A Lemon Cake to Die For is the ultimate dessert for lemon lovers. This cake is perfectly moist, bursting with zesty citrus flavor, and topped with a luscious glaze that takes it over the top.

Whether you’re making it for a special occasion or simply craving something sweet and tangy, this cake delivers every time. With its soft texture and vibrant lemon flavor, it’s a dessert that will leave everyone asking for seconds. If you’re ready for a lemon dessert that truly shines, this recipe is for you!

Kitchen Equipment Needed

Mixing bowls
Electric mixer or whisk
Measuring cups and spoons
9×13-inch baking dish
Cooling rack
Spoon or spatula

Ingredients Overview

Cake Mix: A simple lemon cake mix forms the base, making this recipe quick and foolproof.
Lemon Pudding Mix: Enhances the lemon flavor and ensures a moist cake.
Lemon Juice & Zest: Freshly squeezed juice and zest add natural brightness.
Topping: A tangy lemon glaze makes this cake irresistible.

Ingredients

1 box lemon cake mix
1 (3.4 oz) box instant lemon pudding mix
4 large eggs
¾ cup vegetable oil
¾ cup water
¼ cup freshly squeezed lemon juice
Zest of 1 lemon

For the Glaze:

2 cups powdered sugar
3–4 tablespoons lemon juice (adjust for desired consistency)
Zest of ½ lemon (optional, for garnish)

Instructions

Step-by-Step Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Prepare the Batter: In a large mixing bowl, combine the lemon cake mix, instant lemon pudding mix, eggs, vegetable oil, water, lemon juice, and lemon zest. Beat with an electric mixer or whisk until smooth and well combined.
Bake the Cake: Pour the batter into the prepared dish and spread it evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cake: Remove the cake from the oven and let it cool in the pan on a cooling rack.
Make the Glaze: In a bowl, whisk together powdered sugar and lemon juice until smooth. Adjust the consistency by adding more sugar for a thicker glaze or more juice for a thinner glaze.
Glaze the Cake: Pour the glaze over the cooled cake, spreading it evenly with a spoon or spatula. Sprinkle with lemon zest for extra flavor and decoration.
Serve and Enjoy: Slice into squares and serve.

Recipe Tips

Use room-temperature eggs for a smoother batter.
For an extra lemony kick, add a few drops of lemon extract to the batter.
Don’t overbake the cake to keep it moist and tender.

What to Serve With This Recipe

Pair with a dollop of whipped cream or a scoop of vanilla ice cream.
Serve alongside a refreshing glass of iced tea or lemonade.
Add fresh berries like raspberries or blueberries for a colorful garnish.

Frequently Asked Questions

Can I make this cake in advance?
Yes, this cake stays moist and delicious for up to 3 days when stored in an airtight container.

Can I freeze leftovers?
Absolutely! Wrap individual slices tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

Can I use a different type of pudding mix?
While lemon pudding enhances the flavor, you can use vanilla pudding if lemon isn’t available.

Serving Suggestions

Garnish each slice with a thin lemon slice or fresh mint leaves.
Serve as part of a dessert table for gatherings or parties.
Enjoy it with a drizzle of white chocolate for a decadent touch.

A Lemon Cake to Die For is the perfect balance of sweet and tangy, making it a crowd-pleaser for all occasions. Once you try it, this recipe is sure to become a favorite in your dessert rotation!