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A Lemon Cake to Die For Recipe

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★★★★★

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.

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

  1. 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.
  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 mixer on medium speed, beat the mixture until it is smooth and creamy. Then pour the batter evenly into the prepared Bundt pan.
  3. 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.
  4. 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.
  5. 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

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