This Lemon Cake To Die For is a bright, zesty dessert that perfectly balances sweet and tangy flavors. Made with simple pantry staples and a boost of lemon pudding mix, the cake is extra moist, tender, and bursting with citrusy goodness. It’s finished with a luscious lemon glaze that seeps into every bite, giving the cake a delightful lemon punch and a glossy finish.
Perfect for spring gatherings, summer picnics, or anytime you’re craving something light and refreshing, this cake is incredibly easy to make but tastes like it came from a fancy bakery. Whether served warm or at room temperature, it pairs beautifully with tea, coffee, or a scoop of vanilla ice cream.
Why You’ll Love This Recipe
• Bright & Zesty Flavor: Packed with real lemon juice, zest, and lemon pudding mix.
• Super Moist Texture: The pudding mix and oil keep the cake incredibly soft.
• Easy & Quick: Simple ingredients and a fast prep time make it ideal for any occasion.
Ingredients
For the Cake:
• 1 box yellow cake mix
• 1 box instant lemon pudding mix
• ⅔ cup vegetable oil
• 3 large eggs
• ⅔ cup water
• 1 tsp vanilla extract
• 1 tsp lemon zest
For the Glaze:
• 2 cups powdered sugar
• 2 tbsp unsalted butter, melted
• 2 tbsp heavy cream
• ¼ cup fresh lemon juice
• Pinch of lemon zest
Instructions
Step 1: Preheat & Prepare Pan
1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13-inch baking pan to prevent sticking.
Step 2: Make the Cake Batter
1. In a large mixing bowl, combine cake mix, lemon pudding mix, vegetable oil, eggs, water, vanilla extract, and lemon zest.
2. Stir until the batter is just combined—avoid overmixing to keep the cake tender.
Step 3: Bake the Cake
1. Pour the batter into the prepared pan, spreading evenly.
2. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cake cool slightly on a wire rack.
Step 4: Make the Lemon Glaze
1. In a medium bowl, whisk together powdered sugar, melted butter, heavy cream, lemon juice, and a pinch of lemon zest until smooth.
2. If needed, adjust with more lemon juice or cream to reach a pourable consistency.
Step 5: Glaze & Serve
1. Pour the glaze evenly over the warm cake.
2. Let the glaze set slightly before slicing.
3. Serve warm or at room temperature.
Tips for Success
• Use fresh lemon juice for the brightest flavor.
• Zest the lemons before juicing to make the process easier.
• For extra lemon punch, poke small holes in the cake before glazing to let it soak in.
Storage Options
• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Wrap tightly and freeze for up to 2 months. Thaw in the fridge before serving.
• Reheat: Serve cold or bring to room temperature—no reheating necessary!
