Real Recipes From Real Home Cooks ®

ice box lemon drop cake

(48 ratings)
Blue Ribbon Recipe by

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 a meeting at our home each week. They love it.

Blue Ribbon Recipe

This is one of the moistest lemon cakes we've ever had! (We attribute that to the addition of the buttermilk... along with the TLC that goes into the prep.) It almost has a creamy texture reminding us of a firm custard. An easy cake to throw together for a potluck or when you want a yummy dessert. Perfect for a fresh finish to any meal.

— The Test Kitchen @kitchencrew
(48 ratings)
yield 12 -15
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For ice box lemon drop cake

  • CAKE
  • 1
    Duncan Hines Moist Deluxe Supreme lemon cake mix
  • 1 pkg
    lemon instant pudding mix, 3 oz
  • 1/3 c
    vegetable oil
  • 1 c
  • 1/3 c
    lemon juice
  • 1 c
  • 3
  • 4 c
    confectioners sugar
  • 1/3 c
    lemon juice
  • 3 Tbsp
    vegetable oil
  • 3 Tbsp

How To Make ice box lemon drop cake

  • Cake mix and pudding mix in a bowl.
    In a large bowl, stir together dry cake mix and pudding mix.
  • Vegetable oil, water, lemon juice, buttermilk, and eggs in a bowl.
    In another bowl, combine the vegetable oil, water, lemon juice, buttermilk, and eggs. Beat with mixer until blended.
  • Wet and dry ingredients combined.
    Add to dry mixture.
  • Beaten until completely incorporated.
    Beat until combined.
  • Batter poured into a baking dish.
    Pour cake into a greased 9x13 pan.
  • Cake baking in the oven.
    Bake at 350 degrees for 35-40 minutes (check cake at 35 minutes). It will require a couple of 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.
  • Glaze ingredients combined in a bowl.
    ICING: Combine water, oil, powdered sugar, and lemon juice with a mixer until smooth. Add one more tablespoon of water if consistency isn't saucy.
  • Glaze poured over the cake.
    "Glaze" the cake when just a little cooled. Do not over glaze it because the icing is sweet. Just a THIN layer is required. If there is icing left over, store in the fridge and just stir it really good to use again.
  • Ice Box Lemon Drop Cake ready to be sliced.
    Store cake in the fridge and serve cold or room temp.