If you’re looking for a dessert that brightens up your day with every bite, this Lemon Cake with Lemon Glaze Recipe is exactly what you need. Imagine a tender, moist yellow cake infused with fresh lemon zest and pudding mix, topped with a glossy, tangy lemon glaze that perfectly balances sweetness and citrus zing. It’s a simple yet utterly satisfying treat that works beautifully for gatherings, teatime, or any moment when you want to add a sunny twist to your dessert table. This recipe brings together easy-to-find ingredients in a way that transforms a classic cake into a vibrant, refreshing delight you’ll want to make again and again.
Ingredients You’ll Need
Each ingredient in this Lemon Cake with Lemon Glaze Recipe plays a vital role, from lending moisture and flavor to adding just the right texture and color. These familiar staples come together effortlessly, making this cake both approachable and impressive.
- Yellow cake mix: The base that provides a light crumb and classic cake flavor perfect for absorbing lemon notes.
- Instant lemon pudding mix: Adds moisture and intensifies the lemon flavor, keeping the cake wonderfully tender.
- Oil (2/3 cup): Keeps the cake moist and rich without weighing it down.
- Large eggs (3): Bind the batter and add structure.
- Water (2/3 cup): Helps dissolve the dry ingredients and create the right batter consistency.
- Vanilla extract (1 tsp): Enhances all the other flavors with a warm, sweet aroma.
- Lemon zest (1 tsp): Bursts with fresh citrus oils, adding brightness and depth.
- Powdered sugar (2 cups): The sweet base for the luscious lemon glaze.
- Unsalted butter, melted (2 tbsp): Gives the glaze a silky texture and subtle richness.
- Heavy whipping cream (2 tbsp): Lightens the glaze and adds creaminess.
- Fresh lemon juice (1/4 cup): The star of the glaze providing that fresh, zingy lemon punch.
- Pinch of lemon zest: For an extra hit of citrus in the glaze, brightening the finish.
How to Make Lemon Cake with Lemon Glaze Recipe
Step 1: Prepare the Oven and Pan
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9 by 13-inch baking pan thoroughly to ensure your cake won’t stick and will bake evenly. This step sets the stage for an even bake and a perfect golden crust.
Step 2: Mix the Cake Batter
In a large mixing bowl, combine the yellow cake mix with the instant lemon pudding mix, followed by oil, water, eggs, vanilla extract, and lemon zest. Use a hand mixer or a whisk to blend everything until just combined—this keeps your cake light and tender, avoiding overmixing that can make it tough.
Step 3: Pour and Bake
Pour the batter into your greased pan, spreading it evenly for a uniform bake. Place it in the oven and bake for 30 to 35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. This perfect bake time creates a moist, delicate crumb packed with citrus flavor.
Step 4: Cool Slightly Before Glazing
Once out of the oven, let your cake cool on a wire rack just enough so it’s warm but not hot—this is key for the glaze to soak in without melting away entirely.
Step 5: Whisk Together the Lemon Glaze
While your cake cools, whisk powdered sugar with melted butter, heavy cream, lemon zest, and fresh lemon juice until the mixture is smooth and glossy. Adjust the glaze’s thickness by adding more cream or powdered sugar as needed. This glaze will add the perfect, tangy finish to your cake.
Step 6: Glaze and Set
Pour the luscious lemon glaze evenly over the warm cake, using a spatula to gently spread it if necessary. Allow the glaze to set slightly before slicing so it forms a lovely, slightly firm coating that melts into the cake beneath.
How to Serve Lemon Cake with Lemon Glaze Recipe
Garnishes
Keep it simple and elegant by adding a few fresh lemon slices or a sprinkle of finely grated lemon zest on top. If you want to get a bit more creative, a dusting of powdered sugar or a couple of edible flowers makes a charming statement.
Side Dishes
Pair this Lemon Cake with a scoop of creamy vanilla ice cream or a dollop of whipped cream to balance the tartness perfectly. Fresh berries, especially blueberries or raspberries, are lovely on the side, providing a burst of color and complementary sweetness.
