Description
This Lemon Cake to Die For is a zesty and moist dessert that combines a classic yellow cake with instant lemon pudding for an extra burst of citrus flavor. Topped with a tangy lemon glaze that soaks into the cake, this family favorite serves 12 and is perfect for parties, celebrations, or any time you crave a refreshing lemon treat.
Ingredients
Scale
For the Cake:
- 1 box of yellow cake mix (approximately 15.25 oz)
- 1 small box of instant lemon pudding mix (3.4 oz)
- ¾ cup vegetable oil
- ¾ cup water
- 4 large eggs, beaten
For the Glaze:
- 2 cups powdered sugar
- 2 tablespoons melted butter
- 2 tablespoons water
- â…“ cup fresh lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly to ensure the cake won’t stick.
- Mix Cake Batter: In a large mixing bowl, beat the 4 eggs first, then add the yellow cake mix, lemon pudding mix, oil, and water. Mix all ingredients until the batter is smooth and well combined.
- Pour Batter Into Pan: Pour the prepared batter evenly into the greased baking pan, spreading it out to ensure uniform thickness.
- Bake the Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Test doneness by inserting a toothpick into the center; it should come out clean when the cake is done.
- Prepare the Lemon Glaze: While the cake is baking, whisk together powdered sugar, lemon juice, melted butter, and water in a bowl until the glaze is smooth and well blended.
- Cool and Poke Cake: After removing the cake from the oven, let it cool slightly for about 10 minutes. Then, use a wooden spoon handle to poke holes all over the warm cake, which will help the glaze soak in deeply.
- Apply the Glaze: Pour the lemon glaze evenly over the warm cake, allowing it to seep into the holes and saturate the cake for maximum flavor and moisture.
- Final Cooling and Serving: Allow the cake to cool completely at room temperature so the glaze sets. Once cooled, slice into 12 pieces and serve. Enjoy this refreshing and moist lemon cake!
Notes
- For an extra lemony punch, zest a lemon into the batter before mixing.
- Use fresh lemon juice in the glaze for the best flavor balance and brightness.
- If you want a thicker glaze, reduce the water to 1 tablespoon or omit it entirely.
- This cake stores well covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- Bring refrigerated cake to room temperature before serving to enhance flavor and texture.
