I have one that I LOVE!!! It's extremely moist and I use a bundt pan so I don't know if this will work for what you are wanting todo.
1 box lemon cake mix
1 cup Apricot nectar
3/4 cup oil
4 eggs
1/2 cup sugar
mix all together and bake at 325 for 1 hour.
Glaze: start w/1 cup powder sugar w/juice of one lemon. drizzle glaze.
This is really sad, but I brought a lemon cake to a gathering as a last minute thing - I just happend to have a plain ol' mix, made it and put raspberry filling in it. Not to gain sales or anything, just 'cause I wanted to get rid of the mix LOL! - I didn't even doctor the mix!
I got THREE orders from that day, from people saying it was the best cake they ever had!! Go figure! 
try this one:
http://www.cakecentral.com/cake_recipe-2383-19-Margies-Lemon-Cake-Recipe.html
i haven't made the lemon cake, but i've made the chocolate version (same additions, but chocolate) and everyone loved it.
This is really sad, but I brought a lemon cake to a gathering as a last minute thing - I just happend to have a plain ol' mix, made it and put raspberry filling in it. Not to gain sales or anything, just 'cause I wanted to get rid of the mix LOL! - I didn't even doctor the mix!
I got THREE orders from that day, from people saying it was the best cake they ever had!! Go figure!
what did you use for the raspberry filling?
I just used the Raspberry sleeve filling that I bought from Sugar Craft (I have not had problems with them - but only ordered twice) It is yummy and does not have to be in the fridge!
This was a very easy "cop-out" cake 
try this one:
http://www.cakecentral.com/cake_recipe-2383-19-Margies-Lemon-Cake-Recipe.html
i haven't made the lemon cake, but i've made the chocolate version (same additions, but chocolate) and everyone loved it.
I was just going to post this, too! Haven't done the lemon yet (but will, soon, since I found both types of pudding now!), but the chocolate recipe using white cake and white chocolate pudding... 
Better Than Scratch Lemon Cake
Note: This is my personal recipe that I developed. Please credit me if sharing with others. Thanks! Promise Whitley 
1 Box Lemon Cake Mix
1 box (4 serving size) regular (not sugar free) instant lemon pudding mix
Number of eggs called for on cake box + 1
Double the amount of oil called for on cake box
1 cup Lemonade instead of the water
Beat the eggs to mix together the whites and yolks
Slowly beat in the oil
Mix in the pudding mix
Add 1/2 of the cake mix and 1/2 of the lemonade, mix until combined
Add rest of cake mix and rest of lemonade, mix until combined
Beat on high for 3 minutes
Bake at 350 degrees, may take 45 to 50 minutes to bake, depending on size of pan, start checking for doneness at 30 minutes.
The above amounts will make 1 quarter sheet or 1 two or three layer 8" or 9" round cake.
I usually fill will Dickinson's seedless raspberry jam and Dickinson's lemon curd and ice with lemon buttercream. I make my icing dam and then spread a thin layer of the raspberry jam on the cake inside the dam using a small off-set spatula. Then I put a layer of about 1/3 of an inch of curd ontop of the jam. Then top with the next layer of cake. I do three layers of cake and 2 of the filling. This always gets rave reviews.
This lemon cake recipe I found is THE BOMB! Sooo delicious and ultra-moist too YUMMMMMMM 
Lemon Buttermilk Cake (doesnt have that fake lemon flavor that lemon cake mix has; very moist; I use a thin layer of lemon curd filling)
· 1 package (18.25 ounces) plain white cake mix
· 1 package (3.4 ounces) vanilla instant pudding mix
· 1 cup low-fat lemon yogurt
· 1/2 cup vegetable oil
· 1/2 cup buttermilk
· 4 large eggs (use whites for a paler cake; looks nicer too)
· 2 tablespoons fresh lemon juice (from 1 lemon)
· 1 teaspoon finely grated lemon zest (from 1 lemon)
Place the cake mix, pudding mix, yogurt, oil, buttermilk, eggs, lemon juice, and lemon zest in a large mixing bowl. Blend on low speed for 1 minute. The batter should look thick. Bake at 350 for 45 mins or so, test with toothpick for doneness.
I really like this one!
You can use this one with the drizzle or ice with your favorite icing!
Lemon Drizzle Cake
Ingredients
1 box of Duncan Heinz Lemon Supreme cake mix
1/3 cup cooking oil
3 eggs
1 package of lemon jello (stir into 1 cup boiling water and allow to cool a little before adding to egg, cake mix and oil mixture.)
Mix together and bake according to directions on the cake box.
Use a 9 x13"glass dish.
While cake is baking mix the drizzle.
2 cups of powdered sugar (may need a little more but need enough to cover top of cake)
3-4 tablespoons of real lemon or lemon juice use enough to get it to a
runny stage.
After cake is done. Poke holes about every inch or so all over the cake making sure they go to the bottom of the pan.
Pour drizzle over warm cake. Use a rubber spatula to make sure it is evenly distributed over the entire cake. Cover with plastic wrap and allow the warmth to soak the drizzle throughout the cake.
i am the kind of person who doesnt like the bright colors of a flavored mix, so here is one that i tweeked a bit and it is pretty darn good, especially with raspberry puree (so easy). i also have a scratch recipe if you want it, please pm me,
1white bc cake mix w/ pudding in it
1 c flour
1/2 c sugar
1 8oz pack of cream cheese
1/2 c lemonade or water
1/3 c oil
2 tb fresh lemon zest
1-2 tsp lemon extract or lemon juice
4 eggs,
1/3 tsp salt
bake at 325- more dense than a mix, but not as heavy as a scratch cake. this originated from the durable 3-d / wedding cake extender, but i needed a lemon cream cheese cake so i added cream cheese instead of sour cream, and lessened the sugar. it has an off white lemony color and is great with specks of zest throughout.
the raspberry is just a frozen bag of berries, thawed, pureed and pushed through a sieve to remove the seeds, then cooked to a simmer w/ a 1/4 c sugar, and 3 tb cornstarch disolved in 1 tb COLD lemon juice and 2 tb cold water, then stirred into the berries. cool, and it thickens in the fridge over a few hours. very stable filling. GREAT combination with the whipped cream-cream cheese frosting listed in the recipe section here.
Disco, have you (or anyone else) tried this recipe using orange instead of lemon?
This lemon cake recipe I found is THE BOMB! Sooo delicious and ultra-moist too YUMMMMMMM
Lemon Buttermilk Cake (doesnt have that fake lemon flavor that lemon cake mix has; very moist; I use a thin layer of lemon curd filling)
· 1 package (18.25 ounces) plain white cake mix
· 1 package (3.4 ounces) vanilla instant pudding mix
· 1 cup low-fat lemon yogurt
· 1/2 cup vegetable oil
· 1/2 cup buttermilk
· 4 large eggs (use whites for a paler cake; looks nicer too)
· 2 tablespoons fresh lemon juice (from 1 lemon)
· 1 teaspoon finely grated lemon zest (from 1 lemon)
Place the cake mix, pudding mix, yogurt, oil, buttermilk, eggs, lemon juice, and lemon zest in a large mixing bowl. Blend on low speed for 1 minute. The batter should look thick. Bake at 350 for 45 mins or so, test with toothpick for doneness.
This Lemon Cake recipe by Ina Garten is absolutely FANTASTIC. I've got nothing but rave reviews on it. Definitey has to be for a lemon lover, as it is very lemony!
Quote by @%username% on %date%
%body%