I absolutely LOVE lemon cake. Even my wedding cake was a Cakes N More lemon with butter cream frosting--magnificent! However, I have never been able to replicate that particular cake at home.
So, I plagiarized this recipe from my mother-in-law about a decade ago. I then spent a couple of years playing around with the formula to make it much more "lemony". While not the same as Cakes N More, it is certainly delicious and super easy to make. I hope you enjoy!
1 pkg Duncan Hines Deluxe Lemon Supreme Cake Mix (you can probably use whatever brand)
1 (4 oz) pkg lemon instant pudding mix
1/2 cup vegetable oil
3/4 cup fresh squeezed lemon juice (make sure to strain out the seeds!)
1/4 cup water
1 Tablespoon freshly grated lemon zest
4 eggs
Preheat oven to 350 degrees. Blend all ingredients in a large bowl. Beat at medium speed for 2 minutes. Do Not Over Mix!!!! Bake in a greased and floured 10" bundt pan @ 350 for 45-55 min. until center springs back when touched lightly. Cool right side up for half an hour then remove from pan. Cool completely then glaze.
Glaze:
1 cup powdered sugar
2 Tablespoons fresh squeezed lemon juice
Drizzle over cake. Cool completely and serve! Viola! The most lemony cake in the world!
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