Looking for the perfect lemon dessert that’s as easy as it is delicious? This Lemon Cake to Die For is everything you want in a homemade treat—soft, tangy, rich, and topped with a bright lemon glaze. Whether you’re baking for a weekend gathering, birthday party, or just to satisfy a citrus craving, this cake will be your new go-to!
💡 Why You’ll Love This Lemon Cake
- ✅ Incredibly moist and fluffy with a rich lemon flavor
- ✅ Made with convenient ingredients like boxed mix and pudding
- ✅ Topped with a fresh lemon glaze that sets beautifully
- ✅ Perfect for spring, summer, or year-round lemon lovers
- ✅ Google-friendly, easy-to-follow, and ideal for beginners
🍰 Ingredients
Cake:
- 1 box lemon cake mix
- 1 (3.4 oz) box instant lemon pudding mix
- 1 cup sour cream
- ½ cup vegetable oil
- 4 large eggs
- ½ cup water
- Zest of 2 fresh lemons (organic if possible)
Lemon Glaze:
- 2 cups powdered sugar
- ¼ cup fresh lemon juice (adjust to desired thickness)
👩🍳 Instructions: How to Make the Perfect Lemon Cake
✅ Step 1: Preheat & Prep
Preheat your oven to 350°F (177°C). Grease and lightly flour a Bundt cake pan to ensure an easy release.
✅ Step 2: Mix the Batter
In a large mixing bowl, combine lemon cake mix, pudding mix, sour cream, oil, eggs, water, and lemon zest.
Use an electric mixer to beat on medium speed for 2–3 minutes, until the batter is smooth and creamy.
✅ Step 3: Bake the Cake
Pour batter into your prepared pan and smooth the top.
Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
✅ Step 4: Cool & Glaze
Let the cake cool in the pan for 10 minutes, then carefully invert onto a wire rack.
While it cools, whisk together powdered sugar and lemon juice until you get a smooth, pourable glaze.
Drizzle glaze over the cooled cake and let it set before slicing.
⏱ Quick Recipe Overview
| Prep Time | Bake Time | Total Time | Yield |
|---|---|---|---|
| 10 mins | 45–50 mins | ~1 hour | 10–12 slices |
💬 Expert Tips for Success
- Zest before juicing: It’s easier to zest a whole lemon than a squeezed one.
- For extra moisture, add a tablespoon of lemon juice to the batter.
- Want a punchier glaze? Add a dash of lemon extract.
- Store cake at room temperature in an airtight container for up to 3 days—or refrigerate for up to 5.
