Million Dollar Lemon Cake

For the Cake: – 1 box lemon cake mix (plus ingredients listed on the box, such as eggs, oil, and water) – 1 box (3.4 ounces) instant lemon pudding mix – 1 cup sour cream – 1/2 cup vegetable oil

For the Glaze: – 2 cups powdered sugar – 1/3 cup fresh lemon juice – Zest of 1 lemon

For the Frosting: – 1/2 cup (1 stick) unsalted butter, softened – 8 ounces cream cheese, softened – 4 cups powdered sugar – Zest of 1 lemon – 1-2 tablespoons fresh lemon juice

Preheat the Oven: – Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

Prepare the Cake Batter: – In a large mixing bowl, prepare the lemon cake mix according to the package instructions, adding in the instant lemon pudding mix, sour cream, and vegetable oil. Mix until well combined and smooth.

Bake the Cake: – Pour the cake batter into the prepared baking pan and spread it out evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Make the Glaze: – In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth. If the glaze is too thick, add a little more lemon juice to reach your desired consistency.

Glaze the Cake: – Once the cake has cooled, poke holes all over the top of the cake using a toothpick or fork. Pour the lemon glaze evenly over the top of the cake, allowing it to soak into the holes and spread over the surface.

Prepare the Frosting: – In a large mixing bowl, beat together the softened butter and cream cheese until smooth and creamy. Gradually add the powdered sugar, mixing until well combined and fluffy. Stir in the lemon zest and fresh lemon juice to taste.

Frost the Cake: – Spread the lemon cream cheese frosting evenly over the top of the glazed cake.

Chill and Serve: – Place the cake in the refrigerator to chill for at least 1 hour before serving, allowing the frosting to set.

Slice and serve the Million Dollar Lemon Cake, garnishing with additional lemon zest or lemon slices if desired.