Lemon Cake to Die For – A Moist & Irresistible Lemon Dessert
If you love bright, citrusy desserts, this Lemon Cake to Die For is a must-try! Bursting with zesty lemon flavor, a moist pudding-like texture, and a sweet lemon glaze, this cake is light, refreshing, and absolutely irresistible. Whether you’re looking for a Paula Deen lemon cake, a classic lemon cake recipe, or an easy lemon pudding cake, this dessert is guaranteed to impress!
What is Lemon Cake to Die For?
This lemon dessert recipe features a soft and moist cake infused with fresh lemon juice, lemon zest, and a luscious lemon glaze. It has a light, fluffy texture with a rich, buttery flavor, making it perfect for any occasion. Whether you serve it for afternoon tea, a springtime gathering, or as a refreshing summer treat, this cake is a lemon lover’s dream!
Ingredients for Lemon Cake to Die For
To make this easy lemon pudding cake, you’ll need:
For the Cake:
- Yellow Cake Mix: 1 box (for a soft, tender base)
- Instant Lemon Pudding Mix: 1 box (3.4 ounces, for extra moisture and flavor)
- Eggs: 4 large (adds structure and richness)
- Vegetable Oil: ½ cup (keeps the cake moist)
- Water: 1 cup (helps blend the batter)
- Fresh Lemon Juice: ¼ cup (for a tangy citrus kick)
- Lemon Zest: 1 tablespoon (enhances the lemon flavor)
For the Lemon Glaze:
- Powdered Sugar: 1 ½ cups (for a smooth, sweet finish)
- Fresh Lemon Juice: 3 tablespoons (for tangy sweetness)
- Melted Butter: 2 tablespoons (adds richness)
- Milk: 1-2 tablespoons (adjust for desired consistency)
Kitchen Equipment Needed
For this easy lemon cake recipe, you’ll need:
- Mixing Bowls – for preparing the batter and glaze
- Whisk or Electric Mixer – for smooth blending
- 9×13-inch Baking Dish or Bundt Pan – for baking the cake
- Measuring Cups & Spoons – for accurate ingredient portions
- Citrus Zester & Juicer – for fresh lemon zest and juice
- Cooling Rack – for proper cooling before glazing
How to Make Lemon Cake to Die For
Follow these simple step-by-step instructions to make a moist, flavorful lemon cake!
Step 1: Preheat & Prepare
- Preheat the Oven: Set to 350°F (175°C).
- Grease the Pan: Lightly grease a 9×13-inch baking dish or Bundt pan with butter or non-stick spray.
Step 2: Make the Cake Batter
- Mix Dry Ingredients: In a large bowl, whisk together the yellow cake mix and instant lemon pudding mix.
- Add Wet Ingredients: Stir in eggs, vegetable oil, water, lemon juice, and lemon zest.
- Blend Until Smooth: Use an electric mixer or whisk until the batter is smooth and lump-free.
Step 3: Bake the Cake
- Pour into Pan: Spread the batter evenly into the prepared baking dish.
- Bake: Place in the oven and bake for 30-35 minutes (for a 9×13 pan) or 40-45 minutes (for a Bundt pan), until a toothpick inserted in the center comes out clean.
- Cool Completely: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack.
Step 4: Prepare the Lemon Glaze
- Mix the Glaze Ingredients: In a small bowl, whisk together powdered sugar, lemon juice, melted butter, and milk until smooth. Adjust consistency by adding more milk for a thinner glaze or powdered sugar for a thicker glaze.
Step 5: Glaze & Serve
- Drizzle Over Cake: Pour the glaze over the cooled cake, letting it drizzle down the sides.
- Slice & Enjoy! Serve with fresh berries or a dusting of powdered sugar.
Tips for the Best Lemon Cake
- Use Fresh Lemons: Fresh lemon juice and zest provide the best flavor.
- Don’t Overmix the Batter: Mix just until smooth to keep the cake fluffy.
- Let the Cake Cool Before Glazing: If the cake is too warm, the glaze will melt and soak in too quickly.
- Make the Glaze Thick for a Lush Coating: If you prefer a thicker glaze, use less milk.
Common Mistakes to Avoid
- Skipping the Lemon Zest: It adds extra lemon flavor—don’t leave it out!
- Overbaking the Cake: Check for doneness at 30 minutes to avoid dryness.
- Pouring Glaze on a Hot Cake: Always let the cake cool first.
