This wonderful recipe was given to me by Margie, the prior owner of Little Bitts, an incredible cake decorating store in Wheaton, MD.

Margie’s Lemon Cake Recipe


  • 2 Duncan Hines Moist Deluxe Lemon Cake mixes (the BEST one to use)
  • 2 cups water
  • 1/3 cup Crisco oil
  • 8 large eggs
  • 1 small box lemon instant pudding
  • 1 small box lemon cooked pudding (it’s the kind that you would have to cook on the stove and is usually right next to the instant)
  • 1 envelope Dream Whip (also in the baking aisle in powder form — normally comes two envelopes in a box)
  • 2 oz. Superior Lemon Flavor (usually found in a cake decorating store — I’ve made the cake without it in a pinch (don’t use the regular lemon flavor — it’s too strong))


    Combine all ingredients. Blend until moistened and then beat on medium speed four to five minutes. Bake in a 350 degree oven and depending on what size cake pans you use, check after 20 minutes. Cake is done when you can stick a fork in the middle and it comes out clean. Makes one 12×18 sheet cake or (4) 8″ or 9″ cake layers, (2) 13x9x2 cakes or a lot of cupcakes. Freezes well.

    I don’t even go there.


ncaggie68 Says... 5 Jun 2010 , 9:54am

margie I would love to use your receips but i don't understand the comments you make after each one. such as "I do't even go there" or "I won't touch it". what does that mean?

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