Our Semi-Homemade light and fluffy lemon cake, with a few helps from your favorite grocery store.

Prep Time 15

Cook Time 30

Total Time 45

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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!)

slices of lemon cake garnished with mint leaves and lemon zest on white plates. In the background is the baking dish with the rest of the cake

While I love my grandmother’s old fashioned orange pound cake, it’s a little bit of work. Just sayin’.

And you know 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 adore this simple lemon cake absolutely!

Ingredients

Lemon cake mix
Instant lemon pudding
Eggs
Vegetable Oil
Frozen lemonade concentrate – this goes on top of the cake after it bakes making a luscious layer of lemony flavor!
Powdered sugar

Frosting Ingredients

Whipped topping
Marshmallow cream – yes, really!
Powdered sugar
Lemon/lemon zest

How to make lemon cake batter in a mixing bowl.

How to make lemon cake batter in a prepared baking pan.

The secret to this delicious cake is taking some help from your favorite grocery store and a few basic shortcuts while adding flavor with fresh lemon zest.

This is going to be your new favorite cake because it’s as delicious as it is easy, and great for holidays and special occasions.

Lemon Cake

Our Semi-Homemade light and fluffy lemon cake, with a few helps from your favorite grocery store.

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Course: Dessert

Cuisine: American

Keyword: Lemon Cake

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 370kcal

Author: Ang Paris

As an Amazon Associate, I earn from qualifying purchases.

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

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Instructions

Cake

Preheat oven to 350 degrees F
Lightly coat a 13×9 baking pan with non-stick cooking spray
In a large mixing bowl, whisk together the cake mix and instant pudding
1 box, 1 small box
Beat in the eggs, oil and water until well combined
3 large eggs, ½ cup vegetable oil, 1 cup water
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
1 cup from 12 oz can frozen lemonade concentrate, thawed, 1 cup powdered sugar
Using a wooden skewer or large fork, poke holes into cake about every 1/2 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.
1 8 oz container whipped topping, thawed, 1 7 oz container marshmallow creme, 1-2 cups powdered sugar, 2 teaspoons grated lemon zest
Spread over the entire cake
Store in refrigerator until ready to serve

Equipment

Notes

Store leftovers in refrigerator covered with plastic wrap.

Nutrition

Please Note: I am not a registered dietitian. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.

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