Ice Box Lemon Drop Cake

Name: Ice Box Lemon Drop Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12-15
Cuisine: American
Ingredients: CAKE; 1 Duncan Hines Moist Deluxe Supreme lemon cake mix; 1 pkg lemon instant pudding mix, 3 oz; 1/3 c vegetable oil; 1 c water; 1/3 c lemon juice; 1 c buttermilk; 3 eggs; GLAZE; 4 c confectioners sugar; 1/3 c lemon juice; 3 Tbsp vegetable oil; 3 Tbsp water

By JANE LOUISE
@lovinspoonful

My grandmother made a delicious, moist lemon cake like this from scratch years ago. It was my favorite. Now, with time as a rare ingredient in my kitchen, I use a box cake mix and add a few things of my own to make the same great taste my grandmother created. The lemon juice in the icing gives the cake such a "fresh" taste. It's rich so perhaps you can get 15 pieces out of a 9x13 because a small piece goes a long way. It's a favorite with a men's group my husband has a meeting at our home each week. They love it.

Blue Ribbon Recipe

This is one of the moistest cakes we've ever had! (We attribute that to the addition of the buttermilk... along with the TLC that goes into the prep.) It almost has a creamy texture reminding us of a firm custard. An easy cake to throw together for a pot luck or when you want a yummy dessert. Perfect for a fresh finish to any meal. The Test Kitchen

Rating:

★★★★★ 48 votes5

Comments:

401 Comments

Serves:

12-15

Prep:

15 Min

Cook:

35 Min

Method:

Bake

Ingredients

CAKE
1

Duncan Hines Moist Deluxe Supreme lemon cake mix
1 pkg

lemon instant pudding mix, 3 oz
1/3 c

vegetable oil
1 c

water
1/3 c

lemon juice
1 c

buttermilk
3

eggs
GLAZE
4 c

confectioners sugar
1/3 c

lemon juice
3 Tbsp

vegetable oil
3 Tbsp

water
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How to Make Ice Box Lemon Drop Cake

Step-by-Step

In a large bowl, stir together dry cake mix and pudding mix.
In another bowl, combine the vegetable oil, water, lemon juice, buttermilk, and eggs. Beat with mixer until blended.
Add to dry mixture.
Beat until combined.
Pour cake into a greased 9x13 pan.
Bake at 350 degrees for 35-40 minutes (check cake at 35 minutes). It will require a couple of minutes longer baking time than cake mix box calls for because of the extra moisture produced by the milk. Stick a toothpick in the center to check for doneness.
ICING: Combine water, oil, powdered sugar, and lemon juice with a mixer until smooth. Add one more tablespoon of water if consistency isn't saucy.
"Glaze" the cake when just a little cooled. Do not over glaze it because the icing is sweet. Just a THIN layer is required. If there is icing left over, store in the fridge and just stir it really good to use again.
Store cake in the fridge and serve cold or room temp.