Lemon Cake with Lemon Glaze Recipe

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If you have been searching for a delightfully zesty yet tender treat, you absolutely must try this Lemon Cake with Lemon Glaze Recipe. Imagine a moist, fluffy cake infused with bright lemon flavor and finished with a luscious, tangy glaze that melts perfectly on top. This cake is a celebration of sunshine in every bite, combining the ease of a box mix with the freshness of real lemon zest and juice to create an irresistible dessert that’s both simple and sophisticated. Whether you’re serving it for a cozy afternoon tea or as a cheerful party centerpiece, this Lemon Cake with Lemon Glaze Recipe will quickly become a beloved classic in your baking repertoire.

Ingredients You’ll Need

Gathering the right ingredients is the first joyful step toward baking this scrumptious cake. Each one plays a crucial part in achieving that tender crumb and vibrant lemon flavor that makes this dessert shine. From the yellow cake mix that provides a soft, moist base to the fresh lemon juice that adds a refreshing zing, every element here is essential.

• Yellow cake mix: This box mix forms the fluffy foundation and keeps your baking fuss-free.
• Instant lemon pudding mix: Adds an extra burst of citrus flavor and moistness to the cake.
• Oil: Ensures the cake stays tender and moist without being heavy.
• Large eggs: Help bind the ingredients together and create structure.
• Water: Balances the batter’s consistency for perfect baking.
• Vanilla extract: Enhances the flavors, deepening the cake’s overall taste.
• Lemon zest: Packs a powerful punch of fresh lemon aroma and flavor.
• Powdered sugar: The base of the luscious lemon glaze that tops the cake.
• Unsalted butter (melted): Adds richness and smooth texture to the glaze.
• Heavy whipping cream: Creates a silky, pourable glaze consistency.
• Fresh lemon juice: Brings bright acidity and sharp lemon flavor to the glaze.
• Pinch of lemon zest: A final touch to elevate the glaze’s lemon essence.

How to Make Lemon Cake with Lemon Glaze Recipe

Step 1: Prepare Your Oven and Pan

Begin by preheating your oven to 350°F (175°C). While the oven heats, grease a 9×13-inch baking pan thoroughly so your cake won’t stick and comes out in perfect shape. This sets you up for smooth sailing right from the start.

Step 2: Combine the Cake Ingredients

In a large mixing bowl, add the yellow cake mix, instant lemon pudding mix, oil, water, eggs, vanilla extract, and lemon zest. Gently mix everything together just until combined — overmixing can make the cake dense, and we want it light and fluffy with a burst of lemony goodness.

Step 3: Pour and Level the Batter

Pour your batter evenly into the greased pan. You want the thickness uniform so it can bake evenly and develop that beautiful golden top.

Step 4: Bake to Perfection

Bake your cake for 30 to 35 minutes. The best way to know it’s done is to insert a toothpick into the center; when it comes out clean, your cake is ready to take out of the oven.

Step 5: Cool Before Glazing

Remove the cake from the oven and place it on a wire rack to cool slightly. This step is important because a warm, but not hot cake, allows the glaze to soak in without sliding off.

Step 6: Whisk Up the Lemon Glaze

In a medium bowl, combine powdered sugar, melted butter, heavy whipping cream, lemon zest, and fresh lemon juice. Whisk until smooth, creamy, and well blended. Adjust the thickness by adding more powdered sugar to thicken, or a touch more lemon juice or cream to thin, depending on your desired consistency.

Step 7: Glaze Your Cake

Pour the lemon glaze over the slightly cooled cake and spread it evenly with a spatula. The glaze will seep into some of the cake, enhancing that bright lemon flavor wonderfully.

Step 8: Let the Glaze Set

Allow the glaze to set for a bit before slicing into the cake. This little wait ensures that each slice holds together beautifully and the glaze has just the right glossy finish.

How to Serve Lemon Cake with Lemon Glaze Recipe

Garnishes

A sprinkle of extra lemon zest or a few thinly sliced lemon wheels can add a fresh pop of color and an eye-catching touch. For a delicate crunch, try decorating with toasted almonds or a handful of fresh berries — both will complement the lemon flavor beautifully.

Side Dishes

This cake is versatile. Serve it alongside a dollop of whipped cream or a scoop of vanilla ice cream for a truly decadent experience. A cup of hot tea or freshly brewed coffee also pairs excellently, balancing the tangy sweetness with a comforting warmth.

Creative Ways to Present

For a showstopper, cut the cake into individual squares and serve on pretty dessert plates with a mint leaf on top. Another delightful idea is to layer slices with fresh berries and whipped cream for a quick lemon trifle that dazzles guests and delights every palate.

Make Ahead and Storage

Storing Leftovers

Your leftover Lemon Cake with Lemon Glaze Recipe will keep well in an airtight container at room temperature for up to two days. If you want to extend its freshness, store it in the refrigerator where it will last about a week, just bring it back to room temperature before serving.

Freezing

This cake freezes beautifully. Wrap it tightly in plastic wrap and then foil, or place it in a freezer-safe container. It will keep well for up to three months. When you’re ready to enjoy, thaw it overnight in the refrigerator.

Reheating

If you prefer your lemon cake a little warm, heat individual slices for about 10-15 seconds in the microwave. This brings out the moistness and aroma, almost like it’s freshly baked all over again.

FAQs

Can I make this lemon cake from scratch instead of using box mixes?

Absolutely! While the Lemon Cake with Lemon Glaze Recipe is designed for easy, quick baking using box mixes, you can prepare a homemade lemon cake base. Just be sure to retain the balance of lemon zest and juice to preserve that bright, tangy flavor the glaze complements.

Is it possible to make this cake gluten-free?

Yes! You can substitute the yellow cake mix with a gluten-free version and ensure your pudding mix and other ingredients are gluten-free as well. The lemon glaze remains the same and will taste just as divine.

How can I adjust the lemon glaze if I want it less sweet?

To reduce sweetness, cut back slightly on the powdered sugar and increase the fresh lemon juice a bit. Just be careful not to make the glaze too thin—small adjustments will keep it deliciously balanced.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is always preferred for the brightest, freshest flavor in this recipe, but in a pinch, bottled lemon juice can be used. Just remember it may lack some of the vibrant zing that fresh lemons provide.

What kind of pan works best for this cake?

A 9×13-inch baking pan is ideal to give the cake that perfect thickness and even bake. Using a different size might affect baking time, so adjust accordingly and keep an eye on your toothpick test for doneness.

Final Thoughts

This Lemon Cake with Lemon Glaze Recipe is truly a slice of sunshine that’s easy enough for weeknight baking yet elegant enough to impress any guest. The way the bright lemon flavors meld with a moist, tender crumb and the glossy glaze is pure magic. I can’t wait for you to whip it up and discover how wonderfully this cake brightens your day and your dessert table. Trust me, once you try it, it will become one of your favorite go-to lemon desserts to share with friends and family.

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