why make this recipe

Lemon cake is a classic dessert that brightens up any occasion. Its tart and sweet flavors are simply irresistible. This Irresistible Lemon Cake is perfect for birthdays, celebrations, or even just a Sunday treat at home. The combination of yellow cake mix and instant lemon pudding makes it easy to prepare while ensuring a moist and flavorful cake. The tangy glaze adds the right finishing touch, making every slice delightful.

how to make Irresistible Lemon Cake

Ingredients:

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
2 cups of powdered sugar
2 tablespoons of melted butter
2 tablespoons of water
⅓ cup of lemon juice

Directions:

Preheat your oven to 350°F (175°C). Grease a 9×13 baking pan to ensure easy cake release after baking.
In a large bowl, beat the eggs until well combined. Add the yellow cake mix, instant lemon pudding mix, oil, and water. Mix until smooth and well blended.
Pour the batter into the prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the glaze. In a medium bowl, mix together the powdered sugar, lemon juice, and water. Add the melted butter and stir until the mixture is smooth and well combined.
Once the cake is baked, remove it from the oven and allow it to cool slightly. Use a wooden spoon to poke holes all over the cake. Pour the lemon glaze evenly over the cake, allowing it to seep into the holes and coat the surface.
Allow the cake to cool completely before serving. Enjoy the moist, lemony treat with a deliciously tangy glaze.

how to serve Irresistible Lemon Cake

Serve the Irresistible Lemon Cake at room temperature or slightly chilled. It pairs well with fresh berries, whipped cream, or a scoop of vanilla ice cream. You can also dust it with extra powdered sugar for a decorative touch.

how to store Irresistible Lemon Cake

To store the cake, cover it with plastic wrap or keep it in an airtight container. It can be kept at room temperature for up to two days. If you want it to last longer, place it in the refrigerator where it can stay fresh for about a week.

tips to make Irresistible Lemon Cake

Make sure all ingredients are at room temperature before mixing for a better texture.
Don’t skip the glazing step; it adds amazing flavor and moisture to the cake.
If you want an extra lemony flavor, you can add some lemon zest into the batter.

Serving Ideas

Pair your lemon cake with a cup of tea or coffee for a perfect afternoon treat.
Top it off with whipped cream and lemon slices for a lovely presentation.

Final Thoughts

The Irresistible Lemon Cake is not only easy to make, but it also delivers on flavor and texture. This cake is sure to become a favorite in your dessert repertoire. Whether for a special occasion or just because, this cake will always impress.

FAQs

1. Can I use fresh lemon juice instead of bottled?
Yes, fresh lemon juice will give your cake a brighter flavor.

2. How can I make this cake gluten-free?
You can substitute the yellow cake mix with a gluten-free cake mix.

3. Can I freeze this lemon cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and foil, and it can last for up to three months in the freezer.

Irresistible Lemon Cake

A moist and flavorful lemon cake topped with a tangy glaze, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings: 12 servings

Course: Baked Goods, Dessert

Cuisine: American, Bakery

Calories: 290

Ingredients Method Notes

Ingredients

For the Cake

1 box yellow cake mix Use any brand of yellow cake mix.
1 small box instant lemon pudding mix This adds flavor and moisture.
¾ cup oil Can use vegetable or canola oil.
¾ cup water
4 large beaten eggs Ensure they are at room temperature.

For the Glaze

2 cups powdered sugar Sifted for a smooth glaze.
2 tablespoons melted butter Adds richness to the glaze.
2 tablespoons water
⅓ cup lemon juice Freshly squeezed or bottled.

Method

Preparation

Preheat your oven to 350°F (175°C). Grease a 9×13 baking pan.
In a large bowl, beat the eggs until well combined. Add the yellow cake mix, instant lemon pudding mix, oil, and water. Mix until smooth and well blended.
Pour the batter into the prepared pan.

Baking

Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

Making the Glaze

While the cake is baking, prepare the glaze by mixing together the powdered sugar, lemon juice, and water. Add the melted butter and stir until smooth.

Finishing Touch

Once the cake is baked, remove it from the oven and allow it to cool slightly. Poke holes all over the cake with a wooden spoon.
Pour the lemon glaze evenly over the cake, allowing it to seep into the holes and coat the surface.
Allow the cake to cool completely before serving.

Notes

Serve the cake at room temperature or slightly chilled. It pairs well with fresh berries, whipped cream, or vanilla ice cream. For extra flavor, add lemon zest to the batter.