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Lemon Cake to Die For Recipe

Lemon Cake to Die For Recipe
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★★★★★

5 from 23 reviews

This Lemon Cake to Die For is a moist, flavorful dessert that combines the bright zestiness of fresh lemon with the convenience of a cake mix and instant pudding. Topped with a tangy lemon glaze that soaks into the tender crumb, this cake is perfect for lemon lovers seeking a quick yet impressive treat.

Ingredients

Scale

For the Cake:

  • 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

For the 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 your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper to ensure easy removal after baking.
  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. Using an electric mixer on medium speed, beat the mixture for about 2 minutes until it becomes smooth and creamy.
  3. Bake: Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
  4. Make the Lemon Glaze: While the cake is baking, whisk together the powdered sugar and lemon juice in a bowl. If you prefer a softer glaze, add 1 tablespoon of milk. Adjust the consistency by adding more lemon juice or powdered sugar as needed until smooth and pourable.
  5. Glaze the Cake: When the cake is done baking, remove it from the oven while still warm. Use a skewer or fork to poke small holes all over the surface of the cake. Slowly pour the lemon glaze over the top, allowing it to soak deeply into the cake.
  6. Cool & Serve: Let the cake cool completely in the pan. If desired, garnish with extra lemon zest before slicing. Serve and enjoy the bright, tangy lemon flavor in every bite.

Notes

  • For an extra lemon punch, use Meyer lemons if available.
  • You can substitute vegetable oil with melted butter for a richer flavor.
  • Make sure to poke holes in the cake to allow the glaze to penetrate deeply for moistness.
  • This cake can be stored covered at room temperature for up to 3 days or refrigerated for up to 5 days.
  • Adjust the glaze thickness to your preference by varying the lemon juice and powdered sugar ratios.
  • Optional: Add poppy seeds to the batter for added texture and a classic lemon poppy seed cake variation.

Nutrition

Keywords: lemon cake, lemon glaze, easy lemon dessert, cake mix recipe, tangy lemon cake, quick lemon cake, lemon pudding cake

Find it online: https://tastemadebyclara.com/lemon-cake-to-die-for-recipe/