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–+ servings

A Lemon Cake To Die For

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Bright, tender, and intensely lemony, this cake is perfect for brunches or gatherings, with a silky lemon glaze that enhances its sweetness.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 slices
Course: Brunch, Dessert
Cuisine: American
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 box (15.25 oz) lemon cake mix Useful base with lemon flavor and structure; saves time compared to mixing flour and leaveners from scratch.
  • 1 package (3.4 oz) instant lemon pudding mix Adds lemon flavor and extra moisture for a tender, almost custardy crumb.
  • 1 cup sour cream Keeps the cake moist and tender while adding a slight tang to complement the lemon.
  • 1/2 cup vegetable oil Provides richness and helps the cake stay soft for several days.
  • 4 large eggs Bind the batter and add structure and richness.
  • 1/2 cup water Adjusts batter consistency so it pours smoothly into the pan.
  • 2 zest of lemons Fresh lemon zest gives bright, aromatic citrus notes that boost the lemon flavor.
For the Glaze
  • 2 cups powdered sugar Used to make a simple lemon glaze that soaks into the cake for extra sweetness and shine.
  • 1/4 cup lemon juice (freshly squeezed) Adds tartness and fresh lemon flavor to the glaze; fresh juice gives the best flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or a 9×13-inch baking dish. Make sure the pan is evenly greased.
  2. In a large mixing bowl, combine the lemon cake mix, instant lemon pudding mix, sour cream, vegetable oil, eggs, water, and lemon zest. Stir briefly to bring the ingredients together.
  3. Beat the mixture on medium speed for 2 minutes until smooth and creamy.
  4. Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter.
Baking
  1. Bake in the preheated oven for 40-45 minutes for the Bundt pan or 30-35 minutes for the 9×13 pan, or until a toothpick inserted comes out clean.
  2. While the cake is baking, whisk together the powdered sugar and lemon juice for the glaze until smooth.
Glazing
  1. Once the cake has baked, let it cool in the pan for 10 minutes.
  2. Poke holes in the top of the cake using a skewer or wooden spoon handle.
  3. Pour the glaze over the warm cake and allow it to soak in.
Serving
  1. Let the cake cool completely in the pan before slicing and serving.

Nutrition

Serving: 1gCalories: 380kcalCarbohydrates: 54gProtein: 4gFat: 16gSaturated Fat: 2gSodium: 220mgSugar: 30g

Notes

Practical tips: Use room temperature eggs for a smoother batter. For best texture, store leftover cake covered at room temperature or refrigerated.

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