Need Help Quick, Wanting To Make A Lemon Cake From A Box
Decorating By Smiller94 Updated 29 Mar 2008 , 12:54pm by MessiET
Hi,
I am needing to make a cake today for Easter.
What I am wanting to do is use a Vanilla box cake mix but add lemon flavors to it. I am wanting to use lemon juice from the lemons and lemon zest. What I am worried about though is I have no recipe for this so I am not comfortable with measurements.
With the box cake I am using applesause in replace of the oil because I have heard it makes the cake more moisture. Hope it works.
Another questions I have is I am wanting to use Dickenson's store bought lemon curd for my filling. If I use the lemon curd as my filling does it need to be refrigerated.
Any help greatly appreciated,
Thanks alot 
Do you have a yellow cake mix? I am wondering if you use vanilla it might take away from the lemon flavor but it might just make it sweeter.
I am looking at a recipe in the cake mix dr. book and it uses 1 package lemon gelatin, 2/3 cup oil(yes you can substitute applesauce, I believe?) 2/3 cup water, and 4 large eggs. I have never substituted applesauce so I am sure that someone else could help you there. I think if you use JUST lemon juice that you have to squeeze out quite a bit. THIS recipe said that the gelatin is 3 oz....so you may want to do that much! I don't know if I was any help! 
Actually, I did a blind taste test with some friends...box lemon vs. Cake Mix Dr. lemon...the BOX WON...hands down! The jello wasn't lemony enough and the texture turned people off. Don't want to offend anyone that adores that recipe...just what I found out in my amateur survey. Hope that helps!
Actually, I did a blind taste test with some friends...box lemon vs. Cake Mix Dr. lemon...the BOX WON...hands down! The jello wasn't lemony enough and the texture turned people off. Don't want to offend anyone that adores that recipe...just what I found out in my amateur survey.
Hope that helps!
oh yeah! I didn't know...have never made the recipe...it was the only thing I had on hand to reference!
How much juice would you use then?
I made one last night using yellow cake mix.
I added white choco pudding(I didn't have vanilla), 1 C Low Fat lemon yogart, 1/2 C buttermilk, 1/2 C vegetable oil, 1tsp lemon zest, 1/4 C lemon juice. I filled it with homemade lemon curd and added lemon curd to my IMBC and frosted it.
I haven't tasted it yet...we're having it tonight after dinner.
i have one in the oven right now...it's a WASC cake with lemon extract in place of the almond. so a "white LEMON sour cream cake." i've made it before and it's delicious. i use lemon buttercream with it, too, just my regular buttercream recipe with a teaspoon of lemon extract.
it's not SUPER lemony...it's a very light, delicate lemon. but it's good. you could just add another teaspoon of lemon extract to make it more lemony, i'm sure.
the WASC recipe if you don't have it is on this site in the recipes, search fo "white almond sour cream." delicious cake, also very durable so it holds up well under fondant or as a tiered cake.
i'd also like to know if lemon curd has to be refrigerated. i found a lemon curd recipe on here that i'd like to try as a filling (i've just filled with the lemon buttercream before) but i'm not sure if it needs refrigeration or not.
If it's homemade it does need to be refrigerated. I bring my cakes out a couple hours before serving.
I've not tried them yet, but would think you could use a diff. mix. They're from DH cook book. Yes you can use applesauce---back of box should tell you how much. If you're wanting a lemon flavor the juice & zest won't give much. Yes curd needs refrigeration--should be ok for a couple of hours though
Lemon Pop
Lemon Mix
Lemon Instant Pudding
4 Eggs
2/3 c oil
1 C Sprite
Triple Lemon
Lemon Mix
Lemon Jello
4 eggs
3/4 C oil
3/4 C Water
i use white cake mix, whole eggs (which gives it a light yellow color), prepare as usual then add 1 tbs lemon extract and a little lemon zest.
ive tried adding lemon juice, but the flavor doesnt come out right to me. i personally like a light lemon taste and this gives me that light lemony flavor
ive made lemon cake mix before, but to me the lemon flavor its too strong. just my opinion
I have a lemon cake in the oven right now. I use a box of lemon pudding added to a white cake mix, I use whole eggs instead of whites and sub some of the water with fresh lemon juice about 1/2 a lemon worth and add a little zest too. My family and friends really like it. It's not overpowering. I use a lemon mousse for a filling.
Judi
We had the lemon cake last night and it was AWSOME!!
thanks for all the replys, the lemon cake was awesome. I was told today that is was my best tasting cake I have made so far. Very happy about that I feel more comfortable decorating than I do baking.
Thanks alot for all the help, I am looking forward to trying the recipes that were posted.
In the end here is the recipe I used
1 box of DH Yellow Butter cake box
3 eggs
1/2 c of butter
1/2 c of applesause
3/4 c of water
1/2 c of lemon juice from lemons
1 tbp of lemon zest
Awesome cake
I used lemon curd for the filling and cream cheese lemon buttercream for the frosting.
Thanks for sharing...Lemon cake is my favorite.
I've been using the 3d study cake from CC, which is wonderful. I use a lemon cake mix and add a box of lemon pudding to the mix...fabulous.
I'd like to try the applesauce to cut down on the fat.
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