Get ready to savor a lemon cake that’s simply irresistible. This recipe takes an ordinary box of lemon cake mix and elevates it into a stunning dessert packed with vibrant, fresh lemon flavor.
Whether you’re celebrating a special occasion or just craving a citrusy treat, this cake delivers a delightful burst of zest in every bite.
This lemon cake is both effortless to prepare and delightfully moist, bursting with flavor from instant lemon pudding and sour cream. The addition of lemon zest enriches the batter with natural oils, intensifying its vibrant citrus aroma and tangy taste.
Ingredients:
- 1 box of lemon-flavored cake mix
- 1 package (3.4 oz) of instant lemon pudding mix
- 1 cup of plant-based yogurt or sour cream
- ½ cup of neutral-flavored oil (e.g., vegetable or canola oil)
- 4 large eggs
- ½ cup of water
- Zest of 2 lemons
For the Glaze:
- 2 cups of powdered sugar
- ¼ cup of fresh lemon juice
Instructions:
Step 1: Preheat and Prepare: Preheat your oven to 350°F (177°C). Grease and flour a Bundt pan to prevent sticking.
Step 2: Make the Batter: In a large mixing bowl, combine the cake mix, pudding mix, yogurt (or sour cream), oil, eggs, water, and lemon zest. Beat on medium speed until the batter is smooth and well blended.
Step 3: Bake: Pour the batter into the prepared Bundt pan. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: Cool & Unmold: Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Step 5: Prepare the Glaze: Whisk together the powdered sugar and lemon juice until smooth and pourable.
Step 6: Glaze & Serve: Drizzle the glaze over the cooled cake, allowing it to set before slicing and serving.
- Preparation time: 15 minutes
- Cooking time: 50 minutes
- Serving: 12 servings
- Equipment: Bundt pan, large mixing bowl, wire rack
Expert Tips for a Perfect Lemon Cake
Boosted Moisture: Incorporate sour cream into the batter to enhance both flavor and texture, resulting in a wonderfully soft crumb.
Evenly Distributed Zest: Use a fine grater or zester to finely grate the lemon zest, ensuring a smooth blend while avoiding any bitter pith.
Silky-Smooth Glaze: For a flawless, lump-free glaze, sift the powdered sugar before mixing it with fresh lemon juice.
Effortless Cake Release: Thoroughly grease your Bundt pan and consider using a flour-based baking spray to prevent sticking and achieve a clean release.
Print A Lemon Cake to Die For
Get ready to savor a lemon cake that’s simply irresistible. This recipe takes an ordinary box of lemon cake mix and elevates it into a stunning dessert packed with vibrant, fresh lemon flavor.
- Total Time: 1 hour 5 mins
- Yield: 12 serving 1x
Ingredients
- 1 box of lemon-flavored cake mix
- 1 package (3.4 oz) of instant lemon pudding mix
- 1 cup of plant-based yogurt or sour cream
- ½ cup of neutral-flavored oil (e.g., vegetable or canola oil)
- 4 large eggs
- ½ cup of water
- Zest of 2 lemons
For the Glaze:
- 2 cups of powdered sugar
- ¼ cup of fresh lemon juice
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (177°C). Grease and flour a Bundt pan to prevent sticking.
- Make the Batter: In a large mixing bowl, combine the cake mix, pudding mix, yogurt (or sour cream), oil, eggs, water, and lemon zest. Beat on medium speed until the batter is smooth and well blended.
- Bake: Pour the batter into the prepared Bundt pan. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Unmold: Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Prepare the Glaze: Whisk together the powdered sugar and lemon juice until smooth and pourable.
- Glaze & Serve: Drizzle the glaze over the cooled cake, allowing it to set before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes