A Lemon Cake to Die for

This bright lemon cake always makes the house smell like sunshine in the middle of winter I whip it up anytime my sister visits for the holidays and it never lasts past the first day Every bite is extra moist with a punchy lemon glaze that keeps everyone coming back for another slice

When we first tried this cake on Christmas Eve everyone kept sneaking bites before dinner Now it is a must have tradition and even my picky nephew asks for lemon cake instead of cookies

Ingredients

• Yellow cake mix: Boxed yellow cake mix makes this recipe extra easy while still baking up fluffy For the best flavor choose a trusted brand with good vanilla notes
• Instant lemon pudding mix: This is the secret to a soft texture and intense lemon flavor Look for a high quality brand and check for a deep yellow color
• Eggs: Fresh large eggs give the cake structure and richness Choose eggs with a clean uncracked shell
• Vegetable oil: Adds moisture and a tender crumb I like using a light tasting oil to let the lemon shine
• Water: Gives the batter the right pourable texture Use filtered water if you can
• Powdered sugar: Powdered sugar makes the lemon glaze melt right into the warm cake For lump free results sift before using
• Lemon juice: Freshly squeezed lemon juice brings real brightness to the syrup Use lemons that are heavy and glossy for lots of juice
• Unsalted butter: The melted butter in the glaze adds a rich background flavor I always choose unsalted so you can control the balance

Step by Step Instructions

Prepare the pan:

Grease a 9 x 13 inch baking pan well making sure to get every corner This prevents sticking and helps the cake release easily after baking

Mix the batter:

In a large bowl beat the eggs until frothy with an electric mixer Add the yellow cake mix lemon pudding mix water and oil Mix on medium speed until just blended making sure to scrape the sides for a smooth batter

Bake the cake:

Pour the batter into the prepared pan Gently tap it on the counter to release any air bubbles Bake at 350 degrees Fahrenheit for 30 to 35 minutes The cake should rise and turn golden Insert a toothpick into the center If it comes out clean the cake is done

Make the soaking syrup:

While the cake bakes combine the powdered sugar lemon juice melted butter and water in a bowl Whisk until smooth and pourable Make sure the sugar fully dissolves for a silky glaze

Soak the warm cake:

Right when the cake comes out of the oven poke holes all over with a skewer or fork This lets the lemon syrup soak deep into the cake Pour the syrup evenly over the warm surface Let the cake cool in the pan completely so the glaze sets and every bite soaks up extra lemony moisture

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I love how the lemon pudding mix transforms a simple boxed cake into something that tastes truly homemade My favorite memory is my sister laughing as we tried to poke the cake with every utensil in the kitchen because we could not find the skewer

Storage Tips

This cake stays moist for several days if you keep it tightly wrapped Store the whole pan covered at room temperature for up to three days If you want to keep it longer refrigerate slices well wrapped for up to a week The syrup actually helps keep it fresh so it is a great make ahead option for busy mornings

Ingredient Substitutions

If you do not have instant lemon pudding mix try vanilla pudding for a milder taste The flavor will be less lemony but still delicious For a dairy free cake swap the butter in the syrup for a high quality vegan butter or simply use extra oil Fresh lime juice works as a tasty substitute for lemon juice in the glaze if you want a slightly different citrusy kick

Serving Suggestions

This lemon cake is wonderful on its own or dressed up for company For brunch I love serving it with fresh berries and a dollop of whipped cream It also pairs beautifully with a hot cup of tea or a latte If you want extra lemon zing a scattering of lemon zest over the top right before serving wakes up every bite

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A Slice of Tradition

Lemon cake like this shows up at celebrations all over the world because everyone loves the blend of tart and sweet The boxed cake and pudding combo is a classic in American home kitchens and it always reminds me of potlucks church suppers and family breakfasts with lots of laughing and seconds

Recipe FAQs

→ How do I prevent the cake from becoming dry?

Ensure to avoid overbaking by testing for doneness around 30 minutes. The syrup poured over the cake also helps keep it moist.

→ Can I use fresh lemon juice for extra flavor?

Absolutely! Freshly squeezed lemon juice enhances both the batter and the soaking syrup with a more intense citrus aroma.

→ Is it possible to make this cake in advance?

Yes, allowing the cake to rest improves flavor and texture. Store covered at room temperature and serve the next day for best results.

→ What kind of oil works best in the cake?

Neutral oils like canola or vegetable oil create a soft, tender crumb without overpowering the lemon notes.

→ How should I serve lemon cake for brunch?

Slice into squares and serve alongside fresh berries, whipped cream, or a pot of tea for a special brunch presentation.