Introduction
I recently tried this lemon cake recipe, and it has quickly become a staple in our home! The cake itself is incredibly light and fluffy, with the perfect balance of sweetness and tang. What makes this recipe even better is the addition of the lemon glaze that soaks into the cake, infusing it with an extra burst of flavor. My family absolutely loves it, and it’s a hit at every gathering. It’s simple to make yet tastes like it came from a high-end bakery. If you’re a fan of citrus desserts, this cake will definitely satisfy your cravings.
Ingredients
For the cake:
- 1 box of yellow cake mix
- 1 small box of instant lemon pudding mix
- ¾ cup of oil
- ¾ cup of water
- 4 beaten eggs
For the glaze:
- 2 cups of powdered sugar
- 2 tablespoons of melted butter
- 2 tablespoons of water
- ⅓ cup of lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large mixing bowl, beat the eggs until well combined. Add in the yellow cake mix, lemon pudding mix, oil, and water. Mix everything together until fully combined and smooth.
- Pour the batter into the greased baking pan and spread it evenly.
- Bake for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, prepare the glaze. In a medium bowl, combine the powdered sugar, melted butter, water, and lemon juice. Stir well until the mixture is smooth and free of lumps.
- Once the cake is done baking, remove it from the oven and allow it to cool slightly. Use a wooden spoon or fork to poke several holes all over the surface of the cake.
- Pour the prepared glaze over the warm cake, allowing it to seep into the holes and coat the top.
- Let the cake cool completely before slicing and serving.
Enjoy your delicious lemon cake!
Nutrition Facts
- Servings: 12
- Calories per serving: 310
Note: Nutritional information may vary depending on exact ingredients used.
Preparation Time
- Prep time: 10 minutes
- Cook time: 30 to 35 minutes
- Total time: 45 to 50 minutes
How to Serve
- Serve the lemon cake at room temperature for the best texture.
- Slice into squares or rectangles for easy serving.
- Pair with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Garnish with fresh lemon zest or slices for an added citrusy touch.
- This cake is perfect for family gatherings, holidays, or as a sweet treat to enjoy with a cup of tea or coffee.
Additional Tips
- Use fresh lemon juice: While the recipe calls for bottled lemon juice, fresh lemon juice will give the glaze a brighter, more authentic flavor.
- Don’t overmix the batter: Overmixing can make the cake dense. Stir just until the ingredients are combined.
- Let the cake cool before glazing: This allows the glaze to absorb into the cake properly and prevents it from sliding off.
- Check for doneness early: Since ovens vary, start checking the cake at 30 minutes by inserting a toothpick. If it comes out clean, it’s done!
- For a fluffier cake, separate the eggs: If you want to make the cake fluffier, separate the eggs, whip the egg whites until stiff, and then fold them into the batter.
Recipe Variations
- Lemon Blueberry Cake: Add 1 cup of fresh or frozen blueberries to the batter for a sweet and tangy twist.
- Glazed Lemon Poppy Seed Cake: Mix in 1-2 tablespoons of poppy seeds into the batter for an added crunch.
- Lemon Cream Cheese Cake: For a richer variation, fold in 4 ounces of softened cream cheese into the batter before mixing.
- Vegan Lemon Cake: Swap the eggs with flaxseed eggs and use plant-based oil for a vegan-friendly version.
- Lemon Coconut Cake: Add ½ cup of shredded coconut to the batter for a tropical flavor.
Serving Suggestions
- Serve the cake alongside a fresh fruit salad for a refreshing dessert.
- Pair with a chilled glass of lemonade for a citrusy theme.
- Add a sprinkle of powdered sugar on top just before serving for a festive look.
- Enjoy with a hot cup of green tea or Earl Grey tea for a cozy afternoon treat.
- For a special occasion, decorate the top with lemon slices, edible flowers, or candied lemon peel.
Freezing and Storage
- Storage: Store the cake in an airtight container at room temperature for up to 3 days.
- Freezing: To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It will stay fresh for up to 2 months. Thaw at room temperature before serving.
FAQ Section
- Can I make this cake ahead of time? Yes, the cake can be made up to 2 days in advance and stored in an airtight container at room temperature.
- Can I use a different cake mix? You can use any flavor of cake mix, but yellow cake mix pairs best with the lemon flavor.
- Can I make the glaze thicker or thinner? Adjust the glaze consistency by adding more powdered sugar for a thicker glaze or more water for a thinner one.
- Can I make this recipe without the lemon glaze? While the glaze adds flavor and moisture, you can skip it for a simpler lemon cake. It will still be delicious.
- Can I make this cake in a different-sized pan? You can use a 9-inch round pan or a square pan, but the baking time may vary. Keep an eye on it as it bakes.
- Is this recipe gluten-free? This recipe is not gluten-free, but you can substitute the cake mix with a gluten-free cake mix to make it gluten-free.
- How can I make the cake more lemony? Increase the amount of lemon juice in the glaze or add lemon zest to the batter for extra lemon flavor.
- Can I use egg substitutes? Yes, flax eggs or other egg substitutes should work well in this recipe.
- Can I use margarine instead of butter for the glaze? Yes, margarine can be used in place of butter for the glaze.
- How do I know when the cake is done? The cake is done when a toothpick inserted into the center comes out clean, and the top is lightly golden.
Conclusion
This lemon cake is a delightful and simple dessert that will quickly become a family favorite. Its light, fluffy texture combined with the tangy lemon glaze makes it the perfect treat for any occasion. Whether you’re hosting a party, bringing dessert to a family gathering, or simply craving something sweet, this cake is sure to impress. With easy-to-follow instructions and a few simple ingredients, you’ll have a delicious dessert in no time. So, give this recipe a try and prepare for rave reviews from your friends and family!
PrintA Lemon Cake to Die For: A Family Favorite
- Total Time: 0 hours
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This irresistible lemon cake is light, fluffy, and bursting with citrus flavor. The combination of yellow cake mix and instant lemon pudding creates a moist, tender cake, while the tangy lemon glaze takes it to the next level. Perfect for any occasion, this cake will quickly become a family favorite!
Ingredients
- For the Cake:
- 1 box of yellow cake mix
- 1 small box of instant lemon pudding mix
- ¾ cup of oil
- ¾ cup of water
- 4 beaten eggs
- For the Glaze:
- 2 cups of powdered sugar
- 2 tablespoons of melted butter
- 2 tablespoons of water
- ⅓ cup of lemon juice
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a bowl, beat the eggs and mix in the cake mix, lemon pudding, oil, and water until well combined.
- Pour the batter into the greased pan and spread it evenly.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze by mixing powdered sugar, lemon juice, and water in a bowl.
- Once the cake is baked, remove it from the oven and let it cool slightly. Poke holes in the cake using a wooden spoon.
- Pour the glaze over the warm cake, allowing it to soak into the holes.
- Allow the cake to cool completely before serving. Enjoy!
Notes
- You can make this cake ahead of time and store it in an airtight container for up to 3 days.
- For an extra citrusy flavor, add some lemon zest to the glaze or the cake batter.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 310
- Sugar: 39
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13 g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg