Lemon Cake to Die For
If you’re craving a dessert that’s bursting with sunshine and flavor, this Lemon Cake to Die For is your perfect match! This cake showcases the bright notes of fresh lemons, creating an uplifting treat that’s both moist and delightful. With its sweet-tart glaze, it makes a stunning centerpiece for brunches or summer gatherings. Plus, it requires minimal effort, making it ideal for busy weeknights or last-minute get-togethers. Once you taste this cake, you’ll see why it’s become a beloved recipe in many households!
- 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
- 2–3 tbsp fresh lemon juice (for glaze)
- Optional: 1 tbsp milk (for softer glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease/flour your baking dish.
- In a large bowl, mix the yellow cake mix, lemon pudding mix, eggs, vegetable oil, water, fresh lemon juice, and lemon zest using an electric mixer on medium speed for about 2 minutes until smooth.
- Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- While baking, whisk together powdered sugar and fresh lemon juice (and milk if desired) to create a pourable glaze.
- After baking, poke small holes in the warm cake with a skewer or fork and pour the glaze over it.
- Allow the cake to cool completely before slicing and serving.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 24g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 60mg
Find it online: https://korecipe.com/lemon-cake-to-die-for/