Moist Lemon Cake with Tangy Glaze

If you love bright, citrusy desserts that balance sweetness with a refreshing tang, this homemade lemon cake is the ultimate treat. It’s moist, flavorful, and topped with a zesty lemon glaze that soaks right into the cake, making every bite irresistible. Whether you’re preparing a dessert for a family gathering, summer picnic, or holiday celebration, this lemon cake will quickly become a favorite.

Why You’ll Love This Recipe

This lemon cake isn’t just another boxed cake mix recipe—it’s elevated with lemon pudding and a homemade glaze that brings bakery-quality results. Here’s why you’ll want to make it again and again:

• Quick and easy, perfect for beginners.
• Moist and tender crumb with a bold lemon flavor.
• The glaze soaks into the cake, creating a sweet-tart balance.
• Great for potlucks, birthdays, brunches, or anytime you crave something citrusy.
• Uses simple pantry staples with a refreshing homemade twist.

Ingredients Breakdown

For the Cake

• Yellow cake mix (1 box): Provides a fluffy, reliable base.
• Instant lemon pudding mix (1 small box): Adds moisture and a strong lemon punch.
• Vegetable oil (¾ cup): Ensures a moist, tender texture.
• Water (¾ cup): Blends the batter smoothly.
• Eggs (4, beaten): Bind the cake and add richness.

For the Glaze

• Powdered sugar (2 cups): Sweetens the glaze and gives it a smooth finish.
• Melted butter (2 tbsp): Adds richness and helps the glaze soak into the cake.
• Water (2 tbsp): Creates the right consistency.
• Fresh lemon juice (⅓ cup): The star ingredient that gives the glaze its tangy brightness.

Tips and Tricks

• Use fresh lemon juice instead of bottled for the best flavor.
• Grease the pan well to prevent sticking.
• Don’t overmix the batter; this keeps the cake light and airy.
• Poke deep holes in the warm cake so the glaze seeps through evenly.
• Let the cake rest at least 30 minutes after glazing for the best flavor infusion.

Variations and Customizations

Want to make this recipe your own? Try these delicious variations:

1. Lemon Blueberry Cake: Add 1 cup of fresh blueberries to the batter.
2. Glazed Lemon Bundt Cake: Bake in a Bundt pan instead of a 9×13 dish for a more elegant presentation.
3. Coconut Lemon Cake: Stir shredded coconut into the batter for extra texture.
4. Lemon Cream Cheese Frosting: Replace the glaze with cream cheese frosting for a richer topping.

Pairing Suggestions

This bright and zesty lemon cake pairs beautifully with:

• Fresh berries like strawberries or raspberries.
• A scoop of vanilla ice cream.
• Whipped cream and a mint garnish.
• Hot tea or iced lemonade for a refreshing combination.

Storage Instructions

• Room Temperature: Store covered for up to 2 days.
• Refrigerator: Keep in an airtight container for up to 5 days.
• Freezer: Wrap slices individually and freeze for up to 2 months. Thaw in the fridge before serving.

Popular Questions

Can I use white cake mix instead of yellow?
Yes! White cake mix works well if you prefer a lighter flavor.

Can I double the glaze?
Absolutely—if you love extra glaze, make a double batch and pour it over the cake.

Can I make this cake ahead of time?
Yes, it tastes even better the next day once the glaze has fully soaked in.