26+ Easy and Delicious Lemon Cake Mix Cake Recipes

Lemon cakes are a timeless favorite that combines the refreshing zest of citrus with the comforting sweetness of cake.

If you’re a fan of simple yet flavorful desserts, then lemon cake mix cakes are the perfect choice for you!

Whether you’re planning a gathering, looking for a last-minute treat, or just want to indulge in something light and tangy, lemon cake mix recipes are a go-to solution.

With a box of cake mix, some basic ingredients, and a bit of creativity, you can whip up a delicious lemony dessert in no time.

In this post, we’ve gathered 26+ lemon cake mix cake recipes that are sure to satisfy your cravings.

From light and fluffy lemon pound cakes to indulgent lemon cream cakes, there’s something for every taste and occasion.

26+ Easy and Delicious Lemon Cake Mix Cake Recipes

There you have it—26+ lemon cake mix cake recipes to bring sunshine and sweetness to any gathering!

These cakes are perfect for all occasions, whether you’re hosting a party, treating yourself, or bringing something delicious to share.

With the bright and refreshing flavor of lemon, these recipes are bound to become your new go-to for easy and impressive desserts. Whether you’re a fan of fruity swirls, rich glazes, or creamy layers, there’s a lemon cake for everyone.

So grab your cake mix and start baking—delicious, zesty treats are just a few ingredients away!

Lemon Blueberry Bundt Cake

This Lemon Blueberry Bundt Cake is bursting with fresh flavor and effortless charm. Made with a lemon cake mix and juicy blueberries, it’s a bright and beautiful dessert perfect for springtime brunches, baby showers, or just when you’re craving something sweet and citrusy. The combination of tart lemon and sweet berries makes each bite irresistibly moist and flavorful.

Ingredients:

• 1 box lemon cake mix
• 3 large eggs
• 1 cup sour cream
• 1/2 cup vegetable oil
• 1/4 cup water
• 1 cup fresh or frozen blueberries (if frozen, do not thaw)
• 1 tablespoon all-purpose flour (to coat blueberries)
• Zest of 1 lemon

For the glaze:

• 1 cup powdered sugar
• 2–3 tablespoons lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a Bundt pan.
2. In a large bowl, combine the cake mix, eggs, sour cream, oil, water, and lemon zest. Beat until smooth.
3. In a separate bowl, toss blueberries with flour to prevent sinking. Fold them gently into the batter.
4. Pour the batter into the prepared pan and bake for 40–45 minutes, or until a toothpick comes out clean.
5. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
6. For the glaze, whisk together powdered sugar and lemon juice until smooth, then drizzle over the cooled cake.

This Lemon Blueberry Bundt Cake is a showstopper with minimal effort, thanks to the trusty lemon cake mix. The bursts of blueberry in each slice make it feel fresh and homemade, while the glaze adds just the right touch of tart sweetness. Serve with a cup of tea or scoop of vanilla ice cream for a dessert that’s as comforting as it is impressive.

Lemon Cream Cheese Poke Cake

A poke cake is always a crowd favorite, and this Lemon Cream Cheese Poke Cake is no exception. The base is a fluffy lemon cake that’s soaked with sweet lemon pudding, then topped with a creamy, tangy cream cheese frosting. It’s cool, rich, and dreamy — perfect for potlucks, birthdays, or summer get-togethers.

Ingredients:

• 1 box lemon cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 1 (3.4 oz) box instant lemon pudding
• 2 cups milk

For the frosting:

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 8 oz whipped topping (like Cool Whip)

Instructions:

1. Preheat oven to 350°F and grease a 9×13-inch baking dish.
2. Prepare the lemon cake mix according to package instructions with the water, oil, and eggs. Bake as directed.
3. While the cake bakes, whisk together lemon pudding mix and milk. Let it thicken slightly.
4. When the cake is done, poke holes all over the top using the handle of a wooden spoon. Pour pudding evenly over the warm cake.
5. In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping. Spread this over the cooled cake.
6. Chill for at least 2 hours before serving.

This Lemon Cream Cheese Poke Cake is a zesty twist on a classic Southern favorite. The layers of flavor and texture — from the moist lemon cake to the silky pudding and fluffy frosting — make it an unforgettable treat. It’s the kind of cake that disappears fast, so be sure to grab a slice (or two!) while you can.

Easy Lemon Coconut Sheet Cake

Lemon and coconut come together in this Easy Lemon Coconut Sheet Cake for a tropical-inspired dessert that’s both light and indulgent. Made with just a few pantry staples and a box of lemon cake mix, this fluffy sheet cake is topped with a coconut glaze and shredded coconut for extra sweetness and texture.

