This post may contain affiliate links, view our disclosure policy.
Easy Lemon Cake, also known as lemon lovers layered cake, starts with a cake mix and lemon instant pudding mix! This lemon cake is so moist, light, and full of bright lemon flavor. It’s topped with a whipped lemon pudding frosting that is so fluffy. If you love lemon + strawberry then be sure and also try my easy strawberry lemonade cake that also starts with a cake mix.
EASY LEMON CAKE WITH LEMON INSTANT PUDDING MIX AND A CAKE MIX
This easy lemon cake was one of the first recipes I ever posted to this food blog of mine. Bake when I first posted it the cake mix boxes were a larger size (18 oz) than they are today (15 oz). Because of that this recipe has not worked well for many of you over the years since they changed the boxed cake mix size.
I have been wanting to update this recipe for awhile now and here we are. I have personally made and tested this recipe dozens and dozens of times and I am very happy with the changes. The recipe is the same meaning, it still calls for a lemon cake mix, lemon instant pudding, and then a few mix-ins to make the boxed cake mix taste homemade, but there are some slight changes. I will post the original recipe in the notes of the recipe below because I know a lot of you have great success with the original recipe even with the different sized cake mix.
There are some slight changes I made to the original recipe.
- I reduced the oil and eggs to accommodate the smaller cake mix size. The original recipe used 1 cup of oil + 4 large eggs. It was just too much moisture in the cake which caused the cake to bake properly and instead sink in the middle.
- I took out the vanilla extract. This was a hard one form me. Again, the original recipe had too much moisture in it and when you added the vanilla it made the cake not as fresh and lemon tasting as it tasted without the vanilla in it. I tested the recipe so many times without the vanilla and it was much better. The texture and flavor. Of course, you can add in the vanilla extract if that’s what you prefer or even use some lemon extract. I will make notes of all of that in the recipe below.
HOW TO MAKE AN EASY & MOIST LEMON LAYERED CAKE
Lemon Cake Mix – Do not prepare this according to package instructions. You are just going to be using the dry cake mix powder inside the box.
Lemon Instant Pudding Mix – Do not prepare this according to package instructions. All you want to do is dump the pudding powder into the bowl.
Sour Cream – Full-fat sour cream tastes the best so please use it. You are making cake after all, not diet food, so if you want it to have the best texture and rich taste then use full fat sour cream.
Canola or Vegetable Oil
Whole Milk
Large Eggs
MY TIPS & HELPFUL HINTS FOR MAKING LEMON CAKE
-
Can I make this lemon cake recipe in a 9×13 pan?
- I tested this recipe several times using a 9×13 pan and while it worked I did not love the results. It tastes better as a layered cake. You can bake it in a 9×13 baking dish but watch the center closely because it does not rise up high like the edges, so use a toothpick inserted into the middle to check for doneness. You want the toothpick coming out with moist crumbs not wet batter. Follow the instructions on the back of the cake for cooking times if making a 9×13 cake.
-
Can I make this lemon cake recipe in a cupcake pan?
- If you want to make cupcakes be sure you don’t overfill each one. You want each cupcake to be filled slightly less than half full. Follow the instruction on the back of the cake mix for cooking time if making cupcakes.
-
What is Dream Whip? Can I substitute with something else?
- Dream Whip is a powdered whipped topping. Think of powdered milk compared to milk. Dream Whip is the powered, shelf-stable version of heavy whipping cream. I don’t use Dream Whip a lot, actually only in this lemon cake recipe, but it’s really good! Promise. You can find it in the baking aisle at the grocery store and it comes in a box with 2 packets inside of it. You will need 1 of those packets for the frosting, unless you want more frosting, then you will need 2 packets to double the frosting recipe.
- If you don’t want to use the Dream Whip then feel free to use 2 cups heavy whipping cream in it’s place. Depending on sweet preference you may have to add some powdered sugar as well to the frosting mix before you start beating it.
-
Can I make lemon cake ahead of time?
- Yes you can! In fact I love to make the cake the day before. I bake it and let it cool completely. Then I cover the cake pans with Saran Wrap and let the cake refrigerate overnight. The next day I make the frosting and frost the cake before serving it. I think it’s much easier to frost a cold cake.
YOU WILL LOVE THESE OTHER LEMON RECIPES
Lemon Blueberry Banana Bread – Fresh lemon flavor, juicy blueberries combined with banana in the best quick bread recipe with no yeast.
