Introduction
When it comes to desserts, lemon cake is a timeless classic that never goes out of style. Its fresh, zesty flavor is the perfect balance of sweet and tart, making it a crowd-pleasing option for birthdays, picnics, tea parties, and everything in between. This lemon cake recipe is incredibly easy, thanks to the convenience of a boxed cake mix and instant pudding, yet the results are nothing short of extraordinary. Every bite is soft, moist, and bursting with sunshine-like flavor that will brighten any day.
My recipe story
I first discovered this lemon cake recipe during a family gathering where my aunt brought it along as her “secret weapon” dessert. The moment I had my first forkful, I knew this cake was different from any lemon dessert I had tried before. The pudding mix gave it an almost custard-like texture, while the sour cream kept it delightfully rich and moist. Over the years, I’ve made it countless times for potlucks, holidays, and even just as a midweek treat. Each time, it disappears from the table faster than any other dessert. It has become one of those recipes that everyone asks me for, and I love sharing it with fellow lemon lovers.
💡 Why You’ll Love This Recipe
- It’s incredibly easy to make using pantry staples and a boxed mix.
- Moist, tender crumb thanks to the addition of sour cream.
- Perfect balance of sweet and tangy lemon flavor in every bite.
- Great for any occasion—from casual snacks to elegant desserts.
- Versatile recipe that can be dressed up with glazes, frostings, or fresh berries.
Ingredient breakdown
The beauty of this recipe lies in how a few simple ingredients come together to create a bakery-quality lemon cake. Let’s break them down so you understand the role each plays.
Lemon cake mix: A convenient base that delivers consistent flavor and texture. It gives the cake a light, fluffy structure while infusing it with that distinct citrus essence.
Instant lemon pudding mix: The secret ingredient that makes this cake “to die for.” It enhances the lemon flavor while adding extra moisture and richness, ensuring the cake stays soft for days.
Sour cream: Adds a tangy depth of flavor and guarantees a luscious, tender crumb. Sour cream is often the secret weapon behind bakery-style cakes.
Vegetable oil: Keeps the cake moist and soft. Unlike butter, oil creates a lighter texture that pairs beautifully with the bright lemon flavor.
Equipment you’ll need
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Bundt pan or 9×13 baking dish
- Wire cooling rack
Step-by-step directions
Step 1: Preheat your oven to 350°F (175°C). Lightly grease and flour your baking pan, whether you’re using a Bundt pan or a rectangular dish. Preparing the pan properly ensures your cake will release beautifully once baked.
Step 2: In a large mixing bowl, combine the lemon cake mix, instant lemon pudding mix, sour cream, and vegetable oil. Using an electric mixer, blend the ingredients together on medium speed until smooth. Scrape down the sides of the bowl to ensure everything is evenly incorporated.
Step 3: Pour the batter into your prepared pan, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles, which helps the cake bake evenly without gaps.
Step 4: Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. The cake should have a golden top and spring back when lightly pressed.
Step 5: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then carefully invert it onto a wire rack to cool completely. This step is key to maintaining the cake’s soft texture.
Variations & substitutions
While this cake is amazing as-is, there are plenty of ways to customize it. For a creamier touch, add a lemon cream cheese frosting or drizzle a simple lemon glaze over the top. If you want an extra punch of flavor, fold in some lemon zest or fresh blueberries into the batter. For a lighter option, swap sour cream for plain Greek yogurt. You can also experiment with different pudding flavors, like vanilla, for a subtle twist.
💡 Expert Tips & Troubleshooting
- Always use instant pudding, not the cook-and-serve type, for the best results.
- Check the cake 5 minutes early to avoid overbaking, which can dry it out.
- If using a Bundt pan, make sure to grease every nook and cranny thoroughly.
- Allow the cake to cool fully before glazing or frosting to prevent melting.
Storage, freezing & make-ahead
This lemon cake stays fresh at room temperature for up to 3 days when covered tightly with plastic wrap or stored in an airtight container. For longer storage, refrigerate for up to 5 days. To freeze, wrap slices individually in plastic wrap and place them in a freezer-safe bag. They’ll last for up to 2 months. To enjoy, thaw overnight in the fridge or at room temperature for a few hours. You can also make the batter a day in advance, store it in the fridge, and bake fresh when needed.
Serving ideas & pairings
This cake is versatile and can be served in many ways. For a simple touch, dust the top with powdered sugar. For a more indulgent treat, add a lemon glaze or cream cheese frosting. Fresh berries, like raspberries or blueberries, make a beautiful garnish and complement the tangy lemon flavor. Pair it with hot tea, iced coffee, or even a sparkling lemonade for a refreshing combination. For special occasions, serve slices with a scoop of vanilla ice cream or whipped cream for an unforgettable dessert.
FAQ
Can I use a different cake mix flavor?
Yes! While lemon cake mix enhances the citrus flavor, you can use vanilla or yellow cake mix for a milder version.
What if I don’t have sour cream?
You can substitute it with plain Greek yogurt, which provides similar texture and tanginess.
How do I know when my cake is done?
The best test is inserting a toothpick into the center—if it comes out clean or with a few crumbs, it’s ready.
Can I make cupcakes with this recipe?
Absolutely! Adjust the baking time to about 18–22 minutes and keep an eye on doneness.
Can I add a glaze?
Yes, a simple glaze made with powdered sugar and lemon juice drizzled over the cooled cake adds an extra burst of citrus flavor.
Final thoughts
This lemon cake truly lives up to its name—it’s a dessert that people will remember and crave long after the last slice is gone. Easy enough for beginner bakers yet impressive enough for special occasions, it combines convenience with irresistible flavor. Whether you enjoy it plain, with a glaze, or dressed up with frosting and fruit, it’s bound to become one of your go-to recipes. If you love bright, refreshing desserts, this cake is one you’ll want to bake again and again.
Print
A Lemon Cake To Die For
- Total Time: 55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Bright, tangy, and irresistibly moist, this lemon cake is bursting with citrus flavor. Easy to make yet elegant enough for any occasion.
Ingredients
- 1 box lemon cake mix
- 1 package (3.4 oz) instant lemon pudding mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 4 large eggs
- 1/2 cup water
- Optional: powdered sugar or lemon glaze for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan or 9×13-inch baking dish.
- In a large bowl, combine cake mix, pudding mix, sour cream, oil, eggs, and water. Beat with an electric mixer until smooth.
- Pour batter evenly into prepared pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pan, then transfer to a wire rack to cool completely. Dust with powdered sugar or drizzle with glaze before serving.
Notes
For extra flavor, add lemon zest to the batter. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for 5 days. Can also be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American