Description
Indulge in the refreshing tang of this Lemon Cake to Die For! A moist and zesty treat that will brighten up any occasion.
Ingredients
Scale
Cake:
- 1 box (15.25 oz) yellow cake mix
- 1 box (3.4 oz) instant lemon pudding mix
- 4 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
Lemon Glaze:
- 2 cups powdered sugar
- 2–3 tbsp fresh lemon juice (adjust for desired thickness)
- 1 tbsp milk (optional, for a softer glaze)
- Extra lemon zest for garnish (optional)
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish (or line with parchment paper for easy removal).
- Mix the Cake Batter: In a large bowl, combine the cake mix, lemon pudding mix, eggs, oil, water, lemon juice, and lemon zest. Use an electric mixer on medium speed and beat for about 2 minutes until smooth and creamy.
- Bake: Pour the batter into your prepared pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Make the Lemon Glaze: While the cake is baking, whisk together powdered sugar and lemon juice (and milk if using) until you get a smooth, pourable glaze. Adjust consistency by adding more juice or sugar as needed.
- Glaze the Cake: Once the cake comes out of the oven and is still warm, poke small holes all over the top using a skewer or fork. Slowly pour the glaze over the cake, letting it soak in.
- Cool & Serve: Allow the cake to cool completely before slicing. Garnish with extra lemon zest if desired. Enjoy every bite of that lemony goodness!
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 55mg
Keywords: Lemon Cake, Lemon Pudding, Dessert Recipe, Lemon Glaze, Baking
