Yellow Lemony Cake
This cake is so moist and yummy all by itself, all I use to frost it is a dusting of powdered sugar.
- Ready In:
- 1 yellow cake mix (2 layer size)
- 1 (3 3/4 ounce) package instant lemon pudding
- 4 eggs
- 1⁄4 cup vegetable oil
- 1 cup water
- Combine all ingredients and beat for 2 minutes.
- Pour into greased and floured 9x13 baking pan.
- Bake at 350° for 50 minutes, or until pick comes out clean.
- Cool for 10 minutes.
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My DMIL makes a poppyseed cake with this recipe but using a lemon cake mix and coconut cream pudding mix so knew this would be a fantastic cake. Baked in my bundt pan and did add a light sprinkling of powder sugar. I think a lemon glaze would be a nice touch too. Made and reviewed for MizzNezz's Cookathon.Reply
This is a fantastic cake! I would give it more stars if I could! I made it for my annual Canada Day barbeque and I got so many compliments. Moist and delicious, and freezes well as I had made it a week before hand and stored it in the freezer. I used lemon cake mix and iced it with white icing after I took it out of the freezer. Well written and easy to follow recipe, thanks for a winner!Reply
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