A Lemon Cake To Die For

If you're craving a dessert that's zesty, moist, and packed with sunshine flavor, look no further than A Lemon Cake To Die For. This cake is bright, fluffy, and full of fresh lemony goodness—an irresistible treat that tastes like spring in every bite. Made with a simple boxed mix but upgraded with a few powerhouse ingredients, it's one of those recipes that friends and family will beg you to make again and again.

I first made this cake for a brunch with friends, and it quickly became a favorite. It’s perfect for birthdays, Easter, Mother's Day, or any day you need a dose of sweet, citrusy joy. The lemon glaze drizzled over the top adds a tangy finish that seeps into every slice, making this cake wonderfully tender and flavorful.

Why You’ll Love A Lemon Cake To Die For

• Easy to Make: Starts with a boxed mix but tastes homemade.
• Moist and Fluffy: Sour cream and oil ensure a rich, soft crumb.
• Bright Lemon Flavor: Enhanced with zest and glaze.
• Perfect for Any Occasion: From casual coffee breaks to elegant gatherings.
• Make-Ahead Friendly: Even better the next day.
• Freezer Friendly: Bake and store slices for lemon cake cravings anytime.

Ingredients You’ll Need

Main Cake Ingredients:

• 1 box lemon cake mix – The base of your cake, easy and full of flavor.
• 1 (3.4 oz) package instant lemon pudding mix – Boosts moisture and intensifies lemon flavor.
• 1 cup sour cream – Makes the cake extra moist.
• ½ cup vegetable oil – Adds richness and tenderness.
• 4 large eggs – Helps bind and fluff up the batter.
• ½ cup water – Keeps the batter light and smooth.
• Zest of 2 lemons – For fresh, vibrant lemon flavor.

For the Lemon Glaze:

• 2 cups powdered sugar – For a sweet glaze base.
• ¼ cup lemon juice (freshly squeezed) – Adds a tangy punch and citrus brightness.

Step-by-Step Instructions

Step 1: Preheat and Prepare

• Preheat your oven to 350°F (175°C).
• Grease and flour a 10-inch bundt pan or 9x13-inch baking dish.

Step 2: Mix the Batter

• In a large mixing bowl, combine the lemon cake mix and pudding mix.
• Add sour cream, oil, eggs, water, and lemon zest.
• Beat with an electric mixer on medium speed for about 2 minutes, until smooth and fluffy.

Step 3: Bake

• Pour the batter into the prepared pan and smooth the top.
• Bake for 40-45 minutes (bundt pan) or 30-35 minutes (9x13 pan), or until a toothpick inserted comes out clean.
• Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Step 4: Make the Glaze

• In a medium bowl, whisk together powdered sugar and lemon juice until smooth.
• If too thick, add a bit more juice; if too thin, add more sugar.

Step 5: Glaze the Cake

• Once the cake is completely cool, drizzle the glaze generously over the top.
• Let it set for 15-20 minutes before slicing and serving.

Serving and Storage Tips

Serve this cake slightly chilled or at room temperature. It pairs beautifully with tea or coffee, and it's equally at home on a brunch table or dessert platter.

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. The flavors deepen as it sits, making it even more delicious the next day.

To freeze, wrap slices in plastic wrap and store in a zip-top bag or airtight container for up to 2 months. Thaw overnight in the fridge or enjoy slightly chilled.

Helpful Notes

• Bundt Pan Tips: Make sure your bundt pan is well-greased and floured to prevent sticking.
• Lemon Zest Trick: Zest lemons before juicing to make it easier.
• Extra Lemon Flavor: Add a splash of lemon extract to the batter if you like it extra tangy.
• Want More Glaze?: Double the glaze for a thicker layer and extra tang.
• Use a Toothpick: Test doneness by inserting a toothpick into the thickest part of the cake.

Frequently Asked Questions

1. Can I use Greek yogurt instead of sour cream?
Yes! Full-fat plain Greek yogurt works beautifully as a substitute.

2. Can I use a different cake mix flavor?
Sure! Vanilla or white cake mix with lemon pudding still makes a lovely lemony cake.

3. How do I make the cake more lemony?
Add 1 teaspoon of lemon extract or increase the zest to 3 lemons.

4. Can I add berries or fruit?
Absolutely! Blueberries or raspberries work well in this cake.

5. Can I make cupcakes instead?
Yes, bake in lined cupcake tins for 18-22 minutes. Check with a toothpick for doneness.

Final Thoughts

This Lemon Cake To Die For lives up to its name—a soft, moist cake bursting with citrus flavor and topped with a zingy glaze that takes it over the top. It's easy, elegant, and just the thing when you need a slice of sunshine.

Whether you’re making it for a celebration or just because, you’ll love how simple and satisfying it is. Try it soon, and don’t forget to tag me in your lemony creations!