Lemon Cake to Die For Recipe

Introduction

This Lemon Cake to Die For is a bright and tangy dessert that’s both easy to make and irresistibly moist. Perfect for any occasion, it combines a classic yellow cake with a fresh lemon twist and a luscious lemon glaze.

Ingredients

• 1 box (15.25 oz) yellow cake mix
• 1 box (3.4 oz) instant lemon pudding mix
• 4 large eggs
• 1/2 cup vegetable oil
• 1 cup water
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 2 cups powdered sugar
• 2–3 tbsp fresh lemon juice (adjust for desired thickness)
• 1 tbsp milk (optional, for a softer glaze)
• Extra lemon zest for garnish (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish, or line it with parchment paper for easier removal.
2. Step 2: In a large bowl, combine the yellow cake mix, instant lemon pudding mix, eggs, vegetable oil, water, fresh lemon juice, and lemon zest. Beat with an electric mixer on medium speed for about 2 minutes until the batter is smooth and creamy.
3. Step 3: Pour the batter into the prepared pan and spread it out evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
4. Step 4: While the cake is baking, prepare the lemon glaze by whisking together the powdered sugar and 2 to 3 tablespoons of fresh lemon juice. Add the optional milk if you prefer a softer, more pourable glaze. Adjust the thickness by adding more lemon juice or powdered sugar as needed.
5. Step 5: When the cake comes out of the oven and is still warm, gently poke small holes all over the top using a skewer or fork. Slowly drizzle the lemon glaze over the cake, allowing it to soak in.
6. Step 6: Let the cake cool completely before slicing. Garnish with extra lemon zest if desired, then serve and enjoy!

Tips & Variations

• For an extra zing, add a teaspoon of grated lemon peel to the glaze.
• Use fresh lemon juice for the best flavor, but bottled lemon juice works in a pinch.
• Replace vegetable oil with melted butter for a richer taste.
• Swap out the yellow cake mix for white cake mix if you prefer a lighter color and flavor.

Storage

Store the cake covered at room temperature for up to 2 days. For longer storage, keep it in an airtight container in the refrigerator for up to 5 days. To reheat, warm individual slices in the microwave for about 15 seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, by using a gluten-free yellow cake mix and ensuring your pudding mix is gluten-free, you can make this lemon cake suitable for gluten-free diets.

Can I prepare this cake ahead of time?

Absolutely. You can bake the cake a day in advance, store it covered at room temperature, and add the glaze just before serving for the freshest taste.

Lemon Cake to Die For Recipe

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★★★★★

4.6 from 138 reviews

This Lemon Cake to Die For is a bright and tangy dessert that combines the convenience of a boxed cake mix with the fresh zest and juice of lemons. The cake is moist and flavorful thanks to the instant lemon pudding mix and fresh lemon additions, and it’s topped with a luscious lemon glaze that soaks into the warm cake, making every bite irresistibly lemony and sweet. Perfect for lemon lovers looking for an easy yet impressive dessert.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 box (15.25 oz) yellow cake mix
• 1 box (3.4 oz) instant lemon pudding mix
• 4 large eggs
• 1/2 cup vegetable oil
• 1 cup water
• 1/4 cup fresh lemon juice
• Zest of 1 lemon

Lemon Glaze

• 2 cups powdered sugar
• 2–3 tbsp fresh lemon juice (adjust for desired thickness)
• 1 tbsp milk (optional, for a softer glaze)
• Extra lemon zest for garnish (optional)

Instructions

1. Preheat & Prep: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper for easy removal of the cake.
2. Mix the Cake Batter: In a large bowl, combine the yellow cake mix, instant lemon pudding mix, eggs, vegetable oil, water, fresh lemon juice, and lemon zest. Use an electric mixer on medium speed and beat for about 2 minutes until the batter is smooth and creamy.
3. Bake: Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
4. Make the Lemon Glaze: While the cake is baking, whisk together the powdered sugar and fresh lemon juice in a bowl. If desired, add 1 tablespoon of milk to create a softer glaze. Adjust the consistency by adding more lemon juice or powdered sugar as needed until it is smooth and pourable.
5. Glaze the Cake: When the cake comes out of the oven and is still warm, poke small holes all over the top using a skewer or fork. Slowly pour the lemon glaze over the cake, allowing it to soak deeply into the holes and infuse the cake with extra lemon flavor.
6. Cool & Serve: Let the cake cool completely in the pan before slicing to allow the glaze to set. Garnish with extra lemon zest if desired. Serve and enjoy the moist, lemony goodness!

Notes

• For a stronger lemon flavor, you can increase the lemon zest or juice slightly but be careful not to make the batter too wet.
• Using parchment paper will make it easier to lift the cake out for serving or slicing.
• The glaze consistency can be customized by adjusting the amount of lemon juice and powdered sugar to your liking.
• Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• This cake freezes well: wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before glazing.

Keywords: lemon cake, lemon dessert, easy lemon cake, lemon pudding cake, glazed lemon cake, moist lemon cake