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!
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!
Why Make This Recipe
- 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.
- 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.
- 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
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
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
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
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
- 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
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
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.
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.
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
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- Chocolate Mayonnaise Cake
The Best Lemon Cake Recipe Using Lemon Cake Mix
Equipment
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
- 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
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