Turn A White Cake Mix Into Lemon?

Decorating By EmilyGrace Updated 13 Aug 2015 , 3:19pm by yortma

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EmilyGrace Posted 31 Oct 2008 , 9:05pm
post #1 of 13

Hello! I use Betty Crocker cake mixes and I have searched high and low for lemon cake mix but can't find it anywhere! I bought a package of Duncan Hines lemon instead but it flopped (I think I'm used to the way Betty Crocker bakes so I under cooked it). I also didn't really like the taste. Does any one have a recipe to turn a white or yellow cake mix into lemon? I have lemon pudding and a few fresh lemons... any ideas?


12 replies
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bashini Posted 31 Oct 2008 , 9:39pm
post #2 of 13

Hi, I don't use cake mixes, but can't you add lemon juice and zest to the white cake? This is just a suggesion. icon_smile.gif

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leah_s Posted 31 Oct 2008 , 9:43pm
post #3 of 13

I use lemon icing fruit. Check with your local cake supplies store to see if they carry it. You can also order it from CK. In fact I keep orange, strawberry and lemon on hand at all times! That way at a moments notice I can make the following cakes: white, almond white (almond extract), strawberry, lemon and orange. (I bake from scratch, but icing fruit works with any batter or icing.)

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rvercher23 Posted 31 Oct 2008 , 9:53pm
post #4 of 13

I just made a cake for a bride who wanted pineapple cake, and instead of doing a pineapple cake, I used the WASC and left out the almond extract and added pineapple extract and 1 extra teaspoon, I am sure you could do the same with lemon extract, just adjust the amount of extract little by little until you get the right flavor.Oh, and it was great! Good luck!

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KathleenR Posted 31 Oct 2008 , 10:01pm
post #5 of 13

I made the WASC this week and added lemon extract instead of the almond, put in a box of lemon pudding, and used 1/3 cup of lemon juice in place of the same amount of water. I didn't have fresh lemons or I would have put in some zest. It was wonderful, everyone raved.

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EmilyGrace Posted 31 Oct 2008 , 10:18pm
post #6 of 13

Thanks for the suggestions everyone! I think I'll try the WASC cake with lemon extract, lemon pudding and zest... hopefully it'll taste as good as it sounds!

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jaja48 Posted 20 Jan 2015 , 6:19pm
post #7 of 13

I just contacted Betty Crocker with that exact same question.  They said to use 2 tbsp lemon juice INSTEAD of any water.  When I asked why she said if you use water with the lemon juice it will fall.  Bake as usual.  I'm going to try it right now.  

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Jedi Knight Posted 20 Jan 2015 , 6:43pm
post #8 of 13

AGrated zest of two organic lemons.

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LittleLinda Posted 10 Aug 2015 , 12:28am
post #9 of 13

2 Tbsp of lemon juice to replace a whole 1/3 or 1/2 cup of water?   The ratio of liquid doesn't sound right.  Have you tried it?

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TheresaCarol Posted 10 Aug 2015 , 7:14pm
post #10 of 13

I baked one a couple of months ago replacing all the water with lemon juice; not a good idea.  Should have known better but had a brain fart at the time.  The texture wasn't as bad as I thought but boy was that mix sour.  Learn from our mistakes, huh?  I like the icing fruit; it is great stuff and it sure beats pureeing my own fruit.


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doramoreno62 Posted 13 Aug 2015 , 10:56am
post #11 of 13

I have made white cake from a box mix into lemon cake by replacing 1/2 of the water with frozen lemonade. Thaw it before measuring it and adding to cake batter. It's already sweetened so it won't taste sour. It was yummy!

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doramoreno62 Posted 13 Aug 2015 , 10:58am
post #12 of 13

Good lord, I just saw that this post was from 2008!!

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yortma Posted 13 Aug 2015 , 3:19pm
post #13 of 13

I have had problems adding lemon juice to cakes (scratch - have not tried with a mix) they always bake up with big holes.  Seems as if the acid must react somehow and make gas bubbles.  For my standard white cake recipe that makes 2 8 or 9 inch layers I add the zest of 3 lemons (3 Tbsp) to a small amount of the sugar and process it until really fine,mix that in with the rest of the sugar and let sit a few hours or overnight.  When ready,  use the sugar as usual.  I also add 1.5 tsp lemon OIL.  I highly recommend getting lemon oil.  It has so much flavor and is not bitter.  It is strong, so use less when substituting for extract.    This makes a very nice lemony cake with the same structure and consistency of the base recipe you are using.  Since you can't mix the zest with the sugar separately when using a mix, just finely grate the zest and add it in.  Maybe mix it into the mix ahead of time and let sit a while to diffuse the flavors?  For over the top lemon flavor use lemon curd between the layers.  I really like RLB's lemon curd.  I you cook it at 190 degrees for an extra 20 to 30 minutes (stirring constantly) it is really thick and absolutely delicious!

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