Why You’ll Love This Recipe
This lemon cake is quick, easy, and packed with citrus flavor. The addition of lemon pudding makes it extra moist, while the simple lemon glaze adds the perfect finishing touch. Whether for a summer party or an everyday treat, this cake is a crowd-pleaser.
Ingredients
For the Cake:
- 1 box yellow cake mix
- 1 box (3.4 oz) instant lemon pudding mix
- ¾ cup vegetable oil
- ¾ cup water
- 4 large eggs
- 1 teaspoon vanilla extract
For the Glaze:
- 1 ½ cups powdered sugar
- 2 tablespoons melted butter
- 2 tablespoons heavy cream
- 2 tablespoons lemon juice
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Prepare the Oven
- Preheat the oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
Step 2: Mix the Batter
- In a large bowl, mix the cake mix, lemon pudding mix, oil, water, eggs, and vanilla extract.
- Beat until smooth and well combined.
Step 3: Bake the Cake
- Pour the batter into the prepared dish.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Step 4: Make the Glaze
- While the cake bakes, whisk together the powdered sugar, melted butter, heavy cream, and lemon juice.
Step 5: Glaze the Cake
- Once the cake is baked, pour the glaze over the warm cake.
- Spread evenly and let the cake cool before serving.
Servings and Timing
- Servings: 12
- Prep time: 10 minutes
- Cook time: 30-35 minutes
- Total time: 40-45 minutes
Variations
- Extra Lemony: Add lemon zest to the batter and glaze.
- Berry Lemon Cake: Add blueberries or raspberries to the batter.
- Lemon Coconut Cake: Sprinkle shredded coconut over the glaze.
- Gluten-Free Option: Use a gluten-free cake mix.
Storage/Reheating
- Room Temperature: Store covered for up to 2 days.
- Refrigeration: Store in an airtight container for up to 1 week.
- Freezing: Freeze for up to 1 month and thaw before serving.
FAQs
Can I use a different cake mix?
Yes, white or vanilla cake mix works well.
How do I make this cake more tangy?
Increase the lemon juice in the glaze or add lemon extract.
Can I use homemade pudding instead of instant?
Instant pudding works best for texture, but homemade can be used.
How do I know when the cake is done?
A toothpick inserted in the center should come out clean.
Can I make this cake in a bundt pan?
Yes, adjust baking time to 40-45 minutes.
What can I use instead of heavy cream in the glaze?
Milk or half-and-half can be used.
Can I make this cake dairy-free?
Use dairy-free pudding and substitute butter and cream in the glaze.
Can I reduce the sugar in the glaze?
Yes, adjust to taste.
Should I poke holes in the cake before glazing?
It’s not necessary but can help the glaze soak in.
Can I use fresh lemon juice instead of bottled?
Yes, fresh lemon juice gives the best flavor.
Conclusion
Lemon Cake to Die For is the ultimate citrus dessert—moist, sweet, and bursting with lemon flavor. Perfect for any occasion, this easy cake will be a new favorite in your recipe collection. Try it today and enjoy a slice of sunshine!