Ingredients:

• 1 box lemon cake mix
• 1 cup coconut milk (or regular milk)
• 1/3 cup vegetable oil
• 3 eggs
• 1/2 teaspoon coconut extract (optional)

For the topping:

• 1 cup powdered sugar
• 2 tablespoons coconut milk
• 1 cup sweetened shredded coconut

Instructions:

1. Preheat oven to 350°F and grease a 9×13-inch pan.
2. In a large bowl, combine the cake mix, coconut milk, oil, eggs, and coconut extract. Mix until well blended.
3. Pour into the prepared pan and bake for 28–32 minutes, or until a toothpick inserted comes out clean.
4. Let cake cool slightly.
5. For the topping, whisk together powdered sugar and coconut milk until smooth. Pour evenly over the cake.
6. Immediately sprinkle shredded coconut on top. Let cool completely before slicing.

This Easy Lemon Coconut Sheet Cake brings sunshine to your dessert table with every bite. The fluffy lemon base pairs beautifully with the creamy glaze and sweet coconut, making it the perfect treat for a picnic or potluck. You’ll love how easy it is to make — and how quickly it vanishes!

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Lemon Raspberry Layer Cake

This Lemon Raspberry Layer Cake is an elegant yet simple dessert that looks like it came from a bakery. Using lemon cake mix as the base, this cake is layered with raspberry preserves and finished with a luscious lemon buttercream. It’s perfect for special occasions, bridal showers, or whenever you want to impress with minimal effort.

Ingredients:

• 1 box lemon cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 1/2 cup raspberry preserves

For the buttercream:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tablespoons lemon juice
• Zest of 1 lemon
• 1–2 tablespoons milk (if needed for consistency)

Instructions:

1. Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
2. Prepare the cake mix with water, oil, and eggs according to package directions. Divide the batter evenly between the pans.
3. Bake for 25–30 minutes or until a toothpick comes out clean. Let cakes cool completely.
4. For the buttercream, beat butter until creamy. Gradually add powdered sugar, lemon juice, and zest. Add milk if needed.
5. Place one cake layer on a serving plate, spread raspberry preserves on top, then add the second layer. Frost the top and sides with lemon buttercream.

Every bite of this Lemon Raspberry Layer Cake is a burst of tart and sweet flavor, with the raspberry preserves adding a fruity surprise in the center. It’s a beautiful, bakery-worthy cake that comes together easily — perfect when you want a stunning dessert without spending hours in the kitchen.

Lemon Strawberry Shortcake Bars

These Lemon Strawberry Shortcake Bars offer a refreshing twist on the classic shortcake dessert. A lemon cake mix forms the soft, golden crust, while a creamy filling and fresh strawberries make this a bright, satisfying treat that’s ideal for warm-weather entertaining.

Ingredients:

• 1 box lemon cake mix
• 1/2 cup butter, melted
• 1 egg

For the filling:

• 1 (8 oz) block cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup whipped topping
• 1 cup fresh strawberries, sliced

Instructions:

1. Preheat oven to 350°F and grease a 9×13-inch pan.
2. Mix cake mix, melted butter, and egg until a dough forms. Press evenly into the bottom of the pan.
3. Bake for 15–18 minutes, until lightly golden. Let cool completely.
4. In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping.
5. Spread the cream mixture over the cooled crust and top with sliced strawberries. Refrigerate until set, at least 1 hour.

Lemon Strawberry Shortcake Bars are a sweet, simple way to enjoy all the flavors of summer. The creamy topping pairs perfectly with the soft lemon crust and juicy strawberries. Serve them chilled for a refreshing and satisfying bite that’s always a hit at picnics and parties.

Lemon Pineapple Sunshine Cake

Light, fluffy, and bursting with citrusy flavor, this Lemon Pineapple Sunshine Cake is sunshine on a plate. Made with lemon cake mix and crushed pineapple, it’s topped with a whipped pudding frosting that’s cool, creamy, and full of tropical goodness.

Ingredients:

• 1 box lemon cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1 (8 oz) can crushed pineapple, undrained

For the topping:

• 1 (3.4 oz) box instant vanilla pudding mix
• 1 (8 oz) can crushed pineapple, undrained
• 8 oz whipped topping

Instructions:

1. Preheat oven to 350°F and grease a 9×13-inch pan.
2. In a large bowl, combine cake mix, water, oil, eggs, and pineapple with juice. Mix until smooth.
3. Pour into the prepared pan and bake for 30–35 minutes. Let cool completely.
4. For the topping, mix the pudding mix with the second can of crushed pineapple (including juice). Let sit for a few minutes to thicken, then fold in whipped topping.
5. Spread topping over cooled cake and chill for 1 hour before serving.

This Lemon Pineapple Sunshine Cake is light, airy, and just the right amount of sweet. With its tropical flavor profile and cool whipped topping, it’s a dessert that feels like a vacation in every bite. Easy to make and loved by all ages, it’s a guaranteed crowd-pleaser for any event.

Let me know if you want these formatted for Pinterest pins, or if you’d like printable recipe cards next!

