Zesty Lemon Cake Mix Recipe with Citrus Glaze

A quick and easy lemon cake made from a boxed mix, bursting with fresh citrus flavor and topped with a tangy homemade glaze.

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Prep Time 15

Cook Time 30

Total Time 45

Course Dessert, lemon cake mix recipes

Cuisine American

Servings 12 servings

Calories 320 kcal

Ingredients

1 box 15.25 oz yellow or white cake mix
1/2 cup vegetable oil
3 large eggs at room temperature
1 cup milk at room temperature
1/4 cup fresh lemon juice about 2 lemons
2 tablespoons fresh lemon zest about 2 lemons
1 teaspoon vanilla extract
For the glaze: 1 1/2 cups powdered sugar
For the glaze: 3 tablespoons fresh lemon juice
For the glaze: 1 teaspoon fresh lemon zest

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or two 9-inch round cake pans.
In a large bowl, whisk together the cake mix, oil, eggs, milk, lemon juice, lemon zest, and vanilla extract until just combined. Do not overmix; a few small lumps are fine.
Pour the batter evenly into the prepared pan(s). Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake cools, make the glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
Once the cake is completely cool, drizzle the glaze evenly over the top. Let it set for 10-15 minutes before slicing and serving.

Notes

1. For a dairy-free version, use a vegan cake mix, plant-based milk, and a dairy-free butter substitute in the glaze.
2. To make this gluten-free, use a certified gluten-free cake mix. All other ingredients are naturally gluten-free.
3. Store leftover cake in an airtight container at room temperature for up to 3 days.
4. The glaze may soften but the flavor stays bright.
5. You can freeze the unglazed cake layers for up to 3 months.
6. Thaw overnight in the refrigerator before glazing and serving.