Easy Lemon Cake

Suzi Norris


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 votes
1 Hr
45 Min


1 box
cake mix, vanilla or lemon
1 c
sour cream
1/2 c
1/2 c
1 box
instant pudding mix, vanilla or lemon
2 Tbsp
lemon juice
2 Tbsp
lemon rind, grated
1 jar(s)
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


  • 1Mix cake mix and pudding together, add oil, water, eggs and sour cream. Add in 1Tbs of lemon juice and 1Tbs of lemon rind.
  • 2Pour 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.
  • 3Cool 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.
  • 4Filling: 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.
  • 5Frosting: 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.
  • 6Frost cake and let set for at least two hours before serving.

Printable Recipe Card

About Easy Lemon Cake

Course/Dish: Cakes
Hashtags: #lemon, #easy