Ice Box Lemon Drop Cake


By JANE LOUISE lovinspoonful

15 Min
35 Min

My grandmother made a delicious, moist lemon cake like this from scratch years ago. It was my favorite. Now, with time as a rare ingredient in my kitchen, I use a box cake mix and add a few things of my own to make the same great taste my grandmother created. The lemon juice in the icing gives the cake such a "fresh" taste. It's rich so perhaps you can get 15 pieces out of a 9x13 because a small piece goes a long way. It's a favorite with a men's group my husband has meeting at our home each week. They love it.

pinch tips: How to Clean Your Oven Without Chemicals

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is one of the most moist cakes I've ever had! (I attribute that to the addition of the buttermilk... along with the TLC that goes into the prep.) Perfect for a fresh finish to any meal!


1 duncan hines moist deluxe lemon cake mix
1 c
3oz. lemon instant pudding mix (dry)
4 c
confectioner's sugar
1/3 c
bottled lemon juice
3 Tbsp
vegetable oil
3 Tbsp

Directions Step-By-Step

In large bowl, stir together dry cake mix and pudding mix. In another bowl, combine all wet ingredients and eggs that the cake mix calls for plus the buttermilk.(where your box reads the amount of water (1 1/3 cup usually), put in 1 cup water and 1/3 cup lemon juice to make the cake even more lemon tasting, if you like) Beat with mixer until blended. Add to dry mixture and beat until combined.
Bake in a greased 9x13 baking pan in a preheated 350 degree oven for the time the cake mix box calls for...depending on your oven. It will require a couple minutes longer baking time than cake mix box calls for because of the extra moisture produced by the milk. Stick a toothpick in the center to check for doneness.
ICING: Combine water, oil, powdered sugar and lemon juice with a mixer until smooth. Add one more tablespoon of water if consistancy isn't saucy. "Glaze" the cake when just a little cooled. Do not over glaze it because the icing is sweet. Just a THIN layer is required. There will be icing left over for a couple more cakes. Store in fridge and just stir it real good to use again.
Store cake in fridge and serve cold or room temp.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy

You May Also Like:


Lydia Jones LilahJ
Mar 2, 2010
Sounds divine! Can't wait to try it.
Mary Marshall MaryAnne
Mar 22, 2010
I made this cake over the weekend. It was very easy and it turned out perfect. It was delicious and very moist and the glaze just made the cake . I will be making this cake often . Thanks for the recipe :)
laurie sullivan girlwood
Apr 27, 2010
this was always a favorite in our house. home grown lemons and she used some rind in the glaze. she also forked the cake to let the icing soak through.

thanks for the reminder.
Bobbi Auttonberry bobbi39183
Apr 30, 2010
I can't wait to try this recipe. I love lemon anything. My aunt used to make a lemon pound cake that was so moist and tasted so good that I always wondered if I could have eaten the whole thing.
Sharon Rossner sar
Apr 30, 2010
I am anxious to try this. I hope it will be a hit with my family.
Julia Jones fonzy
Apr 30, 2010
mmmmmmmmm my daughters b-day is this weekend! What an excellent recipe to make her for breakfast w/ coffee!! Can't wait to try it! :-)
Sandi Reda lovinfromtheoven
May 2, 2010
I am definetly going to make this for Sunday dinner. I hope it tastes as good as all of you have made it sound!! I am puckered up all ready!!
Rhonda Singleton WYsoutherngal
May 13, 2010
This is D-I-V-I-N-E! Still a little warm and oh so good!!
Deb Kotansky Deb77
May 16, 2010
I made this last night and it is YUM!!! I was craving lemon and this cake did the trick!!
Shanda Bush Golfladee
May 25, 2010
I finally found a good lemon cake recipe, very good!!!
kathy holleman maiseysgrandma
Jun 27, 2010
I have never been a big fan of lemon flavored desserts. However . . .this looks delicious. It is a must try.
JANE LOUISE lovinspoonful
Jun 27, 2010
Oh,'s definitely a must try type of cake. It's such a fresh taste of lemon that is incredible.
Donna Baker yeegs
Jun 27, 2010
I've made this twice this summer so far. Easy to make and very moist. People love it. Easy to transport to a party as well. The icing recipe will make two cakes, so pop leftover icing in fridge and make another cake!
Teresa Roelle teresaroelle
Jul 4, 2010
I really like the cake but not so much the glaze. Next time I make this I will leave out the oil and just use about 1 cup of powdered sugar thined with only the lemon juice. I used to use this glase on another lemon cake. If you like it more like frosting then use a little butter also. Thanks for the cake recipe, yum.
Judith Lawson MissJudy
Jul 11, 2010
I don't want to buy a quart of buttermilk for just a cup. I know there is a conversion using milk and vinegar, does anybody know what it is?