2-Ingredient Lemon Cake + Condensed Milk Glaze

I don't think that there's anything worse than when you're baking and all of the eggs are gone. So frustrating! Because the cake can't wait the 10 minutes it would take to drive to the grocery store to buy the eggs...

Did you know that you can make a perfectly moist cake with just these two ingredients?

Yes, I know! I caught on to this trick last summer. Don't ask me how, but it works! A boxed cake mix and a 12-ounce can of soda makes perfectly moist cake. Wonders will never cease to amaze me. And it works for other types of cake too: orange cake with Sunkist, Chocolate Cake with Coke, Vanilla cake with Sprite. Oh and brownies, but that's a whole other story. 

My parents were just as amazed when I made this cake for them. The cake itself is very moist and the glaze soaks right into the hot cake, making for a perfectly sweet and delicious lemon cake. 

2-Ingredient Lemon Cake with Condensed Milk Glaze

Ingredients:

For the cake

1 box of lemon cake mix (just the mix, no eggs or oil)

1-12 ounce can of lemon-lime soda

For the glaze

1/2 can sweetened condensed milk (half of the 14 oz. can)

3/4 stick butter

1/2 cup sugar

Directions:

Preheat the oven to 350* and spray a 13" x 9" baking pan with cooking spray. In a mixing bowl, combine the dry cake mix and the soda. Mix well. Bake the cake for 20-22 minutes, or until an inserted toothpick comes out clean.

In a small sauce pan over medium heat, combine the sweetened condensed milk, butter, and sugar. Increase the heat to high and boil for two minutes, stirring constantly. Pour the icing/glaze over the cake while the cake is still warm.