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Lemon Cake to Die For Recipe

Lemon Cake to Die For Recipe
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★★★★★

5.3 from 23 reviews

A moist and tangy Lemon Cake made with yellow cake mix and instant lemon pudding for an irresistibly soft texture, topped with a zesty lemon glaze that soaks right into the cake. Perfectly balanced sweet and citrus flavors make this cake a refreshing treat for any occasion.

Ingredients

Scale

Cake Batter

  • 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

  1. Preheat & Prep: Preheat 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 of the cake 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 prepared batter into the greased baking pan and spread it evenly. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
  4. Make the Lemon Glaze: While the cake bakes, whisk together powdered sugar and fresh lemon juice until smooth. If a softer glaze is desired, add 1 tablespoon of milk. Adjust the consistency by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker one.
  5. Glaze the Cake: Once the cake is removed from the oven and still warm, gently poke small holes all over its surface using a skewer or fork. Slowly pour the lemon glaze over the cake, allowing it to seep into the holes and soak in for maximum flavor.
  6. Cool & Serve: Let the cake cool completely in the pan before slicing to allow the glaze to set. Optionally, garnish with extra lemon zest for a fresh, decorative touch. Serve and enjoy the intense lemon flavor that makes this cake truly unforgettable.

Notes

  • Using instant lemon pudding mix adds moistness and extra lemon flavor.
  • The glaze consistency can be adjusted by varying the amount of lemon juice for personal preference.
  • For a dairy-free glaze, omit the milk or substitute with a plant-based milk alternative.
  • Poking holes in the warm cake helps the glaze absorb better for enhanced flavor and moisture.
  • Store any leftovers covered at room temperature for up to 3 days, or refrigerate for up to a week.

Nutrition

Keywords: lemon cake, lemon glaze, easy lemon dessert, moist lemon cake, lemon pudding cake, citrus cake, cake with glaze

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