Lemon Cake To Die For 🍰🤩 I offer you this recipe in exchange for a simple "hello".

 

Introduction & Why You’ll Love It

If you’re a lemon‑lover, this cake is for you. The bright citrus flavor of fresh lemon juice and zest, combined with a moist tender crumb, makes this cake pop in the best way. Whether for afternoon tea, a brunch, a gathering, or just treating yourself, this “Lemon Cake to Die For” brings sunshine to your dessert table.
It balances sweet and tart: the cake base brings buttery richness, the lemon elements bring zing, and the glaze puts it all together with a sweet tang. With the right technique, you’ll end up with a cake that slices cleanly, has a soft hold, and delivers lemon flavor in every bite.

This version draws on several sources of the “Lemon Cake to Die For” name and variation (for example one source uses a boxed cake‑mix plus instant pudding approach). Culinary Aura+2https://recipeshots.com/+2
Here I’ve combined and expanded the method so you have both the ease‑of‑mix and detailed tips for best results.

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Ingredients

Here is a full ingredient list for making one 9 × 13‑inch cake (or equivalent) that serves about 12 slices. You can scale up or down as needed.

For the Cake

• 1 box (about 15.25 oz) lemon cake mix (or yellow cake mix + extra lemon zest/juice if you prefer from‑scratch) Culinary Aura+1

• 1 box (3.4 oz) instant lemon pudding mix (adds moisture and extra lemon flavour) Culinary Aura+1

• ½ to 2/3 cup vegetable oil (for moistness)

• ¾ cup water (or as directed)

• 4 large eggs, room temperature

• Zest of 1 to 2 lemons (about 1–2 tablespoons)

• Juice of 1 fresh lemon (about 2‑3 tablespoons)

• 1 teaspoon vanilla extract

For the Glaze

• 2 cups powdered (confectioners’) sugar

• ¼ cup fresh lemon juice (plus extra if you want a thinner glaze)

• Optional: 2 tablespoons melted unsalted butter (for richness) Taste Of Recipe+1

• Optional: 2 tablespoons heavy whipping cream (makes glaze a little more luxurious) That Oven Feelin+1

• Optional: additional lemon zest (for garnish)

Optional Variation Ingredients

• 1–2 tablespoons poppy seeds (if you like lemon‑poppy seed cake) Taste Of Recipe

• 1 cup fresh or frozen blueberries (for lemon‑blueberry variation) Taste Of Recipe

• Substitute sour cream or Greek yogurt for part of the oil/water for extra moisture (especially if you want more homemade feel) Cookery Crafters+1

• If you prefer a from‑scratch cake (no boxed mix), you might use ~1½ cups all‑purpose flour, 1 ½ tsp baking powder, ½ tsp salt, ½ cup softened butter, 1 cup sugar, 2 eggs, etc. (see examples) Cooked By Mia+1

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Equipment & Preparations

• Pre‑heat your oven to 350 °F (175 °C).

• Grease and flour a 9×13‑inch baking dish, or line it with parchment paper for easy removal. Alternatively you could use a Bundt pan for a more decorative shape (and baking time may change). Culinary Aura+1

• Have a large mixing bowl, a whisk or electric mixer, measuring cups/spoons, zesting tool, and a small bowl for glaze.

• Bring your eggs to room temperature (they mix more evenly) and if your oil is cold, bring it closer to room temp for better incorporation.

• Zest your lemons before juicing them (it’s easier) and use freshly squeezed lemon juice — it gives a brighter flavour than bottled. Many sources emphasise fresh lemon for best effect. Cooked By Mia

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Step‑by‑Step Instructions

Step 1: Preheat & Prepare

Preheat your oven to 350 °F (175 °C). Grease and flour your pan (or spray with non‑stick cooking spray). If using a Bundt pan, make sure to get into the grooves so the cake releases cleanly.
If using a 9×13 pan, you’ll get straightforward bars/slices; if you want something more decorative, a Bundt pan adds visual appeal.

