Dear Reader,
In Val’s Last Second Chance, emotions run high, but sometimes the smallest comforts—a sunny afternoon, a warm kitchen, a slice of cake—can offer the biggest healing. Val may not have planned to bake, but when life gave her lemons, she reached for sugar, flour, and a little hope.
This Easy Lemon Cake is inspired by the fresh start Val discovers in Glen Falls. It’s simple, bright, and impossible not to love—just like Libby’s giggle or a certain someone’s slow smile. Whether you’re celebrating your own second chance or just craving something sweet, this recipe brings a little sunshine to your table.
Whip it up, share it with someone you love, and savor every bite. After all, there’s nothing like a homemade treat to remind us that sometimes, the best things in life really are made from scratch.
Here’s to new beginnings, bold flavors, and love that lingers—one slice at a time.
Easy Lemon Cake (made with lemon pudding)
Ingredients:
- 1-5.2 oz box lemon cake mix, like Duncan Hines Lemon Supreme
- 5 oz Instant lemon pudding mix, (not ready made, not cook n serve)
- 1 tsp lemon zest
- ½ cup water
- ½ cup lemon juice, fresh
- 4 eggs, large
- ½ cup vegetable oil
Lemon Glaze:
- ½ cup confectioner’s sugar
- 1 tbsp cream, or milk
- ½ tsp lemon zest
Note: One large lemon will provide fresh juice and zest for this recipe.
Instructions:
- Preheat the oven to 350 F. Generously spray a 10 cup bundt pan with baking spray.
- In the large mixing bowl, add the dry cake mix and lemon pudding powder and mix on low speed for 30 seconds.
- Add the lemon zest, ½ cup water, 1/2 cup lemon juice, and 4 eggs. Mix on low-medium speed for 1 minute.
- Add ½ cup oil and mix again.
- Fill the prepared bundt cake pan with batter.
- Bake for 35 mins.
- Cool for 10 mins then flip over onto a cooling rack to cool completely.
- Prepare lemon gaze and drizzle over cake.