Are you a fan of bright, citrusy flavors and moist, fluffy textures? Look no further! In this article, we’ll be diving into the wonderful world of lemon cake mix recipes. With just a few simple tweaks to your basic yellow cake mix, you can create a range of delicious desserts that are perfect for any occasion.
From classic lemon pound cakes and tangy lemon cheesecakes, to innovative flavors like lemon blueberry and lemon raspberry, we’ve got 18 mouthwatering recipes to try out. Whether you’re a seasoned baker or just looking for a quick dessert fix, these easy-to-make treats are sure to impress your family and friends.
In the following pages, we’ll be exploring the world of lemon cake mix recipes in more detail. From decadent desserts like lemon meringue cake and lemon chiffon cake with whipped cream, to simple yet satisfying treats like lemon pound cake with glaze and lemon coffee cake, there’s something for everyone.
Lemon Blueberry Cake with Cream Cheese Frosting
This refreshing cake combines the brightness of lemon zest with the sweetness of blueberries and the tanginess of cream cheese frosting. Perfect for springtime celebrations or a special treat any time of year.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 2 tablespoons freshly squeezed lemon juice
– 1 cup fresh or frozen blueberries
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 2 cups powdered sugar
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add softened butter, egg, lemon juice, and blueberries; mix until just combined.
4. Divide batter evenly between prepared pans and smooth tops.
5. Bake for 30-35 minutes or until a toothpick comes out clean.
6. Allow cakes to cool completely before frosting with cream cheese frosting (see below).
Frosting:
1. Beat cream cheese and butter until smooth.
2. Add vanilla extract; mix well.
3. Gradually add powdered sugar, beating until combined.
Lemon Poppy Seed Bundt Cake
Brighten up your day with this delightful Lemon Poppy Seed Bundt Cake, bursting with citrusy flavor and a hint of nutty goodness. This moist and tender cake is perfect for any occasion.
Ingredients:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup (60g) unsalted butter, softened
– 1 teaspoon vanilla extract
– 1/2 cup (60g) poppy seeds
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan.
2. In a medium bowl, whisk together flour, sugar, and poppy seeds.
3. In a large bowl, whisk together eggs, lemon zest, lemon juice, butter, and vanilla extract.
4. Add the dry ingredients to the wet ingredients; mix until just combined.
5. Pour batter into prepared pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
7. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 45-50 minutes
Lemon Coconut Layer Cake
Brighten up your day with this refreshing Lemon Coconut Layer Cake! Moist lemon cake layers, topped with a tangy coconut buttercream frosting and toasted coconut flakes, make for a delightful treat.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large egg yolks
– 1/2 cup unsalted butter, softened
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 cup whole milk
– 1 cup shredded coconut
– Coconut buttercream frosting (recipe below)
– Toasted coconut flakes for garnish
Instructions:
1. Preheat oven to 350°F. Grease and flour three 8-inch round cake pans.
2. Whisk together flour, sugar, and lemon zest. Add softened butter and mix until a crumbly mixture forms.
3. Beat in egg yolks and lemon juice. Gradually add milk and whisk until smooth.
4. Divide batter evenly among prepared pans and bake for 20-25 minutes or until a toothpick comes out clean.
5. Allow cakes to cool completely before assembling with coconut buttercream frosting.
Coconut Buttercream Frosting:
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 1/4 cup shredded coconut
– 2 tablespoons freshly squeezed lemon juice
Mix all ingredients until smooth and creamy. Assemble cake layers with frosting and top with toasted coconut flakes.
Cooking Time: 60-65 minutes (depending on layer thickness)
Lemon Raspberry Swirl Cake
Brighten up your day with this moist and flavorful cake, bursting with the sweetness of raspberries and the tanginess of lemon.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs, at room temperature
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 cup whole milk, at room temperature
– 1/2 cup unsalted butter, melted
– 1 cup fresh raspberries
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, sugar, and lemon zest.
3. In a large bowl, whisk together eggs, lemon juice, and milk.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour in the melted butter and mix until smooth.
6. Gently fold in the raspberries.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
9. Let cool before dusting with confectioners’ sugar.
Cooking Time: 45-50 minutes
Lemon Pound Cake with Glaze
Brighten up your day with this refreshing Lemon Pound Cake topped with a tangy glaze, perfect for springtime or any occasion that calls for a sweet and citrusy treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup unsalted butter, softened
– 1 3/4 cups granulated sugar
– 2 large eggs
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon vanilla extract
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, whisk together flour, sugar, and lemon zest.
3. Add softened butter and mix until just combined.
4. Beat in eggs, lemon juice, and vanilla extract.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cake to cool completely before glazing.
