Lemon Glazed Cake is a traditional American recipe for a classic iced lemon cake made with a dry yellow cake mix base and instant lemon pudding mix. The full recipe is presented here and I hope you enjoy this classic American version of: Lemon Glazed Cake.
For the Lemon Glaze:
350g icing sugar, sifted
80ml freshly-squeezed lemon juice
3 tbsp freshly-grated lemon zest
Method:
Begin with the cake. Combine the cake mix, vanilla, pudding mix, lemon extract, water, oil, eggs and lemon zest in a bowl. Beat with a whisk or electric mixer until combined then beat for a further 2 minutes to aerate the mix.
Spoon the resultant batter into a greased and floured Bundt tin (or a loaf tin) then transfer to an oven pre-heated to 175°C for about 50 minutes (the cake is done when well browned and a skewer or toothpick inserted into the centre emerges cleanly). After about 40 minutes you may need to cover the cake with foil to prevent it from browning too much.
Allow to cool in the tin for 5 minutes then invert onto a serving plate.
In the meantime, prepare the lemon glaze. Whisk together the icing sugar and lemon juice until smooth. Use a toothpick to poke holes in the cake then pour the glaze over the top, ensuring that the glaze sinks into the holes. Scatter the grated lemon zest over the top and serve.
