This Lemon Cake is incredibly moist, tangy, and bursting with citrus flavor! It’s simple to make with a box of yellow cake mix and instant lemon pudding, but the result is a decadent cake that everyone will be asking for. The sweet and tart glaze on top takes it to the next level, making this dessert perfect for any occasion, whether it’s a casual get-together or a special celebration.
Ingredients:
For the Cake:
- 1 box lemon instant pudding
- 1 box yellow cake mix
- 2/3 cup water
- 2/3 cup oil
- 1 teaspoon vanilla extract
- 4 large eggs
For the Glaze:
- 2 cups powdered sugar
- 2 tablespoons heavy whipping cream
- 2 tablespoons melted unsalted butter
Instructions:
1. Preheat and Prepare the Pan:
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Grease and lightly flour a 9×13-inch baking pan or a bundt pan, depending on your preference.
2. Make the Cake Batter:
- Step 1: In a large mixing bowl, combine the lemon instant pudding and yellow cake mix. Mix the dry ingredients together well to remove any lumps.
- Step 2: Add the water, oil, vanilla extract, and eggs to the dry ingredients. Using a hand mixer or stand mixer, beat the mixture on medium speed for about 2-3 minutes, or until the batter is smooth and well combined.
- Step 3: The batter will be thick and rich, which helps create the moist, dense texture of the cake.
3. Bake the Cake:
- Step 1: Pour the batter into the prepared baking pan and smooth out the top evenly.
- Step 2: Place the cake in the preheated oven and bake for 30-35 minutes (for a bundt pan, it may take slightly longer), or until a toothpick inserted into the center comes out clean.
- Step 3: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
4. Prepare the Glaze:
- Step 1: While the cake is cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar, heavy whipping cream, and melted unsalted butter until smooth. The glaze should be thick yet pourable. If you prefer a thinner glaze, add a little more cream; for a thicker glaze, add more powdered sugar.
- Step 2: Taste the glaze, and if you’d like an extra tangy flavor, you can add a few drops of fresh lemon juice or lemon zest.5. Glaze the Cake:
- Step 1: Once the cake is completely cooled, place it on a serving plate. Drizzle the glaze generously over the top of the cake, allowing it to drip down the sides for that delicious, sticky finish.
- Step 2: Let the glaze set for 10-15 minutes before serving, or for an extra indulgent treat, serve it while the glaze is still slightly warm and gooey.
Tips for the Perfect Lemon Cake:
- Moisture: Adding lemon instant pudding to the cake batter not only infuses the cake with extra lemon flavor but also keeps the cake incredibly moist.
- Additional Lemon Flavor: For a more intense lemon flavor, you can add the zest of 1 lemon to the cake batter, or a teaspoon of lemon extract in addition to the vanilla extract.
- Glaze Consistency: Adjust the glaze consistency to your liking by adding more cream for a thinner glaze or more powdered sugar for a thicker, frosting-like glaze.
- Bundt Pan Option: If you’re using a bundt pan, make sure it’s well-greased and floured to prevent the cake from sticking. The bundt shape also makes for a beautiful presentation when drizzled with glaze.
- Storage: This cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. The cake tends to taste even better the next day after the glaze has fully soaked in.
This Lemon Cake To Die For is an absolute crowd-pleaser with its bright citrusy flavor and moist, tender crumb. The instant lemon pudding and yellow cake mix make this dessert incredibly easy to prepare, while the luscious glaze adds just the right amount of sweetness and tang. Whether you’re hosting a summer picnic, celebrating a birthday, or simply craving something sweet and zesty, this lemon cake is sure to satisfy. Make it once, and you’ll find yourself making it again and again
