Lemon Cake to Die For
If you’re in search of a delightful dessert that brings sunshine to any gathering, look no further than this Lemon Cake to Die For! This luscious cake is not just a treat; it’s an experience packed with vibrant lemon flavor that captures the essence of joy in every bite. Easy to make with everyday ingredients, it’s perfect for everything from casual weeknight dinners to festive celebrations. Whether you’re indulging yourself or sharing with loved ones, this cake will surely brighten the room and create lasting memories.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 box yellow cake mix (15.25 oz)
- 1 box instant lemon pudding mix (3.4 oz)
- 4 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 2 cups powdered sugar
- 2–3 tbsp fresh lemon juice (for glaze)
- Optional: 1 tbsp milk (for glaze), extra lemon zest for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix together the cake mix, pudding mix, eggs, vegetable oil, water, fresh lemon juice, and lemon zest using an electric mixer on medium speed for about two minutes until smooth.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- While baking, whisk together powdered sugar and fresh lemon juice until smooth for the glaze.
- When the cake is done, poke holes in the top while warm and pour the glaze over it to soak in.
- Allow the cake to cool completely before serving.
Nutrition
- Serving Size: 1 slice (approximately 90g)
- Calories: 265
- Sugar: 29g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 50mg
Find it online: https://themealjournal.com/lemon-cake-to-die-for/