Easy Lemon Cake Recipe

When I first made this lemon cake, I was just beginning my journey into baking. It was for a casual family gathering, and honestly, I was nervous—would it turn out dry? Would anyone even like it? To my delight, not only was it incredibly moist and bursting with lemony freshness, but everyone asked for seconds! That’s when I knew this lemon cake recipe was special.

Perfect for beginner bakers, this lemon cake is simplicity itself. It’s quick to prepare, requires only common pantry ingredients, and delivers a fresh, vibrant flavor that makes it ideal for those seeking quick and healthy meals without complicated steps.

Why This Recipe is Special

This “Lemon Cake to Die For” truly lives up to its name thanks to its soft, moist crumb and vibrant citrus flavor. It combines convenience (hello, boxed cake mix!) with an easy homemade glaze to give it that extra special touch, making it an ideal starting point for beginners looking to impress effortlessly.

Ingredients and Preparation

Ingredients for the Cake:

• Yellow cake mix: Provides the fluffy, tender base for your cake.
• Instant lemon pudding mix: Adds moisture, flavor, and softness.
• Oil: Keeps the cake moist and rich.
• Water: Helps bind ingredients and ensures a soft texture.
• Eggs: Adds structure, richness, and volume to your cake.

Alternative Suggestions:

• Instead of yellow cake mix, white cake mix also works well.
• Substitute lemon pudding with vanilla pudding if you prefer a milder citrus flavor.

Ingredients for the Glaze:

• Powdered sugar: Sweetens the glaze and ensures a smooth texture.
• Melted butter: Enhances richness and adds depth to the glaze.
• Water: Helps achieve the ideal consistency.
• Lemon juice: Provides the tangy, fresh citrus punch essential for balance.

Alternatives:

• Fresh lime or orange juice can substitute lemon juice for a delightful variation.

Step-by-Step Instructions

Step 1: Preheat your oven to 350°F and grease a 9×13 baking pan thoroughly to prevent sticking.

Step 2: In a large bowl, beat the eggs gently and add in the cake mix, lemon pudding mix, oil, and water. Mix until all ingredients are well combined and smooth.

Step 3: Pour the batter evenly into your prepared baking pan. Bake in the preheated oven for 30 to 35 minutes, or until golden brown. A toothpick inserted in the center should come out clean.

Step 4: While the cake bakes, prepare the glaze by whisking together powdered sugar, lemon juice, melted butter, and water until smooth and pourable.

Step 5: Once baked, remove the cake from the oven. Immediately poke holes evenly across the top using the handle of a wooden spoon or a skewer. This allows the glaze to seep into the cake, enhancing flavor and moisture.

Step 6: Pour the glaze generously over the warm cake, allowing it to fill the holes and coat the surface evenly.

Beginner Tips and Notes

• Cake Troubleshooting: If your cake seems overly browned before it’s cooked inside, simply cover it loosely with foil for the remainder of baking.
• Easy Preparation Tip: Combine wet ingredients first, then add dry ingredients to prevent lumps.
• Kitchen Tools: No wooden spoon? A fork or skewer works perfectly for poking holes.

Serving Suggestions

Pair this easy lemon cake with a scoop of vanilla ice cream, whipped cream, or fresh berries for an elevated dessert experience. It also goes beautifully alongside a cup of herbal tea or coffee.

Storage Tips: Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week to maintain freshness.

Try it Yourself!

I encourage you to give this lemon cake recipe a try. It truly is an easy sheet pan dessert that’s quick, healthy, and incredibly satisfying. Don’t forget to leave a comment below sharing your baking adventure—I can’t wait to hear how your lemon cake turned out!

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