Easy Lemon Cake

Easy Lemon Cake

v monte 0

"I got this recipe from my mother-in-law years ago, and it has always been a family favorite. It is real good for potlucks as it is served right out of the pan."

Ingredients {{adjustedServings}} servings 199 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 172 mg
  • 7%

Based on a 2,000 calorie diet

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  1. Combine gelatin mix and cake mix. Mix well.
  2. Add next 4 ingredients - oil, eggs, water and lemon extract. Mix lightly.
  3. Bake according to instructions on back of cake box.
  4. To Make Frosting: Combine confectioners' sugar and lemon juice.
  5. When cake is done, and while still hot, ice with frosting.
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Reviews 106

  1. 126 Ratings


I've been making a cake similar to this for years. It has a few differences though. Use only 2/3 C water and 3/4 C oil. Omit lemon extract. Bake in a bundt cake pan for 40 minutes at 350. Use only 2T lemon juice for glaze. Glaze after slightly cooled. This gives a much better cake to glaze ration. Yummm!


I followed the directions to the letter and this cake was not good. I wondered about the lemon gelatin rather than pudding, but I used it. And then the "frosting" was like liquid. There is SO MUCH sugar in this recipe, it is almost in puddles in the bottom of the pan -- the cake is wet from it. Someone tell me what I did wrong!


I made this one for a birthday and it got rave reviews. I used a fork to poke lots of holes in the cake before covering w/ glaze. Followed another reviewers recommendation and added a dab of butter to the glaze, along with some freshly grated lemon rind. Fresh squeezed lemon juice made it all the more tasty. I think this one is even better the next day, moist and more lemony. Next time, I will make it the day before serving. Good & easy!