Why You’ll Love This Recipe
- Bright and refreshing – The zesty lemon flavor in both the cake and glaze adds a refreshing twist to any dessert table.
- Super easy to make – With the help of a box cake mix and a few simple ingredients, this cake comes together quickly and effortlessly.
- Moist and tender – The addition of lemon zest and pudding mix keeps the cake moist and flavorful.
- Perfect for any occasion – Whether it’s a birthday, holiday, or simple get-together, this cake will impress your guests.
- Delicious glaze – The smooth and tangy lemon glaze takes this cake to the next level, adding an extra layer of sweetness and texture.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
- 1 box yellow cake mix
- 1 box instant lemon pudding
- ⅔ cup oil
- 3 eggs
- ⅔ cup water
- 1 tsp vanilla
- 1 tsp lemon zest
For the glaze:
- 2 cups powdered sugar
- 2 tbsp unsalted butter, melted
- 2 tbsp heavy whipping cream
- ¼ cup lemon juice
- Pinch of lemon zest
Directions
- Preheat the oven – Set your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Prepare the cake batter – In a large bowl, combine the yellow cake mix, instant lemon pudding, oil, eggs, water, vanilla, and lemon zest. Mix everything together until just combined.
- Bake the cake – Pour the cake batter evenly into the prepared baking pan. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake – Remove the cake from the oven and set it on a wire rack to cool slightly.
- Prepare the glaze – In a mixing bowl, combine the powdered sugar, lemon zest, half of the lemon juice, heavy whipping cream, and melted butter. Stir until smooth. Add more lemon juice until the glaze reaches your desired thickness.
- Glaze the cake – While the cake is still warm, pour the glaze over the top, allowing it to soak in and cover the surface evenly.
- Let the glaze set – Allow the glaze to harden slightly before cutting and serving.
- Enjoy – Slice and enjoy a piece of this delicious, moist lemon cake!
Servings and Timing
- Servings: 12–16
- Prep time: 10 minutes
- Cook time: 30–35 minutes
- Total time: 45–50 minutes
Variations
- Add blueberries – Fresh or frozen blueberries add a burst of flavor and color to this cake.
- Lemon frosting – Instead of a glaze, top the cake with a thick lemon cream cheese frosting for an extra indulgent treat.
- Lemon and poppy seeds – For a little crunch, mix in 1–2 tablespoons of poppy seeds with the batter before baking.
- Gluten-free version – Use a gluten-free yellow cake mix and ensure the other ingredients are also gluten-free to make this a gluten-free dessert.
- Lemon curd filling – Add a layer of lemon curd in the center of the cake for extra lemon flavor.
Storage and Reheating
- Storage – Store any leftover cake in an airtight container at room temperature for up to 3–4 days.
- Freezing – This cake freezes well for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.
- Reheating – If you prefer to enjoy the cake warm, reheat individual slices in the microwave for 20–30 seconds.
FAQs
1. Can I use fresh lemon juice for the glaze?
Yes, fresh lemon juice works perfectly for the glaze and will enhance the citrus flavor.
2. How can I make the glaze thicker?
To make the glaze thicker, simply add more powdered sugar until you reach the desired consistency.
3. Can I make this cake ahead of time?
Yes, you can make the cake in advance. Store it at room temperature until ready to serve, and glaze it just before serving.
4. What if I don’t have a 9×13-inch pan?
If you don’t have a 9×13-inch pan, you can use an 8×8-inch or 9×9-inch pan. Just keep in mind the baking time may change, so check for doneness with a toothpick.
5. Can I use a different cake mix?
Yes, you can use any flavor of cake mix, though lemon or vanilla works best to complement the lemon glaze.
6. How can I make the cake more lemony?
Add more lemon zest to the cake batter or even a little lemon juice in the batter for a more intense lemon flavor.
7. Can I add frosting instead of a glaze?
Absolutely! You can use a lemon buttercream or cream cheese frosting if you prefer a thicker topping.
8. Can I substitute the oil with butter?
Yes, you can substitute the oil with melted butter, though the cake may have a slightly denser texture.
9. Can I use a hand mixer for the cake batter?
Yes, you can use a hand mixer to combine the ingredients quickly, but be careful not to overmix.
10. Is this cake suitable for a crowd?
Yes, this cake serves many people, making it ideal for parties, gatherings, or family events.
Conclusion
Lemon Cake To Die For is a quick, easy, and utterly delicious dessert that will wow anyone who loves a tangy lemon treat. With its moist texture and refreshing glaze, it’s the perfect balance of sweetness and citrus flavor. Whether you’re serving it at a special event or just enjoying a slice with a cup of tea, this cake is sure to become a favorite in your recipe collection.
Lemon Cake To Die
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: 45–50 minutes
- Yield: 12–16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Cake To Die For is a moist, flavorful cake bursting with bright lemon flavor. Topped with a tangy lemon glaze, this cake is incredibly easy to make and perfect for any occasion. With a light texture and citrusy sweetness, it’s sure to be a hit at family gatherings, holidays, or as a special treat for yourself.
Ingredients
For the Cake:
- 1 box yellow cake mix
- 1 box instant lemon pudding
- 2/3 cup oil
- 3 eggs
- 2/3 cup water
- 1 tsp vanilla
- 1 tsp lemon zest
For the Glaze:
- 2 cups powdered sugar
- 2 tbsp unsalted butter, melted
- 2 tbsp heavy whipping cream
- 1/4 cup lemon juice
- Pinch of lemon zest
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Prepare the cake batter: In a large bowl, mix the yellow cake mix, instant lemon pudding, oil, eggs, water, vanilla, and lemon zest until just combined.
- Bake the cake: Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
- Cool the cake: Remove from the oven and set the cake on a wire rack to cool slightly.
- Prepare the glaze: In a bowl, whisk together powdered sugar, lemon zest, half of the lemon juice, heavy whipping cream, and melted butter. Stir until smooth and adjust the consistency with more lemon juice.
- Glaze the cake: While the cake is still warm, pour the glaze over the top, allowing it to soak in and cover the surface evenly.
- Let the glaze set: Allow the glaze to harden slightly before cutting and serving.
- Enjoy: Slice and serve this delicious, moist lemon cake!
Notes
- Blueberry Add-In: Fresh or frozen blueberries add a burst of flavor and color to this cake.
- Lemon Frosting: Top the cake with lemon cream cheese frosting for an indulgent treat.
- Lemon and Poppy Seeds: Add 1–2 tablespoons of poppy seeds to the batter for extra crunch.
- Gluten-Free: Use a gluten-free yellow cake mix and ensure other ingredients are gluten-free.
- Lemon Curd Filling: Add a layer of lemon curd in the center of the cake for extra lemony goodness.
