I really like the fresh lemon flavor in food. If you are a fan of lemon too, you should make this magical lemon cake with a citrus flavor and a soft moist texture.
Using a boxed cake mix and instant pudding mix makes this cake really easy to prepare, and it’s so delicious! Usually, I bake this lemon cake in the winter when my sister comes over for the Christmas holidays.
We both don’t like dry cakes. So, I prepare this lemon cake in advance.
I leave it overnight in the refrigerator, and it gets even better, softer with a rich taste. If you like citrus flavor, this recipe is waiting for you.
Ingredients you’ll need;
For the cake:
– 1 box of yellow cake mix (15.25 oz);
– 1 box of instant lemon pudding mix (3.4 oz);
– 3/4 cup water;
– 3/4 cup oil;
– 4 eggs.
For the soaking syrup:
– 2 cups powdered sugar;
– 1/3 cup lemon juice;
– 2 tbsp unsalted butter, melted;
– 2 tbsp water.
HOW TO MAKE LEMON CAKE
- Step 1: Preheat oven to 350°F. Grease 9×13 baking pan.
- Step 2: Beat eggs in a large bowl, using an electric mixer. Add cake mix, pudding mix, water, and oil, and mix until well combined.
- Step 3: Pour the cake batter into a baking pan. Bake in the preheated oven for 30-35 mins, or until a toothpick inserted into the cake comes out clean. While the cake is baking, you can prepare the syrup.
- Step 4: To make soaking syrup: in a bowl, combine melted butter, lemon juice, water, and powdered sugar.
- Step 5: When the cake is done, poke holes all over the cake with a skewer (or a fork), then pour the soaking syrup over the warm cake. Let it cool completely in a pan before serving.
TIPS FOR BAKING THE PERFECT LEMON CAKE
- Make a soaking syrup while the cake is baking, or make it in advance. For a tastier result, the cake should be warm when we pour syrup over it.
- You can use a smaller baking pan if you don’t have a 9×13 pan. So, the baking time will be longer than 30-35 mins, and the cake will be done when a toothpick inserted into the cake will come out clean.
- For better results, let the cake cool completely at room temperature, and then refrigerate for 1-2 hours.
What does lemon juice do in baking?
We use lemon juice to make soaking syrup in this recipe. It is used to give a special lemon taste to the cake.
How do you store lemon cake?
I keep the cake in an airtight container for 3-4 days.
OTHER LEMON RECIPES YOU MIGHT ENJOY
- LEMON CURD COOKIES
- LEMON DRIZZLE CAKE TO DIE FOR!
- LEMON POUND CAKE
- LEMON BLUEBERRY BREAD
- CREAMY LEMON SQUARES
A Lemon Cake to Die for!
Ingredients
- For the cake
- 1 box of yellow cake mix (15.25 oz);
- 1 box of instant lemon pudding mix (3.4 oz);
- 3/4 cup water;
- 3/4 cup oil;
- 4 eggs
- For the soaking syrup
- 2 cups powdered sugar;
- 1/3 cup lemon juice;
- 2 tbsp unsalted butter, melted;
- 2 tbsp water.
Instructions
- Preheat oven to 350°F. Grease 9x13 baking pan.
- Beat eggs in a large bowl, using an electric mixer. Add cake mix, pudding mix, water, and oil, and mix until well combined.
- Pour the cake batter into a baking pan. Bake in the preheated oven for 30-35 mins, or until a toothpick inserted into the cake comes out clean. While the cake is baking, you can prepare a syrup.
- To make soaking syrup: in a bowl, combine melted butter, lemon juice, water, and powdered sugar.
- When the cake is done, poke holes all over the cake with a skewer (or a fork), then pour the soaking syrup over the warm cake. Let it cool completely in a pan before serving.
Easy and delicious! 👏❤️
I made this cake for my 97 year old aunts birthday. She’s a lover of all things lemon. She raved about it. I made a blueberry compote to pour over each piece after it was cut. So that the juices and berries would run down over all sides. Beautiful presentation. Thanks!!!!