Step 2: Mix Dry Ingredients (if applicable)

If you were working totally from scratch (not using cake‑mix), you would whisk together the flour, baking powder, salt, and perhaps a portion of the lemon zest. For our boxed‑mix approach, you simply combine the cake mix + pudd­ing mix in your large mixing bowl. For example one version says: “In a large bowl, combine the lemon cake mix and the lemon pudding mix.” Culinary Aura+1

Step 3: Mix Wet Ingredients

In your large bowl (or another bowl if you’re doing two bowls), add the oil, water, and eggs. Beat on medium speed (if using electric mixer) or whisk until smooth and well‑combined. Then add the lemon zest, lemon juice, and vanilla extract. Continue mixing until incorporated.
Example: one recipe says “Add the water, oil, eggs, lemon juice, and lemon zest. Beat on medium speed for about 2 minutes until smooth.” Culinary Aura

Step 4: Combine and Pour

Pour the wet‑ingredient mixture into the dry mixture (or if you combined earlier, simply keep mixing). Beat until smooth and well‑combined; the batter will be thick and smooth.
If you are adding optional mix‑ins (like blueberries, poppy seeds), fold them in gently at this stage. For example, add blueberries at the end so they don’t break and colour the batter. Taste Of Recipe

Pour the batter into your prepared pan. Use a spatula to smooth the top. If you’re using a 9×13 pan, you’ll get more surface area and thinner slices; if a Bundt pan, you’ll have a decorative shape. Tap the pan gently on the counter to release any large air bubbles.

Step 5: Bake

Place the pan in the (pre‑heated) oven. For a 9×13 pan, bake approximately 35–40 minutes (or until a toothpick inserted in the center comes out clean). For a Bundt pan, it may take 40–50 minutes (depending on depth).
One source: “Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and springy to the touch.” Culinary Aura

Step 6: Cool

Once done, remove the cake from the oven. Let it cool in the pan for about 10 minutes (this helps it firm up enough to release if using a Bundt). Then invert onto a wire rack or transfer (if using 9×13, you may leave in the pan). Allow the cake to cool completely before glazing. Cooling fully is important so the glaze doesn’t simply run off or become overly absorbed too quickly.

Step 7: Make the Glaze

While the cake is cooling, prepare your lemon glaze. In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. If you are using melted butter or heavy cream (optional), whisk them in as well to create a richer glaze.
For example: “While the cake is baking, whisk together the powdered sugar and lemon juice … Add more lemon juice for a thinner glaze.” Culinary Aura

If you like, incorporate a little lemon zest for texture and additional flavour.

Step 8: Glaze the Cake

Once the cake is completely cooled, place it on a serving platter or leave in the pan. Slowly pour/drizzle the glaze over the top. If the cake is still warm, you can poke small holes in it (with a skewer/fork) and pour the glaze so it seeps into the cake — making it extra moist. A number of recipes suggest that technique. Culinary Aura+1

Allow the glaze to set for at least 15–20 minutes before slicing and serving. You can garnish with extra lemon zest, candied lemon slices, or berries for presentation.

Step 9: Serve & Storage

Slice the cake into portions (12 slices or as you prefer). Serve at room temperature or slightly chilled. This cake goes beautifully with a scoop of vanilla ice cream or whipped cream, and fresh berries on the side for an extra touch.

Storage:

• At room temperature (in an airtight container): up to 2–3 days.

• In the refrigerator: up to 4–5 days (especially if you added cream in the glaze).

• Freezer: if un‑glazed, you can freeze slices wrapped tightly in plastic wrap + foil, up to 2 months; thaw overnight in the fridge and then glaze just before serving. Taste Of Recipe

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Why This Recipe Works

• Cake mix + instant pudding: This combo gives structure and ease (cake mix) plus added moisture and flavour (pudding mix). While from‑scratch cakes can shine, the mix approach ensures a reliably moist crumb with less fuss.

• Oil instead of all butter: Using oil (vegetable oil) helps keep the cake moist even when stored.

• Fresh lemon zest & juice: The zest contains aromatic oils that deliver the signature lemon punch; the juice gives tang and flavour. Skipping zest loses some of the character. https://recipeshots.com/+1

• Glaze that soaks in: Rather than a thick frosting, the glaze penetrates the cake and adds a layer of sweet + tart. This upgrades the flavour and texture. Poking holes and pouring the glaze warm enables the cake to become extra moist.

• Simple but effective: With mostly pantry staples and one bowl mixing, this goes from “easy enough for weekday baking” to “impressive for guests.”

