I need to make a lemon cake today but can't seem to find a recipe I like too much. I want it to be as simple as possible maybe using a regular boxed cake mix and just doctoring it up to make it lemony. I have a recipe using a lemon box cake but I don't remember if the store ever has carried that so maybe someone out there has one using white and just doctoring up the flavor to make it lemon in case I can't find lemon cake mix. I want it to be moist too.
Also, can I make like a pound cake or one that says to make it in a bundt pan but make it in regular cake pans so I can torte it like a regular cake?
HELP!!!

bump... c'mon guys, help me!

I use a regular yellow or lemon cake mix and add one box lemon (cook and serve not instant) pudding to the mix and cook as usual. A very yummy moist cake.

Give me a couple of minutes...I'll check my Cake Mix Doctor book.

This is the only truly lemon cake recipe the Cake Mix Doctor has. It calls for baking in a Bundt pan, but you could probably use any kind of pan and adjust baking time and temp. accordingly.

SUSAN'S LEMON CAKE-CAKEMIX DOCTOR BOOK

Vegetable oil spray for misting pan
flour for dusting pan
1 package plain yellow cake mix
1- 3ounce pkg. lemon gelatin
2/3 cup vegetable oil
2/3 cup hot water
4 large eggs

Place rack in center of oven and preheat oven to 350 deg. F. Lightly mist a 12 cup bundt pan with cooking spray, then dust with flour. Shake out excess flour. Set pan aside.

Place cake mix, gelatin, oil, water and eggs in large mixing bowl and beat with an electric mixer on low speed for 1 minute. Scrape down sides of bowl with rubber spatula. Increase mixer speed to medium and beat 2 more minutes. Batter should be thick and well blended. Pour into prepared pan, smoothing top with spatula.

Bake cake until light brown and just starts tio pull away from sides of the pan, about 40 minutes. Remove from oven and cool 10 minutes on wire rack. Run a long sharp knife around edge of cake and invert onto a serving platter.

Hope this helps you.

I have a wonderful lemon cake that I always make in a bundt pan -- never tried it as round and torted. It is a firm cake with a wonderful lemon glaze. Maybe less glaze if you want to torte??

This is a pillsbury bakeoff classic from the late 1970's.

Lemon Delight Pound Cake

2 1/2 C Pillsbury unbleached flour
1 1/2 C Sugar
3 t. baking powder
1/2 t salt
3/4 C orange juice
3/4 C cooking oil
2 t lemon extract
4 eggs

Glaze
1 1/2 C powdered sugar
1/2 C lemon juice

Combine all cake ingredients in bowl and beat 3 minutes. (count not be easier!) Pour into a prepared (greased and floured) 12-C bundt pan. Bake at 325 F oven for 40 - 50 minutes. You may need to adjust cooking time for round cakes.

Prepare glaze while cake is baking

Immediately upon removing cake from oven, prick all over with fork. Drizzle half of glaze mixture immediatley over cake. 10 minutes after removing from oven, invert cake on cooling rake and drizzle remaining glaze.

If you use this, let me know how it comes out. [email protected]

thanx guys! you rock! i knew i could count on you!

I use a yellow or white cake mix (both are good) adda vanilla instant pudding mix, an extra egg the juice of two lemons and the zest of two lemons. I add milk to the lemon juice to get 1C liquid. Then I add about 1/4 to 1/2 C lemon curd ( homemade or store bought) this comes out so yummy! I then add about 1/2 C lemon curd to some buttercream for the filling.

May be late, but I think DH lemon cake mix is fantastic! no recipe needed. FYI is great w/ cream cheese icing

I have used this recipe a number of times and it is DELICIOUS!! (I use lemon pudding instead of vanilla)

http://www.cakecentral.com/cake_recipe-2022-Easy-Lemon-Pound-Cake.html