My love for lemon desserts began with my grandmother’s kitchen. She would always have some form of lemon treat ready whenever we visited, and her lemon cake was a particular favorite. The aroma of fresh lemons and the sight of that perfectly glazed cake cooling on the counter are memories that have stuck with me. This recipe is a tribute to those cherished moments, combining the simplicity of a boxed cake mix with the zing of fresh lemons to create a dessert that’s both easy to make and absolutely delicious.
Ingredients
For the Cake
1 box yellow cake mix
1 box instant lemon pudding
⅔ cup oil
3 eggs
⅔ cup water
1 tsp vanilla
1 tsp lemon zest
For the Glaze
2 cups powdered sugar
2 tbsp unsalted butter, melted
2 tbsp heavy whipping cream
¼ cup lemon juice
Pinch of lemon zest
Instructions
Step 1: Preheat the Oven and Prepare the Pan
Preheat the Oven:
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures that your oven is at the right temperature when you’re ready to bake the cake.
Grease the Baking Pan:
Grease a 9×13 inch baking pan with butter or non-stick cooking spray. This will prevent the cake from sticking to the pan and make it easier to remove once baked.
Step 2: Prepare the Cake Batter
Combine Dry Ingredients:
In a large mixing bowl, combine 1 box of yellow cake mix and 1 box of instant lemon pudding mix. Stir well to ensure the dry ingredients are evenly distributed.
Add Wet Ingredients:
Add ⅔ cup of oil, 3 eggs, ⅔ cup of water, 1 teaspoon of vanilla, and 1 teaspoon of lemon zest to the bowl.
Mix the Batter:
Using an electric mixer or a whisk, mix the ingredients together until just combined. Be careful not to overmix, as this can result in a denser cake. The batter should be smooth and slightly thick.
Step 3: Bake the Cake
Pour the Batter into the Pan:
Pour the prepared batter into the greased 9×13 inch baking pan. Use a spatula to spread the batter evenly, ensuring it reaches all corners of the pan.
Bake the Cake:
Place the pan in the preheated oven and bake for 30 to 35 minutes. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is ready.
Cool the Cake:
Once baked, remove the cake from the oven and place it on a wire rack to cool slightly. The cake should be warm, but not hot, when you pour the glaze over it.
Step 4: Prepare the Lemon Glaze
Combine Glaze Ingredients:
In a mixing bowl, combine 2 cups of powdered sugar, a pinch of lemon zest, 2 tablespoons of melted unsalted butter, 2 tablespoons of heavy whipping cream, and half of the ¼ cup of lemon juice.
Adjust the Consistency:
Stir the ingredients together until smooth. If the glaze is too thick, add more lemon juice a little at a time until you reach the desired consistency. The glaze should be pourable but not too runny.
Step 5: Glaze the Cake
Pour the Glaze:
Pour the prepared lemon glaze over the still-warm cake. Use a spatula to spread the glaze evenly, ensuring it covers the entire surface of the cake. The warmth of the cake will help the glaze to spread and seep into the top layer, enhancing the flavor and moistness.
Let the Glaze Set:
Allow the cake to sit for a few minutes so the glaze can harden slightly. This makes it easier to cut and serve.
Step 6: Serve and Enjoy
Serve the Cake:
Once the glaze has set, slice the cake into squares and serve. This cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Store Leftovers:
Store any leftovers in an airtight container at room temperature for up to three days. The cake can also be refrigerated for longer storage, but allow it to come to room temperature before serving for the best texture.
Variations and Substitutions
Gluten-Free: Substitute the yellow cake mix with a gluten-free cake mix to make this recipe suitable for those with gluten sensitivities.
Sugar-Free: Use a sugar-free pudding mix and a sugar substitute for the glaze to reduce the sugar content.
Lemon-Lime Cake: Add 1 teaspoon of lime zest and substitute half of the lemon juice with lime juice in the glaze for a zesty lemon-lime twist.
Berry Lemon Cake: Fold in 1 cup of fresh or frozen blueberries or raspberries into the batter for a fruity addition.
Conclusion
Lemon Cake To Die For is a perfect blend of simplicity and indulgence. Its moist, lemon-infused cake base topped with a tangy glaze makes it a refreshing dessert that’s sure to please any crowd. The ease of preparation using a boxed cake mix combined with the fresh flavors of lemon zest and juice makes it an ideal choice for both novice and experienced bakers.
The versatility of this recipe allows for numerous variations, ensuring you can adapt it to fit different tastes and dietary needs. Whether you’re serving it at a special event or enjoying it as a treat at home, this lemon cake is bound to become a favorite. So, gather your ingredients, follow the simple steps, and enjoy the bright, zesty flavors of this delightful lemon cake.
