Real Recipes From Real Home Cooks ®

lemony lemon cake

★★★☆☆ 2
a recipe by
Patricia Hanson
The Villages, FL

This light and airy cake is delicious. Perfect dessert for your Easter meal. The lemony taste is refreshing and delightful. Your friends will be begging for this recipe.

Blue Ribbon Recipe

We love lemon, so when we saw Patricia's recipe we knew we had to try it. This cake is light, moist, and so refreshing. The glaze adds a bit of zing and moisture. Mixing Cool Whip with the frosting makes for a silky smooth icing. Very easy to prepare, the cake is bursting with lemon goodness.

— The Test Kitchen @kitchencrew
★★★☆☆ 2
serves 12
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For lemony lemon cake

  • 1 box
    lemon cake mix
  • 1 box
    small instant lemon pudding, 3.4 oz
  • 3/4 c
    vegetable oil
  • 3/4 c
  • 4
    beaten eggs
  • 2 c
    powdered sugar
  • 2 Tbsp
    butter, melted
  • 2 Tbsp
  • 1/3 c
    lemon juice
  • pkg
    Cool Whip, 8 oz.
  • 1 can
    lemon frosting,16 oz.

How To Make lemony lemon cake

  • Cake ingredients mixed in a bowl.
    Combine beaten eggs, oil, and water. Add cake mix and pudding and mix well.
  • Cake baking in the oven.
    Bake in a 9 X 13-inch pan sprayed with Pam. Bake in preheated 350-degree oven for 25 to 30 minutes.
  • Preparing the glaze.
    Prepare glaze. Mix confectioners sugar, melted butter, water, and lemon juice in a bowl.
  • Pouring the glaze over the cake punched with holes.
    Poke holes in cooled cake with a wooden spoon handle. Then pour glaze slowly over the cake so the glaze gets into each opening.
  • Frosting the cake.
    Combine Cool Whip with the can of lemon frosting in a bowl. Then, frost the cake. Enjoy