A Lemon Cake To Die For

Why You’ll Love This Recipe

This Lemon Cake is a delightful combination of convenience and flavor. With just a few ingredients, you can whip up a dessert that’s bursting with citrusy goodness. The addition of sour cream ensures a moist texture, while the lemon glaze adds a burst of tart sweetness. Perfect for any occasion, this cake is easy to make and even easier to enjoy!

this Recipe

Ingredients

Main Ingredients: 1 box lemon cake mix
1 package (3.4 oz) instant lemon pudding mix
1 cup sour cream
1/2 cup vegetable oil
4 large eggs
1/2 cup water
Zest of 2 lemons

For the Lemon Glaze:
2 cups powdered sugar
1/4 cup lemon juice (freshly squeezed)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or 9×13-inch baking dish.

2. In a large mixing bowl, combine the lemon cake mix, lemon pudding mix, sour cream, vegetable oil, eggs, water, and lemon zest.

3. Beat on medium speed for 2 minutes, ensuring the mixture is smooth and creamy.

4. Pour the batter into your prepared pan and smooth the top.

5. Bake for 40–45 minutes for a Bundt pan, or 30–35 minutes for a 9×13 pan, until a toothpick inserted into the center comes out clean.

6. While the cake is baking, prepare the glaze by whisking powdered sugar and freshly squeezed lemon juice together until smooth.

7. Once the cake has cooled for 10 minutes, poke holes all over it using a skewer or fork. Slowly pour the glaze over the warm cake, letting it soak in.

8. Allow the cake to cool completely before slicing and serving.

Servings and Timing

• Servings: 12 slices

• Prep Time: 10 minutes

• Baking Time: 40 minutes (for Bundt pan)

• Total Time: 50 minutes

• Calories: 340 kcal per slice

Variations

• Lemon-Lime Twist: Add lime zest to the batter for an extra citrus punch.

• Cream Cheese Glaze: For a richer glaze, mix cream cheese into the powdered sugar and lemon juice mixture.

• Berry Topping: Serve with fresh berries like strawberries or raspberries on top for added freshness.

• Gluten-Free: Swap the regular cake mix with a gluten-free lemon cake mix.

Storage/Reheating

• Storage: Store the Lemon Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week.

• Reheating: To reheat, warm a slice in the microwave for about 10-15 seconds.

FAQs

1. Can I use regular cake mix instead of lemon cake mix?

Yes, you can use a plain vanilla cake mix, but the lemon flavor will not be as pronounced. You might want to add more lemon zest and juice to enhance the flavor.

2. Can I make the cake in advance?

Absolutely! You can bake the cake a day ahead. Just store it in an airtight container until you’re ready to glaze and serve.

3. How do I know when the cake is done baking?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is ready.

4. Can I make this cake without a Bundt pan?

Yes! A 9×13-inch baking dish works just as well. Just adjust the baking time slightly as noted in the directions.

5. Can I use a different type of oil in this recipe?

You can use canola oil, sunflower oil, or any other neutral oil in place of vegetable oil.

6. Can I make this cake without the glaze?

While the glaze adds extra flavor, the cake itself is still delicious without it. Feel free to skip it if you’re not a fan of glazes.

7. Can I freeze this cake?

Yes, you can freeze the unglazed cake. Wrap it tightly in plastic wrap and foil, then store it in the freezer for up to 3 months. Thaw before glazing and serving.

8. Can I substitute the sour cream with something else?

You can substitute sour cream with plain yogurt or even buttermilk for a similar moist texture.

9. Can I add more lemon zest for extra flavor?

Definitely! If you love lemon flavor, feel free to add an extra lemon’s zest to the batter.

10. What can I serve this cake with?

This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for a special treat.

Conclusion

This Lemon Cake is a must-try dessert that’s sure to satisfy any citrus lover. With its simple ingredients, quick prep time, and the perfect balance of tangy and sweet, it’s perfect for any occasion. Whether you’re celebrating or just indulging in something sweet, this cake will definitely steal the spotlight. Try it today, and you’ll understand why it’s a cake to die for!

A Lemon Cake To Die For

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This Lemon Cake is a perfect balance of sweet and tart, with a moist texture and zesty lemon glaze that will leave you craving more. Easy to make with simple ingredients, this cake is perfect for any occasion. Whether you’re hosting a party or enjoying a sweet treat, this cake is guaranteed to impress with its fresh lemon flavor and delightful texture. Make this Lemon Cake today and indulge in citrusy bliss!

• Author: Paula
• Prep Time: 10 minutes
• Cook Time: 40 minutes (for Bundt pan)
• Total Time: 50 minutes
• Yield: 12 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

For the Cake:

1 box lemon cake mix

1 package (3.4 oz) instant lemon pudding mix

1 cup sour cream

1/2 cup vegetable oil

4 large eggs

1/2 cup water

Zest of 2 lemons

For the Lemon Glaze:

2 cups powdered sugar

1/4 cup lemon juice (freshly squeezed)

Instructions

• Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or a 9×13-inch baking dish.

• In a large mixing bowl, combine lemon cake mix, lemon pudding mix, sour cream, vegetable oil, eggs, water, and lemon zest.

• Beat on medium speed for 2 minutes until the mixture is smooth.

• Pour the batter into the prepared pan and smooth the top.

• Bake for 40–45 minutes for a Bundt pan, or 30–35 minutes for a 9×13 pan, until a toothpick inserted comes out clean.

• While the cake bakes, whisk together powdered sugar and lemon juice for the glaze.

• Once the cake has cooled for 10 minutes, poke holes in it and slowly pour the glaze over the warm cake.

• Allow the cake to cool completely before slicing and serving.

Notes

• The cake can be made a day ahead and stored in an airtight container.

• To enhance flavor, you can add lime zest or extra lemon zest to the batter.

• If you prefer a richer glaze, try adding cream cheese to the lemon glaze.

• For a gluten-free version, substitute the cake mix with a gluten-free lemon cake mix.