Let me introduce you to A Lemon Cake to Die For: A Family Favorite, a delightfully moist and tangy dessert that sparks joy with every bite. This cake holds a special place in my kitchen—it’s my trusted choice for family gatherings, Sunday picnics, or simply to brighten a regular weeknight. The fresh lemon zing, tender crumb, and sweet-tart glaze come together wonderfully, creating a dessert that both kids and adults will request time and again. Bursting with sunny citrus flavor, this lemon cake is the very definition of easy comfort baking, and its simplicity means anyone can whip it up with brilliant results.
Ingredients You’ll Need
Simplicity is one of the great charms of A Lemon Cake to Die For: A Family Favorite—you don’t need a sprawling list or fancy ingredients, just a handful of pantry staples and fresh lemons. Each one brings its own element to the cake, making it tender, vibrant, and utterly irresistible.
- Yellow cake mix: This gives the cake its classic soft texture and reliable rise, making prep wonderfully easy.
- Instant lemon pudding mix (3.4 oz): Sneaks in extra moistness and that unmistakable lemony punch, no one will believe it started with a mix!
- Eggs (4 large): The key for richness and that fluffy, bakery-style structure.
- Water (1 cup): Keeps the batter light and perfectly pourable, so your cake bakes up tender.
- Vegetable oil (½ cup): Oil keeps the crumb super soft and moist—it’s my go-to over butter for this cake.
- Fresh lemon juice (¼ cup, plus extra for glaze): Brings real citrus brightness that nothing else can quite deliver—use freshly squeezed for the best flavor.
- Lemon zest (1 tablespoon): Packs in aromatic oils for a more intense lemon flavor that perfumes each slice.
- Powdered sugar (1 cup): The base for your simple, tangy glaze that seeps into the cake and makes every bite sing.
- Fresh lemon juice (2–3 tablespoons, for glaze): Adjust to your desired glaze consistency—more juice for a thinner drizzle, a touch less for a thick, glossy finish.
How to Make A Lemon Cake to Die For: A Family Favorite
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) and generously greasing a 9×13-inch baking dish. This step ensures your beautiful lemon cake will pop out of the pan without sticking, so don’t skimp on the grease—I like to use nonstick spray or a thin layer of softened butter for peace of mind.
Step 2: Mix the Batter
In a large mixing bowl, combine the yellow cake mix, instant lemon pudding mix, eggs, water, vegetable oil, fresh lemon juice, and lemon zest. Grab your electric mixer and beat everything on medium speed for about 2 minutes, until you have a silky, sunshine-yellow batter. Be sure to scrape down the sides of your bowl to avoid any sneaky dry spots.
Step 3: Bake to Perfection
Pour the batter into your prepared baking dish and smooth the top with a spatula. Place it on the middle rack and bake for 30 to 35 minutes. You’ll know it’s ready when the top is golden, the edges pull away slightly, and a toothpick inserted into the center comes out clean or with just a moist crumb or two. The aroma in your kitchen right now is probably making it hard to wait!
Step 4: Make the Lemon Glaze
While the cake is baking, whip up your simple glaze. In a small bowl, whisk the powdered sugar with 2–3 tablespoons of fresh lemon juice. Keep adding a little juice at a time until you have a pourable, glossy glaze that ribbons off your spoon—it should look almost too good to be true.
Step 5: Glaze While Warm
Once your cake is out of the oven, let it cool for just 10 minutes (no more—you want it warm, not hot). Use a skewer or fork to poke holes all over the top—this is the secret for getting that sweet-tart glaze deep into every bite. Pour the glaze evenly over the cake, letting it sink in and gloss the top. If you want a little extra lemon love, sprinkle on some extra zest while the glaze is still wet!
Step 6: Cool and Serve
Let the cake cool completely before slicing. This gives the flavors time to meld and ensures perfectly neat squares. The finished result is everything you dreamed of: moist, vibrant, and draped in a sweet zingy glaze. Dig in and enjoy the lemon cake recipe you’ll be turning to for every celebration.
How to Serve A Lemon Cake to Die For: A Family Favorite
Garnishes
To make A Lemon Cake to Die For: A Family Favorite extra special, top each slice with a few thin lemon slices, a sprinkle of extra lemon zest, or a handful of fresh berries—raspberries and blueberries are especially stunning. For a final flourish, a dusting of powdered sugar just before serving makes it look straight out of a bakery window.
