Easy Lemon Cake Recipe

This incredibly moist and zesty lemon cake recipe, originally featured in Food & Family magazine, is a delightful treat that's surprisingly simple to make. Perfect for birthdays, potlucks, or a cozy afternoon tea, this recipe elevates a classic with a creamy pudding filling and fluffy whipped topping. Get ready to impress!

Prep Time 20 mins

Cook Time 55 mins

Calories 294 kcal

Protein 7g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Easy Lemon Cake

Lemon Cake Mix
Eggs
Oil
Water
Instant Lemon Pudding
1 cup milk
1 (8 ounce) container whipped topping, thawed

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How to Make Easy Lemon Cake

Preheat oven to the temperature specified on the cake mix box. Prepare cake mix according to box instructions for two 8- or 9-inch round cake layers.
Bake cake layers until a wooden skewer inserted into the center comes out clean. Let cool completely in the pans before frosting.
In a medium bowl, beat the two instant lemon pudding mixes and 1 cup of milk with a whisk for 2 minutes, or until smooth and creamy.
Once the cake layers are completely cool, spread the pudding mixture evenly over the top of one cake layer.
Carefully place the second cake layer on top of the pudding layer.
Frost the entire cake with the thawed whipped topping.
Refrigerate for at least 30 minutes to allow the flavors to meld and the frosting to set before serving. Enjoy!