Lemon Cake to Die For

This mouthwatering lemon cake is ideal for any occasion, with just a few examples including baby showers, birthdays, 4^th of July celebrations, or anything else like that. The great thing about lemon cake is how they showcase the sweet, tangy lemon flavor without the associated sourness. This cake can be enjoyed warm or chilled, whichever you prefer, and paired with any kind of drink. It makes a nice snack alongside a cup of coffee and is also popular as dessert.

The cake is made in two parts – the cake itself and then the glaze on top. Both components are a breeze to make. You will find the finished cake to be moist, sweet and fluffy. Lemon cake is popular with nearly everybody – who doesn’t like the taste of lemon? You can also change the recipe to make it your own, swapping the lemon for another citrus, such as key lime or orange.

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You’re going to love the flavor of this lemon cake. The cake itself is moist and delicious while the glaze is sweet and complements the cake. It’s a simple recipe which even a beginner home baker will find easy to follow.

Why You’ll Love the Recipe:

This lemon cake is really simple, and the combination of yellow cake mix and lemon pudding mix work beautifully to offer a moist and tasty cake.

How to Serve It:

Pair a slice of this luscious lemon cake with any kind of drink or serve it as dessert. It’s good chilled or warmed up a little.

Can You Make It Ahead?

You can but, like most cakes, it’s better and more moist if you eat it the day you bake it.

Storage Instructions:

Keep it in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.

Ingredients:

For the cake:

• 1 box lemon instant pudding mix
• 1 box yellow cake mix
• ⅔ cup water
• 1 teaspoon vanilla extract
• 4 large eggs
• ⅔ cup oil

For the Lemon Glaze:

• 2 cups powdered sugar
• ¼ cup lemon juice
• 2 tablespoons heavy whipping cream
• 2 tablespoons melted, unsalted butter

How to make Lemon Cake to Die For:

Step 1. Preheat the oven to 350°F.

Step 2. Put all the cake ingredients in a bowl and beat well.

Step 3. Spoon the batter into a greased 13×9-inch baking dish.

Step 4. Bake for 30 minutes or until cooked through.

Step 5. Mix the glaze ingredients together until creamy and smooth.

Step 6. Pour the glaze over the cake while it’s still warm.

Step 7. Let the cake cool and the glaze set, and then serve when ready.

Lemon Cake to Die For

Yield: 10

Prep Time: 2 minutes

Cook Time: 50 minutes

Total Time: 52 minutes

You’re going to love the flavor of this lemon cake. The cake itself is moist and delicious while the glaze is sweet and complements the cake. It’s a simple recipe which even a beginner home baker will find easy to follow.

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Ingredients

For the cake:

• 1 box lemon instant pudding mix
• 1 box yellow cake mix
• ⅔ cup water
• 1 teaspoon vanilla extract
• 4 large eggs
• ⅔ cup oil

For the Lemon Glaze:

• 2 cups powdered sugar
• ¼ cup lemon juice
• 2 tablespoons heavy whipping cream
• 2 tablespoons melted, unsalted butter

Instructions

1. Preheat the oven to 350°F.
2. Put all the cake ingredients in a bowl and beat well.
3. Spoon the batter into a greased 13x9-inch baking dish.
4. Bake for 30 minutes or until cooked through.
5. Mix the glaze ingredients together until creamy and smooth.
6. Pour the glaze over the cake while it’s still warm.
7. Let the cake cool and the glaze set, and then serve when ready.

Notes

Variations and Substitutions:

Sub Half & Half or whole milk for the heavy cream if you want to reduce the
amount of fat and calories in the cake. Or use the batter to make individual
cupcakes rather than one large lemon cake (adjust the cooking time accordingly).

Nutrition Information

Yield 10 Serving Size 1
Amount Per Serving Calories 493Total Fat 22gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 16gCholesterol 85mgSodium 454mgCarbohydrates 69gFiber 1gSugar 45gProtein 5g

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