There are desserts that taste good, and then there are desserts that make people stop mid-bite and ask, “Where did you get this recipe?” This lemon cake falls solidly into the latter category. I first baked this cake for a spring garden party, and it was gone before the lemonade pitcher was empty. Ever since, it’s been my go-to for potlucks, birthdays, and those days when you just need a little sunshine on your plate.
What makes this cake truly unforgettable is the double hit of lemon—both in the cake and the glaze. It’s tender, moist, bursting with citrus flavor, and so simple to make that even novice bakers will feel like pros. Plus, it starts with a boxed mix, so it's quick to throw together but tastes entirely homemade. This recipe is sunshine in dessert form.
Why You’ll Love This Recipe
- Super Moist Texture: Thanks to sour cream and pudding mix, this cake is decadently soft.
- Bright Lemon Flavor: Zest and juice bring out the fresh, vibrant notes of lemon.
- Easy to Make: Using a cake mix streamlines prep without sacrificing flavor.
- Crowd-Pleaser: Perfect for picnics, holidays, or any gathering where you want dessert to steal the show.
- Make-Ahead Friendly: This cake keeps beautifully and tastes even better the next day.
- Foolproof: No fancy techniques required—just mix, bake, and drizzle.
Ingredients You’ll Need
Main Ingredients:
- 1 box lemon cake mix
- 1 (3.4 oz) package instant lemon pudding mix
- 1 cup sour cream (or substitute with Greek yogurt)
- ½ cup vegetable oil (canola oil works too)
- 4 large eggs
- ½ cup water
- Zest of 2 lemons
For the Lemon Glaze:
- 2 cups powdered sugar
- ¼ cup freshly squeezed lemon juice (about 2 lemons)
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or a 9x13-inch baking dish thoroughly to ensure easy release. If you're using a decorative Bundt pan, make sure all the grooves are coated.
Step 2: Mix the Batter
In a large bowl, combine the lemon cake mix, pudding mix, sour cream, oil, eggs, water, and lemon zest. Use a hand or stand mixer and beat on medium speed for 2 to 3 minutes until the batter is smooth and creamy.
Tip: Don't overmix—just beat until everything is well incorporated. Overmixing can lead to a denser texture.
Step 3: Bake the Cake
Pour the batter into the prepared pan and spread it out evenly. Bake for 40–45 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Step 4: Make the Glaze
While the cake bakes, whisk together the powdered sugar and lemon juice until smooth and pourable. Adjust consistency with a bit more sugar or juice if needed.
Tip: Use freshly squeezed lemon juice for the brightest, freshest flavor.
Step 5: Cool and Glaze
Once the cake is baked, let it cool in the pan for 10 minutes. Carefully remove from the pan and place on a wire rack. If you’re using a 9x13 pan, you can leave the cake in the pan.
Drizzle the glaze over the cake while it’s still warm so it soaks into the sponge. For extra punch, save a bit of glaze and add a second drizzle once the cake is fully cooled.
Tip: Sprinkle extra lemon zest over the top for a fragrant and beautiful finish.
Serving and Storage Tips
Serve this cake at room temperature, sliced and perhaps garnished with a few fresh raspberries or a dollop of whipped cream. It makes a beautiful centerpiece on a dessert table.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. If chilled, let the cake come to room temperature before serving for best flavor and texture.
You can also freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge and enjoy as a make-ahead treat.
Helpful Notes
- No fresh lemons? Bottled lemon juice will work in a pinch, but fresh juice and zest elevate the flavor significantly.
- Glaze Tip: If you want a thicker glaze that sits on top, let the cake cool completely before drizzling.
- More Zest, More Flavor: Don’t skimp on the lemon zest. It adds aroma and depth that lemon juice alone can’t match.
- Presentation Boost: Dust with powdered sugar or add edible flowers for a bakery-worthy look.
Frequently Asked Questions
- Can I use a different flavor cake mix? Yes! White or yellow cake mix can work, but the lemon flavor won’t be as bold unless you add extra zest and juice.
- Why did my cake fall in the middle? It might have been underbaked. Always check with a toothpick before removing it from the oven.
- Can I skip the pudding mix? The pudding adds moisture and flavor. Skipping it may result in a drier texture.
- How do I make this cake gluten-free? Use a gluten-free lemon cake mix and ensure your pudding mix is gluten-free as well.
- Can I add poppy seeds or berries? Absolutely! About 1⁄2 cup of poppy seeds or fresh blueberries can be gently folded into the batter.
- Is this cake good for layering? Yes! You can bake it in round pans and layer with lemon curd or whipped cream for a stunning layer cake.
- Can I use this recipe for cupcakes? Yes, just reduce the baking time to 18–20 minutes and fill liners about ¾ full.
Final Thoughts
This lemon cake is bright, moist, and endlessly satisfying—a true crowd-pleaser that delivers every time. It comes together quickly, yet feels special enough for any celebration. Whether you’re baking it for a party, a potluck, or just a sunny weekend treat, it’s bound to become a favorite.
Have you tried this lemon cake yet? Share your twist—maybe you added berries, swapped in yogurt, or served it with a scoop of vanilla ice cream. I'd love to hear how you make this citrusy gem your own!
Ingredients
Main Ingredients:
- 1 box lemon cake mix
- 1 3.4 oz package instant lemon pudding mix
- 1 cup sour cream or substitute with Greek yogurt
- ½ cup vegetable oil canola oil works too
- 4 large eggs
- ½ cup water
- Zest of 2 lemons
For the Lemon Glaze:
- 2 cups powdered sugar
- ¼ cup freshly squeezed lemon juice about 2 lemons
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or a 9×13-inch baking dish thoroughly to ensure easy release. If you’re using a decorative Bundt pan, make sure all the grooves are coated.
Step 2: Mix the Batter
- In a large bowl, combine the lemon cake mix, pudding mix, sour cream, oil, eggs, water, and lemon zest. Use a hand or stand mixer and beat on medium speed for 2 to 3 minutes until the batter is smooth and creamy.
- Tip: Don’t overmix—just beat until everything is well incorporated. Overmixing can lead to a denser texture.
Step 3: Bake the Cake
- Pour the batter into the prepared pan and spread it out evenly. Bake for 40–45 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Step 4: Make the Glaze
- While the cake bakes, whisk together the powdered sugar and lemon juice until smooth and pourable. Adjust consistency with a bit more sugar or juice if needed.
- Tip: Use freshly squeezed lemon juice for the brightest, freshest flavor.
Step 5: Cool and Glaze
- Once the cake is baked, let it cool in the pan for 10 minutes. Carefully remove from the pan and place on a wire rack. If you’re using a 9×13 pan, you can leave the cake in the pan.
- Drizzle the glaze over the cake while it’s still warm so it soaks into the sponge. For extra punch, save a bit of glaze and add a second drizzle once the cake is fully cooled.
- Tip: Sprinkle extra lemon zest over the top for a fragrant and beautiful finish.
Notes
- No fresh lemons? Bottled lemon juice will work in a pinch, but fresh juice and zest elevate the flavor significantly.
- Glaze Tip: If you want a thicker glaze that sits on top, let the cake cool completely before drizzling.
- More Zest, More Flavor: Don’t skimp on the lemon zest. It adds aroma and depth that lemon juice alone can’t match.
- Presentation Boost: Dust with powdered sugar or add edible flowers for a bakery-worthy look.
