If you’ve been searching for the BEST recipe for Lemon Cake from a doctored cake mix, we are happy to say that this is it!
This lemon cake has a lovely soft texture, is ultra moist, has fantastic lemon flavor, works for cupcakes as well as cake layers, and is sturdy enough to hold up to fondant! What’s not to love?
We’ve frosted this lemon layer cake with a luscious Lemon Buttercream, which is a new recipe for our site also! We’ve fallen in love with it’s lemon flavor and it pipes like a dream.
We’re so glad to have this lemon buttercream option for slathering and swirling onto all sorts of cakes from lemon cake to homemade vanilla buttermilk cake to classic yellow, coconut and even strawberry! Lemon buttercream pairs perfectly with so many cake flavors.
However, our Lemon Cream Cheese Buttercream Frosting as well as our homemade Lemon Curd Filling would both be great choices!
Now let’s back to the business of doctoring up a simple cake mix to make the BEST Lemon Cake ever!
First, you’ll start with a simple white cake mix (look for recipes that do not contain pudding in the mix as we’ll be adding a bit of lemon pudding to this recipe). We used Duncan Hines.
- Combine the sifted cake mix with the flour, sugar, and pudding and whisk to blend. *Just 4 tablespoons of pudding is all that we needed to really make a difference in the texture and flavor of this cake.
- We tried baking without the lemon pudding, and while it was good, the stand-out favorite among all of our family taste-testers was the version that contained pudding. The texture is more velvety and the lemony flavor is really nice. We also tried using Lemon Cake Mix instead of White, but didn’t like the flavor as much.
- Add the remaining ingredients, including the eggs, water, sour cream, extracts, and lemon zest. The addition of pudding, sour cream, and flour give the cake a from-scratch feel, as it is a bit denser than a straight from the box cake mix cake…but I wouldn’t describe this as a dense cake. It is light, has a soft texture, and did I mention an amazing lemon flavor? SO good!
This recipe makes about 7 1/2 cups of batter which was just the right amount to divide between three 8 inch layers. I love cake recipes that have enough batter for three layers so that you can have an additional layer of filling! Mmmmm….bring on the lemon buttercream!
I should also mention that while we adore this doctored Lemon Cake Mix recipe, we have a favorite Scratch Lemon Cake Recipe as well! If you enjoy baking scratch recipes also, this is a great one! We hope to eventually have a doctored cake mix version and scratch version of all of our recipes!
Lemon Cake: A Doctored Cake Mix Recipe
Nobody would guess that this amazing lemon cake recipe all starts with a simple cake mix! So moist and lemony!
Ingredients
- 1 box (15.25 oz.) white cake mix, sifted (Any mix without pudding in the mix)
- 1 cup (114g) all purpose flour (plain in the UK)
- 1 cup (200g) sugar
- 1/2 box (4Tablespoons, (48g) instant lemon pudding (we used Jell-O brand)
- 3 large eggs
- 1 1/3 cups (322g) water
- 1 cup (242g) sour cream (we use full fat sour cream)
- 1 Tablespoon (12g) lemon extract
- 1/2 teaspoon (2g) vanilla extract
- zest of one lemon
Instructions
- Preheat the oven to 350 degrees. Grease and flour three 8x2 inch round cake pans.
- In the bowl of your mixer, add the dry ingredients and whisk at least 30 seconds to blend.
- Add the remaining ingredients to the bowl and mix on medium speed for 1 minute. Scrape the sides and bottom of the bowl and mix for 1 more minute. If you are using a hand mixer, mix for a bit longer.
- Pour into prepared pans and bake at 350 degrees for 25 to 30 minutes. Check at 25 minutes, if a toothpick inserted into the center comes out clean or with just a few crumbs attached, it is done.
- Cool in the pans 5 to 10 minutes then turn out.
- Makes 7 1/2 cups batter
- Works well for cupcakes
Sounds delish! I love, love, love Lemon :-) Very pretty piping on the side of the cake :-)
nice recipe
Beautiful can’t wait to try! Could you possibly convert to 2 layer using 9×2 inch pans? Thanks!
Hi Ayanna, Below are links to the Wilton and Karens Kitchen cake batter charts
http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_3inch_pan.php
Both recommend 5 cups per pan. This recipe makes 7 1/2 cups of batter. You could bake in two 9×2 inch pans, your layers just would not be as high. If you use less batter, keep an eye of them so they won’t over bake.
Is this recipe a re-post?
Hi Steph, no we’ve never had a doctored lemon cake recipe until now!
Melissa, do you think this recipe would be thick enough for blueberries so that they do not sink to the bottom after cooking?
Hi Deborah, I can’t be sure because we have not tried it but I don’t think it is thick enough to keep the blueberries from sinking. It is not as thick as the recipe we used for our Lemon Blueberry Cake recipe. If you do decide to give it a try, I would use wild blueberries (fresh or frozen) because they are much smaller.
I usually use a lemon cake mix and Greek yogurt instead of sour cream. I haven’t tried it with the lemon pudding. I’ll have to try it this way.
Made this today; WOW! My new go-to for lemon cake for sure. The smell, the texture, the flavor; triple threat!
Hi Angela, I’m thrilled you like the recipe! Thanks so much for posting your review!!
Do you not use oil or butter?
Hi Ebony, No, this recipe does not have oil or butter.
Perfect.
Thank you for the recipes. So far everyone I have made turned out great. For this cake…do you recommend freezing to enhance moistness like you mentioned for the buttermilk vanilla cake? I am planning on making it for Thursday. Thank you!
Hi Katherine, Thank you for your nice compliment about our recipes. Yes, freezing the cake layers while still warm will enhance their moistness. The layers will be on their own cake boards. It is important to keep the layers airtight, wrapping the layers individually with plastic wrap and then aluminum foil. We almost always freeze. When pressed for time we still freeze for a couple of hours. Hope you will enjoy the cake.