Glaze:
1. Whisk together powdered sugar, lemon juice, and vanilla extract until smooth.
2. Drizzle over cooled cake.
Lemon Meringue Cake
This classic dessert combines a moist lemon sponge cake with a tangy lemon curd and a fluffy meringue topping, perfect for any special occasion or afternoon treat.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1 cup whole milk
– Lemon curd ingredients: 3 egg yolks, 1/2 cup granulated sugar, 1/2 cup freshly squeezed lemon juice, 1/4 cup unsalted butter, melted
– Meringue topping ingredients: 3 large egg whites, 1 cup granulated sugar
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch round cake pans.
2. Whisk together flour, sugar, baking powder, and salt. Add softened butter, eggs, lemon juice, and milk; whisk until smooth.
3. Divide batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
4. Allow cakes to cool completely before assembling with lemon curd and meringue topping.
Cooking Time: 50-60 minutes
Lemon Lavender Cake
This refreshing cake combines the brightness of lemon with the subtle charm of lavender, creating a unique flavor profile that’s sure to delight. Perfect for springtime celebrations or anytime you need a pick-me-up.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3 large eggs, at room temperature
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup dried lavender buds
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. Whisk together flour, sugar, eggs, lemon zest, lemon juice, and lavender buds in a large bowl.
3. Add softened butter and vanilla extract; whisk until smooth.
4. Divide batter evenly between prepared pans. Smooth tops.
5. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool completely before serving.
Cooking Time: 50-60 minutes (includes cooling time)
Lemon Cream Cheese Coffee Cake
Lemon Cream Cheese Coffee Cake: A Bright and Tangy Treat
This coffee cake combines the brightness of lemon with the richness of cream cheese, all wrapped up in a buttery crust. Perfect for breakfast or brunch, it’s sure to brighten up your morning.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup cream cheese, softened
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line a 9×13-inch baking dish with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add softened butter and mix until a crumbly dough forms.
4. Press half of the dough into the prepared baking dish.
5. In a separate bowl, beat cream cheese and eggs until smooth. Stir in lemon juice and vanilla extract.
6. Spread cream cheese mixture over the dough in the baking dish.
7. Top with remaining dough and bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Lemon Strawberry Shortcake
Brighten up your dessert table with this refreshing Lemon Strawberry Shortcake! Tender biscuits, juicy strawberries, and a tangy lemon curd come together for a delightful treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 3 1/2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup heavy cream
– 2 large eggs
– 1 cup sliced strawberries
– Lemon curd (see below for recipe)
– Whipped cream or vanilla ice cream (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Add sugar, cold butter, and heavy cream. Mix until a dough forms.
3. Roll out the dough on a floured surface to about 1 inch thickness. Cut into squares or use a biscuit cutter.
4. Place biscuits on prepared baking sheet and bake for 15-20 minutes or until golden brown.
5. Split warm biscuits in half horizontally. Spoon lemon curd over the bottom half, then top with sliced strawberries. Top with whipped cream or vanilla ice cream if desired.
Lemon Curd Recipe:
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 2 large egg yolks
Mix all ingredients in a bowl until smooth. Refrigerate for at least 30 minutes to allow flavors to meld.
Lemon Chiffon Cake with Whipped Cream
Brighten up your dessert table with this refreshing lemon chiffon cake, topped with a light and airy whipped cream. This classic combination is sure to delight!
Ingredients:
– 3 large egg yolks
– 1/2 cup (100g) granulated sugar
– 1/4 cup (60g) unsalted butter, melted
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 1/2 cups (190g) all-purpose flour
– 1 teaspoon baking powder
– Salt to taste
– Whipped cream ingredients: 1 cup heavy cream, 2 tablespoons granulated sugar
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour a 10-inch (25cm) tube pan.
2. In a medium bowl, whisk together egg yolks, sugar, melted butter, lemon zest, and lemon juice.
3. In a large bowl, whisk together flour, baking powder, and salt.
4. Add the dry ingredients to the wet ingredients and mix until smooth.
5. Pour batter into prepared pan and bake for 40-45 minutes or until a toothpick inserted comes out clean.
6. Allow cake to cool in pan for 10 minutes before transferring to a wire rack to cool completely.
7. Whip heavy cream with sugar until stiff peaks form.
Cooking Time: 40-45 minutes
Lemon Almond Cake with Honey Drizzle
Brighten up your day with this moist and flavorful Lemon Almond Cake, topped with a sweet and sticky honey drizzle. Perfect for a springtime brunch or afternoon treat.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup (30g) sliced almonds
– 1 teaspoon baking powder
– Salt to taste
– Honey drizzle: 1 tablespoon honey and 1 tablespoon warm water
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) springform pan.
2. Whisk together flour, sugar, eggs, lemon zest, lemon juice, and almonds.
3. Pour in baking powder and salt; whisk until combined.
4. Pour batter into prepared pan and smooth top.
5. Bake for 35-40 minutes or until a toothpick comes out clean.
6. Let cool completely before drizzling with honey mixture.
Cooking Time: 35-40 minutes
Enjoy your delicious Lemon Almond Cake with Honey Drizzle!
