Description
This Lemon Cake recipe is a beloved family favorite that is incredibly moist and bursting with citrus flavor. The combination of a yellow cake mix and instant lemon pudding creates a luscious texture, while fresh lemon juice and zest add a bright, tangy taste. Topped with a simple lemon glaze, this cake is perfect for any occasion.
Ingredients
Scale
Cake:
- 1 box yellow cake mix
- 1 (3.4 oz) box instant lemon pudding mix
- ¾ cup water
- ¾ cup vegetable oil
- 4 large eggs
- ¼ cup fresh lemon juice
- Zest of 1 lemon
Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9×13-inch baking dish or a Bundt pan.
- Mix the batter: In a large mixing bowl, combine the cake mix, lemon pudding mix, water, oil, eggs, lemon juice, and lemon zest. Beat with an electric mixer for 2 minutes until smooth.
- Bake: Pour the batter into the prepared pan and bake for 35–40 minutes (9×13 pan) or 45–50 minutes (Bundt pan) until a toothpick comes out clean.
- Prepare the glaze: While the cake bakes, whisk together powdered sugar and lemon juice.
- Glaze the cake: Let the cake cool, then poke holes all over and drizzle the glaze on top. Allow it to soak in before slicing and serving.
Notes
- This cake tastes even better the next day as the lemon flavor deepens.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
- Great for potlucks, holidays, or anytime you need a bright and easy dessert.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 27g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