Oh my goodness, you are so kind. Happy birthday with best wishes for you! Thanks for the suggestions. So glad you decided to try it again and customize it to your liking. 🙂
Family loved this cake! Thank you!
I’m so glad you enjoyed it!
I used gluten-free cake mix and it is delicious. I am allergic to wheat and dairy so finding a desert is without dairy and wheat has been a challenge.
So glad you were able to customize it to your liking! Thanks so much for the 5-star rating!
One time, I underestimated the amount of juice I could get from a lemon. When I ran short, I added orange juice to make up the difference. Now, I automatically use half lemon, half orange juice.
It’s a delicious recipe that my grandkids request for every holiday breakfast.
Thanks for the suggestions, Jennie. So glad you decided to try it again and customize it to your liking. 🙂
Absolutely delicious! Made this for my brother in law who just had eye surgery, to cheer him up
I substituted butter for the oil, and milk/heavy cream for the water, and added one egg. Never has a cake turned out so moist and flavorful! Thank you for such an amazing recipe!
So glad you were able to customize it to your liking!
Just wondering if anyone has tried freezing it
Can I use butter instead of oil?
Yes, you can use melted butter instead of vegetable oil!
I made this recipe last year. I shared this to my disable friend next door. She and her niece said it tasted so good! I am now making it again right now!!! The best lemon cake I ever tasted.
Oh my goodness you are so kind. Thank you for coming back to leave a review!
Can I use this recipe instead to make mini lemon drop cakes?
Yes, you can use this recipe for mini lemon drop cakes, but you need to reduce the baking time to 10-15 minutes
The cake actually came out like the picture. Very moist and the syrup was the perfect touch. I switched out the water for milk, added lemon extract and still came very moist. My husband loves it.
Thanks for coming back to let me know, Belita. I appreciate the 5 stars.
Great lemon cake! And so easy!
Thanks, Barbara
Have you ever tried freezing the cake?
Hi Susan, I have never tried to freeze this lemon cake.
I see comments about doing a Bundt cake instead- would you just drizzle the glaze over the top after Bundt cake is removed from pan? Thanks for the help
Hi Jeanne, I recommend making holes in the cake while it is warm and in a pan. Then, pour the soaking syrup. Remove the cake from the pan when it is cooled and soaked.
*you can also reserve some syrup and pour it over the top of the Bundt cake.
Surpisingly easy amazingly good.
I’m so happy you loved them enough to come back and let me know. Thanks for the 5 stars.
This is my Birthday cake! Love it so much! My mom would make it for me every year! She has passed to heaven now and now my daughter makes it for me! I use lemon cake mix and lemon jello sometimes and it’s the absolute best!! I cook it in a Bundt pan. So delicious! Try this if you love lemon!
Perfection! Love when that happens. I’m so glad you enjoy it!
How can you remake this recipe without the eggs? Would love to make a Vegan version of this!! 🙂
Hi Yara, I haven’t tried to make this recipe vegan, so I don’t know how to replace eggs.
I replaced lemon cello for the water! Delicious!
It’s such a great way to top it!
Can you use lemon concentrate or does it have to be fresh lemon juice?
You can use any lemon juice (freshly squeezed or store-bought lemon juice). I prefer using a fresh one.
Best lemon cake ever, thank you!
Thanks, Bey <3
Hi if u make the cake the night before what’s the best way to store it ? At room temp or in the refrigerator?
For a better result, I recommend storing it in an airtight container in the refrigerator
Best cake ever! So simple to make. I actually had some frozen blueberries I wanted to use. I tossed a cup and a half of frozen blueberries in a little flour and stirred them into batter after all other ingredients were mixed together. Baked according to your recipe. So very good. Thanks and keep creating great recipes
Hi karen, Yeah, these are a favorite of mine too. Glad you enjoyed them.