Side Dishes
Pair your lemon cake with a scoop of vanilla ice cream for a dreamy finish, or serve with a dollop of whipped cream for a light, fluffy complement. If you’re going for a brunch spread, it’s beautiful alongside a fresh fruit salad and a mug of strong coffee or hot tea.
Creative Ways to Present
Transform A Lemon Cake to Die For: A Family Favorite into a party-ready delight by cutting it into bite-sized cubes and threading them with berries on skewers for lemon cake kabobs. Try serving it in parfait glasses with layers of whipped cream and lemon curd, or, if you’re feeling extra crafty, cut into rounds and sandwich with more glaze for adorable lemon cake “whoopie pies.” The possibilities are endless!
Make Ahead and Storage
Storing Leftovers
Once cool, cover your cake tightly with plastic wrap or transfer slices to an airtight container. It will stay wonderfully moist and flavorful on your counter for up to two days, or in the fridge for up to five days—if it lasts that long!
Freezing
You can absolutely freeze A Lemon Cake to Die For: A Family Favorite for future cravings. Cut cooled cake into slices, wrap tightly in plastic wrap and foil, and freeze for up to three months. For best results, add the glaze after thawing, but honestly, the cake is delicious either way.
Reheating
To reawaken that just-baked magic, warm leftover slices in the microwave for 10 to 15 seconds. If you’re serving a crowd, pop the whole (unglazed) cake in a 300°F oven for 10 minutes, then glaze and serve. The warmth brings out the cake’s bright lemon notes and the glaze soaks in perfectly.
FAQs
Can I use a different cake mix flavor?
Yellow cake mix delivers that classic crumb, but you can experiment with white cake mix for a lighter color or even lemon cake mix for double the punch. The texture may change slightly, but either will pair beautifully with the lemon flavors.
Do I have to use fresh lemon juice?
Fresh lemon juice makes all the difference in both the cake and glaze, lending a vibrant, natural citrus zing. Bottled juice can be used in a pinch, but for the brightest, most fragrant flavor, I always reach for the real thing.
Can I bake this as cupcakes or in a Bundt pan?
Absolutely! For cupcakes, fill lined muffin tins about three-quarters full and bake for 18–22 minutes. If using a Bundt pan, grease it extra well and add 5–10 minutes to the bake time, checking with a toothpick. Both variations make A Lemon Cake to Die For: A Family Favorite delightfully portable and pretty.
What’s the best way to zest a lemon?
A microplane grater works wonderfully for getting fragrant zest without the bitter white pith. Always zest the lemon before juicing, and only use the bright yellow layer for maximum aroma and flavor.
Can I make this cake dairy-free?
Lucky for you, this recipe is naturally dairy-free—just check your cake mix and pudding mix ingredients, as some brands may sneak in dairy. Otherwise, all the flavors and textures you love will stay just as delicious.
Final Thoughts
If you’re dreaming of a bright, crowd-pleasing dessert, this is the one. Every time I serve A Lemon Cake to Die For: A Family Favorite, I watch the slices disappear and hear rave reviews. I hope you’ll give this sunshiny recipe a try—it’s sure to become a new classic at your table, too!
Print
A Lemon Cake to Die For: A Family Favorite Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Cake recipe is a delightful treat that’s both tangy and sweet. With a moist crumb and a zesty glaze, it’s a family favorite that’s sure to please any crowd.
Ingredients
Cake:
- 1 box yellow cake mix
- 1 box (3.4 oz) instant lemon pudding mix
- 4 large eggs
- 1 cup water
- ½ cup vegetable oil
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix the batter: In a large bowl, combine the cake mix, lemon pudding mix, eggs, water, oil, lemon juice, and lemon zest. Beat with an electric mixer on medium speed for 2 minutes until smooth and well blended.
- Bake: Pour the batter into the prepared baking dish and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Make the glaze: Mix the powdered sugar and 2–3 tablespoons of lemon juice to create a pourable glaze.
- Glaze the cake: Once the cake is done, let it cool for 10 minutes, then poke holes all over the top using a skewer or fork. Pour the glaze evenly over the warm cake.
- Cool and serve: Let the cake cool completely before slicing and serving.
Notes
- For extra lemon flavor, top with lemon zest after glazing.
- This cake also works well in a Bundt pan—just increase baking time by 5–10 minutes and check for doneness with a toothpick.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 28g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
