Description

This Lemon Glaze Cake is a bright and tangy dessert that’s both simple and satisfying. With a soft, tender crumb and a sweet-tart lemon glaze poured over the top, it’s a sunshine-filled treat perfect for spring gatherings, brunches, or anytime you’re craving citrusy sweetness.

Ingredients

For the cake:

1 box (15.25 oz) lemon cake mix
1 box (3.4 oz) instant lemon pudding mix
4 large eggs
1 cup sour cream
1/2 cup vegetable oil
1/4 cup water
2 tablespoons lemon juice
1 tablespoon lemon zest

For the lemon glaze:

1 1/2 cups powdered sugar
2-3 tablespoons fresh lemon juice
1 teaspoon lemon zest
Optional: 1-2 tablespoons milk (to thin if needed)

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Instructions

Preheat oven: Set oven to 350°F (175°C). Grease and flour a Bundt pan.
Mix the batter: In a large bowl, beat cake mix, pudding mix, eggs, sour cream, oil, water, lemon juice, and zest until well combined and smooth, about 2–3 minutes.
Bake: Pour batter into the prepared Bundt pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let the cake cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
Make the glaze: In a small bowl, whisk powdered sugar, lemon juice, and zest until smooth. Add milk if needed to reach pourable consistency.
Glaze the cake: Once the cake is cool, drizzle glaze over the top, letting it drip down the sides.

Notes

For extra lemon flavor, brush the warm cake with lemon syrup before glazing.
Store at room temp in an airtight container for up to 3 days, or refrigerate for up to 5 days.

This cake also freezes beautifully—just glaze after thawing.