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)

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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.

Notes

Switch lemon cake mix for vanilla for a milder flavor.

Add blueberries for a fruity twist.

Try a cream cheese glaze for a richer topping.

Orange zest can be used in place of lemon zest.

Grease and flour Bundt pan thoroughly to prevent sticking.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 30g
Sodium: 320mg
Fat: 15g
Saturated Fat: 2.5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 0.5g
Protein: 3g
Cholesterol: 55mg