Lemon Almond Cake with Glazed Almonds

This Lemon Almond Cake combines the tang of lemon with the rich flavor of almonds, resulting in a unique and sophisticated cake. The cake is made with a lemon cake mix, while toasted almonds and a sweet glaze add a delightful crunch and sweetness on top. Perfect for afternoon tea or a festive celebration!

Ingredients:

• 1 box lemon cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 1 teaspoon almond extract

For the topping:

• 1/2 cup sliced almonds, toasted
• 1/4 cup powdered sugar
• 1 tablespoon lemon juice

Instructions:

1. Preheat oven to 350°F and grease a 9×13-inch pan.
2. In a large bowl, combine the cake mix, water, oil, eggs, and almond extract. Beat until smooth.
3. Pour the batter into the prepared pan and bake for 28–32 minutes, or until a toothpick comes out clean. Let the cake cool completely.
4. For the topping, toast the sliced almonds in a dry pan over medium heat until golden brown.
5. Whisk together powdered sugar and lemon juice to form a glaze.
6. Once the cake is cooled, drizzle the glaze over the cake and sprinkle the toasted almonds on top.

This Lemon Almond Cake with Glazed Almonds is a perfect balance of bright citrus and nutty richness. The sweet glaze and toasted almonds elevate the cake into something truly special. It’s a dessert that will leave your guests thinking it came from a high-end bakery — but it’s so simple to make!

Lemon Lime Cake Pops

Lemon Lime Cake Pops are a fun, bite-sized treat that packs a punch of citrus flavor in every pop! With the use of lemon cake mix and lime zest, these cake pops are tangy and sweet. Dipped in white chocolate and sprinkled with lime zest, they make for a playful, portable dessert that’s perfect for parties.

Ingredients:

• 1 box lemon cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• Zest of 1 lime
• 1/2 cup lime juice

For coating:

• 1 1/2 cups white chocolate chips
• 1 tablespoon vegetable oil
• Lime zest, for garnish

Instructions:

1. Preheat oven to 350°F and grease a 9×13-inch baking pan.
2. Prepare the lemon cake mix with water, oil, and eggs according to package instructions. Add lime zest and lime juice to the batter.
3. Bake the cake for 28–32 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely.
4. Once the cake has cooled, crumble it into fine crumbs in a large bowl.
5. Melt white chocolate chips and vegetable oil together in a microwave-safe bowl. Dip each cake pop stick into the melted chocolate, then insert into each cake ball to help secure it.
6. Roll cake crumbs into small balls, dip them into the white chocolate coating, and then let them cool.
7. Garnish with a sprinkle of lime zest for a refreshing finish.

These Lemon Lime Cake Pops are the perfect balance of tangy and sweet, and their cute presentation makes them perfect for any celebration. Whether you’re serving them at a birthday party or a casual get-together, they are sure to be a hit! Plus, they’re so fun to eat — bite-sized and bursting with citrusy goodness.

Lemon Raspberry Cheesecake Bars

Lemon Raspberry Cheesecake Bars offer a delicious fusion of creamy cheesecake and refreshing lemon with the sweet-tart burst of fresh raspberries. This easy-to-make dessert uses lemon cake mix for the crust, creating a soft and buttery base, and is finished with a smooth cheesecake layer. It’s the perfect dessert for any occasion!

Ingredients:

• 1 box lemon cake mix
• 1/2 cup butter, melted
• 1 egg
• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup fresh raspberries

Instructions:

1. Preheat oven to 350°F and grease an 8×8-inch baking dish.
2. In a medium bowl, combine lemon cake mix, melted butter, and egg. Stir until a dough forms. Press the dough into the bottom of the prepared pan to form the crust.
3. In a separate bowl, beat together cream cheese, sugar, sour cream, and vanilla until smooth. Pour this mixture over the crust.
4. Dot the cheesecake layer with fresh raspberries, gently pressing them into the filling.
5. Bake for 25–30 minutes, or until the edges are golden and the center is set.
6. Let cool completely before slicing into bars.

These Lemon Raspberry Cheesecake Bars are the perfect marriage of tart lemon, creamy cheesecake, and juicy raspberries. The lemon cake crust adds a subtle sweetness and texture that makes this dessert truly unforgettable. They’re easy to prepare, visually stunning, and utterly delicious — perfect for summer gatherings or any time you want to treat yourself to something special.

Let me know if you’d like me to create more variations or anything else related to these recipes!

Lemon Coconut Cream Cake

This Lemon Coconut Cream Cake is a delightful combination of zesty lemon and rich coconut. With a moist lemon cake mix base, coconut flakes add texture, and a creamy coconut frosting gives it a tropical flair. It’s the perfect dessert for summer picnics, barbecues, or whenever you’re craving something sweet and coconutty.

