This Lemon Cake is a luscious combination of citrusy brightness and tender, moist texture. With a refreshing lemon glaze poured over a warm cake, each bite is bursting with fresh lemon flavor. It’s perfect for any occasion where you want to impress with a light, tangy, and absolutely irresistible dessert!
Why You’ll Love This Lemon Cake:
Zesty and Tangy Flavor: The addition of lemon zest and juice makes every bite deliciously citrusy and refreshing.
Moist and Tender Texture: Using a boxed cake mix and pudding mix guarantees a soft, moist cake every time.
Easy to Prepare: With simple ingredients and straightforward steps, this cake comes together quickly.
Versatile Dessert: This cake works wonderfully for any occasion, from birthdays to brunch gatherings.
Beautiful Glaze: The lemon glaze adds a gorgeous finish and an extra layer of flavor that takes this cake to the next level.
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Key Ingredients:
1. Yellow Cake Mix
Base for Ease and Consistency: A boxed yellow cake mix provides a reliable, soft base that’s easy to enhance with additional flavors.
Flavor Boosts: The added lemon pudding mix and zest will make the cake taste homemade and give it a bright citrus flavor.
Alternative: You can also use a lemon-flavored cake mix if you want an extra lemony punch.
2. Instant Lemon Pudding Mix
Keeps the Cake Moist: Adding pudding mix to the batter ensures a tender, moist texture.
Enhances Lemon Flavor: It also intensifies the lemon flavor, making the cake taste vibrant and fresh.
Tip: Make sure to use instant pudding mix rather than cook-and-serve, as instant mixes better with the other ingredients.
3. Lemon Zest and Fresh Lemon Juice
Adds Freshness: Lemon zest in the batter and lemon juice in the glaze provide a pure, tangy flavor that only fresh lemon can offer.
Zesting Tip: When zesting, avoid the white pith, as it can be bitter. Use a fine grater or microplane to get only the vibrant yellow zest.
4. Heavy Cream for the Glaze
Creates a Smooth Texture: Heavy cream adds richness to the glaze and helps it set with a silky finish.
Substitutions: If you prefer, you can use milk instead, but heavy cream creates a thicker, richer glaze.
5. Powdered Sugar for the Glaze
Perfectly Sweet: Powdered sugar dissolves easily, creating a smooth, pourable glaze.
Adjusting Consistency: For a thinner glaze, add a little extra lemon juice; for a thicker glaze, add more powdered sugar.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions
Step 1: Preheat the Oven
Preheat: Preheat your oven to 350°F (175°C).
Prepare the Pan: Grease a 9×13-inch baking pan to prevent sticking and ensure easy removal.
Step 2: Make the Batter
Combine Ingredients: In a large mixing bowl, add the cake mix, lemon pudding mix, oil, eggs, water, vanilla extract, and lemon zest.
Mix: Stir the ingredients together until just combined, being careful not to overmix for a tender cake texture.
Step 3: Bake the Cake
Pour the Batter: Pour the prepared batter into the greased baking pan, spreading it evenly with a spatula.
Bake: Place the pan in the preheated oven and bake for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool slightly on a wire rack, which helps it set and makes it easier to glaze.
Step 4: Prepare the Lemon Glaze
Mix Ingredients: In a bowl, whisk together the powdered sugar, melted butter, heavy cream, lemon juice, and lemon zest until smooth. Adjust the consistency by adding a bit more lemon juice if needed for a pourable glaze.
Step 5: Glaze and Serve
Glaze the Cake: Pour the glaze over the warm cake, spreading it evenly. Let the glaze set slightly before slicing and serving.
Serve: Enjoy your lemon cake warm or at room temperature for a deliciously tangy treat.
Serving Suggestions:
Take this Lemon Cake to the next level with these serving ideas:
Serve with Fresh Berries: A side of fresh raspberries or blueberries adds a pop of color and balances the citrusy flavor.
Top with Whipped Cream: Add a dollop of whipped cream for a creamy, light contrast to the tangy cake.
Pair with Ice Cream: Serve with a scoop of vanilla or lemon ice cream for an extra indulgent treat.
Dust with Powdered Sugar: If you prefer a little less glaze, dust the top with powdered sugar for a simple yet elegant presentation.
Storage and Make-Ahead Tips:
This cake is perfect for making ahead and can be stored easily:
Room Temperature: Cover the cake tightly and store at room temperature for up to 2 days.
Refrigeration: For longer storage, keep the cake in the refrigerator for up to a week. Bring to room temperature before serving for the best flavor.
Freezing: You can freeze the cake (without glaze) for up to 3 months. Wrap it tightly in plastic wrap and foil. Thaw overnight in the fridge and add fresh glaze before serving.
Make-Ahead Option: Bake the cake a day ahead and glaze just before serving for optimal freshness.
Variations to Try:
Switch things up with these fun variations to make this Lemon Cake your own:
Blueberry Lemon Cake: Add a cup of fresh or frozen blueberries to the batter for a fruity twist.
Lemon Poppy Seed Cake: Stir in 1-2 tablespoons of poppy seeds to the batter for a classic combination.
Coconut Lemon Cake: Add ½ cup of shredded coconut to the batter for a tropical take on this lemon cake.
Lemon Drizzle Cake: For a more subtle topping, skip the glaze and drizzle a simple lemon syrup (lemon juice and sugar) over the warm cake.
Conclusion:
This Lemon Cake To Die For is the ultimate dessert for lemon lovers! Its soft, moist texture combined with a bright lemon glaze makes every bite tangy and delightful. Simple to make and absolutely delicious, it’s bound to be a hit at any gathering or family meal. Enjoy each refreshing, citrusy slice!
Lemon Cake To Die For
Ingredients
- 1 box yellow cake mix for the cake
- 1 box instant lemon pudding mix for the cake
- 2/3 cup vegetable oil for the cake
- 3 large eggs for the cake
- 2/3 cup water for the cake
- 1 teaspoon vanilla extract for the cake
- 1 teaspoon lemon zest for the cake
- 2 cups powdered sugar for the glaze
- 2 tablespoons unsalted butter melted, for the glaze
- 2 tablespoons heavy cream for the glaze
- 1/4 cup fresh lemon juice for the glaze
- Pinch lemon zest for the glaze
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan to prevent sticking and ensure easy removal.
- In a large mixing bowl, add the cake mix, lemon pudding mix, vegetable oil, eggs, water, vanilla extract, and lemon zest. Stir until just combined to maintain a tender texture.
- Pour the prepared batter into the greased baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly on a wire rack.
- In a bowl, whisk together powdered sugar, melted butter, heavy cream, lemon juice, and a pinch of lemon zest until smooth. Adjust with more lemon juice if needed for a pourable glaze consistency.
- Pour the glaze over the warm cake, spreading it evenly. Let the glaze set slightly before slicing and serving. Enjoy warm or at room temperature.