The Most Delectably Moist Lemon Cake You Will Ever Eat

So... confession: I know we're a clothing store. We have all these cute, summer embroidered tops. And I should be focused on selling these to you. But I love to bake. We love to bake.  It's a passion. So, we're going to be sharing some of our favorite recipes with you. Just because. :) And don't forget to check out our adorable summer tops, too.

Women's Micro Rib Racer Tank with USA – Lily Chase

Now then, have we got a cake to share with you. This is so easy (starts with a cake mix) and so, so, so good. I'm looking for any excuse to make it again because summer... lemon... so light, yummy, and refreshing for hot weather. I hope you enjoy it.

Lemon Supreme Cake

Source: Mother Conley

Ingredients

1 box yellow supreme cake mix

1 small package instant lemon pudding

4 eggs

2/3 c oil

3/4 c water

2 lemons

2 cups powdered sugar

Directions

Preheat oven to 350 degrees

Combine the cake mix, pudding, eggs, oil and water in a large mixing bowl and beat with an electric mixer or whisk for 10 minutes.

Bake in a greased and floured bundt pan on the middle rack for 40 - 50 minutes or until a toothpick inserted comes out just barely clean. Please don't overbake. :)

Meanwhile, mix rind and juice of 2 lemons with 2 cups powdered sugar until smooth.

Cool the cake in the pan right side up. While still hot, poke holes in cake with a fork. Pour icing over the top.

DO NOT INVERT

Remove cake from the pan when cool.

Try not to eat it all at once. :)