This Lemon Cake to Die For is a refreshing and incredibly easy dessert that combines the bright zing of lemon with a moist, tender crumb. With a lemon glaze that adds a sweet-tart finish, this cake is the ultimate treat for citrus lovers. Perfect for spring and summer gatherings, it’s as beautiful as it is delicious, and each bite offers a burst of lemony bliss.
Why You’ll Love This Recipe
- Quick and Simple: Uses cake mix and instant pudding mix for an easy, no-fuss batter.
- Bright Lemon Flavor: The lemon pudding mix and fresh lemon juice create a strong citrus flavor that’s not too overpowering.
- Moist and Tender: Oil and pudding mix keep the cake soft and moist.
- Crowd-Pleaser: Perfect for parties, potlucks, or family gatherings, this cake always gets rave reviews.
Ingredients
For the Cake
- 1 box yellow cake mix
- 1 box lemon instant pudding mix (3.4 oz)
- 2/3 cup oil (vegetable or canola)
- 2/3 cup water
- 4 large eggs
- 1 teaspoon vanilla extract
For the Glaze
- 2 cups confectioners’ sugar
- 2 tablespoons unsalted butter, melted
- 2 tablespoons heavy whipping cream
- 1/4 cup lemon juice (freshly squeezed for the best flavor)
Step-by-Step Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C) to ensure it reaches the proper baking temperature before starting.
Prepare the Cake Batter
- In a large mixing bowl, combine the yellow cake mix, lemon instant pudding mix, oil, water, eggs, and vanilla extract.
- Use an electric mixer on medium speed to beat the mixture until smooth, ensuring there are no lumps. The batter should be thick and creamy.
Bake the Cake
- Grease a 9×13-inch baking dish with nonstick spray or butter to prevent sticking.
- Pour the cake batter into the prepared dish, smoothing the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The edges should be golden and the center should be set.
Prepare the Glaze
- While the cake is baking, whisk together the confectioners’ sugar, melted butter, heavy whipping cream, and lemon juice in a mixing bowl until smooth and creamy. Adjust the thickness by adding a touch more cream or lemon juice if needed.
Apply the Glaze
- Once the cake is done baking, remove it from the oven. While still warm, pour the glaze evenly over the top of the cake, using a spatula to spread it out for full coverage. The glaze will slightly absorb into the warm cake, making it extra moist and flavorful.
Cool and Serve
- Allow the cake to cool completely in the pan at room temperature. The glaze will set as it cools, creating a glossy, tangy topping.
- Slice and serve this delicious lemon cake at room temperature, letting the zesty flavor shine.
Kitchen Equipment Needed
- 9×13-inch baking dish
- Large mixing bowl and electric mixer
- Whisk and small mixing bowl for glaze
- Spatula for smoothing the batter and spreading the glaze
- Measuring cups and spoons
Serving and Storage Tips
- Serving: Serve this cake chilled or at room temperature. It’s especially delicious with a dollop of whipped cream or a scoop of vanilla ice cream on the side.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw at room temperature or in the refrigerator before serving.
Variations
- Extra Lemon Zest: Add 1-2 teaspoons of lemon zest to the batter for an extra burst of fresh lemon flavor.
- Lemon Poke Cake: Once baked, poke holes in the cake with a fork or skewer before adding the glaze. The glaze will seep into the cake, intensifying the lemon flavor.
- Blueberry Lemon Cake: Fold 1 cup of fresh or frozen blueberries into the batter for a fruity twist that pairs wonderfully with lemon.
- Vanilla Glaze: For a milder topping, replace the lemon juice in the glaze with an equal amount of milk and a splash of vanilla extract.
Helpful Notes and Tips
- Room Temperature Ingredients: Make sure the eggs are at room temperature to help the batter mix evenly and rise well.
- Don’t Overbake: Check the cake a few minutes before the suggested bake time to prevent overbaking and ensure a moist texture.
- Thicker Glaze: For a thicker glaze, reduce the lemon juice slightly or add more confectioners’ sugar. For a thinner glaze, add more lemon juice or cream.
Frequently Asked Questions
1. Can I use a lemon cake mix instead of yellow?
Yes! Using a lemon cake mix will enhance the lemon flavor even more, making the cake even more citrusy.
2. Can I substitute the heavy cream in the glaze?
Yes, you can use milk or half-and-half instead of heavy cream, though the glaze may be slightly less rich.
3. Can I make this as a bundt cake?
Absolutely! Pour the batter into a greased and floured bundt pan and bake for about 40-45 minutes, or until a toothpick inserted comes out clean.
4. Can I use bottled lemon juice for the glaze?
Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch.
5. Can I make this cake ahead of time?
Yes! This cake stays moist and flavorful for days, making it a great make-ahead dessert. Just glaze it after baking, let it set, and store it in the refrigerator.
This Lemon Cake to Die For is a simple yet stunning dessert, perfect for any occasion. With its bright lemony flavor and soft, moist texture, it’s sure to bring a touch of sunshine to your table!