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Variation Ideas

Here are several ways to adapt/upgrade the recipe:

• Lemon‑Poppy Seed: Add 1–2 tablespoons poppy seeds into the batter for a classic texture and visual interest. Taste Of Recipe

• Lemon‑Blueberry: Gently fold in ~1 cup fresh or frozen blueberries at the end of mixing (don’t overmix). The berries burst during baking and give juicy pockets of flavour. Taste Of Recipe

• From‑Scratch Version: If you prefer making from scratch, use about 1½ cups flour, 1½ tsp baking powder, ½ tsp salt, ½ cup softened butter, 1 cup sugar, 2 eggs, 1 tsp vanilla, zest of 2 lemons, 2–3 tablespoons lemon juice, ½ cup buttermilk. Combine with glaze. (See recipes that use similar parameters). https://recipeshots.com/

• Bundt pan vs 9×13: If you want a more decorative cake for serving, use a Bundt pan; adjust baking time (approx. 40–50 min) and grease thoroughly.

• Frosting swap: Instead of a simple glaze, you can swap for a tangy lemon‑cream‑cheese frosting (cream cheese + powdered sugar + lemon juice + a bit of zest) for a richer finish.

• Gluten‑free or dairy‑free: For gluten‑free, interchange flour with a 1:1 gluten free baking blend (if doing the from‑scratch version). For dairy‑free, use dairy‑free yogurt/sour cream and a non‑dairy milk or cream in the glaze. Some sources outline these substitutions. Cooked By Mia

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Troubleshooting & Tips for Success

• Don’t overmix: Once you combine wet + dry, mix just until smooth and no streaks remain. Overmixing can lead to a dense or tough crumb.

• Room temperature eggs: Cold eggs can inhibit mixing and lead to uneven texture; room temperature eggs will incorporate better.

• Don't skip zest: Lemon zest contains essential oils that deliver the “wow” lemon flavour; skipping it reduces punch drastically.

• Grease pan well (especially for Bundt): If using a Bundt pan, make sure every groove is greased and lightly floured (or spray + flour) so the cake releases cleanly. One recipe emphasises this. Culinary Aura

• Check doneness: A toothpick inserted into the center should come out clean or with a few moist crumbs—not raw batter. If still wet, return to oven a few more minutes.

• Cool before glazing: If you pour glaze while the cake is very warm, it may run off too quickly and not set properly. If you want it to soak in, you may slightly warm the cake (10 min out of oven) but not red‑hot.

• Glaze consistency: If glaze is too thick and won’t spread, add a little more lemon juice (drop by drop) until you reach a pourable but not runny texture. If too thin, add more powdered sugar.

• Storage matters: Because the glaze soaks in, the cake gets better if rested a few hours or even overnight. Some sources say “the next day the flavours deepen.” Easy sweet meal

• Serving: For a pretty presentation, slice with a hot clean knife (wipe between slices) and garnish each slice with a little extra lemon zest, or a candied lemon slice or fresh berries.

• Leftovers: Because of the glaze, you’ll want to keep the cake covered (airtight) to keep it moist and to prevent drying at the edges.

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Serving Suggestions & Pairings

This lemon cake is bright and summery, so it pairs nicely with light, complementary flavours:

• Fresh berries: Strawberries, raspberries or blueberries add colour and tart‑sweet contrast.

• Whipped cream or vanilla ice cream: The creaminess balances the tang of lemon.

• Beverages: A nice hot cup of tea, e.g., Earl Grey or chamomile; or chilled lemonade, or even sparkling water with a lemon twist.

• Occasions: Fits well for brunches, baby showers, afternoon tea, dessert after a light meal, spring/summer gatherings. It’s also a great make‑ahead cake since it stores well.

• Plating idea: Serve a slice on a pale plate, dust lightly with powdered sugar, garnish with a thin lemon wheel and a sprig of mint for visual appeal.

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Make‑Ahead & Storage

One of the great things about this cake is that it stores and often improves after a little rest.

• Bake the cake one day ahead; don't glaze until just before serving (or glaze and store covered). Some sources suggest this for freshness. Taste Of Recipe+1

• For transport or gatherings: wrap cake (without glaze) in plastic wrap and foil, freeze up to 2 months; thaw in fridge overnight; apply fresh glaze before serving. Taste Of Recipe

• At room temperature (in airtight container): up to 2–3 days. Refrigerated: up to 4–5 days. Avoid leaving uncovered as the edges may dry out.

