A refreshing and light lemon cake perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease two round cake pans.
Greasing the pans ensures the cakes release easily after baking.
In a mixing bowl, combine the cake mix, eggs, water, and vegetable oil. Mix until smooth.
Mix until no lumps remain for a smooth batter.
Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Rotate the pans halfway through baking for even cooking.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Ensure the cakes are completely cool before adding syrup or frosting.
In a small saucepan, heat the lemon juice and sugar until the sugar dissolves. Let it cool slightly.
Stir constantly to prevent the sugar from burning.
Poke holes all over the cakes with a fork and drizzle the syrup evenly over both layers.
The syrup adds moisture and enhances the lemon flavor.
In a mixing bowl, whisk together the milk, pudding mix, and powdered sugar until thickened. Fold in the whipped topping.
Chill the frosting for 10 minutes before spreading for easier application.
Place one cake layer on a serving plate, spread with frosting, then top with the second layer and frost the top and sides.
Use a spatula for a smooth finish.
Refrigerate the cake until ready to serve.
Chilling helps the flavors meld together.
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