I made these today and they were perfect! Even though I accidentally picked up french vanilla pudding instead of lemon….oops. Just added two more lemons worth of zest and they were the best lemon cupcakes ever. The texture and rise was perfect.
I was wondering…if I left out the lemon zest and extract and still used the french vanilla pudding, would this make for a great vanilla cupcake recipe?
Hi Chelsea, I’m happy you enjoyed the lemon cupcakes. Yes, just leave out the lemon zest and extract for vanilla cupcakes.
Made this for Christmas2018. Walmart was out of white cake mix so I used DH French vanilla instead. Used spray Baker’s Secret instead of old-school grease & flour. The rest of the recipe I followed exactly. Came out awesome!
Love it!
Hi Valerie and Lucinda, Thanks for posting, I’m happy you like the recipe!
I made this recipe in Denver (approx 5280 ft) and it worked great! I used a BC Supermoist vanilla mix. And I didn’t have lemon extract so I used zest of 2 lemons and juiced the lemons and added the water to the juice to make the 1 1/3cups of water. The lemon flavor didn’t smack you in the face, but it was there.
If baking at altitude, use an oven thermometer to make sure your oven gets to the right temperature. Mine was about 10 degrees cool.
Hi Stephanie, Wonderful, I’m glad it worked for you at high altitude! Thanks so much for posting your tips, I’m sure it will help others.
Hi I’m thinking about trying this recipe today, could I use buttermilk instead of sour cream? Thank you!!
Hi Andreina, I have never made that substitution so I am not sure how it will affect the cake. I think it could make the cake a bit drier, however recipes using cake mix are very forgiving. I’m sorry I don’t have a definite answer for you.
No problem! Thank you, I’ll go buy some sour cream so I can give the recipe a try, thank you!!
This recipe did not work for me. I weighed all ingredients and followed the directions, but the cupcakes came out deflated. They were in the oven for 25 minutes, golden on top and the toothpick came out clean, but as soon as they came out, they caved in. So disappointed
Hi Lara, I’m sorry there was a problem, it is so frustrating to feel as though you have wasted your time and money. Recipes that use a cake mix are very forgiving so there is rarely a problem. For baking standard size cupcakes 25 minutes is usually too long. A typical time is 18 to 20 minutes, so under baking would not be the cause. If a recipe has too much liquid, (sugar is also considered a liquid) it can cause the center to sink so possibly you miss measured an ingredient. Over beating or beating at too high a speed, it is best not to beat above medium speed. It would be a good idea to get an oven thermometer to make sure your oven it heating to the correct temperature. I hope you will give the recipe a try another time.
Will this recipe work for a 3-D Wilton cake? Thank you
Hi Sylvia, yes, I think with the added sour cream and pudding, it should be fine!
Would this work for mini cupcakes? If so, what would the baking time be?
Hi Brenna, Yes, you can bake mini cupcakes with the recipe. Bake 10 to 14 minutes or until a toothpick comes out clean or with just a few crumbs attached. Bake at 350 degrees if using a shiny metal pan, if using a dark metal non stick pan decrease the temperature by 25 degrees and bake a bit longer.
I’m not sure if I should use the heat conductor core in the 3-D bear cake, any advise?
Thanks
Could I use a 9×13 pan? Sounds like there might be a little extra batter, but I’m making a shape from a 9×13 and am looking for a good lemon cake recipe to use. (My son doesn’t want a chocolate cake! Is he even mine?)
Hi Natalie, Yes, you could use a 9×13 sheet cake pan with this recipe. The recipe makes 7 1/2 cups batter. You need a minimum of 7 cups for a 9×13 so you will be fine. Hope all goes well.
Would I be able to use this recipe for a two-layer cake? Any changes to make this adjustment?
Hi Emily, Yes, you can bake a 2 layer cake with the recipe. The recipe makes 7 1/2 cups batter. So, if using two 8 inch pans put 3 cups batter in each pan. Bake at 350 degrees for 30 to 35 minutes. You will have batter leftover for a few cupcakes. If using two 9 inch pans, divide the 7 1/2 cups batter between the two pans and bake at 350 degrees for a bit shorter time, just keep an eye on the cakes as they bake. When a toothpick comes out clean or with just a few crumbs attached, they are done. The layers won’t be quite as high but they will look fine once frosted.
Ok, I have now made this recipe three times! It’s delicious.
I first made cupcakes, for a class birthday, keeping in mind the trouble & responses from comments above. I baked them 18 minutes, after trying not to overbeat (though it could have happened…) … and they fell completely flat! Some were even concave. I made the lemon buttercream frosting & filled in/decorated and they came out charming and were very tasty. I then made a 9×13 cake for the birthday party, mixing the batter less, and it towered up so high while baking that I feared it would overflow! But it didn’t, and like the cupcakes, fell flat to a normal cake height. My cake design involved cutting it in 3 pieces, and they handled beautifully. More lemon frosting, also delicious. (1 recipe of frosting did the cupcakes and crumb coat and colored coat, but didn’t cover my 3rd cake.) I made another 9×13, with the same baking results. (Also both cakes took longer than suggested to get a clean toothpick result, but then were a bit dark at some corners.) My kitchen smelled like lemon for days, and I may have been converted from a die-hard chocolate-birthday cake lady.
Thank you to both of you! I made the cake yesterday and it was delicious! I used two 9 inch pans. I over-filled them (novice error) and had to up the cook time. I thought they would burn around the edges while I was cooking longer to get the center done, but they turned out fine and did not spill out into my oven. The cake was so moist and delicious! I made a lemon buttercream frosting as well and it also was delicious. I will definitely use this recipe again!
Hi…is there anyway to use the whole box of pudding? Can we adjust the ingredients? It silly to keep a half box of pudding :) Thank you!
