Lemon Cake To Die For

This lemon cake is bright, tender, and bursting with citrus flavor—an effortless dessert that tastes like sunshine in every bite. Using a yellow cake mix as the base keeps things simple, while lemon pudding, zest, and a tangy glaze give it the perfect balance of sweetness and zing. It’s ideal for potlucks, holidays, or anytime you need a refreshing, crowd-pleasing dessert that comes together quickly and bakes up beautifully.

Ingredients

• 1 box yellow cake mix
• 1 box instant lemon pudding
• 2/3 cup oil
• 3 eggs
• 2/3 cup water
• 1 teaspoon vanilla
• 1 teaspoon lemon zest

Glaze:

• 2 cups powdered sugar
• 2 tablespoons unsalted butter, melted
• 2 tablespoons heavy whipping cream
• 1/4 cup lemon juice
• Pinch of lemon zest

Directions

1. Preheat oven to 350°F and grease a 9×13 baking pan.
2. Combine cake mix, lemon pudding, oil, water, eggs, vanilla, and lemon zest; mix just until combined.
3. Spread batter evenly into the prepared pan.
4. Bake 30–35 minutes, or until a toothpick comes out clean.
5. Cool slightly on a wire rack.
6. In a bowl, mix powdered sugar, melted butter, whipping cream, lemon zest, and half the lemon juice; add more lemon juice to reach desired glaze consistency.
7. Pour glaze over the warm cake.
8. Let it set slightly before serving.

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: ~320 kcal | Servings: 12

Tips

• Pouring the glaze while the cake is warm helps it soak in for extra moisture and lemon flavor.
• Add more zest to the batter or glaze for a stronger citrus punch.

FAQ

Can I use a white cake mix instead of yellow?
Yes—white cake creates a lighter flavor but works perfectly.

Can I bake this in a Bundt pan?
You can, but increase bake time slightly and grease the pan thoroughly.

Can I make the glaze thinner or thicker?
Adjust lemon juice for thinner glaze or powdered sugar for thicker.

How should leftovers be stored?
Cover tightly and refrigerate for up to 4 days.