bonnie's lemon cake

★★★★★ 13
a recipe by
Susan Magness
Spanaway, WA

This recipe comes from one of my Mom's friends. This lemon cake is Rich and moist and will not let you down. There is a reason for packaged cake mixes and this is it!!!! When the cake cooled I added a thicker confectioners glaze upon my husband's request.

Blue Ribbon Recipe

Attention lemon lovers, this lemon cake is for you. The flavor of the moist and tender cake is perfectly balanced with the tangy and sugary lemon glaze. Poking holes in the cake and glazing while warm means the glaze's lemony flavor seeps into the cake. Susan suggests serving it with berries. We opted for blackberries, but your favorite berry will work.

— The Test Kitchen @kitchencrew
★★★★★ 13
serves 10
method Bake

Ingredients For bonnie's lemon cake

  • 1 box
    lemon cake mix
  • 1 box
    lemon Jell-o instant pudding (3.5 ounce box)
  • 1/4 c
    lemon juice
  • 1/2 tsp
    lemon extract
  • 2/3 c
    canola oil
  • 4 lg
  • 1/4 c
    lemon juice
  • 1 tsp
    grated lemon zest
  • 1/2 tsp
    lemon extract
  • 1 c
    confectioners' sugar

How To Make bonnie's lemon cake

Test Kitchen Tips
The glaze is thin. If you want a thicker glaze, add about 1/2 cup more powdered sugar. We applied half the glaze, waited about 30 minutes, and applied the remaining glaze.
  • Oven set to preheat to 350 degrees.
    Preheat oven to 350 degrees.
  • Cake mixture and instant pudding in a bowl.
    In the bowl of an electric mixer, add the cake mixture and instant pudding. Set aside.
  • Lemon juice and water in a measuring cup.
    In a measuring cup, add the lemon juice and enough cold water to make 2/3 cup.
  • Gggs, lemon water, lemon extract, and oil added to dry ingredients.
    Add the eggs, lemon water, and lemon extract to the dry ingredients and combine. Pour in the oil and beat at medium speed for 6 minutes or until smooth.
  • Batter poured into a greased Bundt pan and baking in the oven.
    Lightly oil Bundt pan. Pour in the mixture and bake for 45 minutes or until the top is golden and the cake is springy to the touch. While the cake is baking, prepare the glaze. In a small bowl, whisk the lemon juice, zest, lemon extract, and confectioners' sugar until smooth. Set aside.
  • Poking holes in the baked lemon cake.
    When the cake is done, cool it down for 5 minutes, invert, and unmold. Using a poultry needle or toothpick, pierce the top of the cake with 1-inch deep holes.
  • Spooning glaze over the warm cake.
    Spoon the glaze over the cake and cool.
  • A slice of Bonnie's Lemon Cake with blackberries.
    Serve with fresh berries. Serves 10