June K. shared this lemon cake recipe with me, and I love it! It made a large cake using a 9-by-13-inch pan, so we shared a few slices with some special neighbors. They loved the lemon cake, which made me especially happy. First of all, I never thought I would love a lemon cake, I guess because I had never made one. I usually make chocolate, chocolate, and more chocolate cakes. LOL!
This recipe is easy to make, and your whole kitchen smells lemony! The recipe uses a cake mix, frozen lemonade, gelatin, pudding, and whipped topping. It’s super moist and creamy with a delicious lemon taste.
The homemade frosting added such a delicious touch. I think some of my family members had seconds just so they could continue enjoying the lemon whipped topping on the cake!
In case you missed this recipe, Easy To Make Coconut Cake Recipe
Kitchen Items You May Need:
- Hand or Stand Mixer
- Spatulas
- Serving Spatula
- Whisk
- Measuring Cups
Step One: Preheat Oven – Gather Ingredients
Preheat your oven to 350°F (176°C). Gather your ingredients, so you’re ready to make this fabulous dessert! I wish you could smell the lemon in my kitchen.
Step Two: Mix Ingredients
Grab a large mixing bowl, then combine the lemon cake mix, dry INSTANT lemon pudding, the oil, the eggs, 1/4 cup frozen lemonade concentrate, and 1/2 cup water.
Step Three: Beat Ingredients
Beat for 2 minutes until fluffy and smooth. It smells so good!!!
Step Four: Prepare Baking Pan
Grease a 9-by-13-inch pan, then scoop the batter into it. Spread evenly in the baking pan. Bake for 20-25 minutes, or until a toothpick comes out clean. Let the cake cool in the pan.
Step Five: Mix Lemon Gelatin
Mix the lemon gelatin with 3/4 cup boiling water, then stir in 1/2 cup of cold water.
Step Six: Cool Cake – Poke Holes
Once the cake is completely cooled, poke holes in the cake about 2 inches apart. Pour the gelatin mixture evenly over the cake, filling the holes. Place the cake in the refrigerator to let the gelatin mixture set up.
Step Seven: Make Cake Topping
Grab a large bowl, beat the lemonade into the sweetened condensed milk, and stir in the whipped topping. Spread the mixture over the cake, and chill. Keep the cake in the refrigerator until ready to serve.
Step Eight: Refrigerate – Serve
The cake needs to be refrigerated because of the whipped topping.
Finished Product
Please be ready to hand out the recipe; we delivered several pieces in the neighborhood! Thank you, my friend, June K., for this yummy recipe!
Lemon Cake Recipe
Lemon Cake Ingredient Breakdown (In-Depth)
Every ingredient in this lemon cake plays a specific role in creating a dessert that’s moist, flavorful, and bursting with citrus. While this cake is easy to assemble, the combination of pantry staples and lemon-forward ingredients is what makes it truly special.
Lemon Cake Mix
The lemon cake mix forms the foundation of this dessert, providing structure, sweetness, and a consistent crumb. Using a trusted brand like Duncan Hines ensures a reliable texture and balanced lemon flavor that works beautifully with the added ingredients. The mix simplifies baking while still delivering a soft, bakery-style cake.
Instant Lemon Pudding Mix
Instant lemon pudding is the secret to an ultra-moist cake. It adds richness, creaminess, and an extra layer of lemon flavor while helping the cake stay tender for days. The pudding mix also improves the texture, giving the cake a dense yet fluffy crumb that doesn’t dry out.
Vegetable Oil
Oil keeps the cake exceptionally moist and soft. Unlike butter, oil stays liquid at room temperature, which helps the cake retain its tenderness even after refrigeration. Vegetable oil has a neutral flavor, allowing the lemon to shine without interference.
Eggs
Eggs are essential for structure, richness, and stability. They bind the ingredients together, add moisture, and help the cake rise properly. Using four eggs creates a sturdy yet fluffy cake that holds up well to fillings, gelatin layers, and frosting.
Frozen Lemonade Concentrate
Frozen lemonade concentrate intensifies the lemon flavor without adding excess liquid. Because it’s concentrated, it delivers bold citrus notes that elevate the cake from mild lemon to bright and tangy. This ingredient gives the cake its signature punch of flavor.
Water
Water helps activate the dry ingredients and ensures the batter reaches the proper consistency. It allows the flavors to blend smoothly while keeping the cake light rather than heavy.
Lemon Gelatin
Lemon gelatin adds both flavor and moisture while contributing to the cake’s vibrant citrus profile. It seeps into the cake, creating pockets of lemony goodness that enhance every bite. The gelatin also adds a subtle sweetness and helps keep the cake incredibly moist.
