Lemon Cake to Die (Print Version)

# Ingredients:

→ Cake Base

01 - ⅔ cup Water
02 - ⅔ cup Oil
03 - 1 box Lemon Instant Pudding Mix
04 - 1 teaspoon Vanilla Extract
05 - 4 Large Eggs
06 - 1 box Yellow Cake Mix

→ Lemon Glaze

07 - ¼ cup Lemon Juice
08 - 2 tablespoons Heavy Whipping Cream
09 - 2 cups Confectioners' Sugar
10 - 2 tablespoons Unsalted Butter, melted

# Instructions:

01 - Turn your oven on to 350°F (175°C).
02 - In a big bowl, throw in the cake mix, vanilla, eggs, pudding mix, oil, and water. Use a hand mixer and beat it all until it's smooth.
03 - Oil up a 9x13 inch pan, pour in the batter, and spread it out evenly.
04 - Pop it into the oven for 30-35 minutes. Stick a toothpick in the middle; if it comes out clean, you're good!
05 - While baking, mix up the powdered sugar, melted butter, lemon juice, and cream in a bowl until it's super smooth.
06 - Drizzle the glaze over the cake while it's still warm. Spread it out evenly, then let it cool before cutting.

# Notes:

01 - This dessert is great for mornings or as a treat later. Keep it fresh up to 4 days in a sealed container.

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