Ingredients:

• 1 box lemon cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 1 cup shredded coconut

For the frosting:

• 1 (8 oz) block cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup whipped topping
• 1/2 cup shredded coconut, toasted

Instructions:

1. Preheat oven to 350°F and grease a 9×13-inch baking pan.
2. In a large bowl, combine the cake mix, water, oil, and eggs. Beat until smooth. Fold in the shredded coconut.
3. Pour the batter into the prepared pan and bake for 28–32 minutes or until a toothpick inserted comes out clean. Let the cake cool completely.
4. For the frosting, beat together cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping.
5. Spread frosting evenly over the cooled cake and top with toasted coconut.
6. Refrigerate for at least an hour before serving to allow the flavors to meld.

This Lemon Coconut Cream Cake is an irresistible combination of citrus and coconut. The moist cake, creamy frosting, and toasted coconut on top make it a refreshing dessert that will transport your taste buds straight to a tropical paradise. Perfect for any occasion, it’s sure to become a new favorite!

Lemon Blueberry Bundt Cake

If you love the combination of lemon and blueberries, this Lemon Blueberry Bundt Cake is the dessert for you! The lemon cake mix creates a soft, fluffy base, while fresh blueberries provide juicy bursts of flavor. A simple glaze on top adds the perfect finishing touch. This cake is ideal for brunch, birthdays, or any occasion that calls for a little something special.

Ingredients:

• 1 box lemon cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 1 cup fresh blueberries

For the glaze:

• 1/2 cup powdered sugar
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F and grease a bundt pan.
2. In a large bowl, combine the cake mix, water, oil, and eggs. Beat until smooth. Gently fold in the blueberries.
3. Pour the batter into the prepared bundt pan and bake for 30–35 minutes, or until a toothpick comes out clean. Let the cake cool for 10 minutes before removing it from the pan.
4. In a small bowl, whisk together the powdered sugar, lemon juice, and vanilla to create a glaze.
5. Once the cake has cooled completely, drizzle the glaze over the top.

The tangy lemon and sweet blueberries in this Bundt cake make for a deliciously refreshing dessert that’s sure to impress. The glaze adds the perfect touch of sweetness, while the tender cake is moist and flavorful. Whether you’re serving it for a special occasion or as an afternoon treat, this cake will have everyone asking for seconds!

Lemon Poppy Seed Loaf Cake

This Lemon Poppy Seed Loaf Cake is a simple yet elegant dessert that combines the zesty freshness of lemon with the delicate crunch of poppy seeds. With a moist texture and a glaze that adds just the right amount of sweetness, this cake is perfect for breakfast, brunch, or as a light dessert.

Ingredients:

• 1 box lemon cake mix
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup water
• 2 tablespoons poppy seeds
• Zest of 1 lemon

For the glaze:

• 1/2 cup powdered sugar
• 2 tablespoons lemon juice

Instructions:

1. Preheat oven to 350°F and grease a loaf pan.
2. In a large bowl, combine the cake mix, oil, eggs, water, poppy seeds, and lemon zest. Mix until smooth.
3. Pour the batter into the prepared loaf pan and bake for 30–35 minutes, or until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
4. For the glaze, whisk together powdered sugar and lemon juice.
5. Once the cake is completely cooled, drizzle the glaze over the top.

The combination of lemon and poppy seeds in this loaf cake creates a wonderfully light and flavorful dessert. The glaze adds the perfect amount of sweetness, making it a treat that’s not too heavy but still incredibly satisfying. Whether enjoyed with a cup of tea or as a quick dessert after dinner, this Lemon Poppy Seed Loaf Cake is a delightful option for any occasion.

Let me know if you’d like more ideas or additional tweaks to these recipes!

Lemon Cheesecake Pound Cake

This Lemon Cheesecake Pound Cake brings together the richness of cheesecake and the lightness of lemon cake in one decadent dessert. The cake is dense and moist, with a subtle lemon flavor and a creamy cheesecake layer swirled throughout. It’s the perfect balance of tangy and sweet and will definitely impress your guests.

Ingredients:

• 1 box lemon cake mix
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup sour cream
• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract

For the topping:

• Powdered sugar (optional)

Instructions:

1. Preheat oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, prepare the lemon cake mix according to package instructions, adding oil, eggs, and sour cream.
3. In a separate bowl, beat the cream cheese, sugar, and vanilla until smooth.
4. Pour half of the lemon cake batter into the loaf pan, followed by half of the cream cheese mixture. Swirl together gently with a knife, and then top with the remaining cake batter and cream cheese mixture. Swirl again.
5. Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
6. Allow the cake to cool before dusting with powdered sugar, if desired.

This Lemon Cheesecake Pound Cake is a wonderful fusion of tangy lemon and creamy cheesecake, making it an irresistible dessert that’s both rich and refreshing. The texture is perfectly dense and moist, and the hint of vanilla rounds out the flavors beautifully. It’s a perfect dessert to enjoy on a weekend or serve as the centerpiece of a special event!

