If you love bright, citrusy, and ultra-moist cakes, this Lemon Cake to Die For is the ultimate treat! With layers of soft lemon cake, a creamy lemon pudding filling, and a luscious lemon glaze, this dessert is refreshing, sweet, and tangy—perfect for lemon lovers.
Whether you’re searching for a Paula Deen lemon cake recipe, a lemon pudding cake, or a lemon glaze for cake, this easy recipe will quickly become one of your favorite lemon dessert recipes!
Why You’ll Love This Recipe
- Moist & flavorful – Every bite is packed with rich lemon flavor.
- Easy to make – Uses simple pantry ingredients for quick preparation.
- Perfectly balanced – A sweet, tart, and buttery combination.
- Great for any occasion – Perfect for spring brunches, summer picnics, or holiday desserts.
Ingredients Needed
For the Lemon Cake:
- 1 box (15.25 oz) yellow cake mix
- 1 cup (240ml) whole milk
- ½ cup (115g) unsalted butter, melted
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
For the Lemon Pudding Filling:
- 1 box (3.4 oz) instant lemon pudding mix
- 1 cup (240ml) cold milk
- 1 cup (240g) sour cream
For the Lemon Glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon melted butter
- ½ teaspoon vanilla extract
Kitchen Equipment Required
- Mixing bowls
- Hand or stand mixer
- 9×13-inch baking pan
- Whisk
- Zester
- Measuring cups & spoons
Step-by-Step Instructions
Step 1: Prepare the Lemon Cake
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large bowl, beat together cake mix, milk, melted butter, eggs, vanilla, lemon juice, and lemon zest until smooth.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before adding the filling.
Step 2: Make the Lemon Pudding Filling
- In a bowl, whisk together lemon pudding mix and cold milk until it begins to thicken.
- Fold in sour cream until smooth.
- Spread the pudding evenly over the cooled cake. Refrigerate for 30 minutes to set.
Step 3: Make the Lemon Glaze
- In a bowl, whisk together powdered sugar, lemon juice, melted butter, and vanilla extract until smooth.
- Drizzle the glaze over the chilled cake.
Step 4: Slice & Serve
- Let the cake chill for another 30 minutes for the flavors to meld.
- Slice into squares and enjoy your zesty, refreshing lemon dessert!
Tips for the Best Lemon Cake to Die For
- Use fresh lemon juice & zest – It makes the cake extra zesty and aromatic.
- Don’t skip the chilling – It helps the pudding set and enhances the texture.
- For extra moisture – Brush the baked cake with a little lemon syrup before adding the filling.
- Make it extra lemony – Add ½ teaspoon lemon extract to the cake batter for more citrus punch.
Recipe Variations
- Lemon Blueberry Cake – Add 1 cup of fresh blueberries to the batter.
- Lemon Cream Cheese Frosting – Replace the glaze with a lemon cream cheese frosting.
- Lemon Layer Cake – Bake in two 9-inch round cake pans and assemble with layers of pudding filling.
- Gluten-Free Lemon Cake – Use a gluten-free cake mix for a GF version.
Serving Suggestions
This lemon cake pairs perfectly with:
- Fresh whipped cream and raspberries.
- A cup of hot tea or iced lemonade.
- Vanilla bean ice cream for extra indulgence.
How to Store & Freeze
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Wrap slices tightly in plastic wrap and freeze for up to 2 months.
- Thaw & Serve: Let frozen cake thaw in the fridge overnight before serving.
Common Mistakes to Avoid
- Not greasing the pan properly – Use butter and flour or parchment paper for easy removal.
- Skipping the chilling step – The pudding filling needs time to set!
- Using bottled lemon juice – Fresh lemon juice gives the best bright, natural flavor.
FAQ Section
Can I make this cake in advance?
Yes! It actually tastes better the next day as the flavors meld together.
Can I use a homemade cake instead of a cake mix?
Absolutely! Substitute with your favorite homemade vanilla or lemon cake recipe.
What’s the best way to get a smooth glaze?
Sift the powdered sugar before mixing to avoid lumps.
Can I use lemon curd instead of pudding?
Yes! Lemon curd makes an excellent tangier alternative.
Conclusion & Call to Action
This Lemon Cake to Die For is a sweet, tangy, and refreshingly moist dessert that’s perfect for lemon lovers. Whether you’re making it for a family gathering, afternoon tea, or holiday party, it’s guaranteed to impress!
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A Lemon Cake to Die For : Moist, Zesty & Irresistible!
If you love bright, citrusy, and ultra-moist cakes, this Lemon Cake to Die For is the ultimate treat! With layers of soft lemon cake, a creamy lemon pudding filling, and a luscious lemon glaze, this dessert is refreshing, sweet, and tangy
- Mixing bowls
- Hand or stand mixer
- 9×13-inch baking pan
- Whisk
- Zester
- Measuring cups & spoons
For the Lemon Cake:
- 1 box (15.25 oz yellow cake mix)
- 1 cup 240ml whole milk
- ½ cup 115g unsalted butter, melted
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
For the Lemon Pudding Filling:
- 1 box (3.4 oz instant lemon pudding mix)
- 1 cup 240ml cold milk
- 1 cup 240g sour cream
For the Lemon Glaze:
- 1 cup 120g powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon melted butter
- ½ teaspoon vanilla extract
- Step 1: Prepare the Lemon Cake
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large bowl, beat together cake mix, milk, melted butter, eggs, vanilla, lemon juice, and lemon zest until smooth.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before adding the filling.
- Step 2: Make the Lemon Pudding Filling
- In a bowl, whisk together lemon pudding mix and cold milk until it begins to thicken.
- Fold in sour cream until smooth.
- Spread the pudding evenly over the cooled cake. Refrigerate for 30 minutes to set.
- Step 3: Make the Lemon Glaze
- In a bowl, whisk together powdered sugar, lemon juice, melted butter, and vanilla extract until smooth.
- Drizzle the glaze over the chilled cake.
- Step 4: Slice & Serve
- Let the cake chill for another 30 minutes for the flavors to meld.
- Slice into squares and enjoy your zesty, refreshing lemon dessert!
Use fresh lemon juice & zest – It makes the cake extra zesty and aromatic.
Don’t skip the chilling – It helps the pudding set and enhances the texture.
For extra moisture – Brush the baked cake with a little lemon syrup before adding the filling.