Dessert

A Lemon Cake to Die For Recipe

ByAmy Serrano October 15, 2025October 15, 2025

Introduction

This lemon cake is a bright and tangy treat that’s incredibly easy to make. Moist and flavorful, it’s perfect for any occasion when you want a dessert that feels special without the fuss.

A close-up of a square lemon cake in a black baking tray, showing a golden-brown crust with a soft, moist inside. The cake has several small holes on top filled with a shiny, clear syrup being poured from above, adding a glossy layer. Thin, circular slices of lemon are spread evenly on the cake’s surface, bright yellow with visible seeds and a slightly translucent texture. The edges are slightly darker, showing a crispy finish. The tray is placed on a white marbled surface, and a white cloth is partly visible in the background. photo taken with an iphone --ar 4:5 --v 7

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 (for glaze)
2 tablespoons melted butter (for glaze)
2 tablespoons water (for glaze)
⅓ cup lemon juice (for glaze)

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 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 a stronger lemon flavor, add a teaspoon of lemon zest to the batter.
If you prefer a thicker glaze, reduce the water to 1 tablespoon.
Use a non-stick spray with flour instead of greasing and flouring the pan for easier cleanup.

Storage

Store the cake covered at room temperature for up to 3 days. For longer storage, keep it in an airtight container in the refrigerator for up to a week. Reheat slices gently in the microwave for 15-20 seconds to enjoy a fresh taste.

How to Serve

The image shows a loaf of lemon cake sitting in a silver metal baking pan on a white marbled surface. The cake has a golden brown crust on the outside with a moist, pale yellow inside. Two thick slices are cut and laid partly out of the pan, showing the soft texture and even crumb inside. The top of the cake is covered with white icing that drips down the sides unevenly. In the foreground, there are three lemon slices placed next to the pan, and in the background, a whole yellow lemon is visible. The scene looks bright and fresh, with a white cloth partially under the pan. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cake mix?

Yes, you can use white or even yellow cake mix, but the yellow cake mix complements the lemon flavor nicely.

Can I make this cake gluten-free?

To make a gluten-free version, use a gluten-free cake mix and ensure all other ingredients are gluten-free certified.

A Lemon Cake to Die For Recipe

★★★★★

4.8 from 51 reviews

A bright and zesty lemon cake featuring a moist yellow cake base enhanced with instant lemon pudding mix and topped with a tangy lemon glaze. Perfectly baked in a Bundt pan, this cake offers a delightful balance of sweetness and citrus flavor that’s ideal for any occasion.

Author: Amy
Prep Time: 15 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cake:

1 box yellow cake mix (about 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 lightly flour a Bundt pan to ensure the cake doesn’t stick during baking.
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 mixer on medium speed, beat the mixture until it is smooth and creamy. Then pour the batter evenly into the prepared Bundt pan.
Bake the Cake: Place the Bundt pan into the preheated oven. Bake the cake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. After baking, let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Prepare the Lemon Glaze: While the cake cools, whisk together the powdered sugar, melted butter, water, and fresh lemon juice in a bowl until you achieve a smooth glaze.
Glaze and Serve: Once the cake is fully cooled, drizzle the lemon glaze evenly over the top. Allow the glaze to set before slicing and serving to enjoy the full burst of lemon flavor.

Notes

For extra lemon flavor, add 1 tablespoon of lemon zest to the batter.
If you prefer a thicker glaze, reduce the water to 1 tablespoon.
Ensure the cake is completely cool before glazing to prevent the glaze from melting and running off.
Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
This cake pairs wonderfully with a dollop of whipped cream or fresh berries.

Keywords: lemon cake, lemon glaze, Bundt cake, lemon pudding cake, citrus dessert, easy lemon cake

Amy Serrano

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