Amazing Cake Doctor Lemon Cake
Sweet and refreshing, this amazing cake doctor lemon cake is a must-have. The combination of lemon with yellow cake makes for a flavorful combination. No matter the occasion, this lemon cake will be a hit.
Servings: 16
Equipment
- Large mixing bowl
- Bundt pan
- Cooking spray
- Wire rack
Ingredients
For the Cake
- 1 package yellow cake mix
- 1 package lemon gelatin 3 ounces
- 2/3 cups hot water
- 2/3 cups vegetable oil
- 4 large eggs
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice about one lemon, fresh
- 1 teaspoon grated lemon zest
Instructions
- Preheat Oven and Prepare Bundt Pan - Preheat the oven to 350 degrees Farenheit. Grease the bundt pan you are using with cooking spray.
- Combine Cake Mix, Lemon Gelatin, Water, Vegetable Oil, and Eggs - In a large mixing bowl, add the yellow cake mix, lemon gelatin, water, vegetable oil, and eggs. Using an electric mixer, beat the lemon cake batter mixture on low speed for 30 seconds until combined. Scrape down the sides of the bowl with a rubber spatula and beat the cake batter for one more minute, increasing the speed to medium.
- Bake the Cake - Pour the lemon cake batter into the bundt pan. Bake the lemon bundt cake for 35-40 minutes, until golden brown and a toothpick inserted into the middle comes out clean.
- Allow the cake to cool in the bundt cake pan for 10 minutes before letting it cool on a wire rack. To remove the cake from the pan, run a knife around the edge to help loosen it, then invert it onto the wire rack.
- Make the Glaze - In a medium bowl, add the powdered sugar, lemon juice, and lemon zest to make your fresh lemon glaze. Using a whisk, mix the glaze ingredients together until smooth.
- If you are in a pinch, you can use lemon juice from a bottle. However, fresh lemon juice is the best choice when possible.
- Decorate the Cake - Once the cake is completely cool, pour the glaze over the top. Cut the cake into slices, serve and enjoy.
Notes
Store this cake in an airtight container at room temperature for two to three days. In addition, you can also store this lemon cake in an airtight container in the fridge for up to one week.
This lemon bundt cake can also be frozen as well. Wrap it in a layer of plastic wrap and a layer of aluminum foil and place it in the fridge for up to six months. Once ready to serve, allow it to thaw in the fridge overnight or at room temperature on the counter for around two hours.
To help prevent the glaze from getting everywhere, pour it on the cake while it is still on the wire rack with a piece of parchment paper underneath. This allows for an easy clean-up, as you simply throw away the parchment paper after pouring the glaze, preventing you from having to clean up a messy counter.
For a more lemon flavor, you can sprinkle some lemon zest atop your cake after adding the glaze. This not only makes the cake look elegant, but also makes it extra delicious. You can even use lemon boxed cake for a super delicious lemon flavor.
If desired, you can make a regular glaze instead of a lemon one. Simply use milk or heavy cream instead of lemon juice and replace the lemon zest with vanilla extract. This will taste just as delicious atop your cake as the lemon glaze does.
This lemon cake tastes wonderful on its own or served with a scoop of vanilla ice cream. In addition, you can also serve it with fresh strawberries, as they taste amazing when paired together. You can even drizzle the cake with strawberry sauce as well for an extra special treat.
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