If you’re a fan of citrusy desserts, this Lemon Cake recipe will be your go-to treat. With its moist, zesty texture and a tangy, sweet lemon glaze, this cake is a showstopper at any gathering. Plus, it’s quick and easy to whip up, making it perfect for weeknight indulgence or a last-minute dessert.
Ingredients:
For the Cake:
1 box yellow cake mix
1 box instant lemon pudding mix
2/3 cup oil
3 large eggs
2/3 cup water
1 teaspoon vanilla extract
1 teaspoon lemon zest
For the Glaze:
2 cups powdered sugar
2 tablespoons unsalted butter, melted
1/4 cup fresh lemon juice
2 tablespoons heavy whipping cream
Pinch of lemon zest
Directions:
Preheat and Prepare:
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking pan thoroughly to prevent sticking.
Make the Batter:
In a large mixing bowl, combine yellow cake mix, lemon pudding mix, oil, water, eggs, vanilla extract, and lemon zest.
Mix until just combined, ensuring no lumps remain.
Bake the Cake:
Pour the batter evenly into the prepared pan.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool Slightly:
Place the baked cake on a wire rack to cool slightly.
Prepare the Lemon Glaze:
In a mixing bowl, whisk powdered sugar, melted butter, heavy cream, and lemon zest.
Gradually add fresh lemon juice, adjusting to achieve the desired glaze consistency.
Glaze the Cake:
Pour the glaze evenly over the warm cake, spreading it with a spatula.
Allow the glaze to set slightly before slicing.
Serve and Enjoy:
Slice the cake into portions, serve, and enjoy the citrusy delight!
Serving Tips:
Presentation Matters:
To elevate the presentation, garnish the lemon cake with additional lemon zest, fresh mint leaves, or even thin slices of lemon on top of each slice.
For extra indulgence, serve with a dollop of whipped cream or a scoop of vanilla ice cream on the side.
Perfect Pairings:
This lemon cake pairs wonderfully with a hot cup of tea or coffee. Consider serving it with a refreshing iced tea or a citrusy beverage like lemonade for a full citrus experience.
It’s also delicious alongside fruit salads or light, refreshing desserts for a well-rounded dessert table.
Room Temperature:
Lemon cake is best served at room temperature for the optimal balance of flavor and texture. If you refrigerate it, be sure to allow it to come to room temperature before serving for the best experience.
Storage Tips:
Room Temperature:
If you plan to enjoy the cake within a few days, store it in an airtight container at room temperature. It should stay fresh for up to 3 days.
Refrigeration:
For longer storage, keep the lemon cake in the refrigerator. The glaze may harden slightly, but the cake will remain moist. Simply cover it with plastic wrap or store in an airtight container. It will stay fresh for up to 1 week.
Freezing:
To freeze the cake: Wrap individual slices or the entire cake tightly in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 2-3 months.
To defrost: Remove the cake from the freezer and let it thaw at room temperature for a few hours before serving. For best results, avoid thawing in the microwave as it may alter the texture.
Related Recipes:
FAQs:
Can I use a homemade cake batter instead of a boxed mix?
Absolutely! If you prefer a homemade touch, substitute the boxed cake mix with your favorite yellow cake recipe. Add 1 box of instant lemon pudding mix to enhance the flavor and moisture.
Can I make this cake gluten-free?
Yes! Use a gluten-free yellow cake mix and ensure the instant pudding mix is also gluten-free. The rest of the ingredients are naturally gluten-free, making this a great option for those with dietary restrictions.
How can I adjust the glaze if it’s too thick or too thin?
If the glaze is too thick, add a small amount of lemon juice or heavy cream, one teaspoon at a time, until you reach your desired consistency. If it’s too thin, add more powdered sugar gradually.
Can I make this cake ahead of time?
Definitely! You can bake the cake a day or two in advance and store it in an airtight container. Add the glaze just before serving to keep it fresh and visually appealing. For longer storage, freeze the unglazed cake and add the glaze after thawing.
Conclusion:
This Lemon Cake with tangy glaze is a simple yet impressive dessert for lemon lovers. Whether served at a party or enjoyed with a cup of tea, it’s sure to delight everyone who takes a bite.
📖 Recipe:
Print
Lemon Cake
- Total Time: 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A moist and zesty Lemon Cake recipe topped with a tangy lemon glaze. This quick and easy dessert is perfect for citrus lovers. Made with simple pantry ingredients, it’s an ideal treat for any occasion.
Ingredients
For the Cake:
1 box yellow cake mix
1 box instant lemon pudding mix
2/3 cup oil
3 large eggs
2/3 cup water
1 teaspoon vanilla extract
1 teaspoon lemon zest
For the Glaze:
2 cups powdered sugar
2 tablespoons unsalted butter, melted
2 tablespoons heavy whipping cream
1/4 cup fresh lemon juice
Pinch of lemon zest
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, combine yellow cake mix, lemon pudding mix, oil, water, eggs, vanilla extract, and lemon zest. Mix until just combined.
- Pour the batter evenly into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool slightly on a wire rack.
- For the glaze, whisk powdered sugar, melted butter, heavy whipping cream, lemon zest, and fresh lemon juice until smooth. Adjust consistency as needed.
- Pour the glaze over the warm cake, spreading it evenly.
- Allow the glaze to set slightly before serving.
Notes
For an extra tangy flavor, increase the lemon zest in the batter or glaze.
Use fresh lemon juice for the best taste.
Store at room temperature in an airtight container for up to 3 days or refrigerate for up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 320 kcal (per serving, approx.)
