A Lemon Cake to Die For Recipe
Introduction
This lemon cake is a bright and flavorful dessert that combines the convenience of a cake mix with the zesty freshness of lemon pudding and glaze. It’s perfect for any occasion when you want a sweet treat that’s both easy to make and irresistibly tangy.
Ingredients
- 1 box yellow cake mix
- 1 small box instant lemon pudding mix
- ¾ cup oil
- ¾ cup water
- 4 eggs, beaten
- 2 cups powdered sugar
- 2 tablespoons melted butter
- 2 tablespoons water
- ⅓ cup lemon juice
Instructions
- Step 1: Preheat your oven to 350°F (177°C). Grease and flour a Bundt pan to prevent sticking.
- Step 2: In a large bowl, combine the cake mix, lemon pudding mix, oil, eggs, and water. Beat on medium speed until smooth and creamy. Pour the batter into the prepared Bundt pan.
- Step 3: Place the pan in the oven and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
- Step 4: In a bowl, whisk together powdered sugar, melted butter, water, and lemon juice until smooth. Once the cake is fully cooled, drizzle the glaze over the top. Allow the glaze to set before slicing and serving.
Tips & Variations
- For extra lemon flavor, add a teaspoon of lemon zest to the batter or sprinkle some on top before glazing.
- Use a non-stick spray with flour to make greasing the Bundt pan easier and prevent sticking.
- For a lighter glaze, reduce the powdered sugar slightly or increase the lemon juice for a tangier taste.
Storage
Store any leftover cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it covered in the refrigerator for up to 5 days. Reheat slices gently in the microwave for 10-15 seconds if desired, but the cake is delicious served at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cake mix?
Yes, you can substitute the yellow cake mix with white or lemon cake mix for a slightly different flavor, but yellow cake mix provides the best balance for this recipe.
Can I make this cake gluten-free?
To make it gluten-free, use a gluten-free yellow cake mix and make sure your pudding mix and other ingredients are certified gluten-free.
PrintA Lemon Cake to Die For Recipe
This Lemon Cake to Die For is a luscious, moist bundt cake bursting with fresh lemon flavor, enhanced by a tangy lemon glaze. Made with simple ingredients and an easy baking method, it’s perfect for any occasion where you want a delightful citrusy dessert that impresses both in taste and appearance.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cake:
- 1 box yellow cake mix (approximately 15.25 oz)
- 1 small box 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
- ⅓ cup fresh lemon juice
Instructions
- Prep the Oven & Pan: Preheat your oven to 350°F (177°C). Grease and flour a Bundt pan thoroughly to ensure the cake doesn’t stick and bakes evenly with a beautiful shape.
- Mix the Batter: In a large mixing bowl, combine the yellow cake mix, instant lemon pudding mix, vegetable oil, beaten eggs, and water. Using a hand mixer or stand mixer on medium speed, beat the mixture until it becomes smooth and creamy. Pour this batter evenly into the prepared Bundt pan.
- Bake the Cake: Place the Bundt pan on the center rack of the preheated oven. Bake for 45 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean. After baking, let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire cooling rack to cool completely.
- Prepare the Lemon Glaze: While the cake is cooling, whisk together the powdered sugar, melted butter, water, and fresh lemon juice in a bowl until the glaze is smooth and pourable. Once the cake has fully cooled, drizzle this tangy glaze over the top, allowing it to set before slicing and serving.
Notes
- Ensure the Bundt pan is well-greased and floured to prevent sticking and achieve a perfect shape.
- Use fresh lemon juice for the glaze for the best vibrant citrus flavor.
- You can adjust the glaze consistency by adding more water if too thick or more powdered sugar if too thin.
- The cake is best served at room temperature after the glaze has set.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Keywords: lemon cake, bundt cake, lemon glaze, easy lemon cake, lemon dessert, summer cake, moist cake
