Super moist lemon cake recipe that is made using box mix, orange juice and lemon pudding! This cake is made in an angel food cake and is poked with a toothpick to absorb the lemon glaze. Delicious!
I found this lemon ice pick cake recipe in my little recipe box from our wedding that I’ve had fun sorting through. Although I didn’t have an ice pick (as the original directions suggested to use), I did have a toothpick to make this lemon jello cake recipe. It’s so easy!
moist lemon cake recipe
Prep Time: 15 mins Cook Time: 50 mins Total Time: 1 hour 5 minutes Yield: 8 Category: Dessert Method: bake Cuisine: American
DESCRIPTION
Moist lemon cake mix made with yellow box mix, orange juice and lemon pudding. Poked with a toothpick and drowned in a lemon glaze.
INGREDIENTS
1 package yellow cake mix
1/2 Cup vegetable oil
1 Cup orange juice
1 package instant lemon pudding
3 eggs
1 1/2 Cup confectioner’s sugar
2 TB butter
1/3 Cup lemon juice (need 1.5 lemons)
INSTRUCTIONS
Preheat oven to 350˚ F. Butter and flour an angel food cake pan.
Mix together yellow cake mix, oil, orange juice and instant pudding. Add 3 eggs one at a time, beating after each egg. Spread batter in angel food cake pan making sure that the batter is even on all sides.
Bake in 350˚ F for 50 minutes. Let cake cool for 10 minutes and then remove from pan.
To make the glaze, mix the confectioner’s sugar, melted butter and lemon juice.
Poke holes in cake with toothpick and add glaze.