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Lemon cake on a small plate topped with lemon zest and cool whip.
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4.67 from 6 votes

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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings 15
Calories 301kcal
Author Alexandria Drzazgowski

Equipment

  • Whisk
  • 9x13" 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 9x13 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