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    Home » Dessert

    The Best Lemon Cake Recipe Using Lemon Cake Mix

    Published on Jun 15, 2023 Modified: Jun 15, 2023 by Alexandria Drzazgowski.

    Jump to Recipe

    This lemon cake recipe using a simple box of lemon cake mix is full of flavor and rich texture and is sure to be an easy dessert you return to again and again!

    Slice of lemon cake with lemon zest over the top on a plate with a fork resting on the side.

    As the weather warms up, it feels like the perfect time to make all things lemon! From lemonade to lemon bars, lemon bundt cake, or lemon crinkle cookies, it all just feels like summer.

    This lemon cake recipe using lemon cake mix is the perfect way to itch that lemon-craving scratch. It is the perfect dessert to bring to a barbeque or pool party, but it’s also easy enough to make just for yourself!

    This recipe is incredibly easy and mostly foolproof, thanks to the use of a boxed cake mix. Lemon lovers can enjoy all the bright lemon flavors without too much measuring. What makes it even more delicious is the addition of a few keys, simple ingredients that add extra flavor and richness to the batter. 

    If you are looking for a lemon cake that is sure to impress the neighbors, head to your local grocery store and grab a box of lemon cake mix and then use this recipe to make it something extra special!

    Jump to:
    • Why Make This Recipe
    • What Do I Need To Make This Recipe
    • How to Make This Recipe
    • How to Tell Your Cake is Done Baking
    • Expert Tips
    • FAQs
    • The Best Lemon Cake Recipe Using Lemon Cake Mix

    Why Make This Recipe

    1. Easy Ingredients: Measuring all the correct ingredients and finding the right type of flour can sometimes make baking feel overwhelming. But this recipe could not be any easier! The box cake mix has done all the hard work for you and just a few extra ingredients take it to a whole new level.
    2. Elevated Cake Experience: There’s nothing better than those super easy recipes that feel like something you might order at a restaurant. This is one of those recipes.
    3. Tastes Like Summer: If you love the refreshing taste of lemon, don’t skip this recipe!

    What Do I Need To Make This Recipe

    Ingredients 

    Ingredients shown are used to prepare lemon cake recipe.

    Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

    • Packaged Lemon Cake Mix: You can use any brand you like.
    • Instant Lemon Pudding Mix:  You want to get the 3.4 oz box of instant lemon pudding mix.  
    • Lemon Juice and Lemon Zest: As much as lemons remind me of summer, they aren’t actually in season. Luckily this recipe allows you to have all the fresh lemon flavor with just one fresh lemon!
    • Cool Whip: Make sure this is thawed! 

    How to Make This Recipe

    Step One: Bake Your Cake

    Dry ingredients for lemon cake recipe in a mixing bowl.
    Wet ingredients added to the dry ingredients in the mixing bowl for lemon cake recipe.
    Lemon cake batter added to a 9x13 baking pan.

    Preheat your oven to 350 degrees Fahrenheit. 

    In a large bowl, combine the dry cake mix and instant pudding mix. Whisk to combine or mix on low speed with a hand mixer. 

    Add the water, vegetable oil, eggs, and vanilla (wet ingredients) into the dry ingredients. Whisk until fully combined and smooth 

    Spray a 9×13 inch pan with nonstick spray. Pour batter into the prepared pan. 

    Place the pan in the oven and bake according to the package instructions (for me, it was about 30 minutes of cooking time) until the cake is done (a toothpick inserted into the center comes out clean). 

    Step Two: Add the Glaze

    Lemon glaze in a small bowl with lemon halves laying next to the bowl.

    While the cake is baking, make the lemon glaze. In a small bowl, combine the freshly squeezed lemon juice with the powdered sugar and whisk to combine until smooth. 

    When the cake is done cooking, remove it from the oven. Use a fork to poke little holes into the top of the cake. 

    Pour the lemon glaze over the top of the warm cake. Then allow the cake to cool at room temperature or in the fridge until cooled completely. 

    Step Three: Add the Topping

    Lemon cake recipe with whipped topping being spread over the baked lemon cake.
    Lemon zest added to the top of the cool whip on a boxed lemon cake.

    Once cooled, spread the cool whip over the top of the cake. Zest the lemon onto the cool whip. 

    Serve and enjoy! 

    How to Tell Your Cake is Done Baking

    It’s always tricky making sure your cake is cooked all the way through while also ensuring it is not overcooked and dry. In recipes like this one, when you are adding holes throughout the cake for the glaze to drip into, it’s especially important that your cake is fully cooked–otherwise, you will end up with a soggy mess.

    There are a few signs to look for to make sure your cake is fully cooked. 

    First, it should be pulled away from the side of the pan slightly and turn golden brown on the edges.

    You should also be able to smell it cooking in the oven without opening your oven.

    The cake is also slightly springy. If you press the cake gently with one finger, it should rise back.

    The best way to tell if a cake is done is to poke it with a fork or toothpick in the center. If it comes out clean, the cake is ready. A few moist crumbs are OK. 

    Expert Tips

    Slice of lemon cake on a small plate with a fork resting on the side and lemon slices on a cutting board beside it.
    • Don’t forget to thaw the cool whip container in the fridge at least 4 hours before making your cake! Trying to spread frozen cool whip will just lead to frustration.
    • It may be helpful to line your cake pan with parchment paper to make getting the cake out easier.
    • You can dress this recipe up with whatever you want. Add some fresh blueberries on top for the perfect balance of fruity flavors.
    • If you want a less-strong lemon flavor, you can use yellow cake mix instead of lemon 
    • If you want a single serving of lemon cake, try this recipe for a Lemon Mug Cake!

