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+ servings

Lemon Cake

Our Semi-Homemade light and fluffy lemon cake, with a few helps from your favorite grocery store.
Course Dessert
Cuisine American
Keyword Lemon Cake
Prep Time 15 minutes
Cook Time 30 minutes
Servings 12
Calories 370kcal
Author Ang Paris




  • 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


  • 1 8 oz container whipped topping, thawed
  • 1 7 oz container marshmallow creme
  • 1-2 cups powdered sugar
  • 2 teaspoons grated lemon zest



  • 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 1/2 inch
  • Pour lemonade mixture over cake
  • Cover and place in refrigerator for at least 1 hour


  • 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


Store leftovers in refrigerator covered with plastic wrap.


Calories: 370kcal | Carbohydrates: 66g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 333mg | Potassium: 50mg | Fiber: 1g | Sugar: 47g | Vitamin A: 59IU | Vitamin C: 3mg | Calcium: 98mg | Iron: 1mg