Lemon Ginger Cake with Citrus Glaze
This moist and flavorful cake is infused with the warmth of ginger and the brightness of lemon, topped with a tangy citrus glaze that adds an extra layer of delight. Perfect for a sunny afternoon or as a sweet treat to brighten up any day.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon ground ginger
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– Citrus glaze (see below)
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and ginger.
3. In a large bowl, combine butter, eggs, and lemon juice. Beat until smooth.
4. Gradually add dry ingredients to wet ingredients and mix until just combined.
5. Divide batter evenly between prepared pans.
6. Bake for 25-30 minutes or until a toothpick comes out clean.
7. Allow cakes to cool completely before glazing.
Citrus Glaze:
– 1 cup powdered sugar
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon orange juice
Whisk together ingredients until smooth. Drizzle over cooled cake and serve.
Lemon Blackberry Upside-Down Cake
Lemon Blackberry Upside-Down Cake: A sweet and tangy treat that combines the brightness of lemon with the sweetness of blackberries.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1 cup blackberries
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, lemon juice, and vanilla extract.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Arrange blackberries in the prepared pan, leaving a 1-inch border around edges.
6. Pour batter over berries and smooth top.
7. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
8. Let cool in pan for 10 minutes before flipping onto a wire rack to cool completely.
Cooking Time: 40-45 minutes
Lemon Pistachio Cake
This refreshing cake combines the brightness of lemon zest with the earthy flavor of pistachios, perfect for a springtime celebration or a sweet treat any time of the year.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon grated lemon zest
– 1/4 cup chopped pistachios
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Stir in lemon juice, zest, and pistachios. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
Cooking Time: 50-60 minutes (including cooling time)
Lemon Yogurt Cake with Lemon Syrup
Brighten up your day with this moist and tangy lemon yogurt cake, topped with a sweet and syrupy lemon glaze. Perfect for springtime gatherings or anytime you need a citrusy pick-me-up.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup plain yogurt
– 2 tablespoons freshly squeezed lemon juice
– 1/2 cup whole milk
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together butter, eggs, yogurt, lemon juice, and milk.
4. Combine wet and dry ingredients; mix until just combined.
5. Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
6. Let cool completely before drizzling with Lemon Syrup (recipe below).
Lemon Syrup:
– 1 cup granulated sugar
– 2 tablespoons freshly squeezed lemon juice
Combine sugar and lemon juice in a small bowl; whisk until dissolved.
Lemon Vanilla Marble Cake
Brighten up your dessert table with this stunning Lemon Vanilla Marble Cake, featuring a tangy lemon and sweet vanilla flavor combination.
Ingredients:
– 2 1/4 cups (285g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon vanilla extract
– 1 cup (235ml) whole milk, at room temperature
– Unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, whisk together eggs, lemon zest, lemon juice, vanilla extract, and milk.
4. Gradually add the dry ingredients to the wet ingredients and whisk until smooth.
5. Pour in the melted butter and mix until combined.
6. Divide batter evenly between two bowls. Add a few drops of yellow food coloring to one bowl to create a marbled effect.
7. Pour the batters into the prepared loaf pan, creating a marble design.
8. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Lemon Cheesecake Swirl Cake
Brighten up your dessert table with this refreshing Lemon Cheesecake Swirl Cake, featuring a moist vanilla cake infused with lemon zest and topped with a creamy cheesecake swirl.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 3 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon grated lemon zest
For the cheesecake swirl:
– 8 ounces cream cheese, softened
– 1/4 cup granulated sugar
– 2 large eggs
– 1 tablespoon freshly squeezed lemon juice
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. Prepare the cake batter according to the recipe. Pour into prepared baking dish.
3. In a separate bowl, mix cheesecake swirl ingredients until smooth. Dollop onto top of cake batter.
4. Bake for 45-50 minutes or until cake is golden brown and cheesecake swirl is set.
5. Let cool completely before serving.
Cooking Time: 45-50 minutes
Lemon Olive Oil Cake with Rosemary
This refreshing cake combines the sweetness of lemon and olive oil with the earthy flavor of rosemary, creating a perfect dessert for any occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup extra virgin olive oil
– 2 large eggs
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 2 sprigs of fresh rosemary, chopped (about 1 tablespoon)
– Salt to taste
Instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large bowl, whisk together olive oil, eggs, lemon zest, lemon juice, and rosemary.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 35-40 minutes
Summary
Get ready to brighten up your baking routine with these 18 delicious lemon cake mix recipes! From classic lemon pound cake with a tangy glaze to creative combinations like lemon blueberry cake with cream cheese frosting and lemon raspberry swirl cake, there’s something for every taste bud. Whether you’re in the mood for a moist and buttery lemon coconut layer cake or a refreshing lemon chiffon cake with whipped cream, these easy-to-make recipes are sure to put a smile on your face.