Lemon Cake To Die For: A Sumptuous Delight
Indulge your taste buds with the exquisite delight of Becky’s “Lemon Cake To Die For.” Bursting with zesty lemon flavor and a velvety texture, this cake is a perfect treat for any occasion. Whether you’re hosting a gathering or simply craving a sweet escape, this recipe will leave you craving for more. In this article, we’ll explore the recipe, Becky’s tips for a flawless result, delve into the nutrition facts, and conclude with why this lemon cake is an absolute must-try.
- 1 box yellow cake mix
- 1 box instant lemon pudding
- ⅔ cup oil
- 3 eggs
- ⅔ cup water
- 1 tsp vanilla
- 1 tsp lemon zest
- 2 cups Powdered sugar
- 2 tbsp butter, unsalted and melted
- 2 tbsp heavy whipping cream
- ¼ cup lemon juice
- Pinch of lemon zest
How To Make Lemon Cake To Die For:
Preheat the oven to 350* and grease a 9×13 baking pan.
Combine the cake mix, pudding, oil, water, eggs, vanilla and lemon zest and mix together, just until combined.
Spread evenly in the prepared pan and bake for 30 to 35 minutes, test with a toothpick.
Set on wire rack to cool slightly.
In a mixing bowl, combine the powdered sugar, lemon zest, half of the lemon juice, whipping cream and butter.
Add more of the lemon juice until desired thickness.
Pour the glaze over the still warm cake.
Let harden slightly before serving.
Becky’s Tips for Perfection:
- Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature. This ensures better mixing and a smoother batter.
- Zest First: Zest the lemons before juicing them. It’s easier to zest firm lemons, and the zest adds intense flavor to the cake.
- Sifting Dry Ingredients: Sift the flour, baking powder, and salt before adding to the wet ingredients. This prevents lumps and guarantees a tender crumb.
- Gentle Mixing: When incorporating the dry ingredients, use a gentle folding motion to prevent overmixing, which can lead to a dense cake.
(Note: Nutritional values are approximate and may vary based on serving size and specific ingredients used.)
Serving Size: 1 slice (1/12 of the cake)
Total Fat: 15g
Saturated Fat: 9g
Total Carbohydrates: 42g
Dietary Fiber: 1g
Becky’s “Lemon Cake To Die For” is more than just a dessert – it’s an experience. The delicate balance of tart lemon and sweet cake, coupled with the expert tips shared by Becky, ensures a cake that’s nothing short of perfection. Whether you’re a baking enthusiast or a newcomer to the kitchen, this recipe promises a delightful treat that will leave your taste buds dancing. So, roll up your sleeves, follow the steps, and savor every bite of this heavenly lemon-infused creation. Your taste buds will thank you!
That’s it, all you have to do is Enjoy !
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