Supercalifragilisticexpialidocious Lemon Cake
I mean…do you HAVE to say the full name of this cake every time you make it? No, of course not. Do I? Hell yes. This cake is packed full of lemon flavor and is super moist. The only word I can think to describe it is…scrumdillyumptious.
Serving Size: 10-12 servings
Supercalifragilisticexpialidocious Lemon Cake
A very lemony, moist cake.
Prep time: 20 MinCook time: 55 MinTotal time: 1 H & 15 M
Ingredients
For the Cake
- 1 package yellow cake mix
- 1 3-ounce package instant lemon pudding
- 5 large eggs
- 3/4 cup oil
- 3/4 cup milk
- 2 tablespoons vanilla extract
- 1 teaspoon grated lemon rind
For the Sauce
- 5 tablespoons orange juice
- 3 tablespoons fresh lemon juice
- 2 cups confectioners’ sugar
Instructions
- Preheat oven to 350°F.
- Mix all cake ingredients except lemon rind. Beat on medium speed with electric mixer for 10-12 minutes, scraping bowl sides often.
- Stir in lemon rind.
- Turn batter into greased and floured 10" tube pan, preferably with lift out center.
- Bake 45-55 minutes or until toothpick stuck halfway between pan's tube and sides comes out clean.
- Set cake out of oven, leaving oven heat on. Holding 2 toothpicks firmly together (I use an ice pick) punch holes all over cake as deeply as you can.
- Pour sauce all over cake and into ice pick holes.
- Return cake to oven for 5 more minutes. Remove cake from oven and let cool for 30 minutes before moving cake to serving platter.
Notes