No Bake Lemon Pudding Pie – A triple layer lemon pie made easy with a graham cracker crust, lemon pudding mix, and freshly whipped cream.
Lemon Zucchini Bread – Probably my favorite zucchini recipe ever. So bright, fresh, and full of fresh lemon juice, fresh lemon zest, and shredded zucchini.
Lemon Yogurt Fruit Salad – Fresh fruit combined with a lemon yogurt honey dressing.
Lemon Parmesan Chicken – Crispy oven baked chicken breasts dipped in lemon juice and butter and then topped with breadcrumbs. The crispy coating actually stays on this chicken thanks to the egg.
Lemon Chicken & Potatoes – A sheet pan dinner recipe with chicken breasts and potatoes coated in seasonings and fresh lemon juice.
Lemon Crumb Bars – An oatmeal & brown sugar base and topping with a creamy and fresh lemon filling in the middle.
Easy Lemon Cake with Lemon Pudding Frosting
Ingredients
Lemon Cake
- 1 box (15.25 oz) lemon cake mix
- 1 box (3.4 oz) lemon instant pudding
- 1 cup sour cream
- 3/4 cup canola or vegetable oil
- 1/2 cup whole milk
- 3 large eggs
Whipped Lemon Pudding Frosting
- 1 packet Dream Whip
- 1 box (3.4 oz) lemon instant pudding
- 1⅓ cups half & half milk or whole milk
Instructions
- Heat oven to 350°. Prepare three 9-inch cake pans by spraying with cooking spray. Set aside.
- In a large mixing bowl, or you can use the bowl of a stand mixer, add the dry cake mix, instant pudding, sour cream, oil, milk, whole milk, and eggs. Beat on low speed, increasing speed as needed, until the batter is well combined. The batter will be thick and that's ok.
- Divide cake batter evenly between the three prepared cake pans. The layers will be thin but don't worry cause as they cook they will bake up higher.
- Cook for 18-20 miutes. Use a toothpick inserted into the middle to ensure it's cooked all the way. You want the toothpick coming out with moist crumbs NOT wet batter.
- Let the cake cool in the pan (at room temperature) until it's completely cooled.
- At this point you can either frost the cake once it's cooled OR tightly cover the cake pans with saran wrap or tin foil and refrigerate overnight or for several hours before frosting it. I always make the cake the night before I need it. I bake and cool it the day before and then tightly wrap the cake pans up and refrigerate overnight. The next day I make the frosting and frost the cake.
Lemon Pudding Frosting
- Combine all frosting ingredients into a bowl, or use the bowl of a stand mixer. Beat on low speed, increasing speed as needed, until it's thick and fluffy and stiff peaks form. This will take several minutes. The recipe pictures show a double recipe of the frosting. If you like the more even layers of frosting and cake then you will want to double the frosting recipe for a layered cake.
Notes
Nutrition
Did You Make This Recipe?
I'd love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
Here are the older pictures of this easy lemon lovers layered cake. This recipe has been updated with more helpful tips, better pictures, and improved recipe in March 2021.
Where on earth do you still find Dream Whip ? That has been off the shelves for decades now !! What else could I use ?
I grocery shop at 3 different grocery stores and they all carry it. You can find it by the instant pudding mixes in the baking aisle. There really is no substitute. You could just make a cake frosting and add lemon zest and juice, but it would be an entirely different recipe than this one I posted.
It was great. I found all ingredients at Walmart.
I only have 2 9 inch cake pans. Can I make a double layer only?
It should work just fine. Just watch the cook time because it will need a longer bake time and make sure your cake pans are big enough so the increased batter in each one does not overflow. I have only ever made it into a triple layer cake so I really can’t say for sure.
Dream Whip can be found at Stop & Shop
Dream whip buy at Stop and Shop
I also find it at Martins, Weis, Walmart, and Shop n Save. Not sure what grocery stores you have where you live but it should be there. Comes in a small box with 2 packets inside. You will only use 1 of the packets for the frosting.
In my area Kroger, Hyvee, Schnuck’s, Walmart and Target all carry it.
Made this tonight and it was ahhmazing!!!!!!
check all the way at the bottom of the shelves .. I kept missing it, but I was way at the bottom
Question about #6. How does doubling the recipe make a thicker frosting???
