
Every year when my sister comes to visit during the Christmas holidays, my kitchen fills with the zesty aroma of this Lemon Cake to Die For. It’s become a family tradition, one we all look forward to, even in the heart of winter when citrus feels like a little burst of sunshine. This cake is soft, moist, and loaded with lemon flavor in every bite, thanks to a luscious soaking syrup that seeps into every crumb. The best part? It’s incredibly easy to make—just a few pantry ingredients and about 45 minutes stand between you and this irresistible treat.
Whether you serve it as a bright breakfast slice with coffee, a sweet mid-afternoon pick-me-up, or the finale to a holiday dinner, this cake delivers on flavor, texture, and sheer joy. The tangy lemon glaze makes it extra moist and ensures it stays fresh for days, making it perfect for baking ahead during the busy holiday season.
Why You’ll Love This Lemon Cake
- Vibrant lemon flavor: Both the batter and the syrup deliver tangy citrus goodness.
- Moist and tender: The soaking syrup keeps the crumb soft and luscious.
- Easy to make: Starts with a cake mix for guaranteed success every time.
- Perfect for any occasion: Breakfast, brunch, dessert, or snack.
- Crowd-pleaser: Serves 12 generously and disappears quickly.

Ingredients
For the Cake
1 box yellow cake mix (15.25 oz)
1 box instant lemon pudding mix (3.4 oz)
¾ cup water
¾ cup oil
4 eggs
For the Soaking Syrup
2 cups powdered sugar
⅓ cup lemon juice
2 tablespoons unsalted butter, melted
2 tablespoons water
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. You can also line it with parchment paper for easier removal later.
Step 2: Mix the Batter
In a large mixing bowl, beat the eggs with an electric mixer until light and slightly frothy. Add the cake mix, lemon pudding mix, water, and oil. Mix on medium speed until the batter is smooth and well combined, about 2–3 minutes. Scrape down the sides of the bowl as needed to ensure all the dry ingredients are incorporated.
Step 3: Bake the Cake
Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. The cake should have a light golden top and spring back when gently pressed.
Step 4: Prepare the Soaking Syrup
While the cake bakes, make the soaking syrup. In a medium bowl, whisk together the powdered sugar, lemon juice, melted butter, and water until smooth. The syrup should be pourable and free of lumps.
Step 5: Add the Syrup
As soon as the cake comes out of the oven, use a skewer or fork to poke holes all over the surface. Pour the soaking syrup evenly over the warm cake, allowing it to seep into the holes. This step infuses the cake with bright lemon flavor and keeps it incredibly moist.
Step 6: Cool and Serve
Let the cake cool completely in the pan before slicing. This allows the syrup to settle and the crumb to firm up. Slice into 12 squares and serve as is, or dust with extra powdered sugar for a pretty finish.
Recipe Tips
- Use fresh lemon juice: The flavor is brighter and more natural than bottled juice.
- Don’t skip poking holes: This ensures the syrup reaches deep into the cake.
- Make it ahead: This cake tastes even better the next day after the flavors meld.
- Add zest: For an extra lemony punch, add the zest of one lemon to the batter.
- Serve chilled: This cake is delicious straight from the refrigerator.
Variations
Lemon Blueberry Cake: Fold 1 cup of fresh or frozen blueberries into the batter before baking.
Lemon Coconut Cake: Sprinkle shredded coconut over the syrup-soaked cake for added texture.
Gluten-Free Lemon Cake: Use a gluten-free yellow cake mix and check that your pudding mix is also gluten-free.
Mini Lemon Cakes: Bake in muffin tins for individual servings; reduce baking time to 18–20 minutes.
Serving Suggestions
This cake is versatile and works in many settings. Serve warm slices with a dollop of whipped cream for dessert, or pair it with a steaming mug of coffee or tea for breakfast. It also makes a lovely addition to a brunch spread alongside fresh fruit, pastries, and savory egg dishes.
For an elegant presentation, drizzle each slice with a little extra lemon glaze or serve with a side of macerated berries. If you’re making it for a special occasion, garnish with thin lemon slices or edible flowers for a beautiful touch.
Storage and Make-Ahead
Room temperature: Store covered at room temperature for up to 2 days.
Refrigerate: Keep in an airtight container for up to 5 days. The flavors intensify as it sits.
Freeze: Wrap individual slices in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months; thaw overnight in the refrigerator.
Why This Cake Works So Well
The combination of a yellow cake mix and lemon pudding mix creates a base that’s tender yet sturdy enough to soak up syrup without falling apart. The pudding adds moisture and a silky texture, while the soaking syrup provides a burst of tangy sweetness in every bite. Using oil instead of butter in the batter ensures the crumb stays soft even when chilled, making it ideal for make-ahead serving.
Final Thoughts
This Lemon Cake to Die For is proof that you don’t need fancy ingredients or complicated steps to create something truly memorable. It’s bright, zesty, and moist beyond belief, thanks to that luscious soaking syrup. Perfect for winter gatherings when fresh citrus is at its peak, but just as welcome in summer when you crave something refreshing and light.
Every bite is a reminder of why simple recipes, especially those tied to family traditions, are often the ones we cherish most. Bake it once, and you’ll likely find yourself making it again and again—holidays or not.
The Goods

A Lemon Cake to Die for!
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Recipes
For the Cake
- 1 box yellow cake mix 15.25 oz
- 1 box instant lemon pudding mix 3.4 oz
- ¾ cup water
- ¾ cup oil
- 4 eggs
For the Soaking Syrup
- 2 cups powdered sugar
- ⅓ cup lemon juice
- 2 tablespoons unsalted butter melted
- 2 tablespoons water
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. You can also line it with parchment paper for easier removal later.
Step 2: Mix the Batter
- In a large mixing bowl, beat the eggs with an electric mixer until light and slightly frothy. Add the cake mix, lemon pudding mix, water, and oil. Mix on medium speed until the batter is smooth and well combined, about 2–3 minutes. Scrape down the sides of the bowl as needed to ensure all the dry ingredients are incorporated.
Step 3: Bake the Cake
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. The cake should have a light golden top and spring back when gently pressed.
Step 4: Prepare the Soaking Syrup
- While the cake bakes, make the soaking syrup. In a medium bowl, whisk together the powdered sugar, lemon juice, melted butter, and water until smooth. The syrup should be pourable and free of lumps.
Step 5: Add the Syrup
- As soon as the cake comes out of the oven, use a skewer or fork to poke holes all over the surface. Pour the soaking syrup evenly over the warm cake, allowing it to seep into the holes. This step infuses the cake with bright lemon flavor and keeps it incredibly moist.
Step 6: Cool and Serve
- Let the cake cool completely in the pan before slicing. This allows the syrup to settle and the crumb to firm up. Slice into 12 squares and serve as is, or dust with extra powdered sugar for a pretty finish.

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