Lemon Raspberry Trifle Cake

The Lemon Raspberry Trifle Cake is a layered dessert that combines fluffy lemon cake with fresh raspberries, whipped cream, and a citrusy lemon curd. Each spoonful is a perfect balance of tart and sweet, with the cake providing a soft texture and the fruit adding a juicy burst. This trifle is visually stunning and absolutely delicious!

Ingredients:

• 1 box lemon cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 2 cups fresh raspberries
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1/2 cup lemon curd (store-bought or homemade)

Instructions:

1. Preheat oven to 350°F and grease an 8×8-inch baking pan.
2. Prepare the lemon cake mix according to package instructions, adding water, oil, and eggs. Bake for 28–32 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely.
3. Once the cake has cooled, cut it into small cubes.
4. Whip the heavy cream with powdered sugar until stiff peaks form.
5. In a trifle dish or individual serving glasses, layer the cake cubes, lemon curd, whipped cream, and fresh raspberries. Repeat the layers until all ingredients are used.
6. Top the trifle with a few extra raspberries for garnish.

This Lemon Raspberry Trifle Cake is a showstopper both in flavor and presentation. The combination of light lemon cake, rich lemon curd, and fresh raspberries makes for a refreshing and indulgent dessert. Perfect for summer gatherings or any celebration, this dessert is a crowd-pleaser that will leave everyone asking for the recipe.

Lemon Cream Puff Cake

Lemon Cream Puff Cake is a fun twist on the classic cream puff dessert, but in cake form! The lemon cake is topped with a rich, creamy filling that’s light, fluffy, and just the right amount of sweet. It’s the ideal dessert for anyone who loves cream-filled treats and the zesty zing of lemon.

Ingredients:

• 1 box lemon cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 1 package (8 oz) cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 2 tablespoons lemon zest

Instructions:

1. Preheat oven to 350°F and grease a 9×13-inch baking pan.
2. Prepare the lemon cake mix according to package instructions with water, oil, and eggs.
3. Bake for 28–32 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely.
4. In a mixing bowl, beat together cream cheese, powdered sugar, vanilla, and heavy cream until smooth. Fold in the lemon zest.
5. Once the cake is cooled, spread the cream filling evenly over the top.
6. Refrigerate the cake for at least an hour before serving to allow the filling to set.

Lemon Cream Puff Cake offers a delightful combination of light, zesty cake and creamy filling, with a beautiful balance of sweet and tangy flavors. It’s a quick and easy dessert that brings a classic favorite into cake form with a citrusy twist. Serve it at your next gathering, and watch how quickly it disappears!

Let me know if you need more recipes or variations!

Lemon Strawberry Shortcake Cake

The Lemon Strawberry Shortcake Cake is a refreshing twist on the traditional strawberry shortcake. With a light and fluffy lemon cake base, topped with sweetened strawberries and whipped cream, this dessert is both citrusy and sweet, making it a perfect treat for spring or summer gatherings. It’s simple, delicious, and perfect for a crowd.

Ingredients:

• 1 box lemon cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 2 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F and grease and flour a 9×13-inch baking pan.
2. Prepare the lemon cake mix according to package directions, adding water, oil, and eggs. Pour the batter into the prepared pan and bake for 28-32 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely.
3. While the cake cools, mix the sliced strawberries with granulated sugar in a bowl. Set aside to macerate for 30 minutes.
4. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
5. Once the cake has cooled, cut it into squares and top each square with whipped cream and macerated strawberries.

This Lemon Strawberry Shortcake Cake is the perfect dessert for warmer weather, combining the tangy brightness of lemon with the sweetness of fresh strawberries. The whipped cream adds a luxurious, fluffy texture that balances out the tartness of the lemon. It’s a beautiful and delicious cake that’s sure to please everyone at your next gathering!

Lemon Cream Cheese Pound Cake

The Lemon Cream Cheese Pound Cake is a dense, buttery cake with a rich, tangy cream cheese flavor and a subtle lemon twist. Its texture is moist and flavorful, and the cream cheese helps create a soft crumb. This cake is perfect for any occasion, whether served as a dessert, a snack, or paired with a cup of tea.

Ingredients:

• 1 box lemon cake mix
• 1 package (8 oz) cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1/4 cup lemon zest

Instructions:

1. Preheat oven to 325°F and grease a 9×5-inch loaf pan.
2. In a large bowl, beat together the cream cheese and butter until smooth. Add the eggs, one at a time, beating well after each addition.
3. Add the cake mix, sour cream, vanilla extract, and lemon zest to the mixture and beat until smooth.
4. Pour the batter into the prepared pan and bake for 55-60 minutes, or until a toothpick comes out clean.
5. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

The Lemon Cream Cheese Pound Cake is rich and moist, with the perfect balance of lemony freshness and creamy texture. This cake can be enjoyed on its own or paired with fresh fruit or a cup of tea. It’s an ideal dessert for any time of day and will surely satisfy anyone with a craving for something indulgent and flavorful.