Hi Agatha, We did not use the whole box of pudding because we felt it made the cake too dense. Without trying adjustment, I am not sure how to use the whole box. If you bake frequently, you could double the recipe using the whole box, freezing the extra layers for future use. If wrapped air tight, layers can be frozen successfully for 2 months.
Is there any oil or butter in this recipe? I’m not seeing any listed.
Hi Melissa, The recipe is correct as written. I hope you will enjoy it.
I’m excited to try this recipe! My pans are dark non stick and i wanted to use convection bake… what do I need need to do the tempature and bake time?
Thanks!
Hi Wendy, When using dark pans decrease the temperature by 25 degrees. It is usually recommended to bake cakes in a conventional oven. If using a convection oven keep an eye on the cakes as things tend to bake faster with convection.
My son requested a lemon cake with raspberry filling (the filling bakers use) for his 16th birthday. I followed this recipe exactly and made the lemon buttercream frosting. It turned out perfect!! He loved this cake so much! Thank you, I will definitely be using this recipe more!
Hi Melissa, Thank you so much for your nice review of the recipe. I’m so happy your son loved his cake. Thanks for posting!!
Why won’t this work with a cake mix with pudding in the mix? I prefer Pillsbury mixes over Betty Crocker and Duncan Hines.
Hi Bunny, We think you should not use a cake mix with pudding in the mix because one of the ingredients in the recipe is 1/2 box (4 Tablespoons) of lemon pudding. Using a cake mix with pudding in the mix could make the cake too dense. Melissa gives her thoughts on this in the paragraphs before the recipe. Let us know what you think, if you give it a try.
How many cupcakes does this typically make? Also would it hold up if I made them a few days ahead of time? I’m worried they would dry out.
Hi Cat, A cake mix makes 24 standard size cupcakes so this may make 28 to 30 depending on how full you fill the liners. Cupcake do dry out quickly because they are so small. You could make the cupcakes in advance a freeze them. Double wrap in plastic wrap then aluminum foil. If kept airtight they will be fine. To thaw, remove from freezer keep wrapped, when condensation forms on the outside of the aluminum foil, unwrap. The cupcakes can be frosted before they thaw completely. If you cannot freeze them I would bake and frost the day before the event for best results. Hope all goes well.
Hi, is there a good time estimate for how long to bake in a 9×13 pan? And if my plan is to make two 9×13’s put side by side to make a bigger sheet cake, would that be just two batches of batter?
I bake in 3″ high sheet pans. For a quarter sheet, 9″X13″, I make 2 1/2 batches of cake. I bake no higher than 300 degrees which allows the edges to bake higher before being set, and usually have flat cakes. When I can smell the cake, I know it’s almost done. If it looks done, I press gently in the middle, and if the cake pops back, I test with an instant read thermometer for doneness. At 212 degrees, the liquids are boiling and evaporating, resulting in a dry overbaked cake. I pull my cakes at 208 degrees since they will continue to bake a few minutes out of the oven. Before a cake is cool, about 30 minutes out of the oven, I cover the cake with saran and a cookie sheet, flip all over, remove the pan, and wrap the cake tighly with the saran. If the middle of the cake is still exposed, I cover with another piece of saran. Put the cake back in the pan, upside down, and leave on the counter for a day to ‘season’.
For a 2″ high sheet pan, I’d use 2 batches of cake. If you put 2 quarter sheets together to make a half sheet, place extra cardboards under the cake.
Hi TXBunny, A 9×13 sheet pan needs 7 to 10 cups of cake batter. This recipe makes 7 1/2 cups batter. So you will be fine to make the recipe twice or double the recipe if your mixer will handle that much batter. Of course, if you add 10 cups of batter your cakes will be taller. Baking at 350 degrees the 9×13 pan with 7 cups of batter will bake for 35 – 40 minutes or until a tooth pick comes out clean — 10 cups per pan will need 40 – 45 minutes. Below are two charts showing cake batter amounts and baking times ( they are guidelines you do not necessarily have to follow exactly). You may find them helpful in the future.
http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
Hi TXBunny, I answered your first post before seeing your second post. I think your methods sound good.
Bebe, thank you so much for replying! I get nervous making cakes for other people. Another commenter replied to me right after I posted. It looks like you have two Bunny’s on your site. :)
I have a question about this lemon cake… I was wondering why there is no oil or butter in this recipe. Is this an accidental omission or is this correct? I don’t think I’ve ever baked a cake without one or the other?
Hi Donna, yes, it is correct as written! Hope you enjoy it ;0)
Thank you so much for replying so quickly! Happy baking!
Can vodka be added as part of the water?
Hi Lee, We have not tried that so I don’t know the outcome, let us know if you give it a try.
I am making this cake right now. I followed the directions exactly. I’m pretty nervous. It’s been in the oven for 35 minutes already and the edges are dark brown but the center is not even close to being done. What could I have done wrong?
Hi Aflanigan, Did you put the batter in the correct size pans 8×2 inches round. Cover the top of the pans loosely with aluminum foil so the cakes won’t become too dark while baking. Let me know how it goes.
Do you add the dry lemon pudding mix to the recipe or 4 tbs of lemon pudding? And would you suggest adding flour to the cake recipe as I am at 6000 ft?
Hi Meg, You will be adding 4 Tablespoons of dry pudding mix. We do not have experience with high altitude baking as we are on the east coast. Below is a link to information that should be helpful to you.
https://www.craftsy.com/baking/article/how-to-bake-at-high-altitude/
Baked this cake yesterday to take to our Tuesday Bible Study, frosted with the lemon cream cheese frosting and it was a big hit. I made the cake in a 9 X 13 pan which took 45 minutes to bake and the only problem I had was the frosting did not want to adhere to the cake. No one seemed to mind though and I will definitely file this away for future baking although I do like to change it up each week which everyone seems to enjoy because they don’t know what to expect.
