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This lemon cake recipe is about to become your new favorite. It’s incredibly simple to make, bursting with bright lemon flavor, and perfect for any occasion. Plus, it uses a cake mix as a base, so you can whip it up in no time without needing a ton of ingredients.


Lemon Cream Cake (Doctored Cake Mix)
Lemon Cream Cake (Doctored Cake Mix)

1 box (15.25 oz) lemon cake mix

  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1/2 cup water
  • Lemon glaze (recipe below)

  • Lemon Glaze:

    1 cup powdered sugar

  • 3 tablespoons fresh lemon juice

  • Instructions:

    1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.

    2. In a large bowl, whisk together the cake mix, eggs, vegetable oil, and water until just combined. Don’t overmix!

    3. Pour the batter into your prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

    4. While the cake cools, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. The glaze should be pourable, but not too thin. If it’s too thick, add a teaspoon of additional lemon juice at a time until you reach the desired consistency.

    5. Once the cake is completely cool, drizzle the lemon glaze over the top. Let the glaze set for a few minutes before slicing and serving.

    Nutrition Facts (per slice)

    (Please note that these are approximate values and can vary depending on the specific brand of cake mix you use.)

    Calories: 300

  • Fat: 10g
  • Saturated Fat: 5g
  • Cholesterol: 40mg
  • Sodium: 250mg
  • Carbohydrates: 45g
  • Sugar: 30g
  • Protein: 3g

  • Conclusion

    This easy lemon cake recipe is a lifesaver for those times when you need a delicious dessert but don’t have a lot of time or ingredients on hand. The cake mix makes it foolproof, and the lemon glaze adds the perfect amount of tangy sweetness. It’s sure to be a crowd-pleaser!

    Frequently Asked Questions (FAQs)

    1. Can I use a different flavor of cake mix?

    Absolutely! While lemon cake mix is classic, you can easily substitute another flavor, such as vanilla, butter pecan, or even strawberry. Just be sure to adjust the glaze accordingly. For example, a vanilla cake could use a vanilla glaze made with vanilla extract instead of lemon juice.

    2. Do I need to use a specific brand of cake mix?

    No, any brand of lemon cake mix will work for this recipe.

    3. My cake didn’t come out moist. What went wrong?

    There are a couple of possibilities. First, make sure you didn’t overmix the batter. Overmixing can lead to a tough cake. Second, double-check that you baked the cake for the correct amount of time. An underbaked cake will be dense and soggy.

    4. Can I freeze this cake?

    Yes, you can freeze this cake for up to 3 months. Once the cake has cooled completely, wrap it tightly in plastic wrap and then again in aluminum foil. Thaw the cake in the refrigerator overnight before serving.

    5. How can I make this recipe gluten-free?

    There are a few gluten-free cake mixes available on the market. You can also try making your own gluten-free cake mix from scratch using almond flour, coconut flour, or oat flour. Just be sure to adjust the other wet ingredients in the recipe accordingly.