This Lemon Cake combines a perfect balance of sweet and tart, with a moist, tender crumb that’s soaked in a luscious lemon syrup for extra flavor. Whether you’re making it for a special occasion or just craving something citrusy and delicious, this cake will be the star of your dessert table. Here’s a simple and quick guide to making it at home with basic ingredients and straightforward steps!
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What Makes This Lemon Cake So Special?
This Lemon Cake is everything you want in a dessert: moist, tangy, and packed with fresh lemon flavor. Here’s why it stands out:
- Bursting with Lemon Flavor: The cake is filled with fresh lemon juice and zest, giving it that irresistible citrusy bite.
- Moist and Tender Texture: The cake’s moist crumb is perfectly complemented by the lemon syrup that soaks in, making each bite flavorful and refreshing.
- Easy to Make: Using a cake mix and instant pudding, this cake comes together quickly and easily—perfect for both beginner and experienced bakers.
Get ready to impress your family and friends with this simple yet amazing Lemon Cake!
Ingredients You’ll Need
For the Cake:
- 1 box of yellow cake mix (15.25 oz)
- 1 box of instant lemon pudding mix (3.4 oz)
- 3/4 cup water
- 3/4 cup vegetable oil
- 4 large eggs
For the Soaking Syrup:
- 2 cups powdered sugar
- 1/3 cup fresh lemon juice
- 2 tbsp unsalted butter, melted
- 2 tbsp water
How to Make This Lemon Cake to Die For
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan to ensure the cake doesn’t stick, or line it with parchment paper for easy removal.
Step 2: Mix the Cake Batter
In a large bowl, use an electric mixer to beat the eggs until well combined. Add the yellow cake mix, lemon pudding mix, water, and vegetable oil. Mix until smooth and well combined.
Step 3: Bake the Cake
Pour the batter into your prepared baking pan. Place the cake in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Meanwhile, prepare the soaking syrup.
Step 4: Make the Soaking Syrup
In a medium-sized bowl, combine the powdered sugar, fresh lemon juice, melted butter, and water. Stir until the sugar dissolves and the syrup becomes smooth.
Step 5: Soak the Cake
After baking, remove the cake from the oven. While it’s still warm, use a skewer or fork to poke holes all over the cake. Slowly pour the soaking syrup over the warm cake, allowing it to soak in. This step ensures that every bite of the cake will be infused with delicious lemony goodness.
Step 6: Let the Cake Cool
Allow the cake to cool completely in the pan. For the best texture and flavor, chill the cake in the fridge for 1-2 hours to let the syrup fully absorb.
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Tips for Baking the Perfect Lemon Cake
- Make the Syrup in Advance: You can prepare the soaking syrup while the cake is baking or even make it ahead of time. The cake should be warm when you pour the syrup over it for the best results.
- Adjust for Pan Size: If you don’t have a 9×13 pan, you can use a smaller baking pan. Keep in mind the baking time may increase, and always test with a toothpick to check doneness.
- Chill for Better Flavor: Let the cake cool completely at room temperature, then refrigerate it for a couple of hours. This gives the syrup time to set and makes the cake even more flavorful.
- Lemon Juice in Baking: Lemon juice adds a refreshing, zesty kick to the cake and syrup, enhancing the overall flavor with its natural citrus tang.
FAQs
How long does the lemon cake stay fresh?
The cake stays fresh at room temperature for up to 3-4 days when stored in an airtight container. Refrigerating the cake can also help prolong its freshness.
Can I make this cake ahead of time?
Yes! The cake layers can be baked ahead of time and kept at room temperature for up to 2 days. For extended storage, refrigerate them for up to 5 days. Frost and soak just before serving.
Can I use lemon extract instead of fresh lemon juice?
Yes, you can substitute lemon extract, but fresh lemon juice provides a more natural, vibrant lemon flavor that really elevates the cake.
How do I prevent the cake from sticking to the pan?
Grease the pans thoroughly and line the bottom with parchment paper. This ensures easy removal without damaging the cake.
Can I freeze the cake?
Absolutely! The cake layers can be frozen for up to 3 months. Make sure to wrap them tightly in plastic wrap and foil to preserve freshness.
Can I use a different frosting?
Yes! You can swap the lemon syrup for a tangy cream cheese frosting or buttercream frosting if you prefer a different flavor.
Lemon Cake to Die For
Ingredients
For the cake:
- 1 box yellow cake mix 15.25 oz
- 1 box instant lemon pudding mix 3.4 oz
- 3/4 cup water
- 3/4 cup oil
- 4 eggs
For the soaking syrup:
- 2 cups powdered sugar
- 1/3 cup lemon juice
- 2 tbsp unsalted butter melted
- 2 tbsp water
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, beat the eggs, then add cake mix, pudding mix, water, and oil. Mix until smooth.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- While baking, prepare the soaking syrup by mixing powdered sugar, lemon juice, melted butter, and water.
- Once the cake is done, poke holes all over it and pour the syrup over the warm cake. Let it cool completely before serving.