Lemon Glazed Cake

This lemon glazed cake is an easy dessert with a soft, tender crumb and a bright lemon flavor. Using yellow cake mix and instant lemon pudding keeps the preparation simple while giving the cake a moist texture. A sweet lemon glaze adds a fresh citrus finish that makes each slice perfect for afternoon coffee, family gatherings, or a weekend dessert.

Ingredients

• 1 box yellow cake mix (15.25 oz)
• 1 box instant lemon pudding mix (3.4 oz)
• 3/4 cup vegetable oil
• 4 large eggs
• 1 cup water
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

For the Lemon Glaze

• 2 cups powdered sugar
• 3 tablespoons fresh lemon juice
• 1–2 tablespoons milk, if needed
• 1 teaspoon lemon zest, optional

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan or a 9-by-13-inch baking pan.
2. In a large bowl, combine the yellow cake mix and instant lemon pudding mix.
3. Add the vegetable oil, eggs, water, lemon juice, and lemon zest. Beat with an electric mixer for about 2 minutes, until the batter is smooth.
4. Pour the batter into the prepared pan and spread it evenly.
5. Bake for 35–45 minutes for a Bundt pan or 28–35 minutes for a rectangular pan. Check with a toothpick inserted into the center; it should come out clean or with a few moist crumbs.
6. Allow the cake to cool in the pan for 10–15 minutes. Carefully turn it out onto a wire rack if using a Bundt pan, then let it cool before glazing.

How to Make the Lemon Glaze

1. Place the powdered sugar in a medium bowl.
2. Add the fresh lemon juice gradually, whisking until the glaze is smooth and pourable.
3. If the glaze is too thick, add a little milk. If it is too thin, add more powdered sugar.
4. Pour the glaze over the cooled cake, allowing it to drip down the sides.
5. Finish with a little fresh lemon zest or thin lemon slices, if desired.

Tips for the Best Lemon Cake

• Use fresh lemon juice for a brighter citrus flavor.
• Measure the oil and water carefully to keep the cake moist without making it greasy.
• Let the cake cool before adding the glaze so it stays on top instead of melting away.
• For a stronger lemon flavor, add an extra teaspoon of lemon zest to the batter.

Storage

Store the glazed cake in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days. If refrigerated, let each slice sit at room temperature briefly before serving for the best texture.