Lemon Cake to Die For Recipe

A zesty, ultra-moist lemon cake with a tangy glaze that soaks into every bite! Made with simple boxed mixes for effortless baking, this dessert is perfect for potlucks, parties, or sunny afternoon treats.

Ingredients

For the Cake:

• 1 box (15.25 oz) yellow cake mix
• 1 box (3.4 oz) instant lemon pudding mix
• ¾ cup vegetable oil
• ¾ cup water
• 4 large eggs, beaten

For the Glaze:

• 2 cups powdered sugar
• ⅓ cup fresh lemon juice (or bottled)
• 2 tbsp melted butter
• 2 tbsp water

Instructions

1. Prep & Preheat

• Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with nonstick spray or butter.

2. Make the Batter

• In a large bowl, beat eggs lightly.
• Add cake mix, lemon pudding mix, oil, and water. Mix until smooth (about 2 minutes).

3. Bake

• Pour batter into the prepared pan.
• Bake 30–35 minutes until golden and a toothpick inserted into the center comes out clean.

4. Make the Glaze

• While the cake bakes, whisk powdered sugar, lemon juice, melted butter, and water in a bowl until smooth.

5. Glaze the Cake

• As soon as the cake comes out of the oven, poke holes all over the top with a wooden spoon handle or skewer.
• Slowly pour glaze over the warm cake, letting it soak into the holes.

6. Cool & Serve

• Let the cake cool completely before slicing.

Prep Time: 10 mins | Bake Time: 35 mins | Total Time: 45 mins
Calories: ~350 per slice | Servings: 12

Pro Tips

• Extra lemon flavor: Add 1 tsp lemon zest to the batter or glaze.
• Don’t overbake: The cake should spring back lightly when touched.
• For a sticky top: Cover the cake with foil after glazing to lock in moisture.

Variations

• Berry twist: Fold 1 cup fresh blueberries or raspberries into the batter.
• Coconut glaze: Swap water in the glaze with coconut milk and add ½ cup shredded coconut.
• Cream cheese layer: Spread a thin layer of cream cheese frosting over the cooled cake.

Storage

• Room temperature: Keep covered for up to 2 days.
• Fridge: Store in an airtight container for up to 5 days.
• Freeze: Wrap unglazed cake tightly and freeze for up to 3 months. Thaw and glaze before serving.

Serve slices with fresh berries or a dollop of whipped cream for an extra-special treat!