A Lemon Cake to Die For

Bright, tangy, soft, and unbelievably moist — this Lemon Cake is the kind of dessert that makes everyone ask for the recipe. It starts with a simple cake mix but transforms into a bakery-quality masterpiece with the help of lemon pudding and a sweet-tart glaze that soaks right in. Perfect for spring, summer, potlucks, or anytime you need a dessert that neverdisappoints.

Ingredients

For the Cake

• 1 box yellow cake mix

• 1 small box (3.4 oz) instant lemon pudding mix

• ¾ cup oil

• ¾ cup water

• 4 large eggs

For the Glaze

• 2 cups powdered sugar

• ⅓ cup fresh lemon juice

• 2 tbsp melted butter

• 1 tsp lemon zest (optional but amazing!)

How to Make A Lemon Cake to Die For

Step 1: Prep the Oven

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan (or two loaf pans, or a Bundt pan if you prefer).

Step 2: Mix the Cake Batter

In a large mixing bowl, combine:

• Cake mix

• Instant lemon pudding mix

• Oil

• Water

• Eggs

Beat with an electric mixer for 2 minutes, until smooth and creamy.

Step 3: Bake

Pour the batter into your prepared pan.
Bake for 30–35 minutes, or until a toothpick comes out clean.

Step 4: Make the Glaze

In a bowl, whisk together:

• Powdered sugar

• Lemon juice

• Melted butter

• Lemon zest (if using)

The glaze should be pourable — adjust with a little extra lemon juice or powdered sugar if needed.

Step 5: Glaze the Warm Cake

Using a fork or skewer, poke holes all over the warm cake.
Slowly pour the glaze evenly across the top so it sinks into every crack.

Let the cake cool completely as the glaze sets.

Serve & Enjoy

Cut into squares and serve. Every bite is moist, tangy, and melt-in-your-mouth delicious. This cake keeps perfectly for several days and tastes even better the next day!