Irresistible Lemon Cake

I have a cake recipe very similar to this one that my husband and I love, instead of frosting it has a glaze, so I wanted to see how this one compared. The cake was very similar , really moist and of course lemony, but the frosting, yummy! It was so light and lemony. And the whole thing was so easy to make. In fact, truth be told, this was supposed to be my Mother's Day Cake but I made it the day before and couldn't help but have a slice and it was all downhill from there. Once I had a slice how could I refuse any one else? Needless to say I will have to find something else for Mother's Day.

Irresistible Lemon Cake

Originally from You Got Served, found on My Kitchen Cafe

Cake Ingredients

1 package lemon cake mix
1 c sour cream (8 oz)
3/4 c water
3/4 c oil
4 eggs
1 small package lemon instant pudding

Cake Instructions

Mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium/high for about two minutes. Pour into a greased 9x11 pan or two round pans. Bake at 350 degrees for 30 minutes.

You can also make cupcakes and bake them at 350 degrees for 20 minutes. The cupcakes will fall after they come out of the oven, but this is normal. Just fill up the indentation with more frosting.

Frosting Ingredients

1 c (2 sticks) butter, very soft
8 c powdered sugar
1/2 c fresh lemon juice
1 t grated lemon zest

Frosting Instructions

Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I add about 6 cups total). If desired, add a few drops of yellow food coloring and mix thoroughly. Use and store at room temperature. (Don't refrigerate and it will last in a Tupperware for about three days.)

*I greased the bottom of my pans and lined with parchment paper. This helps them come out of the pan super easy.*