Lemon Cake to Die For: The Ultimate Moist & Tangy Dessert

If you’re a lemon lover, you’re about to meet your new favorite dessert: Lemon Cake to Die For. Bursting with bright citrus flavor, ultra-moist texture, and a sweet-tart glaze that soaks into every bite, this cake lives up to its name. It’s the kind of recipe you’ll be asked to make again and again — for potlucks, holidays, or just because you’re craving sunshine on a plate.

This easy, crowd-pleasing lemon cake starts with a simple base but tastes like it came from a high-end bakery. Whether you’re a beginner baker or a lemon fanatic, this one-bowl recipe is guaranteed to become a go-to.

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Why You’ll Love This Lemon Cake

🍋 Loaded with real lemon flavor – fresh lemon juice & zest
🍰 Ultra-moist texture – thanks to sour cream or Greek yogurt
🥄 One-bowl recipe – minimal cleanup and prep
🌟 Versatile & elegant – great for birthdays, brunch, or dessert
🎂 Pairs with glazes, frostings, or fruit toppings

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Ingredients

For the Cake:

• 1 box yellow or lemon cake mix
• 1 box (3.4 oz) instant lemon pudding mix
• ¾ cup vegetable oil
• ¾ cup water
• ½ cup sour cream or plain Greek yogurt
• 4 large eggs
• Zest of 2 lemons
• ¼ cup fresh lemon juice

Optional Add-ins:

• 1 tsp vanilla extract or ½ tsp almond extract
• ½ cup white chocolate chips or blueberries

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For the Lemon Glaze:

• 1 cup powdered sugar
• 2–3 tbsp lemon juice
• 1 tsp lemon zest (optional)

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Tools You’ll Need

• Mixing bowl
• Whisk or hand mixer
• 9×13-inch pan, bundt pan, or two 8-inch rounds
• Zester or grater
• Cooling rack

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How to Make Lemon Cake to Die For

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Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour your baking pan or spray with nonstick baking spray.

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Step 2: Mix the Batter

In a large bowl, combine:

• Cake mix
• Lemon pudding mix
• Eggs
• Water
• Oil
• Sour cream
• Lemon juice
• Lemon zest

Beat on medium speed for about 2 minutes until smooth and fluffy.

✅ Optional: Fold in white chocolate chips or blueberries at this point for added texture and flavor.

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Step 3: Bake

Pour the batter into your prepared pan and smooth the top. Bake for:

• Bundt pan: 40–45 minutes
• 9×13-inch pan: 35–40 minutes
• Two 8-inch rounds: 30–35 minutes

Check for doneness with a toothpick — it should come out clean or with a few moist crumbs.

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Step 4: Prepare the Glaze

While the cake is baking or cooling, whisk together:

• Powdered sugar
• Lemon juice
• Lemon zest (optional)

Adjust consistency with more sugar or juice as needed — you want a pourable but slightly thick glaze.

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Step 5: Glaze the Cake

Once the cake is cool but still slightly warm, poke holes across the surface with a toothpick or skewer and slowly pour the glaze on top. It will soak into the cake for added moisture and flavor.

Let it sit for 10–15 minutes before slicing.

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Storage Tips

🧊 To store:
Cover the cake and keep it at room temperature for 2–3 days, or refrigerate for up to 5 days.

❄️ To freeze:
Wrap individual slices or the entire cake tightly and freeze for up to 2 months. Thaw at room temperature or microwave slices for 20–30 seconds.

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Nutrition (Per Slice – Approximate)

• Calories: 280
• Fat: 12g
• Carbs: 38g
• Sugar: 24g
• Protein: 3g

Values may vary depending on add-ins and glaze thickness.

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Optional Variations

🍇 Lemon Blueberry Cake – Fold 1 cup fresh or frozen blueberries into the batter.
🍰 Lemon Cream Cheese Frosting – Top with tangy frosting instead of glaze.
🍓 Strawberry-Lemon Shortcake – Serve with whipped cream and berries.
🌱 Lemon Poppy Seed Cake – Add 1 tbsp poppy seeds to the batter.
🍫 White Chocolate Drizzle – Drizzle melted white chocolate instead of or in addition to the glaze.

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Pro Tips for Success

✅ Use fresh lemon juice and zest for the best flavor — not bottled!
✅ Don’t overbake – remove when just set and lightly golden
✅ Add a pinch of salt to the glaze to balance sweetness
✅ For clean slices, chill the cake slightly before cutting
✅ Let the cake rest after glazing for the flavor to soak in

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Frequently Asked Questions

Can I use homemade cake mix?

Absolutely! Use 2 ½ cups of your favorite yellow cake mix substitute and add 1 tbsp baking powder.

Can I skip the pudding mix?

The pudding mix adds richness and moisture, but you can omit it — just know the texture will be a bit lighter and less dense.

Is this cake good for stacking or layers?

Yes! Just bake it in round cake pans and chill before frosting or layering to prevent crumbling.

What if I don’t have sour cream?

You can substitute plain Greek yogurt, buttermilk, or even full-fat plain yogurt.

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What to Serve with Lemon Cake

☕ Tea or coffee – Try chamomile, earl grey, or an iced latte
🍓 Fresh berries – Strawberries, raspberries, or blueberries
🍦 Vanilla ice cream – For a decadent lemon sundae
🍋 Candied lemon peel – For an elegant topping

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Final Thoughts: A Lemon Lover’s Dream

Lemon Cake to Die For isn’t just a catchy name — it truly is a dessert you’ll crave long after the last bite. It’s easy enough for everyday baking yet elegant enough for special occasions. The bright, zesty lemon flavor paired with a soft, rich crumb and that sweet glaze is simply irresistible.

Whether you’re a seasoned baker or trying lemon cake for the first time, this recipe is guaranteed to become one of your most-requested bakes. One bite and you’ll see why people say… it’s to die for.

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