Betty Crocker Zesty Lemon Cake Mix, 425g

Product Information

Put in air tight container or cake box to protect it from moisture and store in the fridge where it will last for up to 5 days.

This cake may be simple but in all honesty, it’s probably the cake I made most often last year. I actually intended to share it earlier this year, but then I got all excited because blueberries came into season so I published the Blueberry Lemon Cake instead (same cake, but with blueberries). Sour cream: Sour cream contributes to the cake’s moisture and tenderness and gives it a subtle tanginess that I think really complements the lemon flavor.

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Lemon cake mix: The lemon cake mix serves as the base of the cake, providing a light and fluffy texture with a refreshing lemon flavor, not to mention the fact that it’s what makes this cake super easy to make. We tried baking without the lemon pudding, and while it was good, the stand-out favorite among all of our family taste-testers was the version that contained pudding. The texture is more velvety and the lemony flavor is really nice. We also tried using Lemon Cake Mix instead of White, but didn't like the flavor as much.

You can also swap out the lemon juice in the frosting for 1 and 1/2 teaspoons of pure lemon extract. So here is the recipe, a food processer is needed for the blitzing of the lemon but you could easily do this in a blender and transfer the pulp to a bowl if need be.

80 comments on “Lemon Cake”

We use lemon juice to make soaking syrup in this recipe. It is used to give a special lemon taste to the cake. How do you store lemon cake? Put the pans in the preheated oven and bake for 30 -35 minutes or till a cake tester when inserted comes out clean. The best lemon cake recipe! This lemon sponge cake made with fresh lemon juice and zest is light, fluffy, soft, and moist. You will love this homemade cake made from scratch and filled with cream cheese frosting. If you want to make your layer cake even more special, try making your own lemon curd for it. Our recipe is so simple: all you need is butter, golden caster sugar, lemons and eggs, plus an hour-or-so of free time. It's well worth the effort and your jar of curd will last for up to two weeks if kept in the fridge.

Lemon juice adds a zesty refreshing flavor to the boxed cake mix. With the help of lemon juice, your cake will be far from tasting artificial. Remove the cake from the pan no longer than 10 minutes after baking. Use a knife to loosen the sides. Jump to Recipe Making lemon bundt cake with cake mix takes the indimidation out of baking and gives you the tastiest, easiest lemon cake ever. You can expect this cake to be ready in 60 minutes. 25 minutes for making the batter from scratch and 35 minutes for baking.To make the cake batter, you’ll first need to mix together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, oil, lemon juice, and vanilla. Use a pastry blender to cut the butter into the dry ingredients. Keep going until the butter is in very small pieces and nearly undetectable in the dry ingredients.