If you love the bright, refreshing taste of citrus, this Lemon Cake will be your new favorite. Bursting with lemon flavor, perfectly moist, and topped with a sweet-tangy syrup, this cake is soft, rich, and absolutely irresistible. Best of all, it’s quick to prepare using a boxed cake mix and instant pudding mix—making it a foolproof dessert for any occasion.
This is the cake I always bake when my sister visits during the holidays. We both can’t stand dry cakes, so this recipe is a lifesaver—it gets even better after chilling overnight, turning extra soft and flavorful. If you’re a lemon fan, this recipe is waiting just for you!
Why You’ll Love This Lemon Cake
✔️ Incredibly moist thanks to a sweet lemon syrup soak
✔️ Easy to make with boxed mix and pantry staples
✔️ Bursting with bright lemon flavor
✔️ Perfect for holidays, brunch, or a refreshing everyday dessert
Ingredients
For the Cake:
- 1 box yellow cake mix (15.25 oz)
- 1 box instant lemon pudding mix (3.4 oz)
- ¾ cup water
- ¾ cup oil
- 4 eggs
For the Soaking Syrup:
- 2 cups powdered sugar
- ⅓ cup lemon juice (freshly squeezed is best)
- 2 tbsp unsalted butter, melted
- 2 tbsp water
Step-by-Step Instructions
Step 1: Prep the Pan
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
Step 2: Make the Cake Batter
- In a large mixing bowl, beat the eggs with an electric mixer.
- Add cake mix, pudding mix, water, and oil.
- Mix until smooth and well combined.
Step 3: Bake
- Pour batter into the prepared pan.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: Prepare the Syrup
- While the cake bakes, whisk together melted butter, lemon juice, water, and powdered sugar until smooth.
Step 5: Soak the Cake
- Once baked, poke holes all over the warm cake using a skewer or fork.
- Pour the syrup evenly over the cake, letting it soak in.
- Cool completely before serving.
Tips for the Perfect Lemon Cake
- Pour syrup over the cake while it’s still warm for maximum absorption.
- If using a smaller baking pan, bake a little longer and test with a toothpick.
- For best flavor and texture, refrigerate for 1–2 hours (or overnight) before serving.
- Store leftovers in an airtight container for up to 4 days.
FAQs
What does lemon juice do in baking?
It adds brightness, tang, and enhances the overall lemon flavor of the cake.
Can I make this ahead of time?
Yes! This cake actually tastes better the next day after chilling in the fridge.
How should I store lemon cake?
Keep in an airtight container at room temperature for 1–2 days, or refrigerate for up to 4 days.
More Lemon Recipes You’ll Love 🍋
- Lemon Drizzle Cake
- Lemon Pound Cake
- Creamy Lemon Squares
- Lemon Curd Cookies
- Lemon Blueberry Bread
Final Thoughts
This Lemon Cake to Die For is the perfect balance of sweet and tangy, with a moist texture that keeps everyone coming back for seconds. Whether you serve it for brunch, bring it to a holiday gathering, or make it just because—you’ll want to bake it again and again.