This Lemon Cake to Die For is a tangy, moist, and utterly irresistible dessert that’s sure to become a favorite! The secret lies in its vibrant lemon flavor, paired with a wonderfully tender texture. The cake gets a zesty upgrade from lemon pudding mix and is drenched in a luscious lemon syrup that soaks into every bite, creating a melt-in-your-mouth experience. Perfect for lemon lovers, this cake is easy to make using simple ingredients and a boxed cake mix for a quick treat.
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 large eggs
For the Soaking Syrup:
- 2 cups powdered sugar
- ⅓ cup fresh lemon juice
- 2 tbsp unsalted butter, melted
- 2 tbsp water
Instructions:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan to prevent sticking. - Prepare the Cake Batter:
In a large bowl, beat the eggs using an electric mixer until they are light and frothy. Add the yellow cake mix, lemon pudding mix, water, and oil. Mix on medium speed until everything is well combined and smooth, about 2-3 minutes. - Bake the Cake:
Pour the cake batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden brown and set in the middle. - Make the Lemon Soaking Syrup:
While the cake is baking, prepare the soaking syrup. In a bowl, whisk together the powdered sugar, fresh lemon juice, melted butter, and water until smooth. The mixture should be slightly thick but still pourable. - Soak the Cake:
When the cake is done, remove it from the oven and immediately poke holes all over the top of the warm cake using a skewer or fork. Be generous with the holes so the syrup can seep into the cake. Slowly pour the lemon syrup over the entire cake, allowing it to soak into the holes and infuse the cake with its tangy sweetness. - Cool and Serve:
Let the cake cool completely in the pan to allow the syrup to fully absorb. Once cooled, slice and serve. Enjoy plain or with a dollop of whipped cream for an extra treat!
Tips for Success:
- Lemon Juice: Use freshly squeezed lemon juice for the best flavor. Bottled lemon juice can work in a pinch, but fresh will give a more vibrant citrus taste.
- Poking the Cake: Make sure to poke plenty of holes so the syrup can penetrate every layer of the cake. This ensures every bite is moist and full of flavor.
- Cooling: Allow the cake to cool completely in the pan before cutting. This helps the syrup set into the cake and makes it easier to slice.
- Serving Suggestion: This cake pairs perfectly with a light dusting of powdered sugar on top or even some fresh lemon zest for added flavor.
This easy-to-make lemon cake is perfect for family gatherings, potlucks, or any time you crave a zesty, sweet dessert.
Leave a Reply