Lemon Cake To Die For

Irresistible Lemon Cake To Die For: A Zesty Delight

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Are you ready to elevate your dessert game with a tantalizing treat that’s bursting with citrusy flavor? Look no further than our Lemon Cake To Die For recipe! This delectable dessert combines the sweetness of yellow cake with the tanginess of lemon pudding, creating a mouthwatering masterpiece that will leave your taste buds singing. With a moist and fluffy texture and a refreshing lemon glaze, this cake is sure to become a favorite for any occasion. Join us as we dive into the world of baking and discover how easy it is to create this unforgettable dessert. From detailed instructions to cook notes, variations, and even keto and low-carb options, this recipe has something for everyone.

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For the Cake:

  • 1 box yellow cake mix
  • 1 box instant lemon pudding
  • 2/3 cup oil
  • 3 eggs
  • 2/3 cup water
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest

For the Glaze:

  • 2 cups powdered sugar
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons heavy whipping cream
  • 1/4 cup freshly squeezed lemon juice
  • Pinch of lemon zest


  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan and set aside.
  2. Mix the Cake Batter: In a large mixing bowl, combine the yellow cake mix, instant lemon pudding mix, oil, eggs, water, vanilla extract, and lemon zest. Beat on medium speed for 2 minutes until well combined and smooth.
  3. Bake the Cake: Pour the batter into the prepared baking pan and spread it out evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  4. Prepare the Glaze: In a small bowl, whisk together the powdered sugar, melted butter, heavy whipping cream, lemon juice, and lemon zest until smooth and creamy.
  5. Glaze the Cake: Once the cake is baked and cooled slightly, poke holes all over the top of the cake using a fork or skewer. Pour the glaze over the warm cake, allowing it to soak into the holes and spread evenly over the surface.
  6. Chill and Serve: Let the cake cool completely before slicing and serving. Enjoy each moist and tangy bite of this irresistible lemon cake!

Cook Notes and Variations:

  • Fresh Lemon Zest: For the best flavor, use freshly grated lemon zest rather than pre-packaged zest.
  • Extra Lemon Flavor: For an extra burst of lemon flavor, add a few drops of lemon extract to the cake batter.
  • Lemon Garnish: Garnish the top of the cake with thinly sliced lemon rounds or additional lemon zest for a decorative touch.
  • Add Blueberries: Fold in fresh or frozen blueberries to the cake batter for a delightful lemon-blueberry flavor combination.

Frequently Asked Questions (FAQs):

Q: Can I use a different flavor of pudding mix?

A: Yes, you can experiment with different flavors of instant pudding mix such as vanilla, white chocolate, or even cheesecake for a unique twist.

Q: Can I make this cake ahead of time?

A: Yes, you can bake the cake ahead of time and store it in an airtight container at room temperature for up to 2 days. Glaze the cake just before serving for the best results.

Q: Can I freeze this cake?

A: Yes, you can freeze the cake without the glaze for up to 3 months. Thaw it in the refrigerator overnight before glazing and serving.

Q: Can I use a homemade cake mix instead of a boxed mix?

A: Absolutely! You can use your favorite homemade yellow cake recipe and add the instant lemon pudding mix for a homemade twist on this classic dessert.

Q: Can I make this cake keto-friendly or low-carb?

A: Yes, you can make a keto or low-carb version of this cake by using almond flour or coconut flour in place of the yellow cake mix, and a low-carb sweetener such as erythritol or stevia instead of sugar. Adjust the other ingredients accordingly for texture and flavor.

Keto and Low-Carb Versions:

Keto Lemon Cake To Die For:

  • Use almond flour or coconut flour in place of the yellow cake mix.
  • Replace the sugar with a keto-friendly sweetener such as erythritol or stevia.
  • Use heavy cream instead of heavy whipping cream for a higher fat content.

Low-Carb Lemon Cake To Die For:

  • Use almond flour or coconut flour in place of the yellow cake mix.
  • Use a low-carb sweetener such as erythritol or stevia in the cake batter and glaze.
  • Adjust the amount of sweetener to taste, as low-carb sweeteners can vary in sweetness.

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Indulge in the delightful flavors of our Lemon Cake To Die For, a dessert that’s sure to impress with its perfect balance of sweetness and tanginess. Whether you’re celebrating a special occasion or simply satisfying your sweet tooth, this cake is a guaranteed crowd-pleaser. So, gather your ingredients and get ready to bake up a storm of citrusy goodness that will have everyone coming back for seconds!

With detailed instructions, cook notes, variations, and FAQs, this blog post provides all the information you need to create the perfect Lemon Cake To Die For. Whether you’re a baking enthusiast or a novice in the kitchen, you’ll find everything you need to make this delectable dessert a success.

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