For those of us who adore the bright, zesty flavor of lemon, this cake is an absolute game-changer. I’ve always preferred desserts with a bit of tang to cut through the sweetness, and lemon does that perfectly. If you’re like me and don’t consider yourself a master baker, then you’ve found your new go-to recipe. This is, without a doubt, the easiest and most delicious lemon cake you will ever make.
The secret to this recipe is its simplicity and the incredible, flavor-packed lemon syrup that soaks into the warm cake, making it unbelievably moist and bursting with citrus flavor. It’s a “poke cake” style dessert that tastes like it came from a specialty bakery but takes mere minutes to prepare.
What You’ll Need (The Simple Ingredients)
To create this show-stopping lemon cake, you only need a handful of simple, easy-to-find ingredients.
For the Lemon Cake:
- 1 box yellow or lemon cake mix
- 1 (3.4 oz / 96g) box of instant lemon pudding mix
- ¾ cup water
- ¾ cup vegetable or canola oil
- 4 large eggs
- 2 tablespoons fresh lemon juice
- Cooking spray for the pan
For the Lemon Syrup Soak:
- 2 cups powdered sugar (icing sugar)
- ⅓ cup plus 2 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter, melted
How to Make This Simple Lemon Cake
Step 1: Get Ready to Bake First, preheat your oven to 350°F (175°C). Generously grease a 9 x 13 inch (23 x 33 cm) baking dish with cooking spray.
Step 2: Mix the Cake Batter There are no complicated steps here. In a large bowl, using an electric mixer, beat the eggs slightly. Add the cake mix, instant pudding mix, water, oil, and 2 tablespoons of lemon juice. Mix on medium speed until the batter is smooth and well-combined.
Step 3: Bake to Perfection Pour the finished batter into your prepared baking dish, spreading it into an even layer. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 4: Prepare the Lemon Syrup While the cake is in the oven, it’s the perfect time to whip up the magical lemon syrup. In a small bowl, whisk together the powdered sugar, the remaining lemon juice, and the melted butter until smooth.
Step 5: The Final Soak As soon as the cake comes out of the oven, while it’s still warm, gently poke holes all over the top surface with a toothpick or a skewer. Slowly and evenly pour the prepared lemon syrup over the entire cake, making sure it seeps into all the holes. Let the cake cool completely in the pan before slicing and serving. This allows the syrup to be fully absorbed, making the cake extra moist and flavorful.
Storing Your Lemon Cake
This cake is so moist it keeps wonderfully. You can store any leftovers right on the countertop or in the refrigerator.
- Countertop: Place the cake in an airtight container, where it will stay fresh for up to 4 days.
- Refrigerator: For slightly longer storage, you can keep it in the fridge for up to 5 days. Be sure it is covered tightly to prevent it from drying out.
The Ultimate Easy Lemon Cake (A Lemon Lover’s Dream!)
Lemon cake Recipe, if you are a lemon lover, this is the one and only cake recipe you don’t wanna miss. Lemon cake is perfect for family breakfast or with cup of tea or coffee.
- Total Time: 45 minutes
- Yield: 9
Ingredients
FOR THE CAKE:
1 – 15.25 oz box of yellow cake mix or lemon cake mix
1 – 3.4 oz instant lemon pudding mix
¾ cup water
¾ cup oil
2 tablespoons lemon juice
4 eggs
Butter-flavored cooking spray
FOR THE SOAKING SYRUP:
2 cups powdered sugar
⅓ cup plus 2 tablespoons lemon juice
2 tablespoons butter, melted
Instructions
Preheat the oven to 350 F and spray a 9 x 13 inch baking dish with butter-flavored cooking spray. Using an electric mixer, beat the eggs.
Add the cake mix, pudding mix, water, oil and lemon juice to the eggs. Beat until smooth.
Pour the batter into the greased baking dish and bake for 30 -35 mins or until a toothpick inserted in the cake comes out clean.
While the cake is baking, make the soaking syrup by mixing together the powdered sugar, lemon juice and melted butter.
When the cake is done, take it out of the oven and poke holes all over the surface with a toothpick. Pour the soaking liquid evenly over the warm cake. Let it cool completely before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1
- Calories: 737
- Sugar: 70G
- Sodium: 867mg
- Fat: 6g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 114g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 94mg
