Give me your best lemon cake recipe?

I wish I can find the perfect lemon cake recipe, share yours?


It has to be a recipe you actually use, thanks so much.Give me your best lemon cake recipe?
Lemon Cake





This is moist and has that perfect balance of sweet and tart.





Cake:





Vegetable oil spray for misting the pan


Flour for dusting the pan


1 package (18.25 ounces) plain yellow cake mix


1 package (3 ounces) lemon gelatin


2/3 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower


2/3 cup hot water


4 large eggs





Glaze:





1 cup confectioners' sugar, sifted


2 tablespoons fresh lemon juice (from 1 lemon)


1 teaspoon finely grated lemon zest (from 1 lemon)





Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.





Place the cake mix, gelatin, oil, water, and eggs in a large mixing bowl and beat with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping down the sides if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula, and place the pan in the oven.





Bake the cake until it is light brown and just starts to pull away from the sides of the pan, about 40 minutes. Remove the pan from the oven and place it on a wire rack to cool for 10 minutes.


Meanwhile prepare the glaze Combine the confectioners' sugar, lemon juice, and lemon zest in a small bowl and stir with a wooden spoon until smooth.





Run a long, sharp knife around the edge of the cake and invert it onto a serving platter. Spoon the glaze evenly over the warm cake so that it drizzles down the sides and into the center. Slice and serve warm, or let it cool before slicing.





Store this cake, covered in plastic wrap or placed under a cake dome, at room temperature for up to 1 week.Give me your best lemon cake recipe?
EASY LEMON CAKE





2 tbsp. butter, melted


1/2 c. chopped pecans


1/2 c. flaked coconut


1 (18.5 oz.) pkg. lemon cake mix without pudding


1 (8 oz.) carton sour cream


4 eggs


1/4 c. water


2 tbsp. vegetable oil


1 tbsp. grated lemon rind


1 tsp. lemon extract


1 c. sifted powdered sugar


2 tbsp. lemon juice





Grease and flour a 10 inch bundt pan. Combine first 3 ingredients; spread evenly in bottom of pan. Set aside. Combine next 7 ingredients in a large mixing bowl; beat 2 minutes on medium speed of electric mixer.


Spoon batter into prepared pan; bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and invert onto cake platter. Combine sugar and lemon juice; drizzle over warm cake. Cool completely. Yield 1 (10 inch) bundt cake.