Lemon Cake To Die For
This bright and zesty Lemon Cake To Die For is ultra-moist, sunshiney, and finished with a tangy lemon glaze that seeps into every bite. It uses a yellow cake mix and instant lemon pudding for a tender crumb with big lemon flavor—perfect for potlucks, parties, or any time you’re craving a simple citrusy dessert.
Why You’ll Love This Recipe
- 🍋 Bold lemon flavor: Lemon pudding + zest + fresh lemon glaze.
- 🧁 Fail-proof & fast: Cake-mix shortcut with bakery-style results.
- ✨ Perfect texture: Extra moist crumb with a glossy glaze finish.
- 🎉 Crowd-pleaser: Easy to slice, transport, and serve for gatherings.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: ~45 minutes
- Yield: 1 (9×13-inch) cake
- Method: Bake
- Cuisine: American
Ingredients
Cake:
- 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
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Combine the cake mix, instant lemon pudding, oil, water, eggs, vanilla, and lemon zest. Mix just until combined.
- Spread the batter evenly in the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Set the cake on a wire rack to cool slightly.
- In a mixing bowl, combine powdered sugar, lemon zest, half of the lemon juice, heavy cream, and melted butter. Add more lemon juice until you reach your desired glaze thickness.
- Pour the glaze over the still-warm cake. Let it set slightly before slicing and serving. Enjoy!
Chef Tips & Variations
- For extra zing, add 1–2 tsp additional lemon zest to the batter.
- Swap half the water with lemon juice for even more citrus punch.
- Use a microplane for ultra-fine zest that blends seamlessly into batter and glaze.
- Top with fresh berries or candied lemon slices for a pretty finish.
Storage
- Room Temperature: Keep covered up to 2 days.
- Refrigerator: Store covered for 4–5 days (glaze firms nicely).
- Freezer: Wrap slices tightly and freeze up to 2 months. Thaw in the fridge.
FAQs
Can I use cook-and-serve pudding?
Stick to instant lemon pudding for the right texture and moisture.
Which oil is best?
Neutral oils like canola, vegetable, or light olive oil work great.
My glaze is too thick/thin—help!
If too thick, add a few drops of lemon juice. If too thin, whisk in a little more powdered sugar.
Lemon Cake To Die For
Prep: 10 min | Cook: 30–35 min | Total: ~45 min | Yield: 1 (9×13) cake
Ingredients
Cake:
- 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
Directions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Combine the cake mix, instant lemon pudding, oil, water, eggs, vanilla, and lemon zest. Mix just until combined.
- Spread the batter evenly in the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Set the cake on a wire rack to cool slightly.
- In a mixing bowl, combine powdered sugar, lemon zest, half of the lemon juice, heavy cream, and melted butter. Add more lemon juice until you reach your desired glaze thickness.
- Pour the glaze over the still-warm cake. Let it set slightly before slicing and serving. Enjoy!
Love citrus desserts? Double the glaze and let it drip down the sides for an extra-luscious finish. If you try this recipe, leave a comment and tell us how it turned out! 🍋✨
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