There is something utterly joyful about a bright, zesty treat that can brighten up any day, and this Lemon Cake with Lemon Glaze Recipe does just that beautifully. It’s a simple, yet wonderfully refreshing dessert that combines the moist, tender crumb of lemon-infused cake with a luscious, tangy glaze that sets it apart from everyday desserts. The balance of sweet and tart flavors makes this cake a perfect centerpiece for gatherings or a delightful pick-me-up with your afternoon tea. Trust me, once you try this, it will quickly become one of your go-to recipes whenever you crave a burst of citrusy happiness.
Ingredients You’ll Need
The magic of this Lemon Cake with Lemon Glaze Recipe lies in its simplicity and the quality of everyday ingredients that come together effortlessly. Each component works in harmony to create that perfect texture and vibrant lemon flavor, so it’s worth paying attention to every element on the list.
- Yellow cake mix: A trusty base that ensures the cake remains light and fluffy every time.
- Instant lemon pudding mix: Adds an extra punch of lemon flavor and helps keep the cake moist.
- Oil: Provides moisture so the cake stays tender without weighing it down.
- Large eggs: Bind everything together while adding richness.
- Water: Helps blend the dry ingredients into a smooth batter.
- Vanilla extract: Enhances the lemon notes with a subtle sweet depth.
- Lemon zest: Packs a fresh, aromatic citrus boost that fresh lemon juice alone can’t provide.
- Powdered sugar: The perfect base for a smooth, sweet glaze.
- Unsalted butter: Melted to add richness and a silky texture to the glaze.
- Heavy whipping cream: Makes the glaze luxuriously smooth and pourable.
- Fresh lemon juice: Delivers that bright, tangy finish that cuts through the sweetness.
- Pinch of lemon zest: A little extra zing sprinkled into the glaze for that citrus fireworks effect.
How to Make Lemon Cake with Lemon Glaze Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C), which ensures even baking from the get-go. Grease a 9×13-inch baking pan to prevent the cake from sticking and to help it brown beautifully on the edges.
Step 2: Mix Your Batter
In a large bowl, combine the yellow cake mix, instant lemon pudding mix, oil, water, eggs, vanilla extract, and lemon zest. Mix gently just until everything is combined—over-mixing can make the cake tough, so keep it light and airy.
Step 3: Pour and Spread
Pour the batter evenly into your prepared pan. Smooth the top gently with a spatula to create an even surface which helps the cake cook consistently.
Step 4: Bake to Perfection
Bake for 30 to 35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. This step is crucial to avoid an undercooked or overly dry cake.
Step 5: Let It Cool Slightly
Once baked, place the pan on a wire rack to cool for a bit. This short cooling period is essential so the glaze can sink into the warm cake beautifully without melting away completely.
Step 6: Whisk the Lemon Glaze
For the glaze, whisk together powdered sugar, melted unsalted butter, heavy whipping cream, lemon zest, and fresh lemon juice. Stir until smooth; if it’s too thick, add a dash more cream or juice, and if too thin, a little more powdered sugar.
Step 7: Glaze the Cake
Pour the glaze over your warm cake and spread it evenly. The warmth helps the glaze seep into the tender surface, infusing every bite with zesty sweetness.
Step 8: Let the Glaze Set
Allow the glaze to set slightly before slicing and serving. This gives you the perfect balance of a slightly crunchy glaze top with a moist, flavorful cake beneath.
How to Serve Lemon Cake with Lemon Glaze Recipe
Garnishes
Adding a few fresh garnishes elevates the cake’s presentation and flavor even more. Consider scattering fresh lemon slices or a sprinkle of finely chopped mint leaves for a pop of color and freshness. A light dusting of powdered sugar right before serving adds a delicate touch of sweetness and visual appeal.
Side Dishes
This lemon cake pairs beautifully with simple accompaniments like a dollop of whipped cream or a scoop of vanilla bean ice cream to bring a creamy contrast to the citrus zing. Fresh berries also make an excellent fruity sidekick, enhancing the freshness of the lemon in the cake.
