A zesty, ultra-moist lemon cake with a tangy glaze that soaks into every bite! Made with simple boxed mixes for effortless baking, this dessert is perfect for potlucks, parties, or sunny afternoon treats.
Table of Contents
Ingredients
For the Cake:
- 1 box (15.25 oz) yellow cake mix
- 1 box (3.4 oz) instant lemon pudding mix
- ¾ cup vegetable oil
- ¾ cup water
- 4 large eggs, beaten
For the Glaze:
- 2 cups powdered sugar
- â…“ cup fresh lemon juice (or bottled)
- 2 tbsp melted butter
- 2 tbsp water
Instructions
1. Prep & Preheat
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with nonstick spray or butter.
2. Make the Batter
- In a large bowl, beat eggs lightly.
- Add cake mix, lemon pudding mix, oil, and water. Mix until smooth (about 2 minutes).
3. Bake
- Pour batter into the prepared pan.
- Bake 30–35 minutes until golden and a toothpick inserted into the center comes out clean.
4. Make the Glaze
- While the cake bakes, whisk powdered sugar, lemon juice, melted butter, and water in a bowl until smooth.
5. Glaze the Cake
- As soon as the cake comes out of the oven, poke holes all over the top with a wooden spoon handle or skewer.
- Slowly pour glaze over the warm cake, letting it soak into the holes.
6. Cool & Serve
- Let the cake cool completely before slicing.
Prep Time: 10 mins |Â Bake Time: 35 mins |Â Total Time: 45 mins
Calories: ~350 per slice |Â Servings: 12
Pro Tips
- Extra lemon flavor: Add 1 tsp lemon zest to the batter or glaze.
- Don’t overbake: The cake should spring back lightly when touched.
- For a sticky top: Cover the cake with foil after glazing to lock in moisture.
Variations
- Berry twist: Fold 1 cup fresh blueberries or raspberries into the batter.
- Coconut glaze: Swap water in the glaze with coconut milk and add ½ cup shredded coconut.
- Cream cheese layer: Spread a thin layer of cream cheese frosting over the cooled cake.
Storage
- Room temperature: Keep covered for up to 2 days.
- Fridge: Store in an airtight container for up to 5 days.
- Freeze: Wrap unglazed cake tightly and freeze for up to 3 months. Thaw and glaze before serving.
Serve slices with fresh berries or a dollop of whipped cream for an extra-special treat!Â
