This mouthwatering lemon cake is ideal for any occasion, with just a few examples including baby showers, birthdays, 4th of July celebrations, or anything else like that. The great thing about lemon cake is how they showcase the sweet, tangy lemon flavor without the associated sourness. This cake can be enjoyed warm or chilled, whichever you prefer, and paired with any kind of drink. It makes a nice snack alongside a cup of coffee and is also popular as dessert.
The cake is made in two parts – the cake itself and then the glaze on top. Both components are a breeze to make. You will find the finished cake to be moist, sweet and fluffy. Lemon cake is popular with nearly everybody – who doesn’t like the taste of lemon? You can also change the recipe to make it your own, swapping the lemon for another citrus, such as key lime or orange.
You’re going to love the flavor of this lemon cake. The cake itself is moist and delicious while the glaze is sweet and complements the cake. It’s a simple recipe which even a beginner home baker will find easy to follow.
This lemon cake is really simple, and the combination of yellow cake mix and lemon pudding mix work beautifully to offer a moist and tasty cake.
Pair a slice of this luscious lemon cake with any kind of drink or serve it as dessert. It’s good chilled or warmed up a little.
You can but, like most cakes, it’s better and more moist if you eat it the day you bake it.
Keep it in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.
Ingredients
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
Glaze:
2 cups Powdered sugar
2 tbsp butter, unsalted and melted
2 tbsp heavy whipping cream
¼ cup lemon juice
Pinch of lemon zest
How To Make Lemon Cake To Die For
Preheat the oven to 350* and grease a 9×13 baking pan
Combine the cake mix, pudding, oil, water, eggs, vanilla and lemon zest and mix together, just until combined
Spread evenly in the prepared pan and bake for 30 to 35 minutes, test with a toothpick
Set on wire rack to cool slightly
In a mixing bowl, combine the powdered sugar, lemon zest, half of the lemon juice, whipping cream and butter. Add more of the lemon juice until desired thickness
Pour the glaze over the still warm cake.
Let harden slightly before serving.
Enjoy!
Lemon Cake To Die For
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
1 1 box yellow cake mix
1 1 box instant lemon pudding
⅔ cup oil
3 3 eggs
⅔ cup water
1 tsp 1 vanilla
1 tsp 1 lemon zest
- Glaze:
2 cups 2 Powdered sugar
2 tbsp 2 butter, unsalted and melted
2 tbsp 2 heavy whipping cream
¼ cup lemon juice
Pinch lemon zest
Directions
- Preheat the oven to 350* and grease a 9×13 baking pan
- Combine the cake mix, pudding, oil, water, eggs, vanilla and lemon zest and mix together, just until combined
- Spread evenly in the prepared pan and bake for 30 to 35 minutes, test with a toothpick
- Set on wire rack to cool slightly
- In a mixing bowl, combine the powdered sugar, lemon zest, half of the lemon juice, whipping cream and butter. Add more of the lemon juice until desired thickness
- Pour the glaze over the still warm cake.
- Let harden slightly before serving.
- Enjoy!
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