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Lemon Cake to Die For Recipe

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4.3 from 5 reviews

This lemon cake is a delightful and tangy treat perfect for winter holidays, especially when sharing with family. The moist yellow cake combined with instant lemon pudding and soaked in a sweet lemon butter syrup creates a melt-in-your-mouth experience sure to brighten your table and mood.

Ingredients

For the Cake

  • 1 box of yellow cake mix (15.25 oz)
  • 1 box of instant lemon pudding mix (3.4 oz)
  • 3/4 cup water
  • 3/4 cup oil
  • 4 eggs

For the Soaking Syrup

  • 2 cups powdered sugar
  • 1/3 cup lemon juice
  • 2 tbsp unsalted butter, melted
  • 2 tbsp water

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to ensure the cake doesn’t stick.
  2. Mix Cake Batter: In a large bowl, beat 4 eggs using an electric mixer until slightly frothy. Add the yellow cake mix, instant lemon pudding mix, water, and oil. Mix thoroughly until all ingredients are well combined and the batter is smooth.
  3. Bake the Cake: Pour the batter into the prepared baking pan. Place it in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center of the cake; it should come out clean or with a few moist crumbs.
  4. Prepare Soaking Syrup: While the cake bakes, combine the powdered sugar, lemon juice, melted unsalted butter, and water in a bowl. Stir until the powdered sugar is completely dissolved and the syrup is smooth.
  5. Soak the Cake: When the cake is done, remove it from the oven and immediately poke holes all over the surface using a skewer or fork. Pour the prepared lemon soaking syrup evenly over the warm cake to ensure the syrup seeps deep inside, making the cake moist and flavorful.
  6. Cool and Serve: Allow the cake to cool completely in the baking pan, letting it absorb the syrup fully before cutting into 12 servings and serving.

Notes

  • You can substitute the yellow cake mix with a homemade batter if preferred, keeping the same quantities.
  • Ensure the cake is warm when pouring the soaking syrup so it absorbs better and stays moist.
  • For extra zest, sprinkle some lemon zest on top before serving.
  • Storing the cake covered at room temperature keeps it fresh for up to 3 days, or refrigerate for longer shelf life.

Find it online: https://cookedbysarah.com/lemon-cake-to-die-for-recipe/