I have made a very similar cake for years. Everyone loves it and always asks for the recipe. Glad this recipe was printed. Can’t go wrong with this dessert.
I’m so glad you love the recipe so much, joan
Do you think this would work as a layer cake or would it be too moist?
Hi Natalie, I think this recipe wouldn’t work as a layer cake.
Love this cake. I have used lemon cake mix and baked it in a bundt pan for a classy look. Very moist cake and cleanses the pallett.
Fantastic! I’m so glad you love them so much, Thanks
This was so delicious !!!
I did have to swap the flavors of the pudding and cake mix though… My store didn’t have lemon pudding so I used vanilla pudding with a lemon cake mix. It was still very lemony and that glaze is the best !!!
Thanks for the suggestion! So glad you enjoy it!
I used frozen lemonade concentrate (thawed) in place of the water, really enhances the flavor of this cake. Great cake recipe.
Perfect, Sounds like a great idea! so glad you decided to give it a try and make your own!
So for the lemon pudding I just pour into cake mix? Or follow directions on box?
Hi chanette,
Yes, you just need to add the instant lemon pudding mix to the beaten eggs. Also, add the cake mix, water, and oil. Mix until well combined.
Can the recipe be doubled?
Hi Marsha,
Yes, lemon cake can be doubled. The baking time may increase, check the readiness of lemon cake using a toothpick.
What type of oil do you use for this cake recipe?
Hi Kathleen,
I used vegetable oil
Allergic to vegetable oil, what would be the best substitute? Canola doesn’t seem to work as well.
You can use melted butter instead of vegetable oil!
Not sure if boxed yellow cake is available here in Australia, but I am almost certain we can’t get instant pudding, any suggestions please as this cake sounds delicious.
Hi Von,
You can make a homemade yellow cake mix and homemade instant pudding. Use them instead of store-bought.
For example, the homemade yellow cake mix
Mix together 2 cups flour, 1 1/2 cups sugar, 1 tbsp baking powder, 1/2 cup non-fat powdered milk.
Thank you so much for the cake recipe but I am going to be a pain in the neck again and ask if you could give me an instant pudding recipe as well. I would be so rapt to be able to make this delicious looking cake. It’s not like I have much to do these days in lockdown but cook and eat. I guess we are all in the same boat. Keep safe.
Well done Von, I cannot believe that this is a “recipe “ It’s nothing more than a lot of store bought mixture put together, It might be quick, it might be easy, it may even taste good but to say it’s your recipe it’s plain cheating. .
I’ve been making almost the exact cake for most of my life but I use a 3 oz. box of lemon jello instead of pudding. It’s tart and lemony.
Hi Theresa,
Thanks for coming back to let me know, It’s such a great combination!
This is delicious! Everyone loved it, with Rave reviews. A keeper for sure. Thank you for this recipe.
Hi Holly,
Sounds amazing, Thanks for letting me know, I hope you will enjoy it!
Can you use a lemon cake mix instead of a yellow cake mix?
Hi Connie,
Thanks for coming back to let me know, yes you can use lemon cake mix,
I needed to find a recipe for a desert last weekend and gave this a try. I was so happy with how this came out! It was quick to bake and easy to prepare ahead of time. All of our guests just loved it! Thanks for the recipe.
Hi Jackie,
Thank you so much! Sure do appreciate you coming back to let me know! ❤️
This is wonderful, very moist and flavorful!
Hi Dawn,
It’s so nice to have those meals that you just know everyone loves!
The cake was amazing, especially with a cold glass of milk. I’m hooked we’ll be having it often.💖💖💖
Hi Danna,
Thanks for coming back to let me know, Danna! So glad you love it so much!!
Loved the cake will double glaze next time
Hi John,
This just makes me so happy! I’m so glad you all enjoyed it, John.
We always frost this came with Cool Whip and call it The Sunshine Cake. Love it, sunshine in a pan..Solo Good!!!