Double recipe makes double the frosting so you’ll have a thicker layer of frosting for between each layer and on top/sides. I don’t think it needs a double frosting recipe. The cake is so moist that I don’t mind the thinner layer of frosting. I just mentioned it for those that LOVE their frosting.
Can’t wait to make ths.
Hope you love it!
I can’t find Dream Whip at my grocery store. Would Cool Whip be a reasonable substitute … without the milk?
This just might be dessert for my stitch group next week. It sounds delicious and easy.
Cool whip I don’t think would work. You would get those dry bits of the pudding mix. There really is no substitute for the dream whip. That’s what makes the frosting so light & fluffy. I find dream whip in the baking aisle by the instant pudding mixes and Jello.
I bought it at Wal-Mart they have it by the jello and pudding mixes
Yum, I will make this over the weekend!
Do you have a chocolate cake recepie that you love? Please share.
I actually use the same doctored up cake mix recipe as this lemon one. I use a chocolate cake mix + chocolate instant pudding instead of the lemon ones. Super moist and rich chocolate flavor.
I find Dream Whip in all the grocery stores in my area. I cannot wait to make this with double frosting!
Enjoy!
There’s no reason why you can’t replace dream whip with cool whip. Mix the pudding with a cup of milk to dissolve it, then combined pudding mixture & the cool whip.
If you use a cake mix with pudding in it. Do you still add a pudding mix to the cake mix batter? I can’t wait to try this. Love anything lemon!
Also, I have made frosting with cool whip. Like others have said just use 1 cup of milk to the pudding, mix well and add. No problems because you are using only 1 cup of milk and it will still be thick.
Yes, still use the pudding mix ? Great tip about the cool whip. Thank you! That would still yield a fluffy frosting which is the best part about this cake.
I make frosting by mixing a box of jello and a box of pudding. Mix both with a cup of milk. The flavor is much better.
Yum! I’ll have to try that. Never made it that way before.
So it’s one box of yellow jello mix and one box of lemon pudding??
It is one box of lemon cake mix + one box of lemon instant pudding mix (not the cook n’ serve kind).
Can this be made in a 13×9 pan instead of the 3 rounds?
Yes it could. Just be sure you don’t overfill the pan because I’m thinking you won’t need all of the cake batter. I could be wrong as I’ve never done the cake pan before. You only want it filled about halfway maybe slightly more. It will rise and we don’t want it to over flow. I’ve done that before ?
Is it really a cup of oil?
Yes. Seems like a lot I know, but it’s a doctored up cake mix that produces the softest, moistest cake ever! If you would rather you can just make the cake per the instruction on the box. Then make the frosting and layer it all.
Are the eggs, oil and water ingredients supposed to go into the mix plus the 4 eggs in the recipe
Just as the recipe states, you DO NOT add the cake ingredients called for on the box. Just add the dry cake mix in the box plus the other ingredients listed in the recipe above. Hope that helps 🙂
I made the cake without using the oil. It cooked up nicely. I tasted a little on each layer. The cake is spongy but still taste alright. Should I try again or leave it as is?
Hey Teri. Well, I can’t say for sure because you did not use oil so I don’t know how it should taste without that. I do know that the recipe as is, is very very moist and almost dense (but in a good way dense). Not so much sponge-like.
Ahhhh I followed this recipe to the T and my cake came out flat…
What do you mean by flat? If you used the 3 round cake pans then the cake should be somewhat flat so that you can make a layered cake.
I would venture to say you did NOT follow recipe to a T. .. read the instructions again and figure out what you did wrong … this is not the fault of the recipe … check your oven as well
What brand of cake mix you use?
Me too! So disappointed was for birthday party tomorrow. Back to store…..
what if you have a box of lemon cake that has pudding already in it. Do you omit the pudding , but keep the sour cream?
Nope. Just follow the recipe as is ? Enjoy!
Can I substitute something else for sour cream
Greek yogurt or regular yogurt would work just fine.
Got this recipe from my daughter’s coworker. OMG! I get so many compliments on this cake. It is so refreshing eaten ice cold. Double the frosting. One batch was too thin. Wonderful, keeper recipe
That makes me so happy to hear! Yes, for thicker frosting definitely doubling the recipe is the way to go. I too love it ice cold ?
Have you ever tried using regular lemon frosting for this cake?
I have not but it would be delicious I am guessing! Really any frosting you love would work on this cake 🙂
Made this cake for a co-workers birthday and it was delicious! Very moist and refreshing!
