Happy Monday friends! I have just what you need to brighten this dreary Monday…my Aunt Kay’s Lemon Cake! Lemon just seems to brighten everything up and my Aunt Kay certainly did that as well. She was so dang funny and so beautiful and I miss her terribly. I love having the handwritten recipes of my Mom’s and my Aunt’s, they are so special and every time I cook/bake their recipes it makes me so happy to see their handwriting. With the age of technology now, everyone either emails or pins recipes and the old recipe box with handwritten recipe cards is a thing of the past…makes me sad. I will always treasure these very special recipes that I have from my loved ones and make sure they are passed on to my kids!
I have to say as far as cakes go, this is probably one of my most requested recipes, along with my Mother in-laws Black Magic Cake! Speaking of my Mother in-law…she loves this cake! She and my father in-law scrape every bit of the lemon icing that runs down on the cake plate. Ha! Did I mention this cake also uses a boxed mix? So easy to make and super moist. Give it a try my friends…it is so good! Thanks Aunt Kay…:)
As always…JUST KEEP COOKING!!
xo, Jacque
Aunt Kay and I on my wedding day~1994!
Lemon Cake recipe card! 🙂
Okay, Let’s get started! First gather all ingredients…
Mix together the yellow cake mix, lemon instant pudding mix, water and oil. Add eggs one at a time until combined.
Ready to pour into bundt pan…
But first…spray bundt pan with non-stick spray(or grease and flour).
I like Baker’s Joy non-stick spray with flour in it!
Pour cake batter into pan and even out with spatula.(In this pic I doubled the recipe and made 2 cakes!)
Bake at 350 F for 30-35 minutes. Now…time to make the icing while the cake bakes. Juice the lemon into mixing bowl, add melted butter, water and powdered sugar and mix until all combined and smooth consistency.
Cake is done. Let Cool 5-10 minutes and turn out onto cake plate.
Poke warm cake with toothpick all over, so icing will sink in holes. Pour icing all over cake.
Iced and ready to slice and eat!!!
Super moist and yummy! Enjoy!! 🙂
- 1 pkg yellow cake mix
- 1 pkg instant lemon pudding mix
- 3/4 cup wesson vegetable oil
- 3/4 cup water
- 4 large eggs
- 2 cups powdered sugar
- 1 lemon juice of 1 lemon
- 2 Tbls melted butter
- 2 Tbls water
- In mixing bowl add yellow cake mix and instant lemon pudding mix and blend. Add in wesson oil and water; mix until smooth. Add in eggs one at a time mixing until fully incorporated. Pour batter into non-stick sprayed(or greased and floured) bundt pan. Bake at 350F for 30-35 minutes. Let cool 5-10 minutes and turn out onto cake plate. Poke holes all over cake with a toothpick.
- Mix together powdered sugar, juice of 1 lemon, 2 Tablespoons melted butter, and 2 Tablespoons water until smooth, but thin consistency. While cake is still warm, drizzle icing all over cake. Let cool completely, then slice and enjoy! 🙂 *Cake can be made a day ahead and kept in cake carrier, it just gets better and more moist the next day!
Leave a Reply