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Moist Lemon Cake Recipe

Adapted by Made From Pinterest


  • 1 18.25- ounce yellow cake mix I used a box of Betty Crocker's Gluten Free Cake Mix
  • 1 3.4-ounce box lemon instant pudding
  • 3/4 cup milk
  • 3/4 cup vegetable oil
  • 4 eggs
  • 6 tablespoons real butter melted
  • 6 tablespoons fresh lemon juice
  • 3 cups powdered sugar
  • Prepared sweetened whip cream or whipped topping


  • Preheat your oven to 350 degrees F. Coat a 9x13-inch pan, or 5 small round cake pans with non-stick cooking spray.
  • Do not follow the instructions on the cake or pudding boxes. Instead combine your cake mix, pudding, eggs, milk and oil. Beat 30 seconds on low speed, scrape edges of bowl well and beat an additional 2 minutes on medium-high speed.
  • Pour cake batter into desired cake pans and bake according to cake mix box instructions, increase baking time if needed, until a skewer inserted in cake comes out clean.
  • Just before the cake is finished baking make the glaze by combining the melted butter, fresh lemon juice and powdered sugar.
  • Remove cake from oven, use skewer or fork to poke holes all over each layer of cake. Pour glaze over the cake and allow to soak into the holes. Reserve a small amount of glaze to drizzle over the top of the cake and or individual pieces.
  • You can allow the cake to cool to room temperature or chill if desired. Serve with whip cream.
Tried this recipe?Let us know how it was!