    This cake recipe was given to me at my bridal shower when I requested family recipes from my friends and family. It also seems to be adapted from Just Jill. 

    FAQs

    Top view of a slice of lemon cake with cool whip on top and fresh lemon zest over the top and a fork resting on the side.
    Can I Bake this Cake in a Bundt Pan? 

    I have not tested this recipe in a bundt pan but you should easily be able to bake it in a bundt pan instead! Keep the oven temperature the same, but you will have to lengthen the bake time to accommodate for the extra thickness of the batter. 

    Can I Store Leftovers? 

    Yes! You can store this Recipe Using Lemon Cake Mix in an airtight container in the fridge. Leftovers will stay good for about 5 days. 

    What Other Recipe Can I Make with Lemon Cake Mix? 

    If you love lemon desserts, I have some other recommendations for you! Lemon Cake Mix Cookies, Lemon Brownies, and Lemon Dump Cake are all great options.

    • Rum Cake Recipe from the Bahamas
    • Honey Cake Recipe
    • Peach Cobbler Pound Cake
    • Chocolate Mayonnaise Cake
    • Cardamom Cake
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    Lemon cake on a small plate topped with lemon zest and cool whip.

    The Best Lemon Cake Recipe Using Lemon Cake Mix

    This lemon cake recipe using a simple box of lemon cake mix is full of flavor and rich texture and is sure to be an easy dessert you return to again and again!
    4.60 from 5 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: United States
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Servings: 15
    Calories: 301kcal
    Author: Alexandria Drzazgowski

    Equipment

    • Whisk
    • 9×13″ Pan 
    • Nonstick Spray
    • Oven Mitt
    • Mixing Bowl(s)
    • Toothpicks
    • Citrus Juicer

    Ingredients

    • 15.25 oz Lemon Cake Mix, one package
    • 3.4 oz instant lemon pudding mix, package
    • ¾ cup water
    • ½ cup vegetable oil
    • 4 large eggs
    • ½ tsp vanilla
    • ⅓ cup lemon juice, freshly squeezed
    • 2 cups powdered sugar
    • 8 oz Cool Whip, one container
    • 1 lemon, zested

    Instructions

    • Preheat your oven to 350 degrees Fahrenheit.
    • In a large bowl, combine the cake mix and instant pudding mix. Whisk to combine.
    • Add ¾ cup water, ½ cup vegetable oil, 4 eggs, and ½ tsp vanilla into the dry ingredients. Whisk until fully combined and smooth
    • Spray a 9×13 inch pan with nonstick spray. Pour the batter into the prepared pan.
    • Place the pan in the oven and bake according to the package instructions (for me, it was about 30 minutes of cooking time) until the cake is done (a toothpick inserted into the center comes out clean).
    • While the cake is baking, make the lemon glaze. In a small bowl, combine ⅓ cup freshly squeezed lemon juice with 2 cups powdered sugar and whisk to combine until smooth.
    • When the cake is done cooking, remove it from the oven. Use a fork to poke little holes into the top of the cake.
    • Pour the lemon glaze over the top of the warm cake. Then allow the cake to cool at room temperature or in the fridge until cooled completely.
    • Once cooled, spread the cool whip over the top of the cake. Zest the lemon onto the cool whip. Serve and enjoy!

    Notes

    Copyright The Foreign Fork. For educational or personal use only.
    • Packaged Lemon Cake Mix: You can use any brand you like.
    • Instant Lemon Pudding Mix: You want to get the 3.4 oz box of instant lemon pudding mix.
    • Lemon Juice and Lemon Zest: As much as lemons remind me of summer, they aren’t actually in season. Luckily this recipe allows you to have all the fresh lemon flavor with just one fresh lemon!
    • Cool Whip: Make sure this is thawed!
    • Don’t forget to thaw the cool whip container in the fridge at least 4 hours before making your cake! Trying to spread frozen cool whip will just lead to frustration.
    • It may be helpful to line your cake pan with parchment paper to make getting the cake out easier.
    • You can dress this recipe up with whatever you want. Add some fresh blueberries on top for the perfect balance of fruity flavors.
    • If you want a less-strong lemon flavor, you can use yellow cake mix instead of lemon

    Nutrition

    Serving: 1serving | Calories: 301kcal | Carbohydrates: 51g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 273mg | Potassium: 66mg | Fiber: 1g | Sugar: 31g | Vitamin A: 101IU | Vitamin C: 6mg | Calcium: 89mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

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    Comments

    1. Candice says

      May 04, 2025 at 5:59 pm

      3 stars
      My glaze didn’t run into the holes. It just sat on top and glazed over.

      Reply
    2. Samantha says

      December 24, 2024 at 11:16 am

      This is 1 of my husband’s favorite cakes!!! Absolutely delicious!!!

      Reply
      • Alexandria Drzazgowski says

        December 31, 2024 at 11:55 am

        So glad you love it Samantha! Thank you for leaving a review 🙂

        Reply
    3. Charlotte says

      December 30, 2023 at 12:45 am

      5 stars
      Just made a cake looks good still in the oven, I’m quite sure it tastes as good as it looks.

      Reply
      • Alexandria Drzazgowski says

        December 31, 2023 at 1:41 pm

        Thank you Charlotte!! I’m so glad it looks great 🙂

        Reply
    4.60 from 5 votes (3 ratings without comment)

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