Description
This Lemon Cake to Die For is outrageously moist, bursting with zesty lemon flavor, and topped with a sweet-tart lemon glaze that soaks right in! It’s one of those crowd-pleasing desserts that’s ridiculously easy to make, but tastes like it came straight from a fancy bakery. Perfect for spring brunches, summer potlucks, or whenever your sweet tooth craves something bright and citrusy. Are you ready for a slice of sunshine?
Ingredients
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
-
Preheat & Prep:
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish (or line with parchment paper for easy removal). -
Mix the Cake Batter:
In a large bowl, combine the cake mix, lemon pudding mix, eggs, oil, water, lemon juice, and lemon zest. Use an electric mixer on medium speed and beat for about 2 minutes until smooth and creamy. -
Bake:
Pour the batter into your prepared pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. -
Make the Lemon Glaze:
While the cake is baking, whisk together powdered sugar and lemon juice (and milk if using) until you get a smooth, pourable glaze. Adjust consistency by adding more juice or sugar as needed. -
Glaze the Cake:
Once 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 glaze over the cake, letting it soak in.
-
Cool & Serve:
Allow the cake to cool completely before slicing. Garnish with extra lemon zest if desired. Enjoy every bite of that lemony goodness!
Notes
-
Want more lemon punch? Add an extra tablespoon of lemon zest to the batter.
-
Make it fancy: Top with whipped cream, fresh berries, or a dusting of powdered sugar before serving.
-
Storage tip: Keep leftovers covered at room temp for up to 3 days or refrigerate for up to 5 days.
-
Make it ahead: This cake actually tastes even better the next day after the flavors soak in!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Lemon Cake