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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!
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.
Shopping List for Simple Lemon Cake
- 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
How to Make Lemon Cake from Scratch
For the full printable recipe with ingredient amounts, step-by-step instructions and tips, please scroll down to the Recipe Card below.
Cake
- Preheat oven to 350 degrees F
- Coat a 13×9 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 1/2 inch
- Pour lemonade mixture over cake
- Cover and place in the refrigerator for at least 1 hour
How to Make the 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 Sweets
Easy Moist Lemon Cake Recipe
Not ready to make it yet? Don’t forget to pin this recipe for later.
When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures!
And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Lemon Cake
As an Amazon Associate, I earn from qualifying purchases.
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 13×9 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 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.
- Spread over the entire cake
- Store in refrigerator until ready to serve
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