This tangy and delicious simple lemon cake recipe is going to become your go-to spring and summer dessert. We'll show you just how to make lemon cake using our easy shortcut! (You can also make Easy Lemon Cupcakes!)
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I adore easy shortcut recipes! Why spend a lot of time measuring 28 ingredients when you can make a fabulously moist and delicious cake with fewer steps? You're going to absolutely adore this simple lemon cake!
The secret is taking some help from your favorite grocery store and a few basic short cuts while adding flavor with fresh lemon zest.
This is going to be your new favorite cake during the warmer months.
Ingredients
- Lemon cake mix
- Instant lemon pudding
- Eggs
- Vegetable Oil
- Frozen lemonade concentrate
- Powdered sugar
Frosting Ingredients
- Whipped topping
- Marshmallow cream
- Powdered sugar
- Lemon/lemon zest
Instructions
Cake
- Preheat oven to 350 degrees F
- Coat a 13x9 baking pan with non-stick cooking spray
- Whisk together the cake mix and pudding
- Add in the eggs, oil, and water and beat
- Pour into pan
- Bake for 25-30 minutes
- Remove from the oven and place on a wire rack to cool
- Cool for 15 minutes
- In a small bowl, combine lemonade concentrate and powdered sugar until smooth
- Poke holes into the cake about every ½ inch
- Pour lemonade mixture over cake
- Cover and place in the refrigerator for at least 1 hour
How to Make Lemon Whipped Topping:
- In a mixing bowl, combine all ingredients
- Spread over cake
- Store in refrigerator until ready to serve
- Store leftovers in the refrigerator covered with plastic wrap
More Amazing Lemon Recipes
- Lemon Zucchini Bread
- Tangy Lemon Curd
- Lavender Lemonade
- Lemon Poppyseed Linzer Cookies
- Blueberry Lemonade
More Cupcake Recipes
Easy Moist Lemon Cake Recipe
Lemon Cake
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Equipment
- hand-held electric mixer
Ingredients
Cake
- 1 box 15.25 oz lemon cake mix
- 1 small box 3.4 oz instant lemon pudding
- 3 large eggs room temperature
- ½ cup vegetable oil
- 1 cup water
- 1 cup from 12 oz can frozen lemonade concentrate, thawed
- 1 cup powdered sugar
Frosting
- 1 8 oz container whipped topping, thawed
- 1 7 oz container marshmallow creme
- 1-2 cups powdered sugar
- 2 teaspoons grated lemon zest
Instructions
Cake
- Preheat oven to 350 degrees F
- Lightly coat a 13x9 baking pan with non-stick cooking spray
- In a large mixing bowl, whisk together the cake mix and instant pudding
- Beat in the eggs, oil and water until well combined
- Pour into prepared baking pan
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean
- Remove from the oven and place on wire rack
- Cool for 15 minutes
- In a small bowl, whisk together lemonade concentrate and powdered sugar until smooth
- Using a wooden skewer or large fork, poke holes into cake about every ½ inch
- Pour lemonade mixture over cake
- Cover and place in refrigerator for at least 1 hour
Frosting
- In a mixing bowl, combine all ingredients, starting with 1 cup powdered sugar and mix until fluffy. You may need to add more powdered sugar depending on how thick you want the frosting.
- Spread over the entire cake
- Store in refrigerator until ready to serve
Notes
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