Super Moist Lemon Cake

Mila's Bitchin Kitchen
by Mila's Bitchin Kitchen
8 Servings
1 hr

This super moist lemon cake is made in this house every month and than recently a very famous person Took to the internet , yes this is the famous Kris Jenner Lemon cake and became famous in our home too haha

So easy yet so delicious


I forgot to put in the fridge after I added the glaze but still was amazing.

right after your pour your glaze put the cake in the fridge, it will give that heavy white glaze. I forgot so me you can see through

I used oil and flour to cover the and it did not come out so beautiful. I highly recommend using a flour baking spray for a perfect cake

This video shows the process which is so easy.

Super Moist Lemon Cake
Recipe details
  • 8  Servings
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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Ingredients
For the cake batter
  • 1 package of Duncan Hines Lemon Supreme Deliciously Moist Cake Mix.
  • 1 package of Jell-O Lemon Instant Pudding & Pie Filling
  • 1/2 Cup of vegetable oil
  • 4 eggs
  • 1 Cup of water
  • Fresh Lemon Juice
  • Powdered Sugar.
Instructions
Preheat the oven to 350 degrees.
Grease and flour a bundt pan or a 9”x9” baking pan. (I use a flour spray that works every time. This step is really important for the cake to turn out looking pretty, so grease the pan really well.
In a large mixing bowl, mix together the cake mix, pudding mix, eggs, water & oil until well combined, about 2 minutes.
Bake in the oven on the middle rack for 45 - 50 minutes or until it is golden brown and a toothpick inserted comes out clean. Remove it from the oven and let it sit in the pan for 30 minutes too cool down
Then flip it over onto a cooling rack or serving plate.
For the glaze, squeeze the juice of 1/2 lemon into a small bowl and add 1 Cup of powdered sugar. Beat together with a whisk or fork until the juice is incorporated. Add more powdered sugar if needed for a thick consistency that pours slowly.
Tips
  • You can pour the glaze on top of the cake now or keep adding powdered sugar until you have a thicker frosting. I used 3 Cups of powdered sugar to get the consistency I needed for it to look like the photo above. Put the frosted cake into the refrigerator to cool.
  • Remove the cake from the refrigerator 30 minutes before you are ready to serve. I added some lemon zest and mint leaves for garnish
Mila's Bitchin Kitchen
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