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A Lemon Cake to Die For Recipe

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★★★★★

4.5 from 66 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://bakedbylisa.com/a-lemon-cake-to-die-for-recipe/