Description
A moist and tangy lemon cake soaked with sweet lemon syrup, topped with whipped cream and lemon zest.
Ingredients
Scale
For the Crust:
- 1 box lemon cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- 2 cups whipped topping
- 1 tbsp lemon zest
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, mix cake mix, eggs, oil, and water until smooth. Pour into the prepared pan.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- While the cake bakes, combine sugar and lemon juice in a small saucepan. Heat over low until sugar dissolves.
- Once the cake is done, use a fork to poke holes all over the top. Pour the warm lemon syrup over the cake.
- Let the cake cool completely, then spread whipped topping over the top and sprinkle with lemon zest.
- Refrigerate for at least 2 hours before serving.
Notes
You can customize the seasonings to taste.