Zutaten für Nancy's Lemon Cake
- Yellow Cake Mix
- Instant Lemon Pudding
- Water
- Vegetable Oil
- 1 cup powdered sugar
- 1 cup (2 sticks) unsalted butter
- 2 tablespoons lemon juice
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Zubereitung von Nancy's Lemon Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- **Cake:** In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy. Beat in 4 large eggs one at a time, then add 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 1 cup buttermilk and the zest of 2 lemons.
- Pour batter into the prepared pan and bake for 35-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- **Glaze:** While the cake is cooling, whisk together 1 cup powdered sugar, 2 tablespoons lemon juice, and 1 tablespoon milk until smooth. Add more lemon juice or milk to adjust consistency as needed.
- Once the cake is completely cool, poke holes all over the top using a toothpick or fork.
- Pour the glaze evenly over the cake, allowing it to drip down the sides.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
228g
Fat
27g
Carbs
30g
