Turn your Bonpan Cake Mix into a bright, fresh lemon cake with real lemon juice and zest.
Ingredients
- 1 bag Bonpan Cake Mix
- 3 large eggs
- ½ cup (120 ml) milk
- ¼ cup (60 ml) fresh lemon juice
- ¼ cup (60 ml) vegetable oil
- ¼ cup (57 g) butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon zest
Instructions
- Preheat oven to 350°F (175°C). Grease and prepare one 8-inch round cake pan, or two smaller cake pans.
- In a large bowl, whisk together the eggs, milk, lemon juice, vegetable oil, melted butter, vanilla extract, and lemon zest.
- Add the Bonpan Cake Mix and mix just until combined. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake at 350°F for approximately 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for about 10 minutes, then remove and cool completely before glazing.
🍋 Optional Lemon Glaze
Ingredients
- 1 cup (120 g) confectioners' sugar
- 2–3 tablespoons fresh lemon juice
- ½ teaspoon fresh lemon zest
- ½ teaspoon vanilla extract, optional
Instructions
- Whisk together the confectioners' sugar, 2 tablespoons lemon juice, lemon zest, and vanilla.
- If the glaze is too thick, add more lemon juice a little at a time until it reaches a thick but pourable consistency.
- Pour over the completely cooled cake and allow the glaze to run gently down the sides.
- Finish with a little extra lemon zest, if desired.
- Let the glaze set for 10–15 minutes before slicing.