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Approximate Nutrition & Yield

Serving size: about 12 slices (quarter of the 9×13). Nutrition will depend on exact ingredients, but one version lists about 320 calories per slice. Culinary Aura
Because of sugar and oil content, it’s a rich dessert — perfect for sharing, so you don’t end up eating an entire loaf yourself!
You can lighten it slightly by reducing sugar in the glaze or using lower‑fat yogurt/sour cream in the batter, but expect some tradeoffs in texture or flavour.

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Why It’s Called “To Die For”

Because the combination of citrus zing, moist crumb and sweet glaze is that good. Many reviewers say this cake vanishes quickly at parties or gatherings. For instance, one blog says: “This lemon cake … is more than just a dessert—it’s a celebration of bright flavor, soft crumb, and the kind of homemade comfort that lingers long after the last bite.” Culinary Aura
If you’re going to indulge, you might as well do it with something spectacular.

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Full Recipe Card (Printable)

Lemon Cake to Die For

Yield: Approx. 12 slices (from 9×13‑inch pan)
Prep Time: ~15 minutes
Bake Time: ~35‑40 minutes
Total Time: ~50‑60 minutes

Ingredients

Cake:

• 1 box (≈15.25 oz) lemon cake mix

• 1 box (3.4 oz) instant lemon pudding mix

• 4 large eggs

• ½ to 2/3 cup vegetable oil

• ¾ cup water

• Zest of 1–2 lemons (≈1–2 tablespoons)

• Juice of 1 lemon (≈2–3 tablespoons)

• 1 teaspoon vanilla extract

Glaze:

• 2 cups powdered sugar

• ¼ cup fresh lemon juice (adjust for consistency)

• (Optional) 2 tablespoons melted unsalted butter

• (Optional) 2 tablespoons heavy cream

• (Optional) additional lemon zest for garnish

Instructions

1. Preheat oven to 350 °F (175 °C). Grease and flour a 9×13‑inch pan (or line with parchment).

2. In a large bowl, combine the lemon cake mix and lemon pudding mix.

3. In another bowl (or in same bowl), beat together the oil, water, eggs, lemon zest, lemon juice, and vanilla extract until smooth.

4. Pour the wet mixture into the dry mixture and beat on medium speed (or whisk) until smooth and well‑combined.

5. If using optional mix‑ins (pop­py seeds, blueberries), gently fold them in now.

6. Pour the batter into the prepared pan, smoothing the top. Tap gently to release air bubbles.

7. Bake for 35‑40 minutes (or until a toothpick inserted into the centre comes out clean and top is golden).

8. Remove from oven and let sit in pan for 10 minutes. Then transfer to a wire rack (if you want) and allow to cool completely.

9. While cooling, make the glaze: whisk together powdered sugar and lemon juice until smooth; if using butter/cream, incorporate them now. Adjust thickness by adding more juice (thinner) or sugar (thicker).

10. Once the cake is fully cooled, drizzle the glaze over the top. For extra soaking effect, poke small holes with a skewer and let the glaze seep in.

11. Let glaze set (15–20 minutes) then slice and serve. Garnish with lemon zest, lemon slices or berries if desired.

12. Store covered at room temperature for up to 2–3 days, or in the fridge up to 4–5 days; optionally freeze un‑glazed slices up to 2 months.

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Final Thoughts

This “Lemon Cake to Die For” is not just a dessert—it’s a lemon lover’s dream. From the bold zest to the soft consistency, to the glaze that brings everything together, it hits all the right notes.
Whether you make it for family, friends, or simply as a treat for yourself, remember the key steps: fresh lemons, proper pan prep, complete cooling before glaze, and allow the glaze to soak in.
Don’t be surprised if the slices disappear quickly—this cake tends to get devoured fast. And if you’re doing it for guests: bake ahead, wrap it up, and you’ll be chilled and ready.

Enjoy every bright, tangy, citrus‑filled bite of your lemon cake. If you like, I can also give you a step‑by‑step photo tutorial or a version adapted for gluten‑free or vegan. Would you like that?