15 Oct Crazy Good Gluten-Free Lemon Cake
I love lemon cake! There is a darling little cafe in my hometown that makes THE BEST lemon cake I’ve ever tasted. It was my go-to for my birthday cake for many years. That lemon cake is so good and well-known there that when the ownership changed hands, legend has it the buyers wrote a clause into the contract requiring that the original owners share the recipe with them. So, the bar is set pretty high for me when it comes to lemon cake goodness!
I started with a Meyer Lemon cake mix from Aldi’s, from their Live Gfree line. A few weeks ago I made the lemon cake as directed on the box, and it was a little dry. I’ve seen a few cake recipes that call for adding instant pudding to the mix, and I decided this would be a great time to try that trick.
I followed the directions on the box and added half of a 5.1 ounce box of instant vanilla pudding.
I poured the batter into an 8 x 8 glass dish and baked as directed.
It came out from the oven looking really good, but I thought it needed a little icing.
This powdered sugar glaze is one of my favorites and it is really easy to whip up! I don’t really measure anything (don’t you have when recipe writers say that?), but here is my best guess:
2 cups of powdered sugar
1 tablespoon melted butter
2 tablespoons milk
1 teaspoon vanilla
Mix all ingredients until smooth. If the icing is too thin, add more powdered sugar; if too thick, add more milk.
I poured the icing over the cake after letting it cool for about 15 minutes. It’s not the prettiest cake I’ve ever seen, but it was delicous!