Boiling Water
Boiling water is used to dissolve the gelatin completely, ensuring a smooth mixture that absorbs evenly into the cake. Proper dissolution prevents graininess and allows the gelatin to distribute its flavor effectively.
Cold Water
Cold water cools the gelatin mixture slightly, making it the perfect temperature for soaking into the cake without breaking down its structure. This step helps the cake absorb moisture evenly.
Lemon Cake Frosting Ingredients
The frosting for this lemon cake is light, creamy, and refreshing, perfectly complementing the cake’s bold citrus flavor.
Sweetened Condensed Milk
Sweetened condensed milk adds rich sweetness and a silky texture to the frosting. Its thick consistency creates a smooth, creamy base that blends effortlessly with the lemon flavors. It balances tartness while adding indulgent creaminess.
Frozen Lemonade Concentrate
This ingredient brings bold lemon flavor directly into the frosting. Using concentrate instead of juice ensures a strong citrus taste without watering down the texture. It ties the frosting and cake together with consistent lemon flavor throughout.
Whipped Topping
Whipped topping lightens the frosting, giving it an airy, fluffy texture that spreads easily. It keeps the frosting from being overly sweet or heavy, making each slice refreshing rather than rich. This topping also helps the frosting set nicely while staying soft and creamy.
Lemon Cake Recipe by June K.
Ingredients
Lemon Cake
- 1 15.25 ounces Lemon Cake Mix (I buy Duncan Hines)
- 1 Small Package INSTANT Lemon pudding (3.4 oz.)
- 1/3 cup oil (I used vegetable oil)
- 4 eggs
- 1/4 cup frozen lemonade concentrate, thawed
- 1/2 cup of water
- 1 small box of lemon gelatin (3 oz.)
- 3/4 cup boiling water
- 1/2 cup cold water
Lemon Cake Frosting
- 1 14-ounce can of sweetened condensed milk
- 1/2 cup frozen lemonade concentrate
- 16 -ounces Whipped Topping
Instructions
Lemon Cake
-
Preheat your oven to (350°F) = (176°C).
-
Grab a large mixing bowl, combine the lemon cake mix, dry INSTANT lemon pudding, the oil, the eggs, 1/4 cup of lemon frozen concentrate, and 1/2 cup of water.
-
Beat for 2 minutes until fluffy and smooth.
-
Bake for 20-25 minutes in a greased 9 X 13-inch baking pan.
-
Let the cake cool in the pan before frosting it.
-
Once the cake is completely cooled, poke holes in the cake about 2 inches apart.
-
Mix the lemon gelatin with 3/4 cup boiling water, then stir in 1/2 cup of cold water.
-
Pour the gelatin mixture evenly over the cake, filling the holes. Place the cake in the refrigerator to let the gelatin mixture set up.
Lemon Cake Frosting
-
Grab a large bowl, beat the lemonade into the sweetened condensed milk, and stir in the whipped topping.
-
Spread the mixture over the cake, and chill. Keep the cake in the refrigerator until ready to serve.
How do I store this lemon cake after making it?
Because it has whipped topping, we need to store it in the refrigerator. I used a 9-by-13-inch pan, covered it with foil, and placed the cake in the refrigerator.
Can I freeze this cake after baking it?
I have never frozen this cake, but I have frozen cakes with whipped topping. Try freezing a few pieces to eat later by storing them in an airtight container. It should be good for up to 2 months.
Can I use lemon zest instead of frozen lemonade?
I get it, we don’t always want to run to the store to get one ingredient. You could try using some lemon zest, but I’m not sure you would get the same end result. Freshly squeezed lemons may be a better substitute.
Can I frost it with cream cheese frosting?
You could try making it with cream cheese frosting and maybe add some lemon extract. I love the whipped topping, so I recommend sticking with the original recipe.
Final Word
Please let me know if you make June K.’s lemon cake recipe! You’ll love this recipe! It will be a refreshing dessert this summer! You could take the lemon cake in a cooler to your next family reunion. An easy-to-make lemon cake is proof that simple desserts can still feel special.
With its soft texture, fresh citrus flavor, and endless serving possibilities, it’s a cake that belongs in every home baker’s collection. Whether you’re baking for guests or treating yourself, lemon cake delivers comfort, brightness, and a touch of sunshine in every slice. It’s all about teaching our kids and grandkids how to cook from scratch, right? May God bless this world, Linda
The post Easy To Make Lemon Cake Recipe appeared first on Food Storage Moms.
from Food Storage Moms
No comments:
Post a Comment