A Lemon Cake To Die For

Name: A Lemon Cake To Die For
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 box yellow cake mix; 1 box (3.4 oz) instant lemon pudding mix; 4 large eggs; 1/2 cup vegetable oil; 1/2 cup water; 1/2 cup fresh lemon juice; 1 tbsp lemon zest; 1/2 cup sour cream; 1 1/2 cups powdered sugar; 2–3 tbsp lemon juice; 1 tsp lemon zest

Thank you so much for being here! If you’re anything like me and can’t resist a bright, citrusy dessert, you’re in for a treat today. This Lemon Cake To Die For is sunshine in every single bite – so moist, so tangy, so fluffy. It’s the kind of dessert that makes people close their eyes and say, “Oh wow.”

This cake is not only incredibly easy to make (hello, cake mix shortcut!) but also deeply flavorful thanks to fresh lemon juice, zest, and a luscious lemon glaze that soaks right in. It’s a bake-once, serve-twice kind of recipe – perfect for brunch, birthdays, baby showers, or just because your soul needs lemon.

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What Is “A Lemon Cake To Die For”?

It’s a semi-homemade lemon bundt cake that starts with a box of yellow cake mix but tastes like it came from a high-end bakery. What makes it special is the addition of instant lemon pudding, lemon juice, zest, and sour cream for a perfectly tender crumb. Then comes the glaze – oh, the glaze! A lemony drizzle that sinks into every crack, locking in moisture and flavor.

Why You’ll Love This Recipe

Easy ingredients – Starts with cake mix and pudding mix
Big lemon flavor – Juice, zest, and glaze in every bite
Moist and fluffy – The sour cream gives it an incredibly soft texture
Looks impressive – Perfect for events but simple enough for a weeknight
Customizable – Make it in a bundt pan or a 9×13 for easy slicing

What Does It Taste Like?

It tastes like spring, brunch, and joy all rolled into one. The cake itself is sweet, tangy, and ultra-soft – light but rich at the same time. The glaze gives it that zesty brightness that wakes up your taste buds. Not overly tart, just fresh and citrusy in the most comforting way.

Benefits of This Lemon Cake

Quick prep – Ready for the oven in 15 minutes
Great for gatherings – Slices beautifully, travels well
Freezer-friendly – Glaze after thawing for best results
Crowd favorite – Always one of the first to disappear on dessert tables

Ingredients

For the cake:

1 box yellow cake mix
1 box (3.4 oz) instant lemon pudding mix
4 large eggs
1/2 cup vegetable oil
1/2 cup water
1/2 cup fresh lemon juice
1 tablespoon lemon zest
1/2 cup sour cream

For the glaze:

1 1/2 cups powdered sugar
2–3 tablespoons lemon juice
1 teaspoon lemon zest

Tools You’ll Need

Mixing bowl
Electric mixer
Measuring cups and spoons
Whisk
Zester
Wire rack
Bundt pan or 9×13-inch cake pan
(Optional) A beautiful bundt pan like this one on Amazon

Optional Additions and Substitutions

Additions:

Poppy seeds – Add 1 tablespoon to the batter
Blueberries – Gently fold in 1 cup
Vanilla glaze – Add a splash of vanilla extract to the glaze

Substitutions:

No fresh lemon? Use bottled juice and skip zest
Substitute sour cream with full-fat Greek yogurt
Dairy-free? Use plant-based yogurt and check pudding ingredients

How to Make A Lemon Cake To Die For

Step 1: Prepare the Pan

Preheat oven to 350°F (175°C). Grease and flour a bundt pan or line a 9×13-inch pan with parchment paper.

Step 2: Make the Batter

In a large bowl, mix cake mix, pudding mix, eggs, oil, water, lemon juice, lemon zest, and sour cream.

Beat on medium speed for 2–3 minutes until smooth.

Step 3: Bake

Pour batter into the pan and smooth the top. Bake 35–40 minutes or until a toothpick comes out clean.

Cool in pan 10 minutes, then transfer to a wire rack.

Step 4: Make the Glaze

Whisk powdered sugar, lemon juice, and zest until smooth and pourable.

Step 5: Glaze and Serve

Drizzle over warm or cooled cake. Garnish with lemon zest or thin slices for extra charm.

What to Serve With Lemon Cake

Hot tea or espresso
Fresh berries
A dollop of whipped cream
Light vanilla ice cream

A lemon bundt cake to die for — ultra-moist slice topped with powdered sugar and lemon zest, served on a white plate with a lemon and cup in the background.

Tips for the Best Lemon Cake

Don’t skip the zest – That’s where the flavor is!
Use fresh lemon juice – Worth it every time
Let it cool slightly before glazing – So it soaks in perfectly
Store airtight – To keep it moist and fresh

Storage Instructions

Room Temp: 3 days in a covered container
Refrigerator: Up to 5 days
Freezer: Freeze unglazed for 2 months

Frequently Asked Questions

Can I use another flavor cake mix?

Yes! White or vanilla cake mix work well too.

What if I don’t have lemon pudding?

Omit it and add more zest, or use a tablespoon of cornstarch.

Can I make it ahead?

Yes! Bake the cake the day before and glaze just before serving.

How do I keep the glaze from soaking in too much?

Wait until the cake is slightly cool, or glaze in layers.

Final Thoughts

This Lemon Cake To Die For is one of those recipes you’ll come back to again and again. Easy, gorgeous, and absolutely bursting with citrus joy. It’s a slice of sunshine for every season!

If you try it, leave a comment or tag your photos on Pinterest and Instagram – I’d love to see your version!

Nutritional Information (Per Slice)

Calories: 360 kcal
Fat: 15g
Carbs: 52g
Sugar: 36g
Protein: 3g

Thanks for baking with me! Here’s to cakes that brighten your day – and lemon treats that never go out of style.