I had the pack of Dream Whip with 2 envelopes so, I made the frosting as instructed than made up the other pack of Dream Whip separate with 1/2 cup of milk. I spread the plain dream whip between the layers of cake and saved the lemon frosting for the outside of the cake!
So good!!!
Do you think this would come out okay if I made it fully and refrigerated for the next day? Or would it be better to bake cakes ahead of time and assemble with frosting the day of?
Yes, for sure make it the day before. I actually think this cake, and most cakes, taste better when they’ve had time to refrigerate.
Can I omit the sour cream? I’m all out and don’t feel like running to the store.
I have never not used the sour cream so I cant say for sure what would happen. You could always try it.
Loved the lemon cake! If I changed to chocolate do you think it would work? I have a chocolate loving son!
I think it would work just fine. And what a great idea! I would keep things the same just change out the lemon ingredients for chocolate ones.
Can you use a lemon pound cake?
I’ve never tried that. Maybe it’s the same ounce size as s cake mix it would be ok. Not too sure?
I made it last night and mine looks flat. It is in 9 inch pans, and maybe I over beat it. How thick shouldn’t the layers be?
Can the lemon cake mix already have pudding in it?
I’ve made this recipe using both kinds (with pudding and without) and it does not seem to make a difference.
I want to make this cake as cupcakes for church this weekend. Just to get it straight following the recipe to the letter, except for cupcakes ADD 2 tablespoons of flour to insure they don’t cave in the middle. Right?
I make the recipe as is and don’t have the caving in trouble. But yes go ahead and add the little bit of additional flour to make sure that it won’t cave in. Normally if a cake is caving in after baking it’s either not baked enough or way too little flour. This recipe works for me as written so I am thinking maybe that person did not bake it long enough. Hopefully that helps.
Hi! Thinking about trying this recipe for my daughter’s birthday on Monday. Curious to know how well it stands up being frosted/decorated? I’ll be using a lemon Swiss merengue on the outside and creating a sprinkle geode effect on one side. Just wondering if it will be too moist and soft? Thanks!
I’ve only made this cake as is, with the whipped pudding frosting. It does just fine with that and I think it will do fine with a swiss meringue. I find it so much easier to frost and decorate a cake if it’s really cold. So maybe refrigerate the cake overnight or longer, and then decorate and frost it.
Made this cake and got good feedback. Can I use 3 8×2 cake pans.
Can I use 3 8×2 cake pans instead of 3 9 inch pans?
Yes I think that would be fine. Maybe cook it for a couple minutes longer but it should turn out great!
My son loves lemon cake…well we all do. However, I only have 2- 9 inch pans. Will this work with only 2 layers?
I think there will be too much batter for just two round pans. You could not use all the batter or maybe try a 9×13 baking pan? I can’t say for sure cause I only ever make this with the 3 round cake pans.
Make cake as recipe called for it was delicious. I used 2 cake mixes but prepared them separate. I had 4 layers only made 2 layers from each cake mix. In between each layer I put lemon pudding used (Lucky Leaf lemon pudding) used icing recipe as called for the icing was soooo creamy, made this for a birthday party. Everyone just raved about the cake, will make again. Oh yes for the icing I only made 1 batch an it iced the cake real good, did not put icing between layers. Thanks for the great recipe.
I did not realize that the 15.25 oz. Red velvet cake mix i have has pudding already in the mix, so my question is how would i doctor this up, what instructions would you advise for this?
I actually did this same experiment (using regular cake mix vs pudding cake mix) and updated the recipe here to this new one that seems to work better. I would highly suggest using the cake mix without the added pudding inside the mix. Refer to this post https://togetherasfamily.com/cake-mix-recipe/
Look de!icious! Can’t wait to try tnis! Are you aware that you have a recipe for frosting using Cool Whip? Check out your Healthy Chocolate cake. You say to mix 1 pkg of pudding with 1 cup milk to make the pudding. Then fold in the 8 oz. container of Cool Whip. Great! Love this blog!
Yes, I love that frosting recipe. It can easily be used on this lemon cake too! Thanks so much for commenting and being here.
Can’t wait to try this. Can the frosting be piped?
Yes it could! That would be so pretty.
What if the cake mix already has pudding in it? I have the Betty Crocker Super Moist Lemon cake mix that says there’s pudding in the mix. Should I nix the pudding and only do the sour cream then?
