Lemon Cake (WLSC)

This is my variation on the WASC. It has a mild lemon flavor so it is great with a lemon curd filling.


  • 1 (18.25 ounce) packaged white cake mix
  • 1 cup all-purpose flour
  • 1 C sugar
  • ¾ t. salt
  • 1 ⅓ C water
  • 1 C sour cream
  • 2 T vegetable oil
  • 1 t. Lemon extract
  • 1 t. clear vanilla extract
  • 4 egg whites
  • Zest of one lemon

Comments (4)


It seems that every recipe posted a couple weeks ago failed in putting the directions in. My added recipe did the same thing!


Thanks Pennymeyer. I hadn't even noticed!

Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 8” inch square cake pans.

Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, lemon and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 2 minutes. Fold in lemon zest.

Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool several minutes before transferring to wire rack.

Fill with lemon curd and cream cheese frosting.