Lemon Cake to Die For
Looking for a dessert that brightens any occasion? This Lemon Cake to Die For is your answer! Soft, moist, and bursting with zesty lemon flavor, this cake is a delightful treat that will have everyone asking for seconds. Whether you’re hosting a spring brunch or simply craving something sweet, this easy-to-follow recipe delivers a light and refreshing dessert topped with a sweet-tart glaze.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 box (15.25 oz) yellow cake mix
- 1 box (3.4 oz) instant lemon pudding mix
- 4 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 2 cups powdered sugar (for glaze)
- 2–3 tbsp fresh lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper.
- In a large bowl, mix together the yellow cake mix, instant lemon pudding mix, eggs, vegetable oil, water, fresh lemon juice, and lemon zest until smooth.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- While the cake bakes, whisk together powdered sugar and lemon juice until smooth to create the glaze.
- Once the cake is out of the oven, poke small holes in the top with a skewer and pour the glaze over while still warm.
- Allow the cake to cool completely before serving.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 290
- Sugar: 35g
- Sodium: 270mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 40mg
Find it online: https://recipeswithrachel.com/lemon-cake-to-die-for/