reheat, simply thaw at room temperature and warm in the oven at 300°F for about 10 minutes, keeping it covered to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Moist Lemon Cake contains roughly 797 calories, with 5g protein, 83g carbohydrates, and 50g fat. It is a good source of calcium (12% of the Daily Value) and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 465mg per serving (20% 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 use a different flavor of pudding mix?
Yes, you can experiment with different flavors of instant pudding mix, such as vanilla or cheesecake. Just be aware that using a different flavor may alter the overall taste of the cake. Adjust the amount of lemon zest or juice to maintain a lemony flavor if you switch to another pudding.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, the cake is ready. It should also spring back when lightly touched on the top. Keep an eye on it during the last few minutes of baking to avoid overcooking.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Allow it to cool completely before storing it in an airtight container. You can also freeze it for longer storage. Just ensure it’s well-wrapped to prevent freezer burn, and thaw it in the fridge overnight before serving.
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).