Moist, vibrant, and bursting with citrus flavor—this easy lemon cake is soaked in a sweet-tart glaze that makes every bite melt in your mouth.

Why You’ll Love This Recipe

This lemon cake starts with a boxed mix but transforms into something extraordinary with the addition of instant lemon pudding and a simple homemade lemon glaze. It’s the kind of dessert that feels light yet indulgent, perfect for spring brunches, summer potlucks, or any time you crave something tangy and bright.

Ingredients

For the Cake:

• 1 box yellow cake mix

• 1 small box instant lemon pudding mix

• ¾ cup vegetable oil

• ¾ cup water

• 4 large eggs, beaten

For the Glaze:

• 2 cups powdered sugar

• 2 tbsp melted butter

• 2 tbsp water

• ⅓ cup lemon juice

Directions

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 12
Calories: 310 kcal per slice

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. In a large bowl, beat the eggs until well mixed.
3. Add cake mix, lemon pudding mix, oil, and water. Beat until the batter is smooth and well combined.
4. Pour the batter into the prepared baking pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
5. While the cake is baking, prepare the glaze: whisk together powdered sugar, lemon juice, water, and melted butter until smooth.
6. Remove the cake from the oven and allow it to cool slightly—about 5 minutes.
7. Use the handle of a wooden spoon to poke holes all over the warm cake.
8. Slowly pour the glaze over the cake, letting it soak into the holes.
9. Let the cake cool completely before slicing and serving.

Serving Ideas

• Top with lemon zest or a few fresh berries for extra flair.

• Serve chilled on hot days or warm with a scoop of vanilla ice cream.

• Pair with tea, coffee, or a citrusy spritzer.

Tips & Variations

• Extra lemon flavor? Add ½ teaspoon lemon extract to the cake batter.

• Make it fancy: Bake in a bundt pan for a more elegant presentation (adjust bake time as needed).

• Zest matters: Stir in lemon zest for added brightness.

• Don’t skip the glaze: It soaks in and gives the cake its signature moist, luscious texture.

Frequently Asked Questions

Can I use a different cake mix flavor?
Yes, white or lemon cake mix works well too, but yellow adds a rich base that balances the tartness of the glaze.

Do I have to poke holes in the cake?
Yes—this allows the glaze to soak in deeply, creating that extra-moist texture this cake is known for.

Can I make this cake in advance?
Absolutely! In fact, it’s even better the next day once the glaze has fully absorbed. Store covered at room temperature for up to 2 days or refrigerate for longer freshness.

Can I use fresh lemon juice?
Yes, fresh lemon juice adds the best flavor. Bottled juice will work in a pinch, but the zing won’t be quite as bright.

How do I keep the glaze from pooling?
Pour slowly and evenly while the cake is still warm so it soaks in gradually.

Final Thoughts

This Irresistible Lemon Cake truly lives up to its name—sweet, zesty, and incredibly simple to make. Whether you’re serving it at a family gathering or enjoying a slice with coffee, this cake is bound to become a regular favorite.