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Tired of boxed lemon cake mixes that have that screaming fake yellow color? Want to make a moist, fragrant, luscious lemon cake that starts with the ease of a boxed mix? Here you go! White cake infused with lemon extract, lemon zest, and lemon pudding makes this cake heavenly.

AMAZING Lemon Cake from a Mix

Ingredients

  • 1 box Duncan Hines white cake mix
    1 cup all-purpose flour
    1 cup granulated sugar
    1 box Jell-O brand instant lemon pudding mix
    1/2 tsp salt
    4 whole eggs
    1 1/3 cup water
    2 Tbsp vegetable oil
    1 cup (8 oz) sour cream
    1 tsp clear vanilla flavor
    2 tsp lemon extract (I prefer Watkins)
    Zest and juice from 2 large lemons

Instructions

    Mix all ingredients for 2 minutes. Scrape bowl and mix for an additional minute. Pour into greased cake pans with a greased flower nail in the center of each pan. Bake in a 325 degree oven. Cake is done when a toothpick has some crumbs clinging to it. I divide the batter from this recipe into two 8″ x 3″ pans which makes two nice tall layers that I then torte twice and fill with lemon curd. Yum! :)