Simple and zesty lemon cake made from yellow cake mix! A refreshing and moist recipe perfect for entertaining and family dessert.
This is the perfect simple lemon cake recipe for those who need to get in and out of the kitchen quick. But don’t let that fool you, it tastes amazing!
This recipe used yellow cake mix and lemon pudding for a super soft and delicious dessert.
When I was growing up I absolutely loved my aunt’s homemade lemon cake but when I was first living on my own I needed a simple and quick recipe to get my lemon fix.
That’s when I discovered I could use a mix and pudding and I’ve been making (and loving) this recipe ever since.
I really like cake mix recipes, this whoopie pie recipe is another simple favorite of mine.
How To Use Cake and Pudding Mix To Make Lemon Cake
This recipe is super easy and quick. You only need a handful of ingredients and in under an hour you will have a soft and delicious lemon cake.
Cake Ingredients
- 1 Box Yellow Cake Mix
- 4 Large Eggs
- 3/4 Cup Water
- 3/4 Cup Vegetable Oil
- 1 Box Instant Lemon Pudding
Syrup Ingredients
- 1/3 Cup Lemon Juice
- 2 Tbs. Water
- 2 Cups Confectioners Sugar
- 2 Tbs. Salted Butter
To start out, spray your 13×9 baking pan and then preheat your oven to 350 degrees.
Add eggs to your large mixing bowl and mix until well beaten. Next add in your vegetable oil, water, cake mix, and pudding mix and blend until completely blended.
Pour your batter into your greased baking pan and bake for about a half an hour. Your cake is done when you can poke it with a toothpick and it comes out clean.
Now start prepared your syrup add all ingredients to a mixing bowl and blend until well blended.
Next take a fork and pierce all over the top of your cake. Go about three quarters of the way down with your fork each time you poke it.
Pour your lemon syrup all over your cake (while cake is still warm) and allow the syrup to go into the little holes you just made.
Let your cake cool completely and then serve and enjoy!
Lemon Cake From Yellow Cake Mix
Equipment
- Mixer
- 13"x9" Cake Pan
- Mixing Bowls
Ingredients
Cake
- 1 Box Yellow Cake Mix 15.8 oz.
- 4 Large Eggs
- ¾ Cup Water
- ¾ Cup Vegetable Oil
- 1 Box Instant Lemon Pudding
Syrup
- ⅓ Cup Lemon Juice
- 2 Tbs. Water
- 2 Cups Confectioners Sugar
- 2 Tbs. Salted Butter
Instructions
Cake
- To start out, spray your 13×9 baking pan and then preheat your oven to 350 degrees. Add eggs to your large mixing bowl and mix until well beaten. Next add in your vegetable oil, water, cake mix, and pudding mix and blend until completely blended.Pour your batter into your greased baking pan and bake for about a half an hour. Your cake is done when you can poke it with a toothpick and it comes out clean.
- Preheat oven to 350 degrees.
- Spray baking pan.
- Beat eggs in large mixing bowl.
- Add vegetable oil, water, cake mix, and instant pudding and mix until well blended.
- Pour batter into baking pan and bake for about 30 minutes.
- Cake is done when inserted toothpick comes out clean.
- Remove from oven and prepare syrup.
Syrup
- Add all ingredients into mixing bowl and blend until completely blended.
Put It Together
- Use a fork to make holes all over the top of your cake. Holes should go about three quarters of the way through.
- Pour syrup over the top of your cake allowing it to fill the holes you just made. Cake should still be warm at this point.
- Cool your cake before serving.
Notes
- Your cake should still be warm when you pour your syrup over it so it is best to make your syrup while your cake is still baking.
- Always cool your cake before serving. Refrigerate leftovers.
Nutrition
How To Store Your Cake
You should refrigerate any leftover cake. Cover and keep in fridge for up to five days.