Real Recipes From Real Home Cooks ®

easy lemon cake

(3 ratings)
Recipe by
Suzi Norris
Tolar, TX

This is an easy recipe, but it's oh so good and a big crowd pleaser. I usually make two recipes using 10 inch pans when I make it for company or events.

(3 ratings)
yield 6 -8
prep time 1 Hr
cook time 45 Min

Ingredients For easy lemon cake

  • 1 box
    cake mix, vanilla or lemon
  • 1 c
    sour cream
  • 4
    eggs
  • 1/2 c
    water
  • 1/2 c
    oil
  • 1 box
    instant pudding mix, vanilla or lemon
  • 2 Tbsp
    lemon juice
  • 2 Tbsp
    lemon rind, grated
  • 1 jar
    lemon curd or about cup of canned lemon pie filling
  • 1 pt
    heavy whipping cream
  • 2 Tbsp
    confectioners' sugar

How To Make easy lemon cake

  • 1
    Mix cake mix and pudding together, add oil, water, eggs and sour cream. Add in 1Tbs of lemon juice and 1Tbs of lemon rind.
  • 2
    Pour into greased and floured pans. Bake at 350 for 30-45 minutes depending on cake size. If you use ten inch pans for a whole recipe like I do, bake at 325 for 50-55 minutes. Check for with toothpick or wood skewer to test for doneness.
  • 3
    Cool cake completely. I usually wrap the cakes up in a tea towel or several layers of paper towels and let them cool in the fridge as this helps to keep the cake moist.
  • 4
    Filling: Into a small bowl mix all but 1 Tbs of the lemon curd (reserve for frosting) Add in 1 Tbs of lemon juice. Spread filling over bottom layer of cake, place second layer on top.
  • 5
    Frosting: Whip both pints of whipping cream until peaks begin to form, gently fold in confectioner's sugar, 1Tbs lemon curd and 1Tbs lemon rind. Blend well being careful not over blend--the frosting should be light and fluffy.
  • 6
    Frost cake and let set for at least two hours before serving.

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