Indulge your senses with the refreshing and zesty delight of Lemon Cream Cake, a delightful twist on the classic doctored cake mix! This recipe transforms a simple box of lemon cake mix into a moist, flavorful masterpiece that will leave your taste buds singing. Perfect for gatherings, celebrations, or just a sweet treat at home, this cake is not only easy to make but also guarantees a burst of citrus goodness in every bite. Are you ready to impress your friends and family with a dessert that looks as good as it tastes? Let’s dive into this simple yet scrumptious recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 box lemon cake mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup water
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 9x13 inch baking pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, combine the lemon cake mix, sour cream, vegetable oil, eggs, water, lemon juice, and lemon zest. Use an electric mixer on medium speed, beating the ingredients for 2-3 minutes until the batter is smooth and well-incorporated, with no visible lumps.
- Scrape down the sides of the bowl with a rubber spatula to ensure all ingredients are evenly mixed. The batter should have a light, creamy consistency with a vibrant lemon color and fragrant citrus aroma.
- Pour the prepared batter into the prepared baking pan, using the spatula to spread it evenly and tap the pan gently on the counter to release any air bubbles.
- Place the pan in the preheated oven and bake for 30-35 minutes. To check for doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and place on a wire cooling rack. Allow the cake to cool completely in the pan for about 1 hour before cutting or adding any frosting.
- Optional: Once cooled, dust with powdered sugar or top with a lemon glaze for extra flavor and presentation.
Tips
- Make It Extra Moist: For an even richer flavor, consider adding a tablespoon of lemon extract to the batter. This will enhance the lemony taste and keep the cake incredibly moist.
- Room Temperature Ingredients: Ensure your eggs and sour cream are at room temperature before mixing. This helps create a smoother batter and a lighter texture in the finished cake.
- Grease and Flour: Don’t skip the step of greasing and flouring your baking pan. This ensures that your cake comes out perfectly without sticking, making for easy serving and cleanup.
- Check for Doneness: Keep an eye on your cake during the last few minutes of baking. Ovens can vary, so start checking for doneness a few minutes early by inserting a toothpick in the center. If it comes out clean or with a few moist crumbs, it’s ready!
- Cooling Time: Allow the cake to cool completely in the pan before transferring it to a wire rack. This helps maintain its structure and prevents it from breaking apart.
- Add a Zesty Topping: For an elegant finish, drizzle a simple lemon glaze made from powdered sugar and lemon juice over the cooled cake, or sprinkle with powdered sugar for a classic touch.
- Storage: Store any leftover cake in an airtight container at room temperature for up to three days, or refrigerate for longer freshness. This cake can also be frozen for up to three months—just remember to wrap it tightly!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 4g
Fat: 16g
Saturated Fat: g
Cholesterol: 55mg
