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Meyer Lemon Cake with Lemon Buttermilk Glaze

Meyer Lemon Cake with Lemon Buttermilk Glaze: Cozycakes Cottage

A friend was kindly teasing me recently because she thought I don’t use cake mixes.  Oh no, no, no.  I always have a few boxes of Duncan Hines on hand for cake popping and easy cakes.  Though I generally prefer from-scratch cakes, I certainly don’t turn my nose up at box mixes and have a few recipes on this blog that call for them as well.  No judging going on here.  In fact, some of my favorite cakes call for a box mix.  🙂

We are busy people, aren’t we?  Sometimes taking a little help from a can or a box is the difference between sanity and crazed moments.  And maybe you simply prefer a box mix.  Have at it, friend.

Meyer Lemon Cake with Lemon Buttermilk Glaze (2): Cozycakes Cottage

My husband adores lemon cakes.  This fills his craving and is a cinch.  There are many variations on this cake which I think has been around for ages.  I’ve also done an orange version with a yellow cake mix.  But we are big lemon fans and this is lemon, lemon, lemony.  Plus, I have about 3 tons of Meyers on hand so you can bet you’ll be seeing other lemon recipes headed your way soon.

Enjoy! ♥

Meyer Lemon Cake with Lemon Buttermilk Glaze

Ingredients

  • 1 box lemon cake mix ( I use Duncan Hines)
  • 1 small box instant lemon pudding mix
  • 1 cup buttermilk
  • 1 cup water
  • 3 eggs
  • 1/2 tsp. vanilla
  • 2 Tbsp oil (canola or vegetable)
  • 2-3 Tbsp. Meyer lemon juice (I used 3 because Meyers are not as tart as regular lemons)
  • 2 tsp lemon zest

Buttermilk Glaze

  • 3 cups powdered sugar
  • 3 Tbsp Meyer lemon juice
  • 2.5 Tbsp buttermilk
  • 1-2 tsp. lemon zest for topping

Preheat oven to 350°.  Grease a 9 x 13-in. pan and set aside.  In a large bowl, mix the cake mix and pudding mix together. Set aside.  In another bowl, use a hand mixer (or do it by hand) to beat the buttermilk, water, eggs, vanilla, oil, lemon juice, and lemon zest together.  Combine the liquid mixture with the dry mixture and beat with blender until thoroughly mixed.  Pour in greased pan.  Bake for about 40-45 minutes or until a toothpick inserted in center comes out clean.

While cake cools for a few minutes, make glaze.  Combine all ingredients except for zest (simply stir together).  Poor over cake while still a bit warm.  I let it drizzle down the sides as well.  Sprinkle the zest over cake or wait and top slices with zest.

Joined the fun at Walking on Sunshine & Foodie Friends Friday!

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Comments

  1. Man Lai Esther Peckham says:

    Danielle,

    Can you include Ginger to your blog. She loves to see it. How are you? We need to meet one morning.

    Happy Chinese New Year!

    Love and miss you,

    Esther

    • Hi Esther, miss you mama! I will surely let Ginger know how she can sign up to receive emails when there’s a new post. Happy Chinese New Year to you, too! And would LOVE to meet one morning. Will call you. xxx

  2. T bought me an indoor meyer lemon tree for my birthday. Tiny fruits are beginning to grow! Can’t wait to try this with my birthday lemons someday! 🙂 Miss you!

  3. Danielle,
    This lemon cake looks sooo good. I just have to find the time to try it. With two little ones in the house, life can be pretty hectic.

    Hugs,

    Ginger

  4. Looks so yummy!! I think there are some great products on the market for cake baking. Sifting flour 4 times to make cake flour isn’t my cup of tea but occasionally it’s fun to try. I recently got a cookbook from a friend that has 101 things to make with cake mix. I’ve been loving anything and everything lemon lately! So I’m going to have to try this recipe!

  5. I love lemon anything and this looks wonderful. Thanks for sharing on Foodie Friends Friday and I can’t wait to see what you will bring this week.

  6. joyfromyesterfood says:

    This is gorgeous and I LOVE that it starts with a mix! You were featured on Yesterfood’s Favorite Finds today! 🙂
    http://yesterfood.blogspot.com/2013/02/yesterfoods-favorite-finds.html
    ~Love, Joy

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