Creative Ways to Present
Serve your Lemon Cake with Lemon Glaze Recipe in charming mini portions using cupcake liners or baking in individual ramekins. You can drizzle an extra spoonful of glaze on each slice at the table for a fresh, interactive touch that guests will adore.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep your lemon cake covered in an airtight container at room temperature for up to three days. This helps maintain its moisture and the glaze’s delightful tang without drying out.
Freezing
This cake freezes well! Wrap it tightly in plastic wrap and foil or store in a freezer-safe container, freezing for up to 2 months. When you’re ready, thaw it overnight in the fridge to preserve its texture and flavor best.
Reheating
To enjoy your Lemon Cake as if freshly baked, warm slices gently in the microwave for about 10-15 seconds. This softens the cake and revives the lovely aroma of lemon, making it feel like a fresh slice right out of the oven.
FAQs
Can I use fresh lemon juice instead of pudding mix?
The instant lemon pudding mix is specially formulated to add moisture and texture, making your cake extra tender. Fresh lemon juice alone won’t achieve the same effect, although it’s perfect in the glaze and to enhance zest flavor.
How tangy is this Lemon Cake with Lemon Glaze Recipe?
This cake strikes a lovely balance with a gentle lemon flavor in the cake itself and a bright, tangy glaze on top. If you prefer a stronger lemon punch, adding a bit more zest or juice to the glaze can easily elevate the citrus intensity.
What pan size is best for baking this cake?
A 9 by 13-inch pan works perfectly because it gives the cake the right depth and shape. Using a different size pan might affect baking time and texture.
Is this recipe suitable for beginners?
Absolutely! The Lemon Cake with Lemon Glaze Recipe uses simple steps and common ingredients while delivering a professional-tasting result. It’s a perfect project if you want a foolproof, crowd-pleasing dessert.
Can I substitute the yellow cake mix with a homemade cake batter?
You can, but the mix simplifies the process and ensures consistent results. If you use homemade batter, just make sure to include lemon pudding or an equivalent ingredient to keep the cake moist and flavorful.
Final Thoughts
There’s something so comforting and joyful about a good lemon cake, and this Lemon Cake with Lemon Glaze Recipe delivers exactly that. Light, citrusy, and glistening with sweet-tart glaze, it’s the kind of homemade cake that brings smiles all around the table. Give it a try for your next celebration or when you simply need a burst of sunshine in your day—you’ll soon see why it’s a true favorite to return to again and again.
Print
Lemon Cake with Lemon Glaze Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This vibrant Lemon Cake combines the tangy brightness of lemon with a moist and tender yellow cake base. Enhanced with instant lemon pudding mix and topped with a luscious lemon glaze, this delightful dessert is perfect for any occasion where a fresh, citrus-flavored treat is desired.
Ingredients
Cake
- 1 box yellow cake mix
- 1 box instant lemon pudding mix
- 2/3 cup oil
- 3 large eggs
- 2/3 cup water
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Glaze
- 2 cups powdered sugar
- 2 tablespoons unsalted butter, melted
- 2 tablespoons heavy whipping cream
- 1/4 cup fresh lemon juice
- Pinch of lemon zest
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent the cake from sticking.
- Mix Batter: In a large bowl, combine yellow cake mix, instant lemon pudding mix, oil, water, eggs, vanilla extract, and lemon zest. Stir gently until just combined to ensure a light texture.
- Pour Batter: Pour the prepared batter evenly into the greased baking pan to ensure uniform baking.
- Bake Cake: Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool: Remove the cake from the oven and cool it slightly on a wire rack to prepare for the glaze application.
- Prepare Glaze: Whisk together powdered sugar, melted butter, heavy whipping cream, lemon zest, and fresh lemon juice until smooth. Adjust the consistency if necessary by adding more cream or sugar.
- Apply Glaze: Pour the glaze over the warm cake, spreading it evenly to cover the entire surface for a luscious finish.
- Set and Serve: Allow the glaze to set slightly before cutting and serving the cake for best texture and flavor.
Notes
- For a more intense lemon flavor, add extra lemon zest to the batter or glaze.
- Make sure not to overmix the batter to keep the cake light and fluffy.
- The glaze should be poured over the cake while still warm to allow better absorption.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- You can substitute oil with melted butter for a richer flavor if desired.