Lemon Poppy Seed Cake with Glaze

This Lemon Poppy Seed Cake is bursting with citrusy flavor and a delightful crunch from the poppy seeds. The addition of lemon glaze on top gives it an extra burst of tang and sweetness, making this cake an irresistible dessert for any occasion. It’s simple to make but feels elegant enough for a celebration.

Ingredients:

• 1 box lemon cake mix
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup water
• 2 tablespoons poppy seeds
• Zest of 1 lemon

For the glaze:

• 1/2 cup powdered sugar
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest

Instructions:

1. Preheat oven to 350°F and grease a 9×9-inch baking pan.
2. In a large bowl, mix the cake mix, oil, eggs, water, poppy seeds, and lemon zest. Beat until smooth.
3. Pour the batter into the prepared pan and bake for 28–32 minutes, or until a toothpick inserted comes out clean.
4. While the cake is baking, prepare the glaze by whisking together powdered sugar, lemon juice, and lemon zest until smooth.
5. Once the cake has cooled, drizzle the glaze evenly over the top.

The Lemon Poppy Seed Cake with Glaze is a simple yet elegant dessert that’s bursting with fresh lemon flavor. The poppy seeds add a nice crunch and texture to the soft, moist cake, and the lemon glaze on top provides just the right amount of sweetness and tang. It’s the perfect cake for anyone who loves the combination of citrus and texture!

Let me know if you’d like more or need any adjustments!

Lemon Blueberry Coffee Cake

This Lemon Blueberry Coffee Cake is a delightful treat for breakfast or dessert. The zesty lemon flavor pairs perfectly with juicy blueberries, and the crumbly, sweet topping adds a delicious contrast to the cake’s light and fluffy texture. This cake is simple to make, yet it feels like a luxurious indulgence, making it perfect for brunches or any special occasion.

Ingredients:

• 1 box lemon cake mix
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup sour cream
• 1 cup fresh blueberries
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

For the topping:

• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 1/4 cup butter, melted
• 1/2 teaspoon cinnamon

Instructions:

1. Preheat oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, prepare the lemon cake mix by combining it with oil, eggs, sour cream, and lemon zest. Mix until smooth.
3. Gently fold in the blueberries and vanilla extract.
4. In a separate bowl, mix together the brown sugar, flour, melted butter, and cinnamon to make the topping.
5. Pour the cake batter into the prepared pan and sprinkle the topping evenly over the cake.
6. Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
7. Allow the cake to cool slightly before serving.

The Lemon Blueberry Coffee Cake combines the brightness of lemon with the sweetness of blueberries, all topped with a cinnamon-sugar crust. It’s the perfect cake for any occasion, whether you’re hosting a brunch, celebrating a special day, or simply treating yourself to a delightful dessert. The combination of tangy and sweet flavors is sure to be a hit!

Lemon Meringue Cake

This Lemon Meringue Cake takes inspiration from the classic lemon meringue pie, turning it into a soft, fluffy cake with a tangy lemon filling and a light meringue topping. The layers of lemon flavor throughout the cake, combined with the airy sweetness of the meringue, make this a show-stopping dessert perfect for any gathering.

Ingredients:

• 1 box lemon cake mix
• 1/2 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 1 cup lemon curd (store-bought or homemade)

For the meringue:

• 3 large egg whites
• 1/2 cup granulated sugar
• 1/4 teaspoon cream of tartar

Instructions:

1. Preheat oven to 350°F and grease a 9-inch round cake pan.
2. Prepare the lemon cake mix according to package instructions, adding water, oil, and eggs. Pour the batter into the prepared pan and bake for 28-32 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely.
3. Once the cake is cooled, cut it into two layers.
4. Spread a generous amount of lemon curd over the bottom layer.
5. For the meringue, beat the egg whites with cream of tartar until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
6. Spread the meringue over the lemon curd and top layer of the cake.
7. Bake for an additional 10-12 minutes, or until the meringue is golden brown.

The Lemon Meringue Cake is a perfect dessert for lemon lovers. The fluffy meringue on top adds sweetness that balances the tartness of the lemon curd, while the lemon cake base ties it all together with its soft, moist texture. This dessert is sure to be a crowd-pleaser at your next dinner party or family gathering!

Lemon Almond Bundt Cake

This Lemon Almond Bundt Cake is a rich, flavorful cake with a light almond undertone and a fresh lemon kick. The combination of almond extract and lemon zest creates a unique, aromatic flavor that pairs beautifully with the soft, moist texture of the cake. It’s a great dessert to serve for special occasions or just because you want something indulgent.

