I use a white cake mix, and sub lemonade concentrate or lemon juice for the water. Sometimes I add a box of vanilla pudding and an extra egg. It's really good...my ds6 favorite cake! I have a really good scratch recipe that I'll post late too after I dig it out!
I use the lemon version of the WASC, it's to die for! 
Mine has become a staple at my house, but it does start from a box. Still trying to find a good scratch substitute, but haven't yet. Anyways, you start with a DH Supreme lemon cake. Add 3/4 cups oil, 1 cup apricot juice, or you can sub lemon if you want more of a zing, 1/3 cup sugar and 4 eggs, one at a time. Bake at 325 for 55 minutes (this is for a bundt cake, I'm sure you can use a regular cake pan if you would like). While it is baking, mix 2 cups of powdered sugar with 1/4 cup lemon juice. When the cake comes out, I poke holes in the bottom before I flip it and pour some of the glaze in there. Then when it's cooled, I drizzle glaze on top as well. This cake is so yummy and gets better the longer it sits, and yes, it stays super moist for a really long time. HTH
I LOVE Dorie Greenspan's Perfect Party Cake - it calls for lemon zest and lemon extract. I like the buttermilk version, but you can use reg. milk as well. It is in her book Baking: From My Home to Yours. I found it at a great price in Home Goods and love each recipe I've tried so far, it may also be available at the library. If you google the recipe title and her name some adaptions of her recipe come up.
Here is one that I found off the food network and i make it all the time and my family loves it....and its from scratch!!! HTH
Ingredients
Lemon Cake
2 1/2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, slightly softened
1 1/2 cups granulated sugar
2 large whole eggs, at room temperature
3 large egg yolks, at room temperature
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
1/2 cup whole milk
Lemon Filling
2 large egg yolks
1/3 cup granulated sugar
1/4 cup fresh lemon juice
2 tablespoons unsalted butter, slightly softened
Pinch of salt
1 teaspoon finely grated lemon zest
1/2 cup heavy cream
Lemon Frosting:
3/4 cup (1 1/2 sticks) unsalted butter, softened
3 1/2 cups confectioners' sugar
2 tablespoons heavy cream
2 teaspoons fresh lemon juice
1/4 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
Directions
1. To make the lemon cake, preheat the oven to 350 degrees F. Butter the bottom and sides of two 9-inch round cake pans. Dust the pans with flour and tap out the excess.
2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Stir together the dry ingredients with a whisk. Set aside.
3. In an electric stand mixer, using the paddle attachment or beaters, beat the butter on medium speed for about 30 seconds, or until creamy. Gradually add the sugar, increase the speed to medium-high, and continue to beat until the mixture is light, about 3 minutes. Scrape down the sides of the bowl.
4. Add the whole eggs and egg yolks, one at a time, beating well after each addition. Beat in the vanilla and lemon zest. Reduce the speed to low and gradually beat in he lemon juice (the batter will appear curdled at this point smooth out after you add the dry ingredients). Beat in the dry ingredients in 3 additions alternately with milk in 2 additions. Scrape down the sides of the bowl and beat for another 10 seconds. Scrape the batter into the prepared pans.
5. Bake the cakes for 20 to 25 minutes, or until a toothpick inserted into the center of each cake comes out clean. Cool the cakes in the pans on wire racks for 20 minutes. Invert the cakes onto the rakcs and cool completely.
6. To make the lemon filling, in a medium nonreactive saucepan, whisk together the yolks and sugar until combined. Whisk in the lemon juice, butter, and salt. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 6 minutes, or until the mixture turns opaque, thickens, and coats the back of the spoon. Do not let the filling boil, or it will curdle. Pour the mixture through a fine mesh sieve into a medium bowl. Stir in the lemon zest and allow the filling to cool.
7.Cover with plastic wrap, pressing directly onto the surface, and refrigerate for 1 hour, or until chilled.
8. In a clean bowl of the electric mixer, using the whisk attachment or beaters, beat the heavy cream on high speed until soft peaks form. Remove the lemon filling from the refrigerator and whisk until smooth. Using a rubber spatula, gently fold the whipped cream into the filling. Cover the bowl and refrigerate the filling until ready to assemble the cake.
9. To make the lemon frosting, in the large bowl of the electric mixer, using the paddle attachment or beaters, beat the butter on medium speed until creamy, about 30 seconds. Gradually beat in the confectioners' sugar on low speed. Add the cream, lemon juice, vanilla, and lemon zest. Increase the speed to medium-high, and beat for about 3 minutes, or until the frosting is light and fluffy.
10. To assemble the cake, place 1 cake layer on a serving plate. Pile the lemon filling onto the center using a small offset metal spatula, and spread it into an even layer, leaving a 1-inch border around the edge of the cake layer. Top with the second cake layer. Frost the top and sides of the cake with the lemon frosting. (If some of the filling oozes out from the middle, just blend it with the frosting around the sides of the cake.) Serve the cake immediately, or refrigerate and bring to room temperature before serving.
i only cook from scratch and the lemon cake i make is always moist,
i use for a 10" tin
500g butter
500g caster sugar
10 eggs
2 tbls lemon juice
zest from 1 whole lemon
500g self raising flour
250g plain flour
i then bake for a couple of hours on gas mark 4 until the cake is cooked all the way through.
i do use a larger tin over the top of my cake so that the cake cooks more evenly and doesn't 'peak' in the middle.
never had a lemon cake taste dry using this recipe, hope it helps, kazz
Here's my recipe but I use lemon extract instead of vanilla and add the zest of 2 lemons, very easy, very YUM!!!
Here's my recipe but I use lemon extract instead of vanilla and add the zest of 2 lemons, very easy, very YUM!!!
I used the one posted by KKC. I used a little extra lemon juice and zest because I wanted it more lemony. I didn't make the filling and I used my own buttercream recipe but I love the cake part of the recipe. It's great filled with cream cheese and lemon filling. I buy the sleeves of lemon filling and make the Wilton recipe for cream cheese.
I make the 7-up pound cake using the reverse creaming method. You get a very moist cake with the texure of Sarah Lee's pound cake. The recipe I use is 3 cups cake flour (I always use softasilk) 3 cups of sugar... 5 eggs.... 3 sticks of butter....2/3 cup 7-up. 1 tsp. vanilla and 1 tsp. lemon flavor. Add the butter to the dry ingredients ( flour and sugar) along with the 7-up. Batter will be crumbly. beat eggs in a seperate bowl. Add eggs a little at a time beating after each addition until smooth. Bake 325 1 hour 10 minutes or until cake pulls from sides of pan. For the glaze I use 2T real lemon in a cup of powdered sugar. (To your taste) Enjoy.
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