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+ servings
Slices of lemon cake topped with lemon glaze

Lemon Cake With Lemon Glaze

Course Dessert
Cuisine American
This deliciously easy lemon pudding cake recipe makes a moist cake with the packed with incredible flavor. The fresh lemon flavor in this cake is unmatched. One bite of this cake and you’ll never want another lemon cake mix recipe again.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 12


  • 1 box vanilla or lemon cake mix dry mix, do not make cake according to package directions
  • 1/4 cup instant lemon pudding mix
  • 3/4 cup lemon juice
  • 1/3 cup butter melted
  • 4 large eggs

Lemon Glaze

  • 4 cups powdered sugar
  • 4 tablespoons lemon juice more can be used if a thinner glaze is desired
  • 2 tablespoons lemon zest


  • Start by preheating your oven to 350 degrees and prepare a 9×13 cake pan using a non-stick spray.
  • In a large bowl, pour in the dry cake mix, dry lemon pudding mix, lemon juice, eggs and melted butter. Then combine cake mix using a stand or hand electric mixer. Make sure the batter is completely combined by scraping the sides of the bowl with a spatula.
  • Pour batter into the prepared cake pan and smooth it out with a spatula. Batter will be thick and fluffy. Make sure the batter is even because it won’t level out on its own. 
  • Bake for 20 minutes, then check doneness with a toothpick. If the toothpick doesn’t come out clean, bake for 3-5 minutes more, or until it’s set. Once fully baked, remove from the oven and set the pan aside to let it cool. 
  • While the cake is cooling, begin making the glaze. In a large bowl pour in the 4 cups of powdered sugar. Next add the lemon zest and 3 tablespoons of lemon juice. Using a stiff whisk or a hand mixer at a low speed, stir these ingredients together. If needed, slowly add the last tablespoon of lemon juice. You’re looking for a consistency that is thick but will still pour nicely. If the icing becomes too thin and runs easily, add more powdered sugar until you get the consistency you want. 
  • Once the cake has fully cooled, you can either pour the icing glaze over the cake while it’s still in the baking dish, or remove the cake from the pan, put it on a tray, cut it, then pour on and lightly spread the icing. If desired, top with lemon slices. Serve and enjoy!


Please refer to post above for all tips, advice and substitutions. 
Storage – You can cover the cake in foil or use a cake pan lid and the cake will last about a week at room temperature. You can freeze the cake as well by wrapping it in cellophane, it will keep in the freezer for about 3 months. 
Reheating – Pro tip: the leftovers taste best when reheated in the microwave for 15 seconds so the sweet lemon glaze can soften. 


Calories: 389kcal | Carbohydrates: 77g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 68mg | Sodium: 363mg | Potassium: 72mg | Fiber: 1g | Sugar: 58g | Vitamin A: 238IU | Vitamin C: 9mg | Calcium: 107mg | Iron: 1mg
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