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Lemon Cake to Die For

Lemon Cake to Die For
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Indulge your senses with our Lemon Cake to Die For, a delightful dessert that captures the essence of bright, citrusy flavors. This cake is incredibly moist, thanks to a unique blend of yellow cake mix and instant lemon pudding. Topped with a sweet-tart lemon glaze, it’s perfect for any occasion—be it spring brunches, summer potlucks, or just satisfying your sweet cravings. With its glossy finish and zesty aroma, this cake not only tastes amazing but also looks stunning on any dessert table. Easy to prepare and bursting with flavor, you’ll be ready to enjoy a slice of sunshine in no time!

Ingredients

Scale
  • 1 box (15.25 oz) yellow cake mix
  • 1 box (3.4 oz) instant lemon pudding mix
  • 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 (for glaze)
  • 2–3 tbsp fresh lemon juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by greasing and flouring it or lining it with parchment paper.
  2. In a large mixing bowl, combine the yellow cake mix, instant lemon pudding mix, eggs, vegetable oil, water, fresh lemon juice, and lemon zest. Mix using an electric mixer on medium speed for about 2 minutes until smooth.
  3. Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes or until a toothpick comes out clean.
  4. While the cake bakes, whisk together powdered sugar and fresh lemon juice (adding milk if desired) to make the glaze.
  5. Once baked, remove the cake from the oven and poke holes across its top with a skewer or fork. Pour the glaze over while still warm for better absorption.
  6. Allow the cake to cool completely before slicing and serving.

Nutrition

Find it online: https://cookingwithmia.com/lemon-cake-to-die-for/

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