How Much Lemon Extract to Add to Cake Mix

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I really like the fresh lemon flavor in food. If you are a fan of lemon too, you should make this magical lemon cake with a citrus flavor and a soft moist texture.

Using a boxed cake mix and instant pudding mix makes this cake really easy to prepare, and it's so delicious! Usually, I bake this lemon cake in the winter when my sister comes over for the Christmas holidays.

We both don't like dry cakes. So, I prepare this lemon cake in advance.

I leave it overnight in the refrigerator, and it gets even better, softer with a rich taste. If you like citrus flavor, this recipe is waiting for you.

Ingredients you'll need;

For the cake:

– 1 box of yellow cake mix (15.25 oz);
– 1 box of instant lemon pudding mix (3.4 oz);
– 3/4 cup water;
– 3/4 cup oil;
– 4 eggs.

For the soaking syrup:

– 2 cups powdered sugar;
– 1/3 cup lemon juice;
– 2 tbsp unsalted butter, melted;
– 2 tbsp water.

HOW TO MAKE LEMON CAKE

• Step 1: Preheat oven to 350°F. Grease 9×13 baking pan.
• Step 2: Beat eggs in a large bowl, using an electric mixer. Add cake mix, pudding mix, water, and oil, and mix until well combined.

• Step 3: Pour the cake batter into a baking pan. Bake in the preheated oven for 30-35 mins, or until a toothpick inserted into the cake comes out clean. While the cake is baking, you can prepare the syrup.

• Step 4: To make soaking syrup: in a bowl, combine melted butter, lemon juice, water, and powdered sugar.

• Step 5: When the cake is done, poke holes all over the cake with a skewer (or a fork), then pour the soaking syrup over the warm cake. Let it cool completely in a pan before serving.

TIPS FOR BAKING THE PERFECT LEMON CAKE

1. Make a soaking syrup while the cake is baking, or make it in advance. For a tastier result, the cake should be warm when we pour syrup over it.
2. You can use a smaller baking pan if you don't have a 9×13 pan. So, the baking time will be longer than 30-35 mins, and the cake will be done when a toothpick inserted into the cake will come out clean.
3. For better results, let the cake cool completely at room temperature, and then refrigerate for 1-2 hours.

What does lemon juice do in baking?

We use lemon juice to make soaking syrup in this recipe. It is used to give a special lemon taste to the cake.

How do you store lemon cake?

I keep the cake in an airtight container for 3-4 days.

OTHER LEMON RECIPES YOU MIGHT ENJOY

• LEMON CURD COOKIES
• LEMON DRIZZLE CAKE TO DIE FOR!
• LEMON POUND CAKE
• LEMON BLUEBERRY BREAD
• CREAMY LEMON SQUARES

• For the cake
• 1 box of yellow cake mix (15.25 oz);
• 1 box of instant lemon pudding mix (3.4 oz);
• 3/4 cup water;
• 3/4 cup oil;
• 4 eggs
• For the soaking syrup
• 2 cups powdered sugar;
• 1/3 cup lemon juice;
• 2 tbsp unsalted butter, melted;
• 2 tbsp water.

• Preheat oven to 350°F. Grease 9x13 baking pan.

• Beat eggs in a large bowl, using an electric mixer. Add cake mix, pudding mix, water, and oil, and mix until well combined.

• Pour the cake batter into a baking pan. Bake in the preheated oven for 30-35 mins, or until a toothpick inserted into the cake comes out clean. While the cake is baking, you can prepare a syrup.

• To make soaking syrup: in a bowl, combine melted butter, lemon juice, water, and powdered sugar.

• When the cake is done, poke holes all over the cake with a skewer (or a fork), then pour the soaking syrup over the warm cake. Let it cool completely in a pan before serving.

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How Much Lemon Extract to Add to Cake Mix

Source: https://100krecipes.com/a-lemon-cake-to-die-for/

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