Thank You.
I made a muffin version
Thanks for your feedback, ladies! So happy that you liked the recipe! @Jane- those are too cute!
@Patricia- Strange about the frosting not adhering! Had the frosting become too firm in the refrigerator so that it wasn’t spreadable? Or if it was too soft, you could chill it a bit longer before frosting. Glad you all enjoyed it though!
Hi Patricia, Thanks so much for your nice review of the recipe. I’m happy your friends enjoyed the cake!
Hi Jane, Thanks for posting your picture, they look delicious!!
I will make a large round cake; my pan currently uses two Duncan hines mixes for each layer. Should I make two recipes and fill as usual for each layer. I bake my cakes at 325 degrees until toothpick is clean. I usually wrap each layer in saran and decorate the next day.
Hi Susan, This recipe makes 7 1/2 cups batter. I don’t know the size of your pans . I am posting links below to 2 cake batter amount charts that you will find helpful. I think you will need to make two recipes and depending on the size of your pans you may have some batter left over to make a few cupcakes.
http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
Those asking about the lack of butter/oil in recipe, just try it & u will have everyone asking for ur recipe. I use a vanilla recipe similar to this that everywhere I take it, people say it is the most flavorful & moist cake they have ever had.
Could this work as a Bundt cake?
Hi Krys, Yes, the recipe can be baked in a Bundt cake pan. Fill the Bundt pan 2/3 ‘s full and bake at 350 degrees if using a light colored pan. If your bundt pan is dark colored lower the
temperature by 25 degrees and lengthen the baking time.
Hello,
I only have 3 9” pans. At what temperature and for how long should I cook those?
Hi Jenny, Use only two 9×2 inch round pans or your layers will be too thin. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs attached. Hope you will love the cake!
Started mixing and realized that I didn’t have any sour cream, do I need to have it?
Hi Sondra, Yes, you do need it for the recipe. A substitute for it would be plain Greek yogurt, or full fat yogurt. I have read online that you could use 1/2 cup mayonnaise mixed with 1/2 cup milk (preferably full fat milk). Keep in mind that I have never tried the mayo substitute. Hope all goes well, let me know.
This seems like a lot of sugar! Is it super sweet? Could I get away with less sugar?
Also, have you tried putting lemon curd between layers?
Hi Cristi, We don’t find the cake too sweet, I have not experimented with less sugar so I can’t be sure of the outcome. We have used lemon curd in our Lemon Cake made from scratch recipe. Here is a link to the curd recipe,
https://www.mycakeschool.com/recipes/lemon-curd/
Can a lemon cake mix be substituted for the white?
Hi Lynn, We have not tried using lemon cake mix so I don’t know for sure. You may need to use a vanilla instant pudding instead of lemon flavored since the lemon cake mix will have its own lemon flavor. I think I would try that if I were experimenting…….and leave everything else the same in the recipe. Let me know how it goes.
This is a perfect, flexible, recipe for using a cake mix and making it your own! We recently used this recipe for vegan (using Targets plant-based sour cream and Neat egg) and gluten-free (GF cake mix; we added chick pea flour). These were the best GF/vegan cupcakes we have ever tasted!!! We brought them for Christmas Eve and they were scooped up immediately by all non vegans and The gluten-eating masses! We added homemade lemon curd to the cupcakes too bc GF is often too dry, but honestly I don’t know if they needed it.
Hi Diane, It is great to know the success you had making this recipe GF/vegan. Thanks so much for posting the substitutions that made the recipe work for you.
In previous doctored lemon cakes, I have used Sprite in place of water. Do you think this would work here? It generally intensifies the flavor and keeps it light and fluffy.
Hi Meghan, cake mixes are pretty forgiving and so I don’t see a problem with it, but I haven’t tried it. ;0)
I usually get asked at work to make a Birthday cake for co-workers, especially my BFF’S. Made this one today, and filled layers with lemon curd, thanks for tip on piping edge. Everything turned out great. Hubby wants one next week.lol
Hi Trish, Wonderful! Thanks so much for your review of the recipe! Sounds like you have become the “cake lady” at work.
Should I be adding 4 spoons of the instant pudding mix or actually making the pudding then adding it in?
Hi Sarah, Add 4 Tablespoons (48g) of the dry pudding mix.
Can I not use sour cream in this recipe? It’s the one item I don’t have in my pantry or fridge.
Hi Maria, If you do not have sour cream, you can replace it with plain or greek yogurt. If you do not have that, you could use buttermilk. To make buttermilk if you do not have any, add 1 Tablespoon vinegar or lemon juice to a measuring cup then add milk to the 1 cup line.
Would this make cupcakes as good as the cake is?
Hi Cassandra, Yes, the recipe would work well for cupcakes. For standard size cupcakes, bake at 350 degrees for 18 to 20 minutes.
I was unable to find lemon pudding in the stores right now. Would this recipe work ok without it? I did find lemons and lemon extract.
Hi Rebecca, Yes, I think it would work without it. Without the pudding, reduce the water from 1 1/3 cups to 1 cup and leave everything else the same. Hope you will enjoy the recipe.
Hi i do not have lemon extract or pudding but i do have fresh lemons. Could i use the juice of the lemon instead ?
Hi Lauren, The lemon extract gives the cake a more definite lemon flavor. You could use the juice and zest of one lemon but the lemon flavor will be milder. If not using the pudding, reduce the water to 1 cup. You could add more lemon flavor by making a lemon curd for the filling. Here is a link
https://www.mycakeschool.com/recipes/lemon-curd/
You could also use our Lemon Buttercream or Lemon Cream Cheese Frosting for the filling and frosting. Links to those recipes are in Melissa’s description of the cake in the text above.
