Lemon Cake Starting with a White Cake Mix

I used my white cake recipe to make it into a lemon cake. I do not like the fruit cake flavors in the mixes, because to me it just tastes too much like the candy artificial flavoring than the fruit itself. I also needed a lighter lemon cake to pair with a lemon fruit filling and lemon buttercream. The cake turned out great and you can taste the real lemon which is what I wanted.


  • 1 box DH white cake mix (this is my brand preference)
  • 1 box of lemon instant pudding mix (the small box)
  • 1/2 tsp of pure lemon extract
  • Zest of 1 lemon
  • 1 cup of sour cream
  • 4 eggs
  • 1/3 cup of oil
  • 1/2 cup of water (I squeezed the lemon to get all the juice and added water to make it 1/2 cup)


  1. Mix cake mix, pudding, water/lemon juice mix, oil, sour cream, eggs, extract and zest for 30 seconds on low and 2 minutes on medium. Bake as you normally would. I like to bake my cakes at 325.

Comments (10)


I tried this and it is awesome!! It isn't so overbearing that you can't eat it. I put it with a blueberry filling and lemon BC icing, Big hit!!


I made this for the first time this last weekend, and I absolutely loved it. I used this recipe as one of the flavors for my boyfriend's parent's anniversary party -- used a raspberry filling/swirl. Everyone really liked it; it was very flavorful but not overpowering. Even those that weren't big fans of lemon liked it. I plan on keeping this one.


I made this cake for a friend for her birthday and everyone loved it. Only problem is now everyone is requesting it. 5 stars


Flavor was wonderful, but the cakes fell. Went from nice and high to the texture of a poundcake. Followed the directions carefully. Anyone else have the cake fall?