Ingredients:

• 1 box lemon cake mix
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup buttermilk
• 1 teaspoon almond extract
• Zest of 1 lemon

For the glaze:

• 1/2 cup powdered sugar
• 2 tablespoons lemon juice
• 1/4 teaspoon almond extract

Instructions:

1. Preheat oven to 350°F and grease a Bundt pan.
2. Prepare the lemon cake mix according to the package instructions, adding oil, eggs, buttermilk, almond extract, and lemon zest. Mix until smooth.
3. Pour the batter into the prepared Bundt pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
4. While the cake cools, prepare the glaze by whisking together powdered sugar, lemon juice, and almond extract.
5. Drizzle the glaze over the cooled Bundt cake and allow it to set before serving.

The Lemon Almond Bundt Cake is the perfect combination of bright lemon and fragrant almond flavors. The moist texture of the cake paired with the sweet glaze makes this a delicious dessert that’s as beautiful as it is tasty. Whether you’re serving it at a holiday dinner or enjoying it with a cup of coffee, this cake is sure to impress!

Let me know if you need more recipes or further details!

Lemon Raspberry Swirl Cake

The Lemon Raspberry Swirl Cake combines the tangy flavor of lemon with the sweet and tart taste of raspberries, creating a beautiful swirl effect throughout the cake. This dessert has a delicate texture and is perfect for anyone looking for a fruity, citrus-infused treat. It’s great for any occasion and will leave everyone asking for the recipe!

Ingredients:

• 1 box lemon cake mix
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup water
• 1/2 cup raspberry preserves
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

For the glaze:

• 1/2 cup powdered sugar
• 2 tablespoons fresh lemon juice

Instructions:

1. Preheat oven to 350°F and grease a 9×9-inch baking pan.
2. Prepare the lemon cake mix according to package instructions by combining it with oil, eggs, and water. Mix until smooth.
3. Gently swirl the raspberry preserves into the cake batter using a knife or spoon. Be careful not to mix too thoroughly; the goal is to create a swirl effect.
4. Pour the batter into the prepared pan and bake for 28-32 minutes, or until a toothpick inserted comes out clean.
5. Once the cake has cooled, prepare the glaze by mixing powdered sugar and lemon juice. Drizzle it over the top of the cake.

The Lemon Raspberry Swirl Cake is a refreshing dessert that brings together the best of both citrus and berry flavors. The raspberry preserves give it a rich, fruity swirl while the lemon cake base provides the perfect light, fluffy texture. The simple glaze adds a zesty sweetness that makes this cake irresistible!

Lemon Coconut Cake

Lemon and coconut are a match made in heaven, and this Lemon Coconut Cake proves it! The cake is soft and moist, with a refreshing citrus flavor, while the coconut adds a delightful tropical twist. This cake is perfect for anyone who loves coconut or is looking for a refreshing dessert to serve at a summer party or any special event.

Ingredients:

• 1 box lemon cake mix
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup water
• 1 cup shredded coconut
• 1 teaspoon vanilla extract
• Zest of 1 lemon

For the frosting:

• 1 package (8 oz) cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 teaspoon lemon juice
• 1/2 cup shredded coconut for garnish

Instructions:

1. Preheat oven to 350°F and grease and flour a 9-inch round cake pan.
2. In a large bowl, prepare the lemon cake mix according to the package instructions, adding oil, eggs, water, vanilla extract, and lemon zest. Mix until smooth.
3. Fold in shredded coconut and pour the batter into the prepared pan.
4. Bake for 28-32 minutes or until a toothpick inserted comes out clean. Allow the cake to cool completely.
5. For the frosting, beat together the cream cheese and butter until smooth. Gradually add powdered sugar and lemon juice, beating until creamy.
6. Frost the cooled cake with the cream cheese frosting and sprinkle with additional shredded coconut for garnish.

The Lemon Coconut Cake is a deliciously tropical dessert that’s perfect for any occasion. The combination of tangy lemon and sweet coconut makes this cake a crowd-pleaser. Whether you’re serving it at a summer BBQ or a holiday gathering, this cake will be a hit with everyone who loves tropical flavors!

Lemon Pineapple Upside-Down Cake

The Lemon Pineapple Upside-Down Cake takes the classic upside-down cake to a new level by adding the bright flavor of lemon. The combination of tangy lemon and sweet pineapple creates a deliciously balanced flavor profile. The cake’s caramelized pineapple topping and soft, moist texture make this dessert a showstopper, perfect for special occasions or just an afternoon treat.

Ingredients:

• 1 box lemon cake mix
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup water
• 1 can (20 oz) sliced pineapple, drained
• 1/4 cup unsalted butter, melted
• 1/2 cup brown sugar

Instructions:

1. Preheat oven to 350°F and grease a 9-inch round cake pan.
2. Pour the melted butter into the bottom of the prepared cake pan. Sprinkle the brown sugar evenly over the butter.
3. Arrange the drained pineapple slices over the sugar and butter mixture. Set aside.
4. In a large bowl, prepare the lemon cake mix according to package instructions, adding oil, eggs, and water. Mix until smooth.
5. Pour the cake batter over the pineapple slices, spreading evenly.
6. Bake for 28-32 minutes, or until a toothpick inserted comes out clean. Let the cake cool for 10 minutes before flipping it onto a serving plate.
7. Serve warm, optionally garnished with whipped cream or vanilla ice cream.