Does lemon jello work? Limited resources during quarantine lol
Hi Rachel, You do not need to use lemon jello. Make the recipe without the lemon pudding, just reduce the water to 1 cup (242g). Your cake will still be good with enough lemon flavor.
Hi Rachel: I was wondering if you can use 1 1/3 cup of milk instead of the water and will the sour cream be enough fat for this recipe without adding oil and butter?
Hi Romona, You could use 1 1/3 cup milk instead of water. You don’t need to add oil or butter. Hope you will enjoy the recipe.
No lemon pudding? can I use vanilla pudding instead and if so do I add more Lemon extract to compensate for lemon pudding?
Hi Mrs. Neal, Yes, you can use vanilla pudding. Since the recipe has 1 Tablespoon lemon extract and you are using only 1/2 of the vanilla pudding. I think you will be fine on flavor. Also, you will have lemon flavor in the frosting. I am just going to add this caution since this happened to me the last time I made the recipe. I forgot to smell my lemon extract before using it. It had gone bad and ruined my cake. Make sure your bottle smells like lemon. Hope you will enjoy the recipe.
Have you ever made this recipe in a 13 x 9 Pan? I’m about to put it in the oven. I thought checking at 25-28?
I read through some of the older comments and found one who made this recipe in a 13×9 for 45…yikes! Well I will watch it closely! The batter was absolutely beautiful, I would hate to ruin it by baking it too long! Wish me luck!
Hi Holly, I hope all went well with your cake. The recommended time for a 13×9 cake is 350 degrees for 35 to 40 minutes. Some ovens bake more slowly or quickly than others. It is a good idea to have an oven thermometer to see if your oven is heating to the temperature that you have set. Hope you will enjoy the cake!
I made this cake today and put the lemon curd inside. My husband loved it! I was wondering if this has to be refrigerated because of the buttercream icing, curd and sour cream in the cake?
What if you don’t have a cup of flour??
Hi Lindsey, I am sorry I did not see this yesterday. Yes, the cake does need to be refrigerated with a lemon curd filling. Take out of the refrigerator an hour or so before serving. The sour cream in the cake is fine, it it just the lemon curd that necessitates refrigeration.
Hi Erica, If you do not have the 1 cup flour, I suggest you use the simple doctored cake mix recipe. Link below………..leave out the 5 T. flour in the recipe and change the flavoring to 2 teaspoons lemon 1/2 teaspoon vanilla. Adding lemon zest to the batter will also give you another layer of lemon flavor.
https://www.mycakeschool.com/recipes/white-cake/
I was wondering if I were to add in some fresh blueberries to the mix, (tossing them in some flour to help them not sink in the batter) would there be anything I would need to change or do differently in the recipe or cooking process to make sure it turns out okay? Thank you!
Hi Jillian, It will be fine to add 1 1/2 cups blueberries to the recipe. It is best, if possible, to use wild blueberries because they are much smaller and less likely to sink to the bottom of the pan. I usually use Wyman’s frozen blueberries. If you don’t have access to those you could cut larger blueberries into smaller pieces. I think thickness of batter helps suspend the berries. I have not used blueberries with this recipe but it is somewhat thick. If using frozen blueberries, keep frozen until just before stirring into the batter. Toss with maybe 2 Tablespoons flour. Don’t over stir when adding or you will have blue streaks in the batter. Hope all goes well.
Can I do a pound cake with this recipe?
Hi Darlene, I have not used the recipe for pound cake but I’m sure you can. Bake at 350 degrees for 45 minutes or until cake begins to pull away from the sides. We lower the oven rack to the next to lowest position for pound cakes. If your pan has a dark interior, lower the temperature by 25 degrees. The cake will be done when a toothpick inserted comes out clean or with just a few crumbs attached.
I’m planning on making this beautiful cake for my granddaughters birthday. She requested a Lemon cake. The mix I have is, Betty Crocker-Super moist lemon cake mix. It does have pudding in the mix. Can I still add the additional lemon pudding?
Thank you in advance!
Hi Maureen, Since you are using lemon cake mix with pudding in the mix, make these changes: 1. Do not add the lemon pudding
2. Reduce the water to 1 cup
3. Use 1 teaspoon lemon extract
4. 1/2 teaspoon vanilla extract
Everything else the will be the same. Let me know if you have other questions.
Oh, thank you so much for your fast reply.??
I’ll definitely let you know how it turns out.
Does it take 25 mins to cook it as cupcakes
Hi Lauren, For standard size cupcakes bake at 350 degrees for 18 to 20 minutes
So excited to try this! Do you think I could get away with not using lemon extract? It’s the only ingredient I don’t have.. Could I add some fresh lemon juice?
When I made this last year (3 times?), I couldn’t find lemon extract either, and used a tiny amount of lemon/citrus essential oils and it was delicious.
Hi Emily, Natalie’s comment would be a solution for you. Fresh lemon juice in the recipe does not give the flavor boost that the recipe needs. Adding extra lemon zest or making a lemon curd filling would help. You may need to order lemon extract online.
Interesting. I’ve never cooked with essential oils before, but that I do have! Thanks for the tip!
Hi Melissa! Could I substitute the sour cream for 5% greek yogurt?
Hi Tamara, Yes, you can substitute the sour cream with greek yogurt, full fat greek yogurt is my first choice but your cake will be good with 5%.
Can you use lemon cook and serve pudding instead of instant?
Hi Jodi, I’m sorry but it needs to be instant pudding for this recipe
I’d like to make this cake but an eggless version — would using 1/4 cup applesauce per egg (so 1 cup total) be a good substitute?
Hi Dee, I have never tried substituting applesauce for eggs so I can’t say for sure. I have seen that suggestion online so let us know how it goes if you decide to give it a try.
