My husband and I are usually at odds when it comes to dessert. I always want chocolate, inserted into my vein if I could, and he hates the taste of it. While he prefers custards and pies I have a terrible time with that kind of texture. We firmly agree on this Lemon Cake though! It’s so moist and not too sweet or tart. It’s perfect and having it be the easiest recipe in the world is an added bonus. This is what I’ll be making to finish off my Easter Dinner I’m hosting.
- 1 box Duncan Hines Lemon Supreme cake mix
- 1 (3.4 ounce) box Lemon Jell-O instant pudding mix
- 4 large eggs
- 1 (12 ounce) can Mountain Dew (thats about 1 1/2 cups if you’ve got a bottle)
- 1/2 cup oil
- 1/2 cup unsalted butter
- 1 cup sugar
- 1/2 cup Mountain Dew
Start by preheating your oven to 325 degrees. While you’re waiting for it to preheat grease and flour a 10-cup Bundt cake pan. Then in a large bowl, combine the cake mix with the pudding mix. Add the eggs and oil, and then slowly add the Mountain Dew. Mix at medium speed until it’s blended and then pour batter into your pan. Bake for 45-50 minutes or until a toothpick, inserted in the thickest part of the cake, comes out clean. Let the cake cool in the pan for five minutes, then transfer cake to a wire rack to start cooling.
To make the glaze melt 1/2 cup unsalted butter in a saucepan over low heat. Add 1 cup of sugar and 1/2 cup Mountain Dew to the melted butter. Turn up heat and bring to a boil, remember to stir the glaze often. Boil for two minutes and remove from heat. Poke small holes in the still warm cake with the tines of a fork, then drizzle the hot glaze over cake. Let the glaze and cake cool completely before serving.
You can also shake it up! Previously, I’ve added powdered sugar on top, toasted almond slices, poppy seeds and raspberries. I’ve also wanted to try lavender with it but haven’t been brave enough yet! I’ll be using raspberries for on it this Sunday. Anyways, here’s the easiest lemon cake and you’ll get RAVE reviews from everyone. Have the Happiest Easter!