The Lemon Pineapple Upside-Down Cake is a perfect blend of tropical flavors and classic comfort. The caramelized pineapple topping paired with the light and airy lemon cake makes this dessert a true treat for any occasion. It’s easy to make, visually stunning, and absolutely delicious!

Let me know if you’d like more or any variations!

Lemon Poppy Seed Cake

This Lemon Poppy Seed Cake combines the bright, refreshing flavor of lemon with the subtle crunch of poppy seeds. The result is a moist, light cake that’s perfect for any occasion, whether you’re serving it at a brunch, a special dinner, or as a simple afternoon treat. The cake has just the right balance of sweetness and tang, and the poppy seeds add a wonderful texture.

Ingredients:

• 1 box lemon cake mix
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup water
• 2 tablespoons poppy seeds
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

For the glaze:

• 1/2 cup powdered sugar
• 2 tablespoons fresh lemon juice

Instructions:

1. Preheat oven to 350°F and grease a 9-inch round cake pan.
2. Prepare the lemon cake mix according to the package instructions, adding oil, eggs, water, lemon zest, and vanilla extract. Mix until smooth.
3. Stir in the poppy seeds and pour the batter into the prepared pan.
4. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the cake to cool completely before glazing.
6. For the glaze, whisk together powdered sugar and lemon juice, then drizzle it over the cooled cake.

The Lemon Poppy Seed Cake is a simple yet flavorful dessert that’s perfect for those who enjoy a mix of citrus and texture. The combination of poppy seeds and lemon creates a sophisticated cake that’s both light and refreshing. Whether served at brunch or as a light afternoon snack, it’s a cake that’s sure to impress.

Lemon Raspberry Cream Cake

This Lemon Raspberry Cream Cake is a decadent dessert that pairs the bright citrus flavor of lemon with the sweetness of raspberries. The cream filling adds a smooth and indulgent layer, making it a perfect cake for celebrations or any special occasion. The layers of cake and cream, combined with the fresh raspberries, create a delightful flavor and texture contrast that will have everyone coming back for more.

Ingredients:

• 1 box lemon cake mix
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup water
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup fresh raspberries

Instructions:

1. Preheat oven to 350°F and grease a 9-inch round cake pan.
2. Prepare the lemon cake mix according to package instructions, adding oil, eggs, and water. Mix until smooth.
3. Pour the cake batter into the pan and bake for 28-32 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely.
4. While the cake is cooling, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
5. Once the cake has cooled, slice it into two layers.
6. Spread a layer of whipped cream on top of the first cake layer, then arrange fresh raspberries on top.
7. Place the second layer of cake on top, and frost the top with the remaining whipped cream.
8. Garnish with more fresh raspberries and serve chilled.

The Lemon Raspberry Cream Cake is a perfect combination of refreshing citrus, creamy richness, and sweet berries. It’s an indulgent, yet light dessert that will leave a lasting impression. Whether you’re celebrating a special occasion or just want a luxurious dessert, this cake is sure to wow your guests.

Lemon Pound Cake

This Lemon Pound Cake is rich, buttery, and bursting with citrusy flavor. It’s the perfect cake for anyone who loves the classic pound cake texture—dense, moist, and satisfying—combined with the fresh zest of lemon. This cake is great for tea time, as a dessert after dinner, or for any occasion where you want a simple, yet delicious treat.

Ingredients:

• 1 box lemon cake mix
• 1/2 cup butter, softened
• 3 large eggs
• 1 cup sour cream
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

For the glaze:

• 1/2 cup powdered sugar
• 2 tablespoons fresh lemon juice

Instructions:

1. Preheat oven to 350°F and grease a loaf pan.
2. In a large bowl, beat together the lemon cake mix, softened butter, eggs, sour cream, lemon zest, and vanilla extract until smooth and well combined.
3. Pour the batter into the prepared loaf pan.
4. Bake for 50-55 minutes, or until a toothpick inserted comes out clean.
5. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
6. While the cake cools, prepare the glaze by whisking together powdered sugar and lemon juice.
7. Once the cake has cooled, drizzle the glaze over the top.

The Lemon Pound Cake is a timeless dessert that offers a rich, buttery texture with a refreshing lemon zing. The simple glaze on top enhances the cake’s citrusy flavor without overwhelming it. Whether you serve it with tea or as a stand-alone dessert, it’s a cake that everyone will enjoy and appreciate.

Let me know if you’d like more recipes or any variations!