Can I Substitute Fresh Lemons for Lemon Pudding Mix?

Yes! While the lemon pudding mix adds extra moisture and flavor, using fresh lemon zest and juice provides a natural tang. If you choose this option, add a tablespoon of zest and increase the lemon juice slightly.

How Can I Keep My Lemon Cake Moist?

The combination of oil and pudding mix in the batter ensures moisture, but the glaze poured over the cake after baking is the secret to an incredibly moist result.

Is Lemon Cake Freezer-Friendly?

Yes, it is! Once completely cooled, wrap the cake tightly in plastic wrap and foil. Freeze for up to 3 months, and let it thaw at room temperature when ready to serve.

Can I Make Lemon Cake Without Eggs?

For an egg-free version, try using a commercial egg replacer or a flaxseed substitute. The texture may vary slightly, but the cake will still be delicious.

What’s the Best Way to Serve Lemon Cake?

Lemon cake is versatile—serve it plain or top it with whipped cream, fresh berries, or even a sprinkle of powdered sugar for added flair.

Lemon Cake to Die For: A Sweet and Tangy Delight

Name: lemon cake to die for
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
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

Ingredients

Scale

For the Cake:

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

For the Glaze:

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

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Instructions

Prepare to Bake: Start by preheating your oven to 350°F (175°C) and greasing a 9×13 baking pan. Preparing the pan ensures your cake releases easily, maintaining its soft, fluffy structure.
Mix the Cake Batter: In a large mixing bowl, combine the beaten eggs with the yellow cake mix, instant lemon pudding mix, oil, and water. Stir until the batter is smooth and no lumps remain. This blend of ingredients is key to achieving the moist, light texture that makes this lemon cake unforgettable.
Bake to Perfection: Pour the batter into your greased pan and pop it into the oven. Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. While it bakes, your kitchen will fill with the irresistible aroma of lemony sweetness.
Prepare the Glaze: While the cake is baking, it’s time to make the glaze. In a medium bowl, whisk together the powdered sugar, lemon juice, melted butter, and water until smooth. This glaze is what makes the cake extra special, adding an extra burst of flavor and a moist finish.
Glaze the Cake: Once your lemon cake is out of the oven, poke holes in it with a wooden spoon. This might seem odd, but it allows the glaze to seep into every bite! Pour the glaze evenly over the cake, letting it sink into the holes for a truly luscious experience.
Enjoy!: Allow the glaze to set for a few minutes, then slice and serve. Get ready for a cake that’s tangy, sweet, and utterly mouthwatering!

Notes

For a Tangier Flavor: Add a bit more lemon juice to the glaze for an extra zing.
Storage: Store the cake covered at room temperature for up to two days, or in the fridge for up to five days.
Use Fresh Lemon Juice: If possible, use fresh lemon juice in the glaze. The natural flavor enhances the cake’s freshness.
Experiment with Toppings: Feel free to top your cake with whipped cream or fresh berries for a delightful presentation and a pop of color.
Gluten-Free Version: Substitute a gluten-free cake mix if you’re gluten-sensitive, and it’s just as delicious.

Author: Elina
Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 210 kcal
Sugar: 25g
Sodium: 280mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 0.5g
Protein: 3g
Cholesterol: 35mg