LEMON CAKE TO DIE FOR!

Bright, tangy, and irresistibly moist, this Lemon Cake To Die For is the ultimate citrus lover’s dream. Packed with zesty lemon flavor and topped with a luscious glaze, it’s a dessert that feels both elegant and comforting. Perfect for any occasion, this cake is easy to make and guaranteed to impress.

Every time I bake this lemon cake, it takes me back to the first time I made it for my family. The aroma of fresh lemons filled the house, and the first bite had everyone hooked. My husband couldn’t stop raving about how it reminded him of his grandmother’s kitchen, and now, it’s the dessert he requests for every celebration. Even our kids call it the “magic lemon cake” because of its melt-in-your-mouth texture and bold flavor.

Why You’ll Love Lemon Cake To Die For

•Vibrant Flavor: Bursting with the tangy goodness of fresh lemons.

•Moist and Fluffy: A perfect texture that stays fresh for days.

•Simple Ingredients: Made with pantry staples and fresh citrus.

•Versatile: Great for birthdays, holidays, or just because!

Ingredients Notes For Lemon Cake To Die For

•Lemons: Use fresh lemons for both zest and juice to maximize flavor.

•All-Purpose Flour: Provides the perfect structure.

•Butter: Unsalted butter ensures a rich, creamy texture.

•Buttermilk: Keeps the cake incredibly moist.

•Sugar: Enhances the natural sweetness of lemons.

•Eggs: Bind the cake together and add richness.

Recipe Steps

1.Preheat and Prepare:

•Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 8-inch round pans.

2.Mix Dry Ingredients:

•In a medium bowl, whisk together 2½ cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Set aside.

3.Cream Butter and Sugar:

•In a large bowl, beat 1 cup of unsalted butter and 1¾ cups of sugar until light and fluffy. Add 4 large eggs, one at a time, beating well after each addition.

4.Incorporate Lemons:

•Mix in the zest of 2 lemons and ¼ cup of fresh lemon juice for a burst of citrus flavor.

5.Combine Wet and Dry:

•Alternate adding the dry ingredients and 1 cup of buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.

6.Bake:

•Pour the batter into the prepared pan(s) and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

7.Make the Glaze:

•In a small bowl, whisk together 1½ cups of powdered sugar and 3 tablespoons of fresh lemon juice until smooth.

8.Finish:

•Once the cake has cooled slightly, drizzle the lemon glaze over the top and let it set before serving.

Storage Options

•Refrigerate: Store in an airtight container for up to 5 days.

•Freeze: Wrap tightly in plastic wrap and foil, and freeze for up to 3 months.

Variations & Substitutions

•Add Berries: Fold in fresh blueberries or raspberries for a fruity twist.

•Lemon Cream Cheese Frosting: Swap the glaze for a decadent frosting.

•Make it Dairy-Free: Use almond milk with a splash of lemon juice instead of buttermilk.

LEMON CAKE TO DIE FOR!

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Course: Dessert

Kitchen: American

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 12 slices

Ingredients

 

1x2x3x

• ▢ For the Cake:
• ▢ 1 box 15.25 oz lemon cake mix
• ▢ 1 box 3.4 oz instant lemon pudding mix
• ▢ 4 large eggs
• ▢ 1/2 cup vegetable oil
• ▢ 1 cup water
• ▢ 1/4 cup fresh lemon juice
• ▢ Zest of 1 lemon
• ▢ For the Lemon Filling:
• ▢ 1 can 14 oz sweetened condensed milk
• ▢ 1/3 cup fresh lemon juice
• ▢ 1 teaspoon lemon zest
• ▢ For the Topping:
• ▢ 2 cups whipped topping like Cool Whip, thawed
• ▢ 1/4 cup powdered sugar optional, for garnish
• ▢ Lemon slices or zest optional, for garnish

Instructions

• Prepare the Cake:
• Preheat Oven:
• Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
• Make the Batter:
• In a large mixing bowl, combine the lemon cake mix, instant lemon pudding mix, eggs, vegetable oil, water, lemon juice, and lemon zest. Beat with an electric mixer on medium speed until the batter is smooth and creamy.
• Bake:
• Pour the batter into the prepared baking dish and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
• Prepare the Lemon Filling:
• Mix the Filling:
• In a medium bowl, whisk together the sweetened condensed milk, fresh lemon juice, and lemon zest until thickened.
• Assemble the Cake:
• Poke the Cake:
• Using the handle of a wooden spoon, poke holes all over the cooled cake. Pour the lemon filling over the cake, spreading it into the holes.
• Add the Topping:
• Spread the whipped topping evenly over the cake. Sprinkle with powdered sugar or lemon zest if desired.
• Chill and Serve:
• Chill:
• Refrigerate the cake for at least 1 hour to allow the flavors to meld and the filling to set.
• Serve:
• Slice and serve cold, garnished with lemon slices or extra zest for a beautiful presentation.