Description
If you’re a lemon lover, this Ultimate Lemon Cake is the dessert you’ve been waiting for. Wonderfully moist, buttery, and bursting with fresh citrus flavor, this easy lemon cake is made with a lemon pudding mix for an incredibly soft crumb and finished with a silky homemade lemon glaze that soaks into every bite.
Ingredients
🍰 For the Cake
- 1 box (15.25 ounces) yellow cake mix
- 1 package (3.4 ounces) instant lemon pudding mix
- ¾ cup vegetable oil
- 1 cup whole milk (or water)
- 4 large eggs
- 1 teaspoon lemon extract
- 1 tablespoon fresh lemon zest (optional, for extra flavor)
🍋 For the Lemon Glaze
- 2 cups powdered sugar
- 3–4 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon melted butter (optional, for a richer glaze)
✨ Optional Garnishes
- Lemon slices
- Candied lemon peel
- Fresh mint leaves
- Powdered sugar
- Fresh blueberries
- Fresh raspberries
Instructions
Step 1: Prepare the Pan
Preheat the oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan or a 10-inch Bundt pan.
Step 2: Make the Batter
In a large mixing bowl, combine:
- Yellow cake mix
- Lemon pudding mix
- Vegetable oil
- Whole milk
- Eggs
- Lemon extract
- Lemon zest (if using)
Beat for about 2–3 minutes until smooth and creamy.
Step 3: Bake
Pour the batter into the prepared pan.
Bake:
- Loaf Pan: 45–55 minutes
- Bundt Pan: 45–50 minutes
The cake is done when a toothpick inserted into the center comes out clean.
Step 4: Cool
Let the cake cool in the pan for 15 minutes.
Transfer it to a wire rack to cool completely.
Step 5: Prepare the Lemon Glaze
Whisk together:
- Powdered sugar
- Fresh lemon juice
- Lemon zest
- Melted butter (optional)
until smooth and pourable.
Step 6: Glaze the Cake
Slowly pour the glaze over the cooled cake, allowing it to drip down the sides.
Let the glaze set for about 15 minutes before serving.
Step 7: Garnish
Decorate with fresh lemon slices, extra zest, or mint leaves if desired.
Step 8: Serve
Slice and enjoy with coffee, tea, or a dollop of whipped cream.
Notes
- Use room-temperature eggs and milk for a smoother batter.
- Don’t overmix the batter to keep the cake light and tender.
- Allow the cake to cool before glazing so the glaze sets beautifully.
- Fresh lemon juice gives the brightest flavor.
- For an even more intense lemon taste, poke small holes in the warm cake and drizzle with lemon syrup before adding the glaze.
- Prep Time: 15 minutes
- Cooling & Glazing Time: 30 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 390
- Sugar: 35g
- Sodium: 330mg
- Fat: 19g
- Carbohydrates: 52g
- Protein: 4g