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Easy Lemon Cake Recipe

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This recipe for Easy Lemon Cake is from Rosetta's Family and Friends Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!




1 package lemon cake mix
3 ounces instant lemon pudding
2/3 cup water
1/2 cup vegetable oil
1 teaspoon lemon zest
1/3 cup fresh lemon juice (from 2-3 lemons)
4 large eggs

2 cups powdered sugar
1/4 cup lemon juice
1/2 teaspoon vanilla extract
Fresh strawberries for serving, optional

Preheat oven to 350 degrees. Generously coat large Bundt pan with shortening or nonstick spray.
In a large bowl, whisk together cake mix and pudding mix. Add water, oil, lemon zest, lemon juice, and eggs and whisk to combine.
Pour into prepared pan and bake until a toothpick inserted comes out clean with a few crumbs attached, about 40 minutes.

Cool 15 minutes in pan. Invert on to cooling rack set over a baking sheet and cool completely.

To make the glaze:

Whisk together powdered sugar, lemon juice, and vanilla. Drizzle over cooled cake and let glaze harden for at least 10 minutes.




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