Lemon Cake to Die For

Lemon Cake to Die For is a luscious, moist dessert bursting with bright citrus flavor. This irresistible cake features a soft, buttery crumb, a tangy lemon glaze, and a decadent lemon frosting that takes it to the next level. Perfect for lemon lovers, this cake is ideal for any occasion, from afternoon tea to special celebrations.

Why You’ll Love This Recipe

• Incredibly Moist – The perfect balance of butter, eggs, and lemon juice ensures a tender, moist texture.
• Bursting with Lemon Flavor – Made with fresh lemon juice, zest, and a tangy glaze for maximum citrusy goodness.
• Easy to Make – Simple ingredients and straightforward steps make this a beginner-friendly recipe.
• Versatile – Perfect for birthdays, brunches, or a refreshing summer dessert.
• Crowd-Pleaser – A guaranteed hit with anyone who loves lemon desserts.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter, softened
• Granulated sugar
• Eggs
• Lemon zest
• Lemon juice
• Vanilla extract
• Whole milk

For the Lemon Glaze:

• Powdered sugar
• Fresh lemon juice

For the Lemon Frosting:

• Unsalted butter, softened
• Powdered sugar
• Lemon juice
• Lemon zest
• Heavy cream

Directions

Prepare the Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.
2. Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, and salt.
3. Cream Butter and Sugar – In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy.
4. Add Eggs and Flavorings – Beat in eggs one at a time, then mix in lemon zest, lemon juice, and vanilla extract.
5. Combine Wet and Dry Ingredients – Gradually mix in the dry ingredients, alternating with milk. Stir until just combined.
6. Bake – Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool – Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.

Prepare the Lemon Glaze:

8. Mix Ingredients – In a small bowl, whisk together powdered sugar and fresh lemon juice until smooth.
9. Glaze the Cake – While the cake is still warm, drizzle the glaze over the top and let it soak in.

Make the Lemon Frosting:

10. Cream the Butter – Beat softened butter until smooth and creamy.
11. Add Sugar and Lemon – Gradually add powdered sugar, lemon juice, and zest, beating until fluffy.
12. Adjust Consistency – Add heavy cream, one tablespoon at a time, until the frosting reaches the desired consistency.
13. Frost the Cake – Once the cake is completely cool, spread the lemon frosting evenly over the top.

Servings and Timing

• Servings: 12–16 slices
• Preparation Time: 20 minutes
• Baking Time: 30–35 minutes
• Total Time: 50–55 minutes

Variations

• Lemon Blueberry Cake – Fold fresh blueberries into the batter for a fruity twist.
• Lemon Coconut Cake – Add shredded coconut to the frosting for extra texture.
• Gluten-Free Version – Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Dairy-Free Option – Substitute dairy-free butter and milk alternatives.
• Layered Cake – Bake in round pans and layer with lemon curd for an elegant presentation.

Storage/Reheating

• Room Temperature: Store covered at room temperature for up to 2 days.
• Refrigeration: Keep in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap slices individually and freeze for up to 3 months. Thaw at room temperature before serving.
• Reheating: Enjoy at room temperature or microwave for 10–15 seconds for a fresh-out-of-the-oven taste.

FAQs

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor, but bottled juice can be used if necessary.

How do I prevent my cake from being too dry?

Do not overmix the batter, and be sure to measure flour correctly using the spoon-and-level method.

Can I make this cake ahead of time?

Yes, bake the cake up to two days in advance and store it covered before frosting.

What is the best way to zest lemons?

Use a fine grater or microplane to remove only the yellow outer layer, avoiding the bitter white pith.

Can I make this recipe into cupcakes?

Yes, divide the batter into cupcake liners and bake at 350°F for 18–22 minutes.

How do I make the frosting less sweet?

Reduce the powdered sugar slightly and add more lemon juice for a tangier taste.

What if I don’t have heavy cream for the frosting?

You can substitute milk or half-and-half, but use less to avoid a runny consistency.

Can I add a lemon curd filling?

Absolutely! Spread lemon curd between layers or swirl it into the batter before baking.

What can I serve with this cake?

It pairs beautifully with fresh berries, whipped cream, or a scoop of vanilla ice cream.

Can I use a bundt pan instead?

Yes, but adjust the baking time to 40–45 minutes and check with a toothpick for doneness.

Conclusion

Lemon Cake to Die For is a show-stopping dessert that’s irresistibly moist, bursting with citrus flavor, and topped with a luscious lemon frosting. Whether served at a family gathering, birthday, or afternoon tea, this cake is sure to impress. Try it today for a refreshing and delightful treat!

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• Author: Mariem
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minute
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

A moist and tangy lemon cake topped with a luscious lemon glaze, perfect for citrus lovers!

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Ingredients

Units USM Scale 1x2x3x

For the Cake:

• 1 box yellow cake mix
• 1 box (3.4 oz) instant lemon pudding mix
• 4 eggs
• 1/2 cup vegetable oil
• 1 cup water
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon melted butter

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Instructions

• Prepare the Cake Batter:
  • Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  • In a large bowl, mix cake mix, lemon pudding mix, eggs, oil, water, lemon juice, and zest.
  • Beat for 2 minutes until smooth.
• Bake the Cake:
  • Pour batter into the prepared baking dish.
  • Bake for 30-35 minutes or until a toothpick inserted comes out clean.
  • Let the cake cool slightly.
• Make the Glaze:
  • In a small bowl, whisk together powdered sugar, lemon juice, and melted butter.
  • Pour over the warm cake, allowing it to soak in.
• Serve and Enjoy:
  • Let the cake cool completely before slicing.
  • Garnish with lemon slices if desired.

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Notes

• For extra lemon flavor, poke small holes in the cake before pouring the glaze.
• Store leftovers in an airtight container for up to 3 days.