Ice Box Lemon Drop Cake


By JANE LOUISE lovinspoonful

Prep Time:
Cook Time:

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.

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

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Ellen Bell EllenBell
Jul 22, 2015
I have not tried this cake yet, but I am planning to. For those of you who have problems with fruits,nuts, berries sinking to the bottom of the cake, just toss them with a little bit of dry ingredients. Not a lot...maybe just a Tbl then you can fold them into the batter when you are ready. This will "suspend" them throughout the cake and not on the bottom. My Mama taught me this. Make sure you pat the berries dry before you toss them with the dry ingredients. If you are using a cake mix use a little bit of the mix before adding your wet ingredients.
Jan Carkin Carkin
Jul 8, 2015
Definitely trying this one!
Joline Tate JayTea
Nov 16, 2014
This cake is very moist and refreshing. My family and I love it. My "lemon cake" lover says make this one anytime!
Qiana Nelson MissBehaven
Oct 28, 2014
I made this tonight and it was so gooooood! Very moist and full of flavor. My family really enjoyed this. I halved the glaze recipe and still had a lot left over. I made one glazed with the vegetable oil and one without and ended up using the glaze without the oil. We liked it better.
I will make this often!
Gail Herbest Gaillee
Sep 30, 2014
Made this yesterday It turned out fantastic, soooooooo good! Thanks for