Lemon Cake to Die For Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://freshrecipehub.com/lemon-cake-to-die-for-recipe/
