Lemon Glaze Cake Recipe

Lemon Glaze Cake is a moist, zesty dessert bursting with bright lemon flavor and finished with a sweet, tangy glaze. Made with simple ingredients and pantry staples, this cake comes together quickly and is perfect for springtime gatherings, brunches, or any occasion that calls for something light and refreshing.

Why You’ll Love This Recipe

This cake is incredibly easy to make thanks to a cake mix shortcut, yet it tastes completely homemade. It’s soft, tender, and packed with lemony goodness in every bite. The lemon glaze soaks into the warm cake, giving it an irresistible texture and flavor that improves as it sits.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• Lemon cake mix
• Instant lemon pudding mix
• Eggs
• Water
• Vegetable oil

For the Lemon Glaze:

• Powdered sugar
• Lemon juice
• Lemon zest (optional for added brightness)

directions

1. Preheat Oven: Set oven to 350°F (175°C). Grease and flour a Bundt pan or 9×13-inch pan.
2. Mix the Batter: In a large bowl, combine lemon cake mix, pudding mix, eggs, water, and oil. Beat until smooth and well combined.
3. Bake: Pour batter into the prepared pan and bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
4. Make the Glaze: While the cake bakes, whisk together powdered sugar and lemon juice until smooth. Add lemon zest if desired.
5. Glaze the Cake: While the cake is still warm, poke small holes in the top using a skewer or fork, then pour the glaze evenly over the cake.
6. Cool and Serve: Let the cake cool completely before slicing and serving.

Servings and timing

Servings: 12–16
Prep Time: 10 minutes
Cook Time: 40–45 minutes
Total Time: 55 minutes

Variations

• Use a vanilla or white cake mix for a lighter lemon flavor.
• Add poppy seeds to the batter for a lemon poppy seed twist.
• Substitute part of the lemon juice in the glaze with milk for a creamier finish.
• Use a cream cheese glaze for extra richness.
• Garnish with fresh berries and mint for a decorative touch.

storage/reheating

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can freeze individual slices for up to 2 months—wrap tightly and thaw at room temperature. No reheating is needed unless desired.

FAQs

Can I use homemade lemon cake instead of a mix?

Yes, just use your favorite homemade lemon cake recipe that fits a 9×13 or Bundt pan.

What’s the best lemon juice to use for the glaze?

Fresh lemon juice is best for bright, natural flavor, but bottled works in a pinch.

Can I double the glaze?

Absolutely! If you love extra glaze, doubling it won’t hurt.

Can I make this cake ahead of time?

Yes, it actually tastes better the next day after the glaze soaks in.

What kind of oil works best?

Vegetable oil is classic, but you can use canola or light olive oil.

Can I add lemon extract for more flavor?

Yes, a teaspoon of lemon extract in the batter or glaze boosts the lemony punch.

Why poke holes in the cake?

It helps the glaze soak in for added flavor and moisture.

Can I use a loaf pan instead?

Yes, divide the batter into two loaf pans and reduce bake time slightly.

What’s a good topping for this cake?

Whipped cream, fresh berries, or a dusting of powdered sugar all work beautifully.

Is this cake tart or sweet?

It has a balanced sweetness with a bright lemon tang—adjust glaze to taste.

Conclusion

Lemon Glaze Cake is a bright, cheerful dessert that’s as easy to make as it is delicious to eat. With its moist crumb and zesty glaze, it’s perfect for spring and summer celebrations or anytime you need a little sunshine on your plate. Simple, sweet, and satisfyingly citrusy—this cake is a keeper.

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