How To Make Yellow Cake Mix Into Lemon Cake In 4 Easy Steps
This tutorial on how to make yellow cake mix into lemon cake mix is very easy. It's loaded with refreshing citrus flavors that are easily adjustable.
For this recipe, you don't need any special ingredients or tools. It's very quick and the perfect cake for any occasion. We finished ours with a lemon glaze and candied lemon slices. But, you can essentially garnish it in whichever way you'd like.
Equipment
- 10-inch cake pan
- Non-stick cooking spray and baking paper
- Measuring cups and spoons
- Mixing bowls
- Rubber or silicone spatula
- Cooling Rack
Ingredients
Ingredients for the lemon cake
- 1 box (18.25 ounces) yellow cake mix
- 1 box (3.4 ounces) instant pudding mix, lemon flavored
- 4 large eggs, room temperature
- 3/4 cup vegetable oil
- 3/4 cup water
- 1-2 tablespoons lemon juice, optional
- Zest of 1 lemon
Ingredients for the lemon glaze
- 1 1/2 cups powdered sugar, sifted
- 3 tablespoons milk
- 3 tablespoons lemon juice
- Candied lemon slices, optional
Instructions
- Make the cake batterTo start, preheat the oven to 360ºF (180ºC). Line your cake pan with baking paper and cooking spray.Then, add the cake mix and instant pudding to a large mixing bowl. Set it aside.In a separate bowl, whisk together the eggs, oil, water, lemon juice, and lemon zest.Then, slowly whisk the wet ingredients into the dry ingredients. Keep mixing until you have a completely smooth uniform cake batter.1 box (18.25 ounces) yellow cake mix, 1 box (3.4 ounces) instant pudding mix, lemon flavored, 4 large eggs, room temperature, 3/4 cup vegetable oil, 3/4 cup water, 1-2 tablespoons lemon juice, optional, Zest of 1 lemon
- Bake the cakePour the cake batter into the lined cake pan. Then, bake your cake for roughly 40 minutes, or until a testing needle comes out clean.Once the cake is baked, remove it from the oven and allow it to cool at room temperature.
- Make the lemon glazeFor the glaze, simply whisk together the powdered sugar, milk, and lemon juice. Keep whisking until you have a smooth glaze.1 1/2 cups powdered sugar, sifted, 3 tablespoons milk, 3 tablespoons lemon juice
- Assemble the yellow lemon cakeFinally, place the cooled cake over a wire rack. Then, pour the lemon glaze over the cake and allow any excess to drip off. Add candied lemon slices and serve the cake immediately.Candied lemon slices, optional
Notes
You can use a variety of cake pans for this recipe. Always choose a pan that can hold about 12 cups of cake batter. This includes a 10-inch round cake pan, a Bundt cake pan, a 10-inch square pan, or two 8-inch loaf pans.
To best cool your cake, leave it inside its cake pan for 10-15 minutes. Then, remove it and cool it completely on a wire rack.
If you want to make your glaze thicker, add more powdered sugar. And, for a runnier sheer glaze, add more milk.
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