Description
This Lemon Cake is a bright, citrusy treat that’s perfect for any occasion. Made with a yellow cake mix combined with instant lemon pudding mix, it delivers a moist and flavorful crumb infused with fresh lemon zest. Topped with a luscious lemon glaze that adds a sweet and tangy finish, this easy-to-make cake bakes up beautifully in just under an hour, making it an ideal dessert for gatherings or a refreshing everyday indulgence.
Ingredients
Scale
Cake
- 1 box yellow cake mix
- 1 box instant lemon pudding mix
- 2/3 cup oil
- 3 large eggs
- 2/3 cup water
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Glaze
- 2 cups powdered sugar
- 2 tablespoons unsalted butter, melted
- 2 tablespoons heavy whipping cream
- 1/4 cup fresh lemon juice
- Pinch of lemon zest
Instructions
- Prepare the Oven and Pan. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly to prevent sticking and ensure easy removal of the cake.
- Mix the Batter. In a large bowl, combine the yellow cake mix, instant lemon pudding mix, oil, water, eggs, vanilla extract, and lemon zest. Stir gently until all ingredients are just incorporated to avoid overmixing and to maintain a light texture.
- Pour Batter into Pan. Pour the batter evenly into the prepared baking pan, spreading it out to the edges for even baking.
- Bake the Cake. Place the pan in the preheated oven and bake for 30 to 35 minutes or until a toothpick inserted in the center emerges clean, indicating the cake is fully cooked.
- Cool the Cake. Remove the cake from the oven and allow it to cool slightly on a wire rack. This helps the cake settle and preps it for glazing.
- Make the Glaze. In a medium bowl, whisk together the powdered sugar, melted unsalted butter, heavy whipping cream, fresh lemon juice, and a pinch of lemon zest until smooth and fully blended. Adjust thickness by adding more cream or powdered sugar as needed.
- Glaze the Cake. While the cake is still warm, pour the glaze over it and spread evenly to cover the surface, allowing the glaze to seep into the cake slightly for flavor.
- Set and Serve. Let the glaze set for a few minutes before slicing and serving to ensure the topping is nicely set and not runny.
Notes
- For an extra lemony punch, add a bit more lemon zest to the batter or glaze.
- The cake is best served the same day but can be stored covered at room temperature and enjoyed within 2 days.
- Use fresh lemon juice for the best flavor in the glaze.
- If you prefer a thicker glaze, reduce the amount of lemon juice slightly or add more powdered sugar.
- To make the cake even more moist, avoid overbaking and check with a toothpick at the 30-minute mark.
