Lemon Cake to Die For
Indulge in the sunshine of flavors with our Lemon Cake to Die For! This delightful dessert is infused with the zesty essence of fresh lemons, creating a moist and tender cake that’s perfect for any occasion. Whether you’re celebrating a spring gathering or simply treating yourself to something sweet, this cake will impress with its sweet-tart lemon glaze that seeps into each slice. Easy to make and irresistibly delicious, it’s a crowd-pleaser that brings a taste of bakery perfection right into your home.
- 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 (for glaze)
- 2–3 tbsp fresh lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a large bowl, combine the yellow cake mix, instant lemon pudding mix, eggs, vegetable oil, water, fresh lemon juice, and lemon zest. Beat with an electric mixer on medium speed for about 2 minutes until smooth.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- While baking, prepare the glaze by whisking together powdered sugar and fresh lemon juice until smooth.
- Once baked, poke holes in the warm cake using a skewer or fork and pour the glaze over it so it can soak in.
- Allow to cool completely before slicing and serving.
Nutrition
- Serving Size: 1 slice (approximately 85g)
- Calories: 290
- Sugar: 42g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 20mg
Find it online: https://weekendsrecipe.com/lemon-cake-to-die-for/