Nevermind. Just read in the comments that you have a new link to a new recipe for that.
Hello, does this recipe work well with cupcakes?
I have no tried this recipe as cupcakes so I can’t say for sure.
I am so glad I stumbled upon this recipe! My mother’s favorite dessert flavor is lemon so i decided to make this layer cake for her birthday as a surprise. It came out delicious and everyone LOVED it, especially my mother. I will definitely be using this recipe again! The only thing I will do differently next time is to make double the whipped frosting OR use a different filling so that I have all of the frosting for the outside. Using one batch just fell a little short of filling and covering the cake. Other than that, 5 stars!!!
This recipe sounds great, but I only want to make a 10 × 15 sheet cake. Is there a way to cut back on the additives to the mix?
I would look for a different lemon recipe if you don’t want to add the boxed mixes. There are lots on Pinterest that are made from scratch. Hope that helps and thanks for being here 🙂
This was delish- but I would like it more tart. Ideas?
This is one of our favorite cakes, my husband requested it for desert tonight. I got freaked out when I wanted to print a fresh copy and the recipe was different. I didn’t read through that you posted both recipes. I made it the old way using two 9×9 cake pans and it came out perfect, just like always. Thank you for sharing this delicious recipe.
I included the original recipe at the bottom of the recipe card in the notes area. I know the original worked well for some but there were lots of problems with it mainly because the original recipe was intended for the larger sized cake mixes which used to be 18 oz. But for sure, if that original recipe worked for you that’s awesome. So glad you love the cake and thank you for your rating and comment.
The easiest and most tasty cake I’ve made. Got tons of raves over it.
Yay! I love hearing this. Thank you so much for letting me know and for rating the recipe.
Can this be made in a springform pan and sliced in 3 layers??
I don’t think it would cook well in a springform pan at all. There would be too much batter and it would not cook properly is my concern.
Sounds fantastic
Found this recipe on Pinterest and let me tell you, it is the only recipe for cakes my family will now allow. I do all different variations of flavors and will sometimes add a fruit compote or ganache if I contrast flavors. Regardless it is always a hit and gets rave reviews. Thank you so much!
I’ve been baking for a lot of years. This is a Eureka type cake recipe. Perfectly moist and stays that way for days. Thank you thank you! This can easily be recreated with different flavored puddings. I’ll use this recipe forever 😀
You’re welcome! So glad to hear it’s a favorite. And yes, the pudding flavors are endless when it comes to this cake.
I made this and used 2 cake mixes separately.
I baked two 13 x 9 in square cakes n cooled them completely than added lemon filling in between the two layers followed by a light cream cheese frosting! Excellent
That sounds amazing! Thank you for sharing your feedback. I appreciate it.
I made this recipe . I was delicious. It was very moist. i made it the day before and refrigerated it overnight. I frosted the day of .
.I will definitely be making again.
Just wondering if I could put a bit of lemon curd in the middle , before I added the filling?
I think some lemon curd would be delicious! Just be careful with the amount between the layers to prevent slipping of the layers.
Absolutely delicious.
Thank you!
Can this be frozen after frosting it?
I think it technically can, I’m just not sure what it would do to the composition of the frosting but I think it’s worth a shot. Let me know how it turns out!
I was looking for a different lemon cake recipe when I came across this one. I haven’t thought of Dream Whip for many years and knew I’d have to try it. So glad I did!
I decided I needed to double the frosting, but didn’t have another lemon pudding. I used a 1 lemon pudding, plus 1 vanilla pudding and added the juice from 1 lemon. That worked!
I love the work around you did to double the frosting! It’s so helpful for me and other readers to learn different ways of making the recipes. Thanks for commenting!
Made this lemon cake and it was delicious. Very moist. Will make it again definitely worth it.
Thank you Jane! I’m so happy you liked it!
This came out wonderfully as a birthday cake for my son. He doesn’t like whipped topping so I was a little worried about the icing, but it was a nice consistency – not liked whipped topping and easy to spread. I did double the icing recipe. I didn’t have 3 cake pans so I sliced my 2 cakes in half and made a 4 layer cake. I refrigerated them overnight before slicing and icing. We are about 6000 feet so I added 2 T flour according to the mix instructions but otherwise followed this recipe.
Huge hit. Sons girlfriend said it’s her new favorite cake! I used double frosting.