Must I use additional sugar? I didn’t love how sweet it made the white wedding cake mix recipe.
Hi Carmell, I do think it needs additional sugar but you could try reducing it. Let us know if you think it is fine with less.
Can I use cake flour instead of all-purpose flour?
Hi Kathy, Yes you can use cake flour. Hope you enjoy the recipe.
i have betty crocker cake mix and has puddong in the mix can I just skip the step on it? And not add the pudding
Hi Marcia, If your cake mix has pudding in the mix it will making the cake texture firmer, so yes, leave it out.
Can the layers be split to make 6 instead of 3?
Hi Daon, We made 3 layers because we wanted more filling per slice. The layers are not very tall, probably 1 1/2 inches. You probably could still split them, I just have not tried it.
Unfortunately no one in my small town has lemon pudding. Can I substitute lemon Jell-O?
Hi Darcee, You can make the cake without the lemon pudding, just reduce the water to 1 cup. Instant pudding mix added to a cake mix adds a bit of moisture and makes the cake a bit more dense. Without the pudding your cake will still be very good and have enough lemon flavor. Hope you will enjoy it.
I am using Pillsbury sugar free cake mix. Instead of sugar, can I use Splenda or a liquid sugar substitute?
Hi Kim, I am sorry but we have not tried either sugar substitute so I don’t know. I hope you can do a google search and find the answer
how should i bake it if i have 9 in round cake pans?
Hi Gabrielle, It is not enough batter for three 9″ pans. If baking in two 9″pans, check them at 25 minutes. It is done when a toothpick inserted in the center come out clean or with just a few crumbs attached.
I can’t find lemon extract anywhere near me. Can i use fresh squeezed lemon instead?
Hi Star, Actually, the zest of the lemon will give you more flavor. One baker reported that she added a Tablespoon of lemon jello for more flavor. I have not tried that but thought I would mention it.
My daughter wants a lemon cake for her birthday, but she wants it to have blueberries in it somehow. How can I incorporate blueberries in this recipe? In the cake, in the frosting? Thank you!
Hi Michelle, A thick cake batter is what helps to keep the blueberries from sinking to the bottom of the cake pan. The blueberries are folded into the batter at the end mixing. I can’t remember how thick this batter is. We use frozen wild blueberries because they are much smaller (if you have those available to you). Below is a link to our scratch lemon blueberry cake recipe. You could use the Blueberry Filling and Blueberry Frosting from that recipe. Even if the blueberries sank, your cake would still be good. Hope all goes well.
https://www.mycakeschool.com/recipes/lemon-blueberry-cake-recipe/
What is the frosting?
I just want to say I love this recipe and have used it 3-4 times now. We substitute chic pea flour/chia egg for the eggs, use vegan sour cream, and use gluten-free Cake mix and Gf for the added flour. We can only find lemon pudding mix at Walmart it seems. The cake comes out GREAT! The True test for Gf (not to mention vegan) baking is a crowd that doesn’t necessarily have the food allergies we do at our house. On Christmas Eve, the cupcakes were eaten up so fast! We didn’t even have to provide the “Disclaimer” that they were vegan and gluten free!! We did add homemade lemon curd to each cupcake. I just put our daughter’s birthday cake using the recipe in the oven even. Thank you for this recipe. It’s perfect!
Hi Sandy, In the written text before the recipe Melissa has links to Lemon Buttercream, Lemon Cream Cheese Frosting and Lemon Curd Filling.
Hi Diane, Thank you so much for posting how you use substitutions to make the recipe work for you. I am sure your comments will help other bakers who have food allergies, or bake for those who do.
Is it me or is there no butter or oil in this recipe? How is this cake good without it?
Hi Sharon, We think it is good. There is a lot of fat in the sour cream.
I made this recipe into cupcakes for a 4th of July party. Topped them with a lemon zest cream cheese frosting! Super moist, amazing flavor! Was a hit for sure! Made 36 cupcakes.
Hi Sue, Your cupcakes look delicious, I so happy they were a hit!! Thanks for posting your review.
How long would you cook when making cupcakes? Thanks in advance!
The cupcakes were cooked 16-17 minutes. Just to a very light brown.
Dumb question here…are you supposed to make the pudding first?
Hi Abby, You will be adding the dry pudding mix (should be instant pudding mix). Hope you will enjoy the recipe.
Can I use almond flour instead?
Hi Kelle, I have not tried using almond flour as a substitution so I can’t give an answer from experience. Idid do a search and that stated it could be used. Click on the link below
https://www.google.com/search?q=almond+flour+as+substitute&oq=almond+flour+as+sub&aqs=chrome.0.0l2j69i57j0l5.8200j0j7&sourceid=chrome&ie=UTF-8
I just want to confirm you do not make the box mix correct? It’s just part of the “dry ingredients” right? Sorry, rookie baker here!
Hi Marisa, Yes, that is correct. The boxed cake mix is one of the ingredients.
So it looks like one of my dear sweet daughters had “borrowed” my cake pans. Can I use a bundt or angel food pan instead?
Hi Lisa, Yes, the recipe can be baked in a Bundt cake pan. Fill the Bundt pan 2/3 ‘s full and bake at 350 degrees, if using a light colored pan. If your bundt pan is dark colored lower the
temperature by 25 degrees and lengthen the baking time. I have not baked this in a bundt pan so I can’t give you a definite time, probably 30 to 45 minutes ……. keep an eye on it.
Do you use the oil (or butter) from the box mix directions?
Hi Julia, Do not follow the directions on the back of the cake mix box, just the ingredients listed in our recipe. Hope you will enjoy the cake.
I made this for my Mother in laws 60th and it was a huge hit. Added raspberry filling in the layers along with the vanilla buttercream. It was delicious! Thanks for the recipe! Will definitely make again
Hi Marisa, I’m so happy everyone loved your cake!! The raspberry filling is a nice compliment to the lemon cake, great idea. Thanks so much for your nice review.
