This light and airy cake is delicious. Perfect dessert for your Easter meal. The lemony taste is refreshing and delightful. Your friends will be begging for this recipe.
We love lemon, so when we saw Patricia’s recipe we knew we had to try it. This cake is light, moist, and so refreshing. The glaze adds a bit of zing and moisture. Mixing Cool Whip with the frosting makes for a silky smooth icing. Very easy to prepare, the cake is bursting with lemon goodness.
1 box lemon cake mix
1 box small instant lemon pudding, 3.4 oz
3/4 c vegetable oil
3/4 c water
4 beaten eggs
2 c powdered sugar
2 Tbsp butter, melted
2 Tbsp water
1/3 c lemon juice
pkg Cool Whip, 8 oz.
1 can(s) lemon frosting,16 oz.
How to Make Lemony Lemon Cake :
Combine beaten eggs, oil, and water. Add cake mix and pudding and mix well.
Bake in a 9 X 13-inch pan sprayed with Pam. Bake in preheated 350-degree oven for 25 to 30 minutes.
Prepare glaze. Mix confectioners sugar, melted butter, water, and lemon juice in a bowl.
Poke holes in cooled cake with a wooden spoon handle. Then pour glaze slowly over the cake so the glaze gets into each opening.
Combine Cool Whip with the can of lemon frosting in a bowl. Then, frost the cake. Enjoy