Go Back
+ servings
Print

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

Equipment

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 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

Notes

Store leftovers in refrigerator covered with plastic wrap.

Nutrition

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