Name: Lemon Cake to Die For
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 box lemon cake mix; 1 small box (3.4 oz) instant lemon pudding mix; 4 large eggs; 1/2 cup vegetable oil; 1/2 cup water; 1/2 cup sour cream or Greek yogurt; 2 tablespoons fresh lemon juice; 1 tablespoon lemon zest; 1 1/2 cups powdered sugar; 2–3 tablespoons fresh lemon juice (for glaze); 1 tablespoon lemon zest (optional, for glaze)

This Lemon Cake to Die For is everything I crave in a citrusy dessert: it’s moist, fluffy, and packed with fresh lemon flavor. The zesty glaze seeps into every bite, adding a tangy sweetness that perfectly balances the soft, rich crumb. Whether I’m baking for a special occasion or just to treat myself, this cake never disappoints.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

1 box lemon cake mix (or homemade equivalent)

1 small box (3.4 oz) instant lemon pudding mix

1/2 cup vegetable oil

4 large eggs

1/2 cup water

1/2 cup sour cream or Greek yogurt

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

For the glaze:

1 1/2 cups powdered sugar

2–3 tablespoons fresh lemon juice

1 tablespoon lemon zest (optional, for extra punch)

Directions

I start by preheating my oven to 350°F (175°C) and greasing and flouring a Bundt pan (or a 9×13 baking dish if that’s what I have on hand).

In a large mixing bowl, I combine the cake mix, pudding mix, eggs, oil, water, sour cream, lemon juice, and zest. I beat it all together until smooth and creamy, which usually takes about 2 minutes.

I pour the batter into the prepared pan and bake for 40–45 minutes, until a toothpick inserted comes out clean.

Once it’s done baking, I let the cake cool for about 10 minutes before removing it from the pan.

While the cake is still warm, I whisk together the powdered sugar and lemon juice to make a smooth glaze.

I drizzle the glaze generously over the cake, and if I want an extra citrus punch, I sprinkle on some more lemon zest.

Servings and timing

This recipe makes 12 slices and takes about 55 minutes total — 10 minutes to prep and 45 minutes to bake.
Each slice contains approximately 320 kcal.

Variations

I sometimes switch out the lemon cake mix for a vanilla one and add extra zest for a milder citrus flavor.

For a festive twist, I add blueberries to the batter before baking.

A cream cheese glaze works beautifully if I want a richer topping.

If I don’t have lemon zest on hand, I’ve used orange zest for a different citrus twist—it still tastes amazing.

Storage/Reheating

I keep the leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week. When I want to reheat a slice, I pop it in the microwave for about 10–15 seconds to bring back the softness and warmth. The glaze stays beautifully gooey even after reheating.

FAQs

What can I use instead of instant lemon pudding mix?

I sometimes use vanilla pudding if lemon isn’t available, though it slightly changes the flavor. For a homemade version, I combine cornstarch, sugar, and lemon zest to mimic the consistency and taste.

Can I freeze this lemon cake?

Yes, I often freeze slices individually wrapped in plastic wrap, then place them in a freezer-safe container. They keep well for up to 2 months. I thaw them at room temperature or microwave for a quick treat.

Can I make this recipe gluten-free?

Absolutely—I’ve had great success using a gluten-free lemon cake mix and pudding mix. Just be sure to check that all ingredients are certified gluten-free.

Can I use fresh lemon juice instead of bottled?

Definitely. I always use fresh lemon juice for the brightest, freshest flavor. Bottled juice can taste a bit flat in comparison.

How do I prevent the cake from sticking to the Bundt pan?

I always grease and flour the pan thoroughly, making sure every curve and corner is coated. Sometimes I even use a baking spray that includes flour for extra insurance.

Conclusion

This Lemon Cake to Die For has become a staple in my kitchen. I love how easy it is to make, how tender and lemony each bite is, and how it always impresses whoever I serve it to. Whether I’m baking it for a family gathering or just to brighten up a regular day, this cake delivers every time.

Recipe:

Lemon Cake to Die For

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Sophia
Total Time: 55 minutes
Yield: 12 slices
Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This Lemon Cake to Die For is a moist, fluffy, and citrus-packed dessert topped with a tangy lemon glaze. Made with a boxed mix and a few added ingredients, it’s incredibly easy to prepare and always a hit at gatherings.

Ingredients

1 box lemon cake mix

1 small box (3.4 oz) instant lemon pudding mix

4 large eggs

1/2 cup vegetable oil

1/2 cup water

1/2 cup sour cream or Greek yogurt

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

1 1/2 cups powdered sugar

2–3 tablespoons fresh lemon juice (for glaze)

1 tablespoon lemon zest (optional, for glaze)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease and flour a Bundt pan or a 9×13 baking dish.
In a large bowl, combine cake mix, pudding mix, eggs, oil, water, sour cream (or Greek yogurt), lemon juice, and lemon zest. Beat until smooth, about 2 minutes.
Pour the batter into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted comes out clean.
Let the cake cool in the pan for about 10 minutes, then remove from pan.
While the cake is still warm, whisk together powdered sugar and lemon juice to form a glaze.
Drizzle the glaze over the warm cake and sprinkle with extra lemon zest if desired.