Would the lemon flavor be too strong if I used lemon yogurt instead of sour cream? I will be making it with a raspberry filling and those have such a strong flavor. TIA!
Hi Kristi, I would not think it would be overpowering but we have not tried it.
This was one of the best tasting cakes I have ever made. I want to add pudding to all my recipes now. So moist and delicious.
Hi Julia, I love the look of your cake, sooo pretty!! I am glad you enjoyed the recipe, thank you for your nice comments.
Hi! Do you have thoughts on cook time for three 6 inch pans? I’m thinking lower and slower?
Hi Christina, This recipe makes 7 1/2 cups batter. The suggested amount for a 6×2 inch round pan is 2 cups batter, baked at 350 degrees for 25 to 30 minutes. It is best to fill the cake pan no more than 2/3’s full as it could bake up and over the pan. You will have some batter left over for a few cupcakes.
Do you have the nutritional values for this recipe?
I am sorry, Jess, we do not.
Could I use a yellow cake mix instead if the white?
Hi Sherri, Yes, you can use a yellow cake mix.
Looks delicious! How long do I bake for cupcakes please? Thank you!
For cupcakes, bake at 350 degrees for 18 to 20 minutes
Can I substitute the sour cream for full fat greek yogurt?
Hi Joanne, Yes, you can. Hope you enjoy the recipe
This cake was amazing!!! It was pretty easy to put together! I didn’t sift any of the ingredients and I just made cream cheese frosting!! Everyone at the party loved it!! I will definitely make this again!!
I need texts
Hi Jenny, Wonderful!! I so happy everyone enjoyed it!
Hi Linda, I don’t understand your post.
I see this recipe didn’t call for oil
Yes, that is correct
This recipe is awesome! I added a layer of chocolate ganache in between the cake layers and it was so good my brothers girlfriend had me make one for her daughter’s engagement party. It was a hit!
Hi Jane, Your cake looks great! Your nice comments make our day, thanks so much posting!
How long would a 9×13 (glass pan) bake for?
Hi Tina, Yes, you can bake in a glass pan but reduce the temperature to 325 degrees. Glass takes longer to heat up but then the glass becomes very hot. Check on the cake at 20 minutes then keep an eye on it as it bakes. It will be done with a toothpick inserted in the center comes out clean or with just a few crumbs attached.
Can i double reciepe? And do i need to make any adjustments for altitude over 6,000?
Hi Clorissa, Yes, you can double the recipe. We do not have experience in high altitude baking. Click on the link below, I think you will find it helpful.
https://www.kingarthurflour.com/learn/resources/high-altitude-baking
This recipe is wonderful but I want it to have a stronger lemon flavor without messing with the light fluffy texture. Should I add more pudding mix, lemon flavoring, or add lemon juice in place of some of the water?
Hi Mindy, The recipe has 1 Tablespoons lemon extract, but if you want more lemon flavor you could add 1 additional teaspoon extract or the zest of another lemon. I am happy you like the recipe.
Thank you for the quick response! I will do that. The recipe is amazing! It is so light and fluffy but also sturdy for stacking. Thank you again!
Can this be used in a pound cake?
Hi Margaret, You should be able to bake the recipe in a Bundt cake pan. Fill the Bundt pan 2/3 ‘s full and bake at 350 degrees, if using a light colored pan. If your bundt pan is dark colored lower the
temperature by 25 degrees and lengthen the baking time. I have not baked this in a bundt pan so I can’t give you a definite time, probably 30 to 45 minutes ……. keep an eye on it.
How long do i bake using 6 inch pans? I am making 5 layers
Hi Julie, This recipe makes 7 1/2 cups batter. Cake batter charts suggest 2 cups for a 6×2 in round pan. You can put a bit less in each pan, and they will not be quite as tall, but should still be fine. Are you making a double barrel cake? Bake at 350 and keep an eye on your cakes. Below is a link to a cake batter chart that you might find helpful.
http://fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
If you had enough batter for 2 cups per pan you would bake for 25 to 30 minutes. You will not have enough batter for five 6 inch pans, so decrease the time a bit.
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Can you do this recipe in a Bundt pan. What is the time?
Hi Lynda, Yes, you can bake in a bundt. I lower the oven rack to the next to lowest position. Bake at 350 degrees for approximately 35 to 40 minutes. If your pan has a dark interior, reduce the temperature by 25 degrees. All ovens are different so keep an eye on it.
No oil or butter in this recipe?
Hi Lanonna, That is correct, no oil or butter.
Hello, I saw where you teach decorating of cakes, I have been trying to find someone to teach me this, but have not had luck. Where are located or do you do it online?
Thank you
Mary Baldwin
Hi Mary, Thank you for your interest in the site. All of our video tutorials are online.
Hi, I just tried making cupcakes with your recipe. They came out of the oven perfect. Two minutes later they were sunken in. They are dry too. Any suggestions?
The times I have made this recipe (at least 3 times in different forms, cupcakes once), it always come out of the oven VERY puffed up high, and then then fallen back down quite a lot. So perhaps each cup had too little batter?
Hi Janet, I am sorry you had this problem. There are several reasons your cupcakes might sink. Most often it is because the cupcakes were taken out of the oven too soon. They will look fine then sink as they begin to cool. Check the cupcakes about 1 to 2 minutes before baking time ends by inserting a toothpick into the center. If the toothpick comes out clean or with just a few crumbs attached, they are done. The cupcakes could sink if the oven temperature is too high, the cupcakes rise very quickly then fall flat. You could buy an inexpensive oven thermometer to check if your oven is heating to the correct temperature. Don’t mix the batter for too long or above medium speed. Usually doctored cake mix recipes are very forgiving and turn out well. As for the cupcakes being dry, maybe a miss measurement. When measuring flour, spoon it into a measuring cup for dry ingredients and level off with the back of a knife. Scooping the measuring cup into the container packs the flour into the cup and you will have more flour than you need, making the cake dry.
