Easy Lemon Cake From Cake Mix Recipe Youll Love
Lemon cake from cake mix is a simple way to enjoy a bright, citrus-infused dessert. Its a convenient, quick recipe that delivers a moist and flavorful treat.
Equipment
- 9x13 inch Baking Pan
- Mixing Bowls (Large and Small)
- Electric Mixer (handheld or stand)
- Whisk
- Measuring cups and spoons
- Grater or zester
- Juicer (for lemons)
- Wire Rack
- Wooden Skewer or Toothpick
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 1 package (3.4 oz) lemon instant pudding mix
- 1/2 cup vegetable oil
- 1 cup water
- 4 large eggs
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons lemon zest, finely grated
- Glaze
- 1 cup powdered sugar
- 3-4 tablespoons lemon juice, freshly squeezed
Instructions
- Step 1: Prepare Oven and Pan: Preheat the oven to 350F (175C). Grease and flour a 9x13 inch baking pan. This prevents the cake from sticking, ensuring easy removal and a clean presentation. Alternatively, use baking spray with flour.
- Step 2: Combine Dry Ingredients: In a large mixing bowl, combine the yellow cake mix and lemon instant pudding mix. Whisk until there are no lumps. This ensures an even distribution of flavor and a smooth texture.
- Step 3: Add Wet Ingredients: Add the vegetable oil, water, eggs, lemon juice, and lemon zest to the dry ingredients. Blend with an electric mixer on low speed until just combined. Increase the speed to medium and beat for 2 minutes until well combined. Ensure all ingredients are fully incorporated for a consistent batter.
- Step 4: Bake the Cake: Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The top of the cake should be golden brown.
- Step 5: Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, invert the cake onto a wire rack to cool completely. Cooling allows the cake to set properly and prevents it from becoming soggy.
- Step 6: Prepare the Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice, one tablespoon at a time, until desired consistency is reached. The glaze should be pourable but not too thin.
- Step 7: Glaze the Cake: Once the cake is completely cooled, drizzle the lemon glaze evenly over the top. Allow the glaze to set for at least 15-20 minutes before serving. This prevents the glaze from running and ensures a beautiful finish. Optional Tip: For a more intense lemon flavor, poke holes in the warm cake with a fork and pour half of the glaze over it before cooling completely. The glaze will soak into the cake, creating an extra moist and flavorful dessert.
Notes
Variations
The basic “lemon cake from cake mix” recipe offers a canvas for creative adaptations. These variations cater to different preferences, dietary needs, and flavor explorations.
- Ingredient Swaps: Incorporate poppy seeds (1-2 tablespoons) into the batter for a subtle nutty crunch and visual appeal. Replace half of the vegetable oil with unsweetened applesauce for a slightly healthier version, which also adds extra moisture. Substitute the water with lemon-lime soda for a more pronounced citrus tang and lighter texture.
- Regional Twists: Add a layer of lemon curd between two cake layers (if using round pans) for a richer, more decadent experience, reminiscent of British lemon cakes. Infuse the glaze with a touch of lavender extract for a Provencal-inspired flavor profile. Include a pinch of cardamom in the batter for a subtle Middle Eastern spice note that complements the lemon beautifully.
- Dietary Adjustments: Utilize a gluten-free cake mix to cater to those with gluten sensitivities or celiac disease. Replace the eggs with a commercial egg replacer for a vegan-friendly version; the result may be slightly denser. Reduce the amount of sugar in the cake mix by 25% and use a sugar-free powdered sugar for the glaze to create a lower-sugar option.
Serving Suggestions
“Lemon cake from cake mix” is incredibly versatile and suitable for various occasions. It is best served at room temperature to allow the flavors to fully develop. Ideal settings include afternoon tea, picnics, brunches, or as a light dessert after dinner. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an added layer of indulgence. Fresh berries, such as raspberries or blueberries, provide a beautiful contrast in color and flavor. The cake also complements beverages such as iced tea, lemonade, or a light, crisp white wine.
Storage Tips
To maintain its freshness and prevent drying out, “lemon cake from cake mix” should be stored properly. Wrap the cake tightly in plastic wrap or place it in an airtight container. At room temperature, it will remain fresh for up to 3 days. For longer storage, refrigerate the cake, where it will keep for up to a week; however, refrigeration may slightly alter the texture, making it denser. The cake can also be frozen for up to 2 months. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil, before freezing. Thaw the cake in the refrigerator overnight before serving.
Frequently Asked Questions
- Question 1: Can I use bottled lemon juice instead of fresh? Fresh lemon juice is highly recommended for its superior flavor and aroma. However, bottled lemon juice can be used in a pinch, but be aware that the flavor may not be as vibrant.
- Question 2: Can I freeze the glazed cake? Yes, the glazed cake can be frozen. However, the glaze may become slightly sticky upon thawing. To minimize this, ensure the glaze is fully set before freezing.
- Question 3: What if I don’t have lemon extract? Lemon extract enhances the lemon flavor, but it is not essential. If unavailable, simply increase the amount of lemon zest by 50% to compensate.
- Question 4: My cake is sinking in the middle. What did I do wrong? Sinking in the middle may indicate underbaking or an oven temperature that is too low. Ensure the cake is fully baked by inserting a wooden skewer into the center and checking that it comes out clean.