Lemon Cake Recipe
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Easy To Make Lemon Cake Recipe

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June K. shared this lemon cake recipe with me and I love it! It made a large cake using a 9 by 13-inch pan, so we shared a few slices with some special neighbors. They loved the lemon cake, which made me especially happy. First of all, I never thought I would love a lemon cake, I guess because I had never made one. I usually make chocolate, chocolate, and more chocolate cakes. LOL!

This recipe is easy to make and your whole kitchen smells lemony! The recipe is made with a cake mix, frozen lemonade, gelatin, pudding, and whipped topping. It’s super moist and creamy with a delicious lemon taste.

The homemade frosting added such a delicious touch, I think some of my family members had seconds just so they could continue enjoying the lemon whipped topping on the cake!

In case you missed this recipe, Easy To Make Coconut Cake Recipe

Lemon Cake Recipe

Kitchen Items You May Need:

Lemon Cake Recipe

Step One: Preheat Oven – Gather Ingredients

Preheat your oven to (350°F) = (176°C). Gather your ingredients so you’re ready to make this fabulous dessert! I wish you could smell the lemon in my kitchen.

Ingredients

Step Two: Mix Ingredients

Grab a large mixing bowl, combine the lemon cake mix, dry INSTANT lemon pudding, the oil, the eggs, 1/4 cup of lemonade frozen concentrate, and 1/2 cup of water.

Mix the ingredients for the Cake

Step Three: Beat Ingredients

Beat for 2 minutes until fluffy and smooth. It smells so good!!!

Lemon Cake Recipe

Step Four: Prepare Baking Pan

Grease a 9 by 13-inch pan and scoop the batter into the pan. Spread evenly in the baking pan. Bake for 20-25 minutes, or until a toothpick comes out clean. Let the cake cool in the pan.

Lemon Cake Recipe

Step Five: Mix Lemon Gelatin

Mix the lemon gelatin, with 3/4 cup boiling water, then stir in 1/2 cup of cold water.

Lemon Gelatin

Step Six: Cool Cake – Poke Holes

Once the cake is completely cooled, poke holes in the cake about 2-inches apart. Pour the gelatin mixture evenly over the cake, filling the holes. Place the cake in the refrigerator to let the gelatin mixture set up.

Lemon Cake Recipe

Step Seven: Make Cake Topping

Grab a large bowl, beat the lemonade into the sweetened condensed milk, and stir in the whipped topping. Spread the mixture over the cake, and chill. Keep the cake in the refrigerator until ready to serve.

Add The Whipped Topping

Step Eight: Refrigerate – Serve

The cake needs to be refrigerated because of the whipped topping.

Frosting The Cake

Finished Product

Please be ready to hand out the recipe, we delivered several pieces in the neighborhood! Thank you, my friend, June K. for this yummy recipe!

Lemon Cake Recipe

Lemon Cake Recipe

5 from 9 votes
Lemon Cake Recipe
Lemon Cake Recipe by June K.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Course: Dessert
Cuisine: American
Servings: 8 people
Instructions
Lemon Cake
  1. Preheat your oven to (350°F) = (176°C).

    1. Grab a large mixing bowl, combine the lemon cake mix, dry INSTANT lemon pudding, the oil, the eggs, 1/4 cup of lemonade frozen concentrate, and 1/2 cup of water.

    2. Beat for 2 minutes until fluffy and smooth.

    3. Bake for 20-25 minutes in a greased 9 X 13-inch baking pan. Let the cake cool in the pan.

    4. Once the cake is completely cooled, poke holes in the cake about 2-inches apart.

    5. Mix the lemon gelatin with 3/4 cup boiling water, then stir in 1/2 cup of cold water.

    6. Pour the gelatin mixture evenly over the cake, filling the holes. Place the cake in the refrigerator to let the gelatin mixture set up.

Lemon Cake Frosting
  1. Grab a large bowl, beat the lemonade into the sweetened condensed milk, and stir in the whipped topping. Spread the mixture over the cake, and chill. Keep the cake in the refrigerator until ready to serve.

How do I store this lemon cake after making it?

Because it has whipped topping we need to store it in the refrigerator. I used a 9 by 13 -inch pan and covered it with foil and placed the cake in the refrigerator.

Can I freeze this cake after baking it?

I have never frozen this cake, but I have frozen cakes with whipped topping. Try freezing a few pieces to eat later by storing them in an airtight container. It should be good for up to 2 months.

Read More of My Articles  Homemade Snow Cone Syrup

Can I use lemon zest instead of frozen lemonade?

I get it, we don’t always want to run to the store to get one ingredient. You could try using some lemon zest, but I’m not sure you would get the same end result. Freshly squeezed lemons may be a better substitute.

Can I frost it with cream cheese frosting?

You could make it with cream cheese frosting, adding some lemon extract, maybe. I love the whipped topping so I recommend sticking with the original recipe.

Final Word

Please let me know if you make June K.’s lemon cake recipe! You will love this recipe! It will be a refreshing dessert this summer! You could take the lemon cake in a cooler to your next family reunion. It’s all about teaching our kids and grandkids how to cook from scratch, right? May God Bless this world, Linda

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22 Comments

  1. 5 stars
    I can’t wait to make this. I love lemon everything. I did make a Very lemony cake a couple of years ago. I did use lemon zest in the cake mix and the glaze. I made a pound cake. It was made from a lemon cake mix. So good.

  2. 5 stars
    I will be making this cake and will share it with several friends and family. It is tooo much for one person and being diabetic it really is tooo much. Thanks for the recipe!

  3. This may look good at first glance, but I cannot help but be astonished at the ingredients……all artificial, imitation flavor, chemical preservatives, etc. I have subscribed to this for a few years and most things are interesting, but am dismayed at the some of sugary, unhealthy ingredients of treats and cakes based on boxes of prepared ingredients that are not healthy- everything in the lemon cake could be easily made with fresh eggs, fresh lemons, good quality flour, pure vanilla extract, WAY LESS sugar, processed hydrogenated oils, high fructose corn syrup, and chemicals than in the quick, ready mixes…..organic cream, corn starch, fresh eggs for frosting. Very easy and way healthier. I started reading and looking up the long list of ingredients in that stuff- you would be surprised and dismayed if you did. Like your site, but some iss home made junk food.

  4. 5 stars
    This recipe looks sooo delicious and sooo easy!! Thank YOU for sharing! I can’t wait to make this with my kids! :)❤️

  5. 5 stars
    This turned out so moist! I don’t always love lemon desserts but this one was really yummy! My family loved it too!

  6. 5 stars
    I am wondering if you can make this with a yellow cake and use other juices to make other types of Jello to go with it. Orange cake, Key lime and other fruit juices would make wonderful cakes.

    1. Hi Jackie, Thank you for the 5 stars, my sweet friend. I’m sure you can. I’m making a July 4th cake with a white cake mix, with strawberry jello and whipping cream! Plus blueberries and strawberries. Linda

      1. 5 stars
        Linda,
        To answer Jackie’s question, yes you can use different flavors. It has been done before. One thing about
        recipes is you can play with them. I am sorry I forgot to mention this when I sent you the recipe.

        1. Hi June, thank you for the 5 stars, my sweet friend, and the recipe! Oh my gosh, my family was talking about this lemon cake today!!! They loved it! Linda

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