Hi! My box lemon cake came out a weird texture and taste so I’m trying your doctored recipe tmrw morning. I usually bake layers and freeze overnight but now I can’t, how long do they need to freeze to make them easier to fill/stack?
Also- can I add a little cool whip to the lemon cream cheese frosting for the filling? My nephew wants cream cheese, cool whip, strawberry filling… thanks for any advice.
Hi MH- Just a few hours wrapped in the freezer should firm them up a bit!
I haven’t tried folding in cool whip into the cream cheese frosting but another option for the filling could to spread the cream cheese frosting onto the cake layer, followed by a layer of cool whip and sliced strawberries. Good luck!
Can lemon juice be used instead of extract
Hi Amy, unfortunately lemon juice won’t give you the same boost of lemon flavor that extract does.
Does the pudding have to be instant?
Can you make this with 2 layers or a sheet cake?
Hi April, Yes, this recipe can be baked in two 9 inch round pans at 350 for 25 to 30 minutes. If you bake in two 8 inch rounds, you will have 1 1/2 cups leftover to make a few cupcakes. You could also use a 9×13 sheet cake pan. Bake at 350 degrees for 35 to 40 minutes. Check with a toothpick in the center for doneness. It is done when the toothpick is clean or with just a few crumbs attached.
Hi Nancy, Yes the pudding does need to be instant.
Can I use less sugar ?
Hi Mary, I am sorry but I have not tried using less than 1 cup of sugar. I think you could reduce by 1/4 cup, maybe more, I just can’t be sure without experimenting. Let us know if you give it a try.
What would be the bake time for cupcakes?
Hi Krystal, for standard size cupcakes bake at 350 degrees for 18 to 20 minutes or until a toothpick inserted comes out clean or with just a few crumbs attached. Remove cupcakes from the pan to the cooling rack soon after they are out of the oven.
Hi Melissa.
Ok, call me crazy, but I want to convert this into a coconut cake since there isn’t a doctored one. :( I’ve made this lemon version many times, and its spectacular!! :) My only question is, do you think I can use coconut milk instead of water? I’m going to follow everything else exactly. Crossing my fingers! Thank you for all of your incredibly wonderful recipes 😊
Can I use this recipe for three 8in round pans?
Hi Aggie, I think it would be fine to use coconut milk instead of water. The recipe will have more fat content but cake mixes are very forgiving. I would love to hear what you think after you give it a try.
Hi Nia, We use three 8×2 inch round pans for the recipe.
Hi Bebe, Thank you for the response. I tried the coconut milk, coconut pudding and extract. It came out great and the texture was just right. However….I would like to see if I can get more coconut flavor in it…haha! I love coconut :)
Hi Aggie, That’s great thanks for letting us know. Maybe a bit more coconut extract or sprinkling sweetened coconut between layers and pressing it onto the sides and top of the cake.
if i use lemon jello instead of lemon pudding, would that turn out the same/similar?
LOVED THIS RECIPE!! Turned out great, although my cupcakes stuck to the liners at first 😩 I changed it up just a little bit, used vanilla pudding with extra lemon extract and zest AND used 1 1/2 cups of Chobani greek yogurt with blueberry (needed a little extra kick of blueberry for my flavor). With the extra liquid, I used the other half of the pudding mix and replaced the water with milk to make it nice and creamy. LOVED it. Plan to try it with strawberry next 😋
Hi Shea, We have not tried this recipe with lemon jello. The jello will give you a boost of flavor but it may change the texture of the cake giving you a more open crumb (not as tight and smooth). Cake mixes are very forgiving so you could give it try. Reduce the jello to 2 Tablespoons.
Does this recipe, doctored cake mix, hold up well with the lemon curd?
Yes, you can use Lemon Curd as a filling with this recipe!
What happens if you use a cake mix with added pudding, I think I may have used one.
Hi Dana, it may be slightly denser but I’m sure it will still be good!
Hello could I use buttermilk and a little butter
Hi Denise, We have not tried making that change so I am not sure.
Hello! Why do you recommend using a white cake mix instead of a lemon cake mix? Thank you! Excited to try!
Hi Rachel, we just liked the flavor better this way. Hope you enjoy it!
I’m new to baking. Like Brand New. I just bought my first Kitchen Aid and decided I wanted to try my hand at baking . I’m so Happy I found your site.
I’m going to apologize now for being a pest. I have so much to learn you should probably charge me for all the advice your gonna be giving me lol…..
Hi Denise, We are happy to have you on the site. It can be overwhelming when you first begin, just be patient. It takes practice and repetition as a beginner. If you have never made a cake you might want to begin with a doctored cake mix such as this chocolate cake (recipe link below).
https://www.mycakeschool.com/recipes/chocolate-cake/
Also, beginning with The Basics listed in a drop down box in the Videos. Let us hear from you and how you are doing.
Thank you for the advice. That’s exactly the cake I will start with.
I will definitely share my Baking Journey with you 🍰
OMG! I just made this recipe and it’s so delicious! Thank you so much, I really appreciate it.
Hi Graciela, I’m very happy you gave the recipe a try and enjoyed it.
Thanks so much for your nice comments.
Made your recipe exactly as published and it is delicious! Thank you for sharing this with all of us!
Thanks so much for you nice comment on the recipe!
Hi,
I want to make this cake for my gluten free friend using a gluten free vanilla cake. However, I am in the UK and I can’t find any instant lemon pudding. Do you have any suggestions for what I should use instead?
Hi Claire, I’m sorry, I don’t know of a substitute- it will still be a good cake even without the lemon pudding.