Easy Lemon Cake Recipe - Allrecipes.com
Easy Lemon Cake Recipe

Easy Lemon Cake

Recipe by  

"I got this recipe from my mother-in-law years ago, and it has always been a family favorite. It is real good for potlucks as it is served right out of the pan."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch cake Change Servings


  1. Combine gelatin mix and cake mix. Mix well.
  2. Add next 4 ingredients - oil, eggs, water and lemon extract. Mix lightly.
  3. Bake according to instructions on back of cake box.
  4. To Make Frosting: Combine confectioners' sugar and lemon juice.
  5. When cake is done, and while still hot, ice with frosting.
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Reviews More Reviews

Most Helpful Positive Review
Oct 28, 2005

I've been making a cake similar to this for years. It has a few differences though. Use only 2/3 C water and 3/4 C oil. Omit lemon extract. Bake in a bundt cake pan for 40 minutes at 350. Use only 2T lemon juice for glaze. Glaze after slightly cooled. This gives a much better cake to glaze ration. Yummm!

Most Helpful Critical Review
Sep 09, 2005

I followed the directions to the letter and this cake was not good. I wondered about the lemon gelatin rather than pudding, but I used it. And then the "frosting" was like liquid. There is SO MUCH sugar in this recipe, it is almost in puddles in the bottom of the pan -- the cake is wet from it. Someone tell me what I did wrong!

Mar 20, 2006

I made this one for a birthday and it got rave reviews. I used a fork to poke lots of holes in the cake before covering w/ glaze. Followed another reviewers recommendation and added a dab of butter to the glaze, along with some freshly grated lemon rind. Fresh squeezed lemon juice made it all the more tasty. I think this one is even better the next day, moist and more lemony. Next time, I will make it the day before serving. Good & easy!

Sep 24, 2009

I'm giving this recipe four stars only b/c I made changes...it would be five stars otherwise. For those of you who thought the cake was a bit too sweet, you may want to try using lemon flavored pudding mix instead of gelatin. I took a box of D.H. french vanilla cake mix and added four eggs, 2/3 C oil, 1 C buttermilk (no water), and instead of lemon extract and gelatin I used the rind of one lemon, about four Tbsp. of fresh juice, and about half a package of lemon-flavored pudding as well as two heaping scoops of sour cream. This 'softened' the lemon flavor and didn't taste too sweet. Lemon tends to amplify sugar in any recipe, so I say to cut down on the tartness in the cake and just keep the glaze really sweet. This was basically a lemon-flavored pudding/pound cake that was sooo moist and very good with the simply lemon glaze on top.

Sep 29, 2003

Yummy. I did substitute lemon cake mix and doubled the glaze/frosting because I wanted a more intense lemon flavor. Everyone loved it.

Aug 08, 2007

I would make this again. I didn't have and lemon extract so I substituted the juice of one lemon and added a bit of grated lemon rind to the cake mix. It turned out very moist and lemony! I would make this again.

Apr 09, 2008

I made this recipe with lemon cake mix, and didn't add any lemon extract. It turned out moist and delicious. My husband loved it. Will definitely make again.

Jan 12, 2007

My family loved this cake. Made in a bundt pan and it came out perfect. Thanks


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  • Calories
  • 199 kcal
  • 10%
  • Carbohydrates
  • 25.1 g
  • 8%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 10.2 g
  • 16%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 172 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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