Name: Dessert Recipes: Lemon Cake to Die For That's Bursting with Citrus Joy
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 box yellow cake mix; 1 small box instant lemon pudding mix (3.4 oz); 4 large eggs; 1/2 cup vegetable oil; 1 cup water; 1/3 cup fresh lemon juice; 2 cups powdered sugar; 1/4 cup fresh lemon juice (for glaze)

Jump to Recipe

We’ve all had that one dessert we keep coming back to. For me, it’s this lemon cake. It’s bold, it’s zesty, and it doesn’t try too hard. You get a soft, fluffy crumb that holds onto every ounce of that citrus glaze. Each bite’s like a sunny day in cake form. This isn’t one of those ‘look but don’t touch’ desserts. Nope. This is for tearing into after dinner, or at 10 a.m. with your second cup of coffee. It walks the line between casual and downright addictive. And yes, it happens to be one of my favorite dessert recipes of all time. Whether you’re into lemon chicken recipes or just browsing recipes for dessert, this cake feels like home. It’s as comforting as an easy lemon chicken dish on a weeknight, as satisfying as healthy lemon chicken without the fuss. Call it dessert for dinner? I won’t judge. I’ve done it too.

1) Key Takeaways
2) Easy Lemon Cake to Die For Recipe
3) Ingredients for Lemon Cake to Die For
4) How to Make Lemon Cake to Die For
5) Tips for Making Lemon Cake to Die For
6) Making Lemon Cake to Die For Ahead of Time
7) Storing Leftover Lemon Cake
8) Try these dessert recipes next!
9) Lemon Cake to Die For Recipe
10) Nutrition

1) Key Takeaways

One-bowl lemon cake with boxed mix and pudding for simplicity
Zesty glaze made with fresh lemon juice and powdered sugar
No need for fancy ingredients or cake skills
Perfect for dessert recipes or a sweet bite at brunch

2) Easy Lemon Cake to Die For Recipe

If you’re someone who never says no to anything with lemon, welcome to your new favorite. This lemon cake isn’t just good, it’s something you’ll think about long after your last bite. I’ve made it so many times I could do it blindfolded, and even then, it’d probably still turn out alright.

What I like most is how easy it is to bring together. You’re not dealing with layers or fuss. Just a bowl, a spoon, and maybe a little restraint because that batter smells like sunshine. And don’t get me started on the glaze. It soaks into the cake in all the right ways, making it dense in the center and a little sticky on top. Yes, it’s meant to be that way.

This one fits right into my favorite dessert recipes, and if I’m honest, I’ve served it for brunch and once or twice as a stand-in for dinner. No regrets. It’s got that perfect balance of sweetness and zing that makes it easy to come back for seconds.

3) Ingredients for Lemon Cake to Die For

Yellow Cake Mix
This gives you a jump start. It’s the base, the backbone, and makes your life a whole lot easier. You don’t need anything fancy, just a good classic mix.

Instant Lemon Pudding Mix
The pudding makes the crumb soft and keeps it from drying out. That texture? All thanks to this tiny box of powdery magic.

Eggs
They add richness and structure. Four of them make this cake feel more homemade than anything you’d buy at a store.

Vegetable Oil
This is your moisture. I’ve tried butter, but honestly, oil keeps it light and springy. It’s a better choice for boxed cake hacks.

Water
Simple, necessary, and keeps the batter just the right consistency. You’ll need it to balance the other ingredients.

Lemon Juice (Fresh)
This is where the flavor lives. It’s sharp, clean, and cuts through the sweetness like a pro. Skip bottled lemon juice here if you can.

Powdered Sugar
It’s for the glaze. When it mixes with more lemon juice, it gets sticky, sweet, and soaks into the cake like a dream.

Lemon Juice (again, for the glaze)
Yes, more lemon. You want it to hit that tangy note just right. This second addition brings it home.

4) How to Make Lemon Cake to Die For

Step 1
Preheat your oven to 350°F. Spray or grease a 9×13 inch pan. I usually use nonstick spray but do what works for you.

Step 2
Grab a big mixing bowl. Dump in the yellow cake mix and lemon pudding mix. Give it a quick stir to blend them before adding anything wet.

Step 3
Add the eggs, oil, water, and that first dose of lemon juice. Now stir like you mean it. A hand mixer helps but I’ve done this with a whisk too.

Step 4
Pour the batter into your prepared pan. Use a spatula to smooth the top. No need to be perfect—it evens out in the oven.

Step 5
Bake for 30 to 35 minutes. Keep an eye on it toward the end. You want a toothpick to come out mostly clean from the center.

Step 6
While the cake bakes, mix the powdered sugar and remaining lemon juice in a bowl until smooth. That’s your glaze.

Step 7
Once the cake comes out, poke a bunch of holes in the top with a fork. Pour the glaze slowly and let it soak in while the cake is still warm.

5) Tips for Making Lemon Cake to Die For

Don’t overmix. Once everything is combined and looks smooth, you’re done. Too much mixing makes a tough cake, and nobody wants that.

Use fresh lemon juice. It really makes a difference. That bottled stuff just doesn’t hit the same. If you’re already baking, take the extra minute to squeeze a lemon.

Let the glaze sit. After you pour it over the warm cake, give it a moment. The glaze will settle into the holes and create the sticky, lemony topping we’re after.

6) Making Lemon Cake to Die For Ahead of Time

This cake holds up really well overnight. Actually, I think it tastes better the next day. The glaze finishes its work by then and turns the top into something almost fudgy.

If you’re making it a day ahead, let the cake cool fully before covering it. Use foil or a cake keeper to keep things from drying out.

I’ve taken this cake to picnics, potlucks, and family dinners. If you’re traveling with it, slice it beforehand and store it in the baking dish for easy serving later.

7) Storing Leftover Lemon Cake

Leftovers? Lucky you. Cover the cake with plastic wrap or store it in an airtight container. It’ll keep in the fridge for up to five days.

Want to freeze it? Go for it. Wrap individual slices and pop them into a freezer bag. When you’re ready, thaw in the fridge or warm slightly in the microwave.

The glaze might get a little tacky after a day or two, but honestly, I think that’s part of its charm. It stays soft, never dry, and always easy to love.

8) Try these dessert recipes next!

9) Lemon Cake to Die For Recipe