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Moist Lemon Cake with Tangy Glaze
Caroline

Moist Lemon Cake with Tangy Glaze

This moist lemon cake is bursting with citrus flavor thanks to a pudding mix base and a tangy lemon glaze that soaks into every bite. Perfect for spring holidays, summer barbecues, or any time you crave a refreshing dessert.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 squares
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box yellow cake mix
  • 1 small box instant lemon pudding mix
  • 3/4 cup vegetable oil
  • 3/4 cup water
  • 4 large eggs, beaten
  • 2 cups powdered sugar
  • 2 tbsp melted butter
  • 2 tbsp water
  • 1/3 cup fresh lemon juice

Equipment

  • 9×13 baking pan
  • mixing bowls
  • electric mixer or whisk
  • wooden spoon for poking holes

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9×13 baking pan.
  2. Mix the cake batter by combining cake mix, lemon pudding, oil, water, and beaten eggs in a large bowl. Blend until smooth.
  3. Bake for 30–35 minutes, or until a toothpick comes out clean.
  4. Prepare the glaze while the cake bakes by whisking powdered sugar, melted butter, lemon juice, and water until smooth.
  5. Poke holes all over the warm cake using the handle of a wooden spoon.
  6. Pour glaze evenly over the cake, letting it soak in fully.
  7. Cool slightly before serving for the best texture and flavor.

Notes

  • For a stronger lemon flavor, add lemon zest to both the batter and glaze.
  • This cake tastes even better chilled overnight in the fridge.
  • Perfect to serve at Easter, Mother’s Day, or summer barbecues.