This Lemon Cake is a citrusy delight that’s irresistibly moist, bursting with bright lemon flavor, and topped with a tangy glaze. It’s perfect for any occasion, from casual gatherings to elegant dessert tables. Easy to make with simple ingredients, this cake is guaranteed to be a crowd-pleaser.

Why You’ll Love This Recipe

• Bright and Refreshing: The lemon flavor shines in every bite.
• Incredibly Moist: Thanks to the pudding mix and glaze, every slice is tender and full of flavor.
• Simple Ingredients: Uses a boxed cake mix and pantry staples for ease.

Ingredients

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

For the Cake

• 1 box of yellow cake mix
• 1 small box of instant lemon pudding mix
• 3/4 cup oil
• 3/4 cup water
• 4 large eggs

For the Glaze

• 2 cups powdered sugar
• 2 tablespoons melted butter
• 2 tablespoons water
• 1/3 cup lemon juice

Directions

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13-inch baking pan to ensure easy removal.

Step 2: Prepare the Cake Batter

1. In a large bowl, beat the eggs until well combined.
2. Add the yellow cake mix, lemon pudding mix, oil, and water. Mix until smooth and well blended.

Step 3: Bake the Cake

1. Pour the batter into the prepared pan.
2. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Step 4: Prepare the Glaze

1. While the cake is baking, whisk together the powdered sugar, melted butter, lemon juice, and water in a medium bowl until smooth.

Step 5: Glaze the Cake

1. Once the cake is baked, remove it from the oven and allow it to cool slightly.
2. Use a wooden spoon handle or skewer to poke holes all over the cake.
3. Pour the glaze evenly over the cake, letting it seep into the holes and coat the surface.

Step 6: Serve and Enjoy

1. Allow the cake to cool completely before slicing and serving.

Servings and Timing

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Servings: 12 slices

Variations

• Lemon-Lime Twist: Replace half the lemon juice with lime juice for a citrus medley.
• Berry Lemon Cake: Fold fresh blueberries or raspberries into the batter before baking.
• Bundt Cake Version: Bake in a greased Bundt pan and adjust the baking time to 40–45 minutes.

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw in the fridge before serving.

FAQs

1. Can I use a different flavor of pudding mix?

Yes, vanilla or white chocolate pudding mix works well if you want to tone down the lemon flavor.

2. How do I keep the glaze from pooling?

Pour the glaze slowly and spread it evenly with a spatula to cover the cake.

3. Can I use fresh lemon zest in the batter?

Absolutely! Add 1–2 teaspoons of lemon zest to enhance the citrus flavor.

4. What oil works best for this cake?

Vegetable or canola oil works best for a neutral flavor, but melted coconut oil can add a subtle twist.

5. Can I make this into cupcakes?

Yes, divide the batter into a lined muffin tin and bake for 18–22 minutes.

6. Is the glaze necessary?

The glaze adds moisture and flavor, but the cake is delicious on its own. Dust with powdered sugar as an alternative.

7. Can I substitute butter for oil?

Yes, but the cake may be slightly denser. Use an equal amount of melted butter.

8. How do I ensure my cake doesn’t stick to the pan?

Grease the pan generously with butter or non-stick spray, or line it with parchment paper.

9. Can I make this ahead of time?

Yes, prepare the cake a day in advance and store it covered at room temperature.

10. What can I pair with this cake?

Serve with whipped cream, fresh berries, or a scoop of vanilla ice cream for a complete dessert.

Conclusion

Lemon Cake to Die For is the perfect combination of simplicity and flavor. The bright citrus notes, moist texture, and easy preparation make it a go-to recipe for any occasion. Whether you’re serving it as a casual dessert or for a special event, this cake is sure to impress every time!

Lemon Cake to Die For

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

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Description

This Lemon Cake to Die For is the perfect dessert for lemon lovers! Made with a boxed cake mix and lemon pudding for extra moisture and topped with a tangy lemon glaze, this treat is bursting with zesty citrus flavor. Quick, easy, and irresistibly delicious!

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Ingredients

Units USM Scale 1x2x3x

For the Cake:

• 1 box yellow cake mix
• 1 small box instant lemon pudding mix (3.4 oz)
• 3/4 cup vegetable oil
• 3/4 cup water
• 4 large eggs

For the Glaze:

• 2 cups powdered sugar
• 2 tbsp melted butter
• 2 tbsp water
• 1/3 cup fresh lemon juice

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Instructions

Step 1: Preheat the Oven

1. Preheat oven to 350°F (175°C).
2. Grease a 9×13-inch baking pan or line it with parchment paper.

Step 2: Prepare the Batter

1. In a large mixing bowl, combine the cake mix and lemon pudding mix.
2. Add the vegetable oil, water, and eggs. Beat until the batter is smooth and well combined.

Step 3: Bake the Cake

1. Pour the batter into the prepared pan and spread it evenly.
2. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
3. Remove the cake from the oven and let it cool slightly.

Step 4: Make the Glaze

1. While the cake is cooling, mix together powdered sugar, melted butter, water, and lemon juice in a medium bowl until smooth.

Step 5: Glaze the Cake

1. While the cake is still warm, use a wooden spoon handle to poke holes all over the surface of the cake.
2. Pour the glaze evenly over the cake, allowing it to seep into the holes and coat the surface.

Step 6: Serve and Enjoy

1. Allow the cake to cool completely before slicing.
2. Serve as-is or with a dollop of whipped cream for added indulgence.

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Notes

• Zest it Up: Add a tablespoon of lemon zest to the batter for an extra burst of citrus flavor.
• Make Ahead: Bake the cake a day in advance to let the flavors intensify.
• Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.