Lemon Cake Recipe – Super Moist

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This cake is sure to be a hit…. Super moist and super easy to make…..Great for Easter or any springtime dessert.  Made using basic lemon cake mix, lemon instant pudding and whipping cream.

Lemon Cake Recipe - Super Moist
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 10
  • 1 box lemon cake mix
  • 1 teaspoon lemon extract
  • 1 small (3.4 ounce) box instant lemon pudding
  • 1 pint heavy whipping cream, chilled
  • ½ to 1 cup powdered sugar
  • Lemon Zest (optional garnish)
  1. Follow directions on cake box to prepare batter with the exception of adding 1 teaspoon of lemon extract to prepared batter. Bake two (8 or 9 inch) round cakes. Set prepared cakes aside to cool completely.
  2. Follow directions to prepare instant lemon pudding. Set aside.
  3. Place large mixing bowl and beaters in freezer for 30 minutes before whipping the cream. Add cream to cold bowl and beat with electric mixer on highest speed until soft peaks form. Add powdered sugar. Beat until cream holds peaks.
  4. Using a bread knife, cut cakes in half making 4 layers instead of 2.
  5. Place first layer on cake plate. Spread half of pudding on cake. Second layer, spread some whipped cream. Third layer, spread remaining lemon pudding. Place top layer on cake and cover top of cake with remaining whipped cream. Serve with remaining whipped cream on side…..
  6. Chill until ready to serve….

Lemon Loaf Cake Recipe

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Love the icing on this...

Love the icing on this…


Lemon Loaf Cake Recipe
Prep time
Cook time
Total time
This recipe makes 2 loaves.
Recipe type: Cakes
  • 2 sticks or 1 cup unsalted butter, softened
  • 2 ½ cups sugar, divided
  • 4 eggs
  • ⅓ cup lemon zest
  • 3 cups all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup buttermilk
  • 1 teaspoon vanilla extract
  • ¾ cup fresh lemon juice, divided
  • Glaze:
  • 2 cups confectioners’ sugar
  • 5 tablespoons fresh lemon juice
  1. Preheat oven to 350 degrees. Grease and flour 2 standard size loaf pans. Cream butter and 2 cups of sugar in bowl using mixer until fluffy. With mixer, add eggs and lemon zest. In separate bowl combine flour, baking powder, baking soda and salt. In another bowl combine ¼ cup lemon juice, buttermilk and vanilla. Alternately add flour and buttermilk mixture to batter. Divide batter evenly between pans. Bake 45 to 1 hour, until tester comes out clean.Combine ½ cup sugar and ½ cup lemon juice in saucepan, cooking over low heat until sugar dissolves. Spoon lemon syrup over baked cakes while they are still warm. Cool Completely.
  2. Glaze: Combine confectioners’ sugar and lemon juice in a bowl. Mixed with a whisk until smooth. Pour over tops of the cakes and allow to drizzle down the sides.
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