The Secret to a Zesty Lemon Cake From Yellow Cake Mix No Pudding, Simple Steps for Everyone

The Secret to a Zesty Lemon Cake From Yellow Cake Mix No Pudding, Simple Steps for Everyone
The Secret to a Zesty Lemon Cake From Yellow Cake Mix No Pudding, Simple Steps for Everyone

Okay, so I’ve been craving lemon cake lately, the kind that just screams sunshine and happiness, you know? But I didn’t want to go through all the fuss of making one from scratch. Then I thought, “Why not try using a yellow cake mix as a base?” I mean, it’s already got most of the dry ingredients sorted, right? And I didn’t have any pudding mix on hand, which a lot of recipes call for, so I just winged it.

I grabbed a box of yellow cake mix from the pantry, the cheap kind, nothing fancy. Then I looked in my fridge and found some lemons. Perfect! I zested one whole lemon – that little grater got a workout. And I juiced that lemon too, plus another one, to get enough of that tangy lemon juice.

Next, I just followed the instructions on the cake mix box for the wet ingredients – you know, eggs, oil, and water. But instead of using all water, I replaced like half a cup with the lemon juice. I also dumped in all that glorious lemon zest. I figured, the more lemon flavor, the better!

The Secret to a Zesty Lemon Cake From Yellow Cake Mix No Pudding, Simple Steps for Everyone

I whisked it all together, trying to make sure the zest was evenly distributed. It smelled amazing already, all lemony and sweet. I poured the batter into a greased and floured 9×13 inch pan – I always do that part religiously, don’t want any sticking disasters.

Then I popped it into the oven, which I had preheated to 350 degrees Fahrenheit like the box said. I think it took about 30 minutes to bake, but I kept an eye on it and used the good old toothpick test to make sure it was done. You know, stick a toothpick in the center, and if it comes out clean, it’s ready.

Let it cool!

Once it was out of the oven, I let it cool in the pan for a bit before flipping it onto a wire rack to cool completely. Patience is key here, people! While it was cooling, I whipped up a simple glaze with some powdered sugar and more of that precious lemon juice. Just enough to make it drizzle-able.

Finally, when the cake was completely cool, I drizzled that tangy glaze all over the top. It looked so pretty, and the smell was just intoxicating. I couldn’t wait any longer, so I sliced myself a piece.

And let me tell you, it was good! Really good! It was moist and fluffy, with a strong lemon flavor that wasn’t too overpowering. The yellow cake mix totally worked as a base, and honestly, I didn’t miss the pudding mix at all.

  • Super easy
  • Fast as hell
  • Cheap!
  • Smell good

This is definitely going to be my go-to method for making lemon cake from now on. It’s so simple and delicious, and you probably have most of the ingredients in your pantry already. Give it a try, you won’t regret it!

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