The Ultimate Lemon Cake

This ultimate lemon cake is bursting with bright, zesty lemon flavor from the first bite to the last. A boxed yellow cake mix gets a big upgrade with instant lemon pudding, extra eggs and lemon extract, so the cake bakes up incredibly moist and tender every time. Once it cools, it gets a generous coat of fresh lemon glaze that soaks into the top and sets into a sweet, tangy shell. It is a refreshing homemade dessert that’s perfect for any occasion.

Why You’ll Like The Ultimate Lemon Cake

It tastes like it came from a bakery, but it comes together in minutes with a handful of pantry ingredients.

• Super moist: pudding mix and oil keep the crumb soft and tender for days.
• Big lemon flavor: lemon pudding, lemon extract and a fresh lemon glaze give three layers of citrus.
• Beginner friendly: one bowl, a mixer and no fussy steps.
• Flexible: bake it in a bundt pan, a loaf pan or a 9×13 pan.

Ingredients for The Ultimate Lemon Cake

Lemon Cake

• 1 box (15.25 oz) yellow cake mix
• 1 box (3.4 oz) instant lemon pudding mix
• 3/4 cup vegetable oil
• 1 cup whole milk or water
• 4 large eggs, room temperature
• 1 tsp lemon extract

Lemon Glaze

• 2 cups powdered sugar
• 3 to 4 tbsp fresh lemon juice
• 1 tsp lemon zest

You will need a 10 to 12 cup bundt pan, two 9×5 loaf pans or a 9×13 baking pan, plus a mixer. Serves 12 to 14.

Ingredient Notes

The cake mix: Any standard 15.25 oz yellow cake mix works. A white or lemon cake mix can be used too.

The pudding: Be sure to use instant pudding mix, not cook-and-serve. It adds moisture, structure and a lovely lemon flavor.

The milk: Whole milk makes a richer, more tender cake than water, but water works if that is what you have.

The lemons: Fresh lemon juice makes all the difference in the glaze. Zest the lemon before you juice it, and only take the yellow part of the peel.

How to Make The Ultimate Lemon Cake

Step by Step

1. Prepare the pan. Heat the oven to 350°F (175°C). Generously grease a bundt pan, getting into every groove, and dust it lightly with flour. For loaf or 9×13 pans, grease and line with parchment.
2. Mix the batter. In a large bowl, combine the cake mix, pudding mix, oil, milk, eggs and lemon extract. Beat on low speed for 30 seconds, then on medium speed for 2 minutes, until thick and smooth.
3. Fill the pan. Pour the batter into the prepared pan and spread it evenly. Tap the pan on the counter a few times to release any large air bubbles.
4. Bake. Bake a bundt cake for 40 to 50 minutes, two loaf cakes for 40 to 45 minutes or a 9×13 cake for 30 to 35 minutes, until golden and a toothpick in the center comes out clean or with a few moist crumbs.
5. Cool. Let a bundt cake cool in the pan for 15 minutes, then turn it out onto a wire rack. Loaf and sheet cakes can cool in the pan for 15 minutes before lifting out.
6. Poke holes (optional). For an extra moist cake, poke holes all over the warm top with a skewer so some of the glaze can soak in.
7. Make the glaze. Whisk the powdered sugar, 3 tbsp lemon juice and the zest until smooth. Add more lemon juice a little at a time until the glaze is thick but pourable.
8. Glaze and serve. Spoon the glaze over the slightly warm or fully cooled cake, letting it drip down the sides. Let it set for 20 to 30 minutes before slicing.

Tips for the Best Ultimate Lemon Cake

Grease the Bundt Pan Well

Bundt cakes love to stick. Use softened butter or baking spray with flour and a pastry brush to reach every corner of the pan.

Don’t Overbake

Start checking 5 minutes before the shortest time. A few moist crumbs on the toothpick mean the cake will stay tender.

Glaze at the Right Time

A slightly warm cake absorbs more glaze for a moist top. A fully cooled cake keeps a thicker, whiter layer of glaze on the outside.

Use Room Temperature Eggs

Room temperature eggs blend smoothly into the batter and help the cake rise evenly.

Variations

• Lemon poppy seed: stir 2 tbsp poppy seeds into the batter for a classic pairing.
• Extra zesty: add the zest of 2 lemons to the batter along with the lemon extract.
• Lemon blueberry: toss 1 cup fresh blueberries in a spoonful of flour and fold them in at the end.
• Cream cheese glaze: beat 2 oz softened cream cheese into the glaze for a richer, tangy topping.
• Cupcakes: bake in lined muffin cups for 18 to 22 minutes and dip the tops in glaze.

Storage

Room temperature: Keep the glazed cake covered at room temperature for up to 3 days.

Refrigerator: Store it covered in the refrigerator for up to 5 days. Let slices come to room temperature for the softest texture.

Freezer: Wrap the unglazed cake or individual slices tightly in plastic wrap and foil and freeze for up to 3 months. Thaw at room temperature, then glaze.

Make ahead: Bake the cake a day ahead, keep it well wrapped and add the glaze a few hours before serving.

Frequently Asked Questions

Can I use water instead of milk?

Yes. Water works fine, though milk gives a slightly richer flavor and more tender crumb.

Why did my bundt cake stick to the pan?

Usually the pan was not greased thoroughly or the cake cooled too long in the pan. Turn it out after about 15 minutes, while it is still warm.

Can I use bottled lemon juice for the glaze?

You can, but fresh lemon juice tastes much brighter and gives the glaze a cleaner lemon flavor.

How do I make the glaze thicker?

Add more powdered sugar, 1 tbsp at a time, until it reaches the consistency you like. To thin it, add a few drops of lemon juice.