Lemon Cake to Die For

I whip up an irresistibly moist lemon cake using simple boxed ingredients, then soak it in a sweet lemony syrup—resulting in a tender, flavorful treat that practically melts in my mouth.

Why I’ll Love This Recipe

I’m drawn to how effortless this recipe is—just a cake mix and instant pudding form the base, but the real magic happens with the soaking syrup that infuses every bite with bright, tangy lemon flavor. It’s unexpectedly decadent without being complicated, and always succeeds in delivering a satisfying, citrusy punch.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Yellow cake mix (or lemon cake mix)

• Instant lemon pudding mix

• Oil

• Water

• Eggs

• For the soaking syrup: powdered sugar, lemon juice, melted butter (and optionally water)

directions

1. I preheat my oven to 350 °F and grease a 9×13‑inch baking pan.

2. I beat the eggs, then stir in the cake mix, lemon pudding mix, oil, and water until the batter is smooth.

3. I pour the batter into the pan and bake for about 30–35 minutes, or until a toothpick comes out clean.

4. While it bakes, I whisk together the powdered sugar, lemon juice, melted butter—and sometimes a bit of water—to make the soaking syrup.

5. Once baked, I poke holes across the warm cake and pour the syrup evenly over it so it seeps deep into the crumb.

6. I let the cake cool completely before slicing and serving.

Servings and timing

I usually get about 9 to 12 servings from a standard 9×13 pan. The total time is around 45 minutes—roughly 10–15 minutes to prep, 30–35 minutes for baking, and a bit to cool.

storage/reheating

I store leftovers in an airtight container at room temperature for up to 4 days, or in the fridge for up to 5 days to keep it moist.

FAQs

What makes this cake so moist?

I think it’s the instant pudding in the batter combined with the soaking syrup—it keeps every bite tender and flavorful.

Can I use lemon cake mix instead of yellow?

Absolutely—I’ve done that and it still packs a strong lemon punch.

Do I have to poke holes for the syrup to soak in?

Yes—I find that poking holes helps the syrup penetrate all the way through, making it extra moist and delicious.

Can I skip the syrup?

You could, but the syrup is what makes it “to die for”! It transforms it from ordinary boxed cake into something sublime.

How should I store the cake?

I keep it covered at room temperature for a few days, or refrigerate to make it last longer and stay fresh.

Conclusion

I absolutely love how this Lemon Cake to Die For turns simple pantry staples into a remarkably moist, tangy dessert. The soaking syrup really elevates it to something special. Whenever I’m craving an easy lemony dessert that feels indulgent, this is my go-to.

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