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5.0 from 12 votes

The Best Lemon Cake Recipe Using Lemon Cake Mix

This lemon cake recipe using a simple box of lemon cake mix is full of flavor and rich texture and is sure to be an easy dessert you return to again and again!

Prep Time
10 mins
Cook Time
10 mins
Servings: 15
Calories: 301 kcal
Course: Dessert

Ingredients

  • 15.25 oz lemon cake mix one package
  • 3.4 oz instant lemon pudding mix package
  • ¾ cup water
  • ½ cup vegetable oil
  • 4 large eggs
  • ½ tsp vanilla
  • ⅓ cup lemon juice freshly squeezed
  • 2 cups powdered sugar
  • 8 oz Cool Whip one container
  • 1 lemon zested

Instructions

    Cup of Yum
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a large bowl, combine the cake mix and instant pudding mix. Whisk to combine.
  3. Add ¾ cup water, ½ cup vegetable oil, 4 eggs, and ½ tsp vanilla into the dry ingredients. Whisk until fully combined and smooth
  4. Spray a 9x13 inch pan with nonstick spray. Pour the batter into the prepared pan.
  5. Place the pan in the oven and bake according to the package instructions (for me, it was about 30 minutes of cooking time) until the cake is done (a toothpick inserted into the center comes out clean).
  6. While the cake is baking, make the lemon glaze. In a small bowl, combine ⅓ cup freshly squeezed lemon juice with 2 cups powdered sugar and whisk to combine until smooth.
  7. When the cake is done cooking, remove it from the oven. Use a fork to poke little holes into the top of the cake.
  8. Pour the lemon glaze over the top of the warm cake. Then allow the cake to cool at room temperature or in the fridge until cooled completely.
  9. Once cooled, spread the cool whip over the top of the cake. Zest the lemon onto the cool whip. Serve and enjoy!

Notes

  • Copyright The Foreign Fork. For educational or personal use only.
  • Packaged Lemon Cake Mix: You can use any brand you like.
  • Instant Lemon Pudding Mix: You want to get the 3.4 oz box of instant lemon pudding mix.
  • Lemon Juice and Lemon Zest: As much as lemons remind me of summer, they aren’t actually in season. Luckily this recipe allows you to have all the fresh lemon flavor with just one fresh lemon!
  • Cool Whip: Make sure this is thawed!
  • Don’t forget to thaw the cool whip container in the fridge at least 4 hours before making your cake! Trying to spread frozen cool whip will just lead to frustration.
  • It may be helpful to line your cake pan with parchment paper to make getting the cake out easier.
  • You can dress this recipe up with whatever you want. Add some fresh blueberries on top for the perfect balance of fruity flavors.
  • If you want a less-strong lemon flavor, you can use yellow cake mix instead of lemon

Nutrition Information

Serving 1serving Calories 301kcal (15%) Carbohydrates 51g (17%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 2g (10%) Polyunsaturated Fat 5g Monounsaturated Fat 3g Trans Fat 0.1g Cholesterol 52mg (17%) Sodium 273mg (11%) Potassium 66mg (2%) Fiber 1g (4%) Sugar 31g (62%) Vitamin A 101IU (2%) Vitamin C 6mg (7%) Calcium 89mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 15Serving

Amount Per Serving

Calories 301

% Daily Value*

Serving 1serving
Calories 301kcal 15%
Carbohydrates 51g 17%
Protein 3g 6%
Fat 10g 15%
Saturated Fat 2g 10%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 3g 15%
Trans Fat 0.1g 5%
Cholesterol 52mg 17%
Sodium 273mg 11%
Potassium 66mg 1%
Fiber 1g 4%
Sugar 31g 62%
Vitamin A 101IU 2%
Vitamin C 6mg 7%
Calcium 89mg 9%
Iron 1mg 6%

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