Lemon Cake

Our Semi-Homemade light and fluffy lemon cake, with a few helps from your favorite grocery store.

Course Dessert

Cuisine American

Keyword Lemon Cake

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 370kcal

Preheat oven to 350 degrees F
Lightly coat a 13x9 baking pan with non-stick cooking spray
In a large mixing bowl, whisk together the cake mix and instant pudding
1 box, 1 small box
Beat in the eggs, oil and water until well combined
3 large eggs, ½ cup vegetable oil, 1 cup water
Pour into prepared baking pan
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean
Remove from the oven and place on wire rack
Cool for 15 minutes
In a small bowl, whisk together lemonade concentrate and powdered sugar until smooth
1 cup from 12 oz can frozen lemonade concentrate, thawed, 1 cup powdered sugar
Using a wooden skewer or large fork, poke holes into cake about every ½ inch
Pour lemonade mixture over cake
Cover and place in refrigerator for at least 1 hour

In a mixing bowl, combine all ingredients, starting with 1 cup powdered sugar and mix until fluffy. You may need to add more powdered sugar depending on how thick you want the frosting.
1 8 oz container whipped topping, thawed, 1 7 oz container marshmallow creme, 1-2 cups powdered sugar, 2 teaspoons grated lemon zest
Spread over the entire cake
Store in refrigerator until ready to serve

Store leftovers in refrigerator covered with plastic wrap.