Cake Central › Recipes › Moist Lemon Cake

Moist Lemon Cake

Threw ingredients together to get a cake with a texture between pound cake and cake. Huge Hit!!!!! Extremely Moist!!!! Pairs up great with rapsberry filling---what I call Lemon-Berry Alternative: add poppy seeds

Ingredients

  • 1 box white cake mix 1 c sour cream 1 small box instant lemon pie mix (pudding) 1 tsp lemon extract 5-6 eggs 1 c sugar 1 c flour 1/3 c oil 1/2 sprite or mt. dew

Instructions

Mix all dry ingredients well. Add liquids and eggs slowly and mix 2-3 min until blended well. Pour into (2) 8x2 pans and bake @ 350 for 30-40 min. I always wait until I smell cake and use the pinch test. Cool in pans 10 min then place on cooling racks. This is great with raspberry filling and a huge hit for weddings. It also carves well. Enjoy!

Comments (27)

What kind of frosting do you use?
Is that 1/2 of a can of soda or 1/2 of a cup of soda???
Sounds wonderful! I was also curious about the soda - 1/2 can or 1/2 cup?
Hmmm! This would be wonderful with a blueberry filling!
Was wondering when you say lemon extract? Do you mean lemon juice? or Lemon extract? I would also like to know about the pop....and yes, blueberry filling with this would be excellent!
This is similar to a recipe I use for Lemon Velvet Cake. I would say the 1/2 sprite is a half of a can of sprite or 7-up using a 12oz can as your guide, you'll need only 6oz (3/4 c) of soda pop. I can't wait to try this one, but I think I'll put a little lemon peel in for extra "oomp".
I am going to try this recipe, yummy!!
I love lemon cake! I can't wait to try this recipe. I have the same question as most people, how much sprite? And, will you also share your raspberry filling recipe as well? Thanks!
I live in Ontario and I am having such a hard time finding "instant lemon pie mix/pudding"! I can get vanilla, chocolate, banana but no lemon! I keep checking each grocery store and can't get my hands on any! Help!
King-Gurlz....Shirrif instant lemon pie filling...in the baking aisle..there are 2 kinds..the one you cook and the instant..I live in Ontario, too..any bigger grocery chain, such as Zehrs carry it.. good luck!
yES, 1/2 CAN IS WHAT I USE OF SODA. AND I ALSO USE LEMON EXTREACT....IT IS STRONGER THAN THE JUICE. BUT I AM SURE TWEAKING THIS RECIPE THE WAY YOU WANT WILL TURN OUT JUST AS GOOD.
For a quick fruit filling I add a tablespoon of water to a 10 oz jar of Polaner's all fruit (whatever flavor you prefer) and stir until smooth.
I just made this cake and OH MY GOODNESS! It is DELICIOUS! I creamed together 8oz cream cheese and 1/2 cup raspberry jam then folded 8oz of cool whip in to make a raspberry mousse. I will definitely try this one again! Next time maybe only 5 eggs instead of 6!
Has anyone tried this with lemon curd filling? I am making a lemon cake for my daughters' wedding and this recipe sounds nice and easy. What frosting did you use to finish?
This cake was so easy to make & everyone loved it. I used 5 large eggs & 1/2 can of lemon/lime soda. I made a simple frosting of 4 cups confectioner's sugar, 1 1/2 sticks room temperature butter & 2 Tbsp fresh lemon juice. Then I decorated it with red raspberries & blackberries. Yummy. :)
Best lemon cake yet!! I used yogurt in place of sour cream because I needed to use it. It is an excellent cake. Thank you for the recipe.
I used this recipe to make cupcakes which I filled with the filling Meagan0079 mentioned and it was a hit! Everyone that tried them loved them!
can u use this recipe for a 10 in round pan? thanks
King-Girlz.....I haven't been able to find instant lemon pudding anywhere either, even the Shiriff. I just found some Jello instant lemon pudding at Food Basics (I'm from Guelph, Ont.) Hope that helps :o)
I made this cake into cupcakes with the lemon cream filling from CC and made up my own raspberry buttercream icing and let me just say this....DEEELICIOUS!!! I made them for my aunt to take to her work and she said they were a HUGE hit! :) Thanks for the amazing recipe. I will never even try another lemon cake recipe!! LOL
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