Heavenly Lemon Cake (Print Version)

# Ingredients:

→ Base Layer

01 - 1 small box lemon-flavored instant pudding
02 - 1 package yellow cake mix
03 - 3/4 cup of water
04 - 3/4 cup cooking oil
05 - 4 beaten eggs

→ Citrus Topping

06 - 2 tablespoons melted butter
07 - 1/3 cup freshly squeezed lemon juice
08 - 2 tablespoons water
09 - 2 cups powdered sugar

# Instructions:

01 - Set the oven to 350°F (175°C) and coat a 9×13 inch pan with grease to avoid sticking.
02 - Break the eggs into a bowl and whisk them. Add the cake mix, lemon pudding mix, water, and oil, then stir until smooth and lump-free.
03 - Pour the batter into the greased pan and bake for 30–35 minutes. Use a toothpick to check—it should come out clean.
04 - While the cake cooks, stir together powdered sugar, melted butter, lemon juice, and water. Whisk until the mixture is smooth.
05 - Right after baking, use the handle of a wooden spoon to make holes in the warm cake. Pour the glaze evenly over the top, letting it soak in.
06 - Let the cake cool down all the way so the glaze sticks. Slice it up and enjoy.

# Notes:

01 - Pour glaze while the cake’s still warm so it absorbs nicely.
02 - Keep it covered and store on the counter for 3 days, or in the fridge to keep it fresh longer.

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