Is there anything more refreshing than the taste of lemon? Whether it’s a cozy family gathering or a warm afternoon tea, this Lemon Cake is the perfect treat to brighten up your day. This recipe combines the moist, airy texture of yellow cake with the tangy, citrusy punch of lemon, making it an irresistible dessert that will keep you coming back for more. Inspired by a love for classic, no-fuss baking, this Lemon Cake is easy to prepare, has a burst of flavor in every bite, and is perfect for both novice and seasoned bakers. Ready to create a masterpiece? Let’s dive into this easy-to-follow recipe and make a Lemon Cake that will be the talk of any gathering.

Why You’ll Love This Lemon Cake

This Lemon Cake isn’t just another dessert—it’s a slice of sunshine on a plate. Here’s what makes it special:

Bursting with Flavor: The combination of lemon pudding mix and freshly squeezed lemon juice ensures that every bite is infused with rich, tangy lemon flavor.
Soft and Moist Texture: Thanks to the pudding mix, this cake stays incredibly moist and fluffy, creating a texture that melts in your mouth.
Easy to Make: With a handful of ingredients and minimal prep time, you can whip up this cake in less than an hour.
Perfect for Any Occasion: Whether it’s a summer party, family dinner, or just a casual treat, this Lemon Cake is always a crowd-pleaser.

Ingredients You’ll Need

Here’s a breakdown of everything you’ll need to make this delightful Lemon Cake:

For the Cake

Yellow Cake Mix: 1 box. This serves as the base for the cake and provides a lovely vanilla undertone.
Instant Lemon Pudding Mix: 1 small box. The pudding mix adds extra moisture and enhances the lemon flavor.
Vegetable Oil: ¾ cup. Oil keeps the cake moist and gives it a light texture.
Cold Water: ¾ cup. The cold water helps to keep the batter smooth.
Large Eggs: 4, beaten. Eggs add richness and structure to the cake.

For the Lemon Glaze

Powdered Sugar: 2 cups, sifted. The powdered sugar sweetens and thickens the glaze, making it perfectly glossy.
Unsalted Butter: 2 tablespoons, melted. Butter adds a hint of richness and helps the glaze spread smoothly.
Water: 2 tablespoons. This loosens the glaze, making it easy to pour.
Freshly Squeezed Lemon Juice: ⅓ cup. The fresh lemon juice adds brightness and amplifies the lemon flavor.

Step-by-Step Directions

Let’s get started on making your very own Lemon Cake! This recipe breaks down into simple steps that anyone can follow.

Step 1: Prepare the Oven and Baking Pan

Start by preheating your oven to 350°F (175°C).
Grease a 9×13-inch baking pan with non-stick spray. This will ensure that the cake doesn’t stick and makes cleanup easier.

Step 2: Mix the Cake Batter

In a large mixing bowl, combine the yellow cake mix and the instant lemon pudding mix.
Stir in the beaten eggs, vegetable oil, and cold water.
Using a hand mixer or stand mixer, mix on medium speed until the batter is smooth and fluffy.

Step 3: Bake the Cake

Pour the cake batter into the prepared baking pan, ensuring it’s evenly spread out.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Pro Tip: Check the cake around the 30-minute mark to avoid over-baking. Every oven is different, so it’s always good to keep an eye on it toward the end.

Step 4: Prepare the Lemon Glaze

While the cake is baking, take a few minutes to prepare the glaze:

In a separate bowl, whisk together the powdered sugar, melted butter, water, and freshly squeezed lemon juice until smooth and glossy.

Glaze Tip: For an extra burst of lemon flavor, add a little lemon zest to the glaze. The zest enhances the aroma and gives a slight texture.

Step 5: Add the Glaze

Once the cake is out of the oven, allow it to cool in the pan for about 10 minutes.
Using the handle of a wooden spoon, poke holes evenly across the surface of the warm cake. This step is crucial as it allows the glaze to seep into the cake, infusing it with flavor.
Carefully pour the lemon glaze over the top, letting it fill the holes and spread across the surface.

Step 6: Cool and Serve

Allow the cake to cool completely before slicing into squares and serving.
Serve each piece with a fresh slice of lemon or a dollop of whipped cream for added flair. Enjoy the zesty, tangy goodness in every bite!

Tips for the Best Lemon Cake

Use Fresh Lemon Juice: Freshly squeezed lemon juice gives a bright and natural flavor that you just can’t get from bottled juice.
Sift the Powdered Sugar: Sifting the powdered sugar helps avoid lumps in your glaze, making it smooth and glossy.
Poke Holes While the Cake is Warm: When the cake is still warm, it’s easier for the glaze to seep in, adding moisture and flavor.
Wait Before Slicing: Letting the cake cool completely helps the glaze set, making it easier to slice and enhancing the flavor.