Creative Ways to Present
For a special occasion, cut the cake into elegant rectangles and serve it on decorative plates with edible flowers or sprigs of thyme for a sophisticated twist. Alternatively, slice into mini squares for bite-sized treats, perfect for parties or afternoon teas.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Lemon Cake with Lemon Glaze Recipe tightly with plastic wrap or store it in an airtight container to maintain its moistness. It stays delicious for up to 3 days at room temperature or 5 days in the fridge.
Freezing
You can freeze this cake by wrapping it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to 2 months. To enjoy, thaw overnight in the refrigerator for perfectly preserved moisture and flavor.
Reheating
While typically served at room temperature, if you prefer a warm slice, gently warm portions in the microwave for 10-15 seconds. This slightly warms the glaze and freshens up the cake’s soft texture without drying it out.
FAQs
Can I use fresh lemon juice instead of bottled lemon juice?
Absolutely! Fresh lemon juice offers a brighter, more vibrant flavor that really enhances the cake and glaze. Just make sure to measure carefully for the right balance.
Is it possible to make this cake gluten-free?
Yes, you can substitute the yellow cake mix with a gluten-free version and ensure the lemon pudding mix is also gluten-free. Be mindful of baking times as they may vary slightly.
Can I make the glaze without heavy cream?
Yes, you can substitute heavy cream with whole milk or even a dairy-free alternative, though the glaze might be a bit less rich and creamy.
How do I prevent the cake from drying out?
Using the lemon pudding mix helps keep moisture in the cake. Also, be sure not to over-bake, and store the cake properly covered to maintain its softness.
Can this recipe be baked in cupcake form?
Definitely! Just reduce baking time to about 18-22 minutes and check each cupcake with a toothpick to ensure they come out clean before removing.
Final Thoughts
There’s a beautiful simplicity in the Lemon Cake with Lemon Glaze Recipe that makes it both approachable and irresistibly delicious. It’s a wonderful way to bring sunshine into your kitchen with minimal fuss and maximum flavor. I hope you enjoy baking and sharing this cake as much as I do—it’s guaranteed to become a cherished favorite in your recipe collection. Happy baking!
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Lemon Cake with Lemon Glaze Recipe
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This refreshing Lemon Cake combines the convenience of boxed mixes with the bright, tangy flavor of fresh lemon for a moist, tender dessert. Enhanced with a luscious lemon glaze, this cake is perfect for any occasion needing a citrusy, sweet treat.
Ingredients
Cake
- 1 box yellow cake mix
- 1 box instant lemon pudding mix
- 2/3 cup oil
- 3 large eggs
- 2/3 cup water
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Glaze
- 2 cups powdered sugar
- 2 tablespoons unsalted butter, melted
- 2 tablespoons heavy whipping cream
- 1/4 cup fresh lemon juice
- Pinch of lemon zest
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly to prevent sticking.
- Mix Batter: In a large bowl, combine the yellow cake mix, instant lemon pudding mix, oil, water, eggs, vanilla extract, and lemon zest. Mix all ingredients until just combined to avoid overmixing which can make the cake dense.
- Pour Batter: Pour the cake batter evenly into the greased baking pan, smoothing the top gently.
- Bake: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool Cake: Remove the cake from the oven and allow it to cool slightly on a wire rack to prepare it for glazing.
- Prepare Glaze: In a bowl, whisk powdered sugar, melted butter, heavy whipping cream, lemon zest, and fresh lemon juice together until smooth. Adjust the consistency by adding more cream or sugar if needed.
- Glaze the Cake: Pour the glaze evenly over the warm cake, spreading it to cover the entire surface.
- Set Glaze: Allow the glaze to set slightly before slicing and serving to ensure it holds on the cake.
Notes
- Use fresh lemon juice and zest for the best flavor impact in both the batter and glaze.
- Do not overmix the batter to keep the cake light and fluffy.
- Check the cake’s doneness with a toothpick to prevent under- or over-baking.
- The glaze sets best when the cake is still slightly warm, so pour it soon after baking.
- This recipe can be doubled for larger gatherings and baked in a larger pan, adjusting baking time accordingly.
