This is my Mom’s recipe, and Mom is an awesome cook! I love the combination of tart and sweet together. It goes great with coffee, and it tastes just as good cold from the refrigerator as it does warmed up.

The sweet and tart taste pairs well with coffee.

I like to cut half of it into slices and freeze them, so that I have something yummy to pull out and serve if company stops by. It looks so fancy and delicious, making it a perfect choice to make when you want to impress your guests. It may look complicated, but it is super easy to make.

Cake Ingredients

1 pkg Lemon Supreme Cake Mix (I use Duncan Hines)
1 pkg Instant pudding mix, lemon flavored (4 serving size)
1/3 cup vegetable oil
1 cup water
4 eggs

Glaze Topping Ingredients

1 1/2 cup powdered sugar (confectioners sugar)
Real Lemon juice

Instructions for Cake

Preheat oven to 350 degrees F. Grease and flour a bundt or tube pan (cooking spray then flour is also OK).
Blend all ingredients together in a large bowl. Beat at medium speed for 2 minutes.

You only need one bowl, because you mix all ingredients together at once.

Bake until a toothpick inserted in the middle comes out clean (about 50 – 60 minutes).
Cool cake in the pan for at least 30 minutes before removing it from the pan.

The best way to keep the cake from falling apart when you try to take it out of the pan is to let it cool completely first. I let this one cool for one hour before I turned it upside down.

Instructions for Glaze Topping

In a medium bowl slowly pour in lemon juice, stirring until the consistency is thin enough to drizzle.

Don’t make it too thin, or it may be runny. Too much lemon juice will also mask the sweetness, and you want your topping to taste sweet.

Pour and drizzle the glaze topping over the top of the cake and let it run down the sides.

Pour and drizzle the glaze onto the top and let it run down the sides.
Make sure the cake is completely cooled off first, because if it is warm it will melt the glaze, making all of it run off into the pan (Trust me; I speak from experience).

You do not have to use up all the glaze.
I might have gotten a little too excited about the glaze on this one. 🙂

It’s OK if some of it runs off the cake onto the cake dish. I like to spoon some of that extra onto my slice before I eat it!

Use the extra icing runoff to make each slice look fancy before you serve it.

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