Serving Suggestions

Here are a few ideas to elevate your Lemon Cake:

With Whipped Cream and Berries: Top each slice with a dollop of whipped cream and a handful of fresh berries, like raspberries or blueberries, for a pop of color and added freshness.
With Ice Cream: Serve with a scoop of vanilla or lemon ice cream for an extra indulgent treat.
With Tea or Coffee: The cake pairs wonderfully with a cup of hot tea or coffee, making it perfect for a mid-afternoon snack.

Variations to Try

Lemon Blueberry Cake: Add a cup of fresh or frozen blueberries to the batter for a burst of fruity flavor.
Coconut Lemon Cake: Sprinkle shredded coconut over the glaze for a tropical twist.
Lemon Poppy Seed Cake: Add 1-2 tablespoons of poppy seeds to the batter for added texture and visual appeal.

Storing Your Lemon Cake

Room Temperature

Store any leftovers in an airtight container at room temperature for up to 2 days. This cake stays moist, but after a couple of days, it’s best to refrigerate it.

Refrigerator

If you want to keep the cake for longer, store it in the fridge for up to 5 days. Just bring it to room temperature before serving, or pop a slice in the microwave for a few seconds.

Freezer

For longer storage, wrap individual slices in plastic wrap, then place them in a freezer-safe container or bag. Freeze for up to 3 months. To enjoy, let the cake thaw in the refrigerator overnight.

Nutritional Information (Per Serving)

Calories: Approximately 310 kcal
Total Fat: 12g
Saturated Fat: 4g
Cholesterol: 60mg
Sodium: 250mg
Total Carbohydrates: 45g
Dietary Fiber: 1g
Sugars: 32g
Protein: 3g

Note: Nutritional values are approximate and may vary based on exact ingredients used.

Frequently Asked Questions

1. Can I use a different type of cake mix?
Yes, you can substitute the yellow cake mix with white or lemon-flavored cake mix for extra lemony flavor.

2. How can I make this cake dairy-free?
To make the cake dairy-free, substitute the unsalted butter in the glaze with a dairy-free alternative.

3. Can I add frosting on top of the glaze?
Absolutely! A light layer of lemon or vanilla frosting pairs well with the glaze, creating an even more decadent dessert.

This Lemon Cake is sure to become a staple in your recipe collection. Its vibrant flavor, combined with a moist, tender crumb, makes it an ideal dessert for any occasion. So, whether you’re a lemon lover or simply looking to add a refreshing twist to your dessert table, this Lemon Cake is calling your name. Try it out and share a slice of sunshine with your friends and family!

A LEMON CAKE TO DIE FOR

Author: Lisa
Total Time: 50 minutes
Yield: 12 servings 1x

Print Recipe

Description

Is there anything more refreshing than the taste of lemon? This Lemon Cake combines the moist, airy texture of yellow cake with a tangy punch of lemon, making it an irresistible dessert perfect for any occasion. With its zesty glaze and light, fluffy crumb, it’s sure to brighten up your day and impress any crowd.

Ingredients

Scale

1 box yellow cake mix
1 small box instant lemon pudding mix
¾ cup vegetable oil
¾ cup cold water
4 large eggs, beaten

For the glaze:

2 cups powdered sugar, sifted
2 tablespoons unsalted butter, melted
2 tablespoons water
⅓ cup freshly squeezed lemon juice

Instructions

Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan with non-stick spray.
In a large mixing bowl, combine the yellow cake mix and instant lemon pudding mix. Stir in the beaten eggs, vegetable oil, and cold water. Mix on medium speed until smooth and fluffy.
Pour the cake batter into the prepared baking pan, ensuring it’s evenly distributed. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the lemon glaze. In a separate bowl, whisk together the powdered sugar, melted butter, water, and freshly squeezed lemon juice until smooth and glossy.
Once the cake is out of the oven, allow it to cool in the pan for about 10 minutes. Using the handle of a wooden spoon, poke holes evenly across the surface of the warm cake. Carefully pour the lemon glaze over the top, allowing it to seep into the holes.
Let the cake cool completely before slicing into squares and serving. Enjoy!

Notes

Use freshly squeezed lemon juice for the best flavor.
For extra lemon zest, add a little lemon zest to the glaze.
Letting the cake cool completely allows the glaze to set properly before slicing.

Prep Time: 15 minutes
Cook Time: 35 minutes