Serving and Garnish Ideas
This Lemon Cake to Die For pairs well with:
- Fresh Berries – Blueberries, raspberries, or strawberries
- Whipped Cream – A light, creamy contrast
- Lemon Slices or Zest – For extra visual appeal
- Powdered Sugar Dusting – For a bakery-style finish
Storage and Make-Ahead Tips
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Wrap slices in plastic wrap and freeze for up to 2 months. Thaw overnight before serving.
- Make-Ahead: Bake the cake a day in advance and glaze before serving.
Variations and Ingredient Swaps
- Lemon Cream Cheese Glaze: Replace butter with cream cheese for a tangy glaze.
- Lemon Coconut Cake: Add ½ cup shredded coconut to the batter.
- Berry Lemon Cake: Fold in ½ cup blueberries for extra flavor.
- Sugar-Free Version: Use a sugar-free cake mix and pudding mix.
FAQ About Lemon Cake to Die For
- Can I make this into cupcakes? Yes! Bake at 350°F for 18-20 minutes.
- Can I use a different cake mix? Yes, white or vanilla cake mix also works well.
- Can I use bottled lemon juice? Fresh lemon juice is best, but bottled can work in a pinch.
- How do I make it extra moist? Substitute half the water with sour cream or Greek yogurt.
Conclusion
This Lemon Cake to Die For is soft, moist, and bursting with fresh lemon flavor, making it a perfect dessert for any occasion. Whether you’re baking for a holiday, party, or simple family treat, this cake is guaranteed to be a hit!
Try this easy lemon cake recipe today and enjoy a bright, citrusy dessert that’s light, fluffy, and irresistibly delicious! Don’t forget to share this recipe and subscribe for more lemon dessert recipes! 😊
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Lemon Cake to Die For – A Moist & Irresistible Lemon Dessert
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Lemon Cake to Die For is a bright, citrusy dessert bursting with lemon flavor, a moist texture, and a tangy lemon glaze. Easy to make and absolutely delicious, it’s perfect for spring, summer, or any special occasion!
Ingredients
For the Cake:
✅ 1 box yellow cake mix (for a soft, tender base)
✅ 1 box (3.4 ounces) instant lemon pudding mix (for extra moisture and flavor)
✅ 4 large eggs (adds structure and richness)
✅ ½ cup vegetable oil (keeps the cake moist)
✅ 1 cup water (helps blend the batter)
✅ ¼ cup fresh lemon juice (for a tangy citrus kick)
✅ 1 tablespoon lemon zest (enhances the lemon flavor)
For the Lemon Glaze:
✅ 1 ½ cups powdered sugar (for a smooth, sweet finish)
✅ 3 tablespoons fresh lemon juice (for tangy sweetness)
✅ 2 tablespoons melted butter (adds richness)
✅ 1-2 tablespoons milk (adjust for desired consistency)
Instructions
1️⃣ Preheat the Oven: Set to 350°F (175°C).
2️⃣ Grease the Pan: Lightly grease a 9×13-inch baking dish or Bundt pan with butter or non-stick spray.
3️⃣ Mix Dry Ingredients: In a large bowl, whisk together the yellow cake mix and instant lemon pudding mix.
4️⃣ Add Wet Ingredients: Stir in eggs, vegetable oil, water, lemon juice, and lemon zest.
5️⃣ Blend Until Smooth: Use an electric mixer or whisk until the batter is smooth and lump-free.
6️⃣ Pour into Pan: Spread the batter evenly into the prepared baking dish.
7️⃣ Bake: Place in the oven and bake for 30-35 minutes (for a 9×13 pan) or 40-45 minutes (for a Bundt pan), until a toothpick inserted in the center comes out clean.
8️⃣ Cool Completely: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack.
9️⃣ Mix the Glaze Ingredients: In a small bowl, whisk together powdered sugar, lemon juice, melted butter, and milk until smooth. Adjust consistency by adding more milk for a thinner glaze or powdered sugar for a thicker glaze.
🔟 Drizzle Over Cake: Pour the glaze over the cooled cake, letting it drizzle down the sides.
🔟 Slice & Enjoy! Serve with fresh berries or a dusting of powdered sugar.
Notes
- Use Fresh Lemons: Fresh lemon juice and zest provide the best flavor.
- Don’t Overmix the Batter: Mix just until smooth to keep the cake fluffy.
- Let the Cake Cool Before Glazing: If the cake is too warm, the glaze will melt and soak in too quickly.
- For Extra Moisture: Substitute half the water with sour cream or Greek yogurt.
