Lemon Cake

This is the lemon version of my Mom’s Chocolate Cake. I’m a chocolate lover, through and through, but this lemon cake is tough to beat. The lemon glaze on top is SO delicious and really pretty. I like to garnish the cake with fresh berries. This cake is rich and moist but has light and bright flavors from the lemon and berries. It’s elegant and beautiful, and surprisingly easy to make!

Ingredients:

• 1 box lemon cake mix
• 1 box lemon pudding mix (2/3 cup)
• 4 eggs
• ½ cup vegetable oil
• ½ cup water
• 1 cup sour cream
• 1 ½ tsp lemon extract
• 6 tbsp unsalted butter
• 2 ½ tbsp lemon juice
• 1 ½ tsp vanilla extract
• 3 cups powdered sugar
• Berries for topping

Directions:

Preheat oven to 325 degrees. Place lemon cake mix, pudding mix, eggs, vegetable oil, water, sour cream and lemon extract in the bowl of a stand mixer (or a large bowl and use a handheld mixer). Mix for several minutes until all the ingredients are fully incorporated. Pour batter into a well-greased angel food cake pan and bake for about 45 minutes.  Once cake has cooled, remove from pan.

To make the glaze, begin by melting the butter. In a mixing bowl, add the melted butter, lemon juice, vanilla and powdered sugar. Whisk together until smooth. Then pour glaze over the top of the cooled cake. Garnish with fresh berries and serve.