A Lemon Cake To Die For

Why You’ll Love This Recipe

This cake is everything you could want in a dessert. It’s incredibly easy to make, with just a handful of ingredients that come together to create a moist, flavorful cake. The lemon flavor shines through beautifully, and the glaze soaks in perfectly, making every bite a burst of citrus goodness. Whether you're making it for a family gathering, a celebration, or just to satisfy a sweet craving, this cake will definitely steal the show!

Ingredients

Main Ingredients:

• 1 box lemon cake mix

• 1 package (3.4 oz) instant lemon pudding mix

• 1 cup sour cream

• ½ cup vegetable oil

• 4 large eggs

• ½ cup water

• Zest of 2 lemons

For the Lemon Glaze:

• 2 cups powdered sugar

• ¼ cup lemon juice (freshly squeezed)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or a 9x13-inch baking dish.

2. In a large mixing bowl, combine the lemon cake mix, lemon pudding mix, sour cream, vegetable oil, eggs, water, and lemon zest.

3. Beat on medium speed for 2 minutes until the mixture is smooth and creamy.

4. Pour the batter into the prepared pan, smoothing the top evenly.

5. Bake for 40–45 minutes if using a Bundt pan, or 30–35 minutes for a 9x13 pan. The cake is done when a toothpick inserted into the center comes out clean.

6. While the cake is baking, make the glaze by whisking together the powdered sugar and lemon juice until smooth.

7. After the cake has baked, let it cool for 10 minutes. Then, poke holes all over the cake using a skewer or fork.

8. Slowly pour the glaze over the warm cake, allowing it to soak in.

9. Allow the cake to cool completely before slicing and serving.

Servings and Timing

• Prep Time: 10 minutes

• Baking Time: 40 minutes

• Total Time: 50 minutes

• Servings: 12 slices

• Calories: 340 kcal per slice

Variations

• Add Fruit: Top the cake with fresh berries like raspberries, strawberries, or blueberries to give it an extra pop of color and flavor.

• Frosting Option: If you prefer a thicker topping, you can substitute the glaze with a cream cheese frosting for a richer texture.

• Lemon Poppy Seed Cake: Add 2 tablespoons of poppy seeds to the batter to create a lemon poppy seed cake.

Storage/Reheating

• Storage: Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake, and it will keep for up to a week.

• Reheating: To reheat, microwave individual slices for 10-15 seconds or warm in a low oven (300°F) for about 5 minutes.

FAQs

How do I make this cake even more lemony?

You can add more lemon zest to the batter or use lemon extract in addition to the lemon cake mix and pudding mix. This will intensify the flavor.

Can I make this cake in advance?

Yes, you can prepare the cake up to two days ahead. Just store it in an airtight container and refrigerate. Apply the glaze just before serving.

Can I use a different type of cake mix?

Yes, you can substitute lemon cake mix with vanilla or yellow cake mix, but the flavor may not be as citrus-forward.

What can I use instead of sour cream?

If you don’t have sour cream, you can substitute with Greek yogurt or buttermilk. Both will provide moisture and tang.

Can I freeze this lemon cake?

Yes, this cake freezes well. Wrap it tightly in plastic wrap and aluminum foil before freezing. It can last up to 3 months in the freezer.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean, or with a few moist crumbs attached. If it comes out wet with batter, the cake needs more time.

Can I make this cake without a Bundt pan?

Absolutely! You can make this cake in a 9x13-inch baking dish instead. The baking time will be slightly shorter, so keep an eye on it.

Can I double the recipe?

Yes, you can double the ingredients to make a larger cake or two cakes, depending on the size of your pans. Just ensure you adjust the baking time accordingly.

Can I use store-bought lemon glaze instead of making my own?

Yes, store-bought lemon glaze is a quick and easy alternative. Just pour it over the cake once it's cooled for a sweet finish.

What type of glaze should I use?

The homemade lemon glaze in this recipe is perfect because it soaks into the cake, making it extra moist. However, you could also use a thicker, icing-style glaze if you prefer.

Conclusion

This Lemon Cake To Die For is a perfect treat for any occasion. With its moist texture, zesty lemon flavor, and sweet glaze, it’s sure to be a crowd-pleaser. Easy to prepare and utterly delicious, this cake will quickly become a favorite in your dessert rotation. Whether you're hosting a party, attending a potluck, or just enjoying a sweet treat at home, this cake is the perfect choice!

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This Lemon Cake To Die For is a perfect balance of sweetness and tanginess, featuring a moist and fluffy texture. The lemon flavor bursts with freshness in every bite, complemented by a zesty homemade lemon glaze. Ideal for citrus lovers, this easy-to-make cake is the ultimate dessert for any occasion. With a combination of simple ingredients, you'll get a cake that's both delicious and easy to prepare. This cake is guaranteed to impress at gatherings, parties, and special events!

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 40 minutes (Bundt pan) / 30 minutes (9x13-inch pan)
• Total Time: 50 minutes
• Yield: 12 slices
• Category: Dessert, Cake
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 box lemon cake mix

1 package (3.4 oz) instant lemon pudding mix

1 cup sour cream

½ cup vegetable oil

4 large eggs

½ cup water

Zest of 2 lemons

For the Lemon Glaze:

2 cups powdered sugar

¼ cup freshly squeezed lemon juice

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Instructions

• • Preheat oven to 350°F (175°C). Grease and flour a Bundt pan or a 9x13-inch baking dish.

  • In a large mixing bowl, combine the lemon cake mix, lemon pudding mix, sour cream, vegetable oil, eggs, water, and lemon zest.

  • Beat on medium speed for 2 minutes until smooth and creamy.

  • Pour the batter into the prepared pan and smooth the top evenly.

  • Bake for 40–45 minutes (Bundt pan) or 30–35 minutes (9x13-inch pan). Check for doneness with a toothpick.

  • While the cake bakes, prepare the glaze by whisking together powdered sugar and lemon juice.

  • Once the cake is done, cool for 10 minutes, then poke holes in the cake with a skewer.

  • Slowly pour the glaze over the warm cake, letting it soak in.

  • Let the cake cool completely before slicing and serving.

Notes

• • Add fresh berries (e.g., raspberries or blueberries) as a topping for extra flavor and color.

  • Swap the glaze for cream cheese frosting if you prefer a thicker topping.

  • For a lemon poppy seed variation, add 2 tablespoon of poppy seeds to the batter.