If you love bright citrus flavors and moist, tender cakes, this Lemon Cake To Die For is a must-try! Bursting with the perfect balance of sweet and tangy, this cake is incredibly soft, thanks to the combination of lemon cake mix, instant pudding, and sour cream. Topped with a luscious lemon glaze, every bite is filled with fresh, zesty goodness. Whether you’re serving it for a springtime gathering, a weekend treat, or a holiday dessert, this cake is sure to be a crowd favorite!

The Love for Lemon Desserts

Lemon desserts have been cherished for centuries, from traditional lemon tarts in Europe to classic lemon pound cakes in America. The refreshing acidity of lemon balances out the sweetness, making it a favorite ingredient in baking. This Lemon Cake To Die For takes inspiration from classic lemon-flavored cakes and enhances it with the richness of pudding and the smoothness of sour cream, creating a dessert that is both decadent and refreshing.

Why You’ll Love This Recipe

Easy to Make – Uses a cake mix for a simple and foolproof bake.

Moist & Tender – The addition of sour cream makes the cake ultra-soft.
Bursting with Lemon Flavor – Fresh lemon zest and juice give it a bright, zesty taste.
Perfect for Any Occasion – Ideal for celebrations, tea parties, or weeknight desserts.

Make-Ahead Friendly – Tastes even better the next day as the flavors meld together.

Ingredients You’ll Need

Main Ingredients:

1 box lemon cake mix – The foundation for a light, fluffy cake.
1 package (3.4 oz) instant lemon pudding mix – Adds extra moisture and lemon flavor.

1 cup sour cream – Ensures a soft, tender crumb.
1/2 cup vegetable oil – Keeps the cake moist.
4 large eggs – Adds richness and structure.

1/2 cup water – Helps combine the ingredients smoothly.
Zest of 2 lemons – Provides fresh citrus flavor.

For the Lemon Glaze:

2 cups powdered sugar – The base of a smooth, sweet glaze.

1/4 cup lemon juice – Adds the perfect amount of tangy freshness.

Each ingredient plays a key role in creating the ultimate lemon cake, ensuring the perfect blend of sweet and tangy flavors.

Step-by-Step Instructions

Step 1: Prepare the Batter

Preheat your oven to 350°F (177°C). Grease and flour a Bundt pan to prevent sticking.

In a large bowl, combine lemon cake mix, instant pudding mix, sour cream, vegetable oil, eggs, water, and lemon zest. Using a hand mixer or stand mixer, beat on medium speed until the batter is smooth and creamy.

Step 2: Bake the Cake

Pour the batter into the prepared Bundt pan, ensuring it spreads evenly. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.

Step 3: Make the Lemon Glaze

In a small bowl, whisk together powdered sugar and lemon juice until smooth. If the glaze is too thick, add a little more lemon juice; if it’s too thin, add more powdered sugar.

Step 4: Glaze the Cake

Once the cake has fully cooled, drizzle the lemon glaze over the top, allowing it to cascade down the sides. Let the glaze set before slicing and serving.

Variations & Customizations

While this cake is already a lemon lover’s dream, here are some fun ways to make it your own:

Add Poppy Seeds – Mix in 1 tablespoon of poppy seeds for extra texture and a classic lemon-poppy seed twist.
Lemon Cream Cheese Frosting – Swap the glaze for a creamy frosting by beating cream cheese, powdered sugar, and lemon juice together.

Citrus Blend – Try adding a mix of lemon, lime, and orange zest for a citrus medley.
Berry Infusion – Fold fresh blueberries or raspberries into the batter for a fruity surprise.
Toasted Coconut Topping – Sprinkle toasted coconut over the glaze for a tropical touch.

Serving Suggestions

This Lemon Cake To Die For is delightful on its own, but you can elevate the experience with these pairings:

Beverages – Serve with a cup of hot tea, iced lemonade, or a glass of sparkling wine.
Whipped Cream – A dollop of lightly sweetened whipped cream adds extra indulgence.

Fresh Berries – Garnish with strawberries, raspberries, or blueberries for a fresh contrast.
Vanilla Ice Cream – A scoop of creamy vanilla ice cream complements the tartness of the lemon.

Tips for the Best Lemon Cake

Use Fresh Lemons – Freshly squeezed lemon juice and zest give the best flavor.

Don’t Overmix – Overbeating can make the cake dense; mix just until smooth.
Check for Doneness – Use a toothpick to test the center; if it comes out clean, the cake is ready.
Let It Cool Completely – The glaze adheres best when the cake is fully cooled.

Refrigerate for Enhanced Flavor – Chilling the cake for a few hours deepens the lemon flavor and makes it extra moist.

Frequently Asked Questions

Can I make this cake in a different pan?
Yes! You can use a 9×13-inch pan or two 8-inch round pans, adjusting the baking time accordingly.

How do I store leftovers?
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for 5 days.

Can I freeze this cake?
Absolutely! Wrap the cooled, unglazed cake in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge and glaze before serving.

Can I make this cake gluten-free?
Yes! Use a gluten-free lemon cake mix and check that your pudding mix is gluten-free.

How can I make this cake dairy-free?
Use dairy-free sour cream and a dairy-free instant pudding mix alternative.

Final Thoughts

This Lemon Cake To Die For is an irresistible combination of sweet, tangy, and moist perfection. Whether you’re making it for a special occasion or just craving a citrusy dessert, this easy-to-make cake will impress every time. With its tender crumb, zesty lemon flavor, and luscious glaze, it’s a treat that’s bound to become a family favorite.

Not only is this cake simple and quick to prepare, but its bright and vibrant flavors make it a standout dessert for any gathering. Serve it chilled or at room temperature, and watch as everyone comes back for another slice!

Lemon Cake To Die For: A Zesty & Irresistible Dessert

Author: Diana Carrozza

Print Recipe

Description

Bright, zesty, and irresistibly moist, A Lemon Cake To Die For is the ultimate citrus lover’s dream! Made with lemon cake mix, pudding, and fresh lemon zest, this Bundt cake is bursting with flavor. A tangy-sweet lemon glaze adds the perfect finishing touch. Serve for any occasion and watch it disappear!

Ingredients

Scale

1 box lemon cake mix
1 package (3.4 oz) instant lemon pudding mix
1 cup sour cream
1/2 cup vegetable oil
4 large eggs
1/2 cup water
Zest of 2 lemons
2 cups powdered sugar
1/4 cup lemon juice

Instructions

Preheat the oven to 350°F (177°C). Grease and flour a Bundt pan.
In a large bowl, combine cake mix, pudding mix, sour cream, oil, eggs, water, and lemon zest. Beat on medium speed until smooth and creamy.
Pour the batter into the prepared Bundt pan.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
For the glaze, whisk together powdered sugar and lemon juice until smooth. Pour over the cooled cake.
Let the glaze set before serving.

Notes

For an extra lemony kick, add more zest or a splash of lemon extract to the batter. Use fresh lemon juice for the glaze to enhance the flavor. Greasing and flouring the Bundt pan thoroughly helps prevent sticking. Let the cake cool completely before glazing to avoid the glaze melting too quickly. For a decorative touch, garnish with lemon slices or a dusting of powdered sugar. This cake tastes even better the next day as the flavors deepen!