A LEMON CAKE TO DIE FOR!

I really like the fresh lemon flavor in food. If you are a lemon fan too, you should make this magical lemon cake with a citrus flavor and a soft, but moist, texture.

By using a boxed cake mix and instant pudding mix, this cake is really easy to make, and it’s so delicious! Usually, I cook this lemon cake in the winter when my sister comes to me for the Christmas holidays. Like me, she doesn’t like dry cakes. So, I prepare this lemon cake in advance.

I leave it overnight in the refrigerator, and it gets even better, softer, and has a rich taste. If you like citrus flavor, this recipe is waiting for you.

INGREDIENTS
For the cake
1 box of yellow cake mix (15.25 oz);
1 box of instant lemon pudding mix (3.4 oz);
3/4 cup water;
3/4 cup oil;
4 eggs
For the soaking syrup
2 cups powdered sugar;
1/3 cup lemon juice;
2 tbsp unsalted butter, melted;
2 tbsp water.

INSTRUCTIONS
Preheat oven to 350°F. Grease 9x13 baking pan.
Beat eggs in a large bowl, using an electric mixer. Add cake mix, pudding mix, water, and oil, and mix until well combined.
Pour the cake batter into a baking pan. Bake in the preheated oven for 30-35 mins, or until a toothpick inserted into the cake comes out clean. While the cake is baking, you can prepare a syrup.
To make soaking syrup: in a bowl, combine melted butter, lemon juice, water, and powdered sugar.
When the cake is done, poke holes all over the cake with a skewer (or a fork), then pour the soaking syrup over the warm cake. Let it cool completely in a pan before serving.