easy lemon cake on cooling wrack

Moist Lemon Cake Recipe

  • Author: Lynette Rice
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 8 1x


Moist lemon cake mix made with yellow box mix, orange juice and lemon pudding.  Poked with a toothpick and drowned in a lemon glaze.



  • 1 package yellow cake mix
  • 1/2 Cup vegetable oil
  • 1 Cup orange juice
  • 1 package instant lemon pudding
  • 3 eggs
  • 1 1/2 Cup confectioner’s sugar
  • 2 TB butter
  • 1/3 Cup lemon juice (need 1.5 lemons)


  1. Preheat oven to 350˚ F.  Butter and flour an angel food cake pan.
  2. Mix together yellow cake mix, oil, orange juice and instant pudding.  Add 3 eggs one at a time, beating after each egg.  Spread batter in angel food cake pan making sure that the batter is even on all sides.
  3. Bake in 350˚ F for 50 minutes.  Let cake cool for 10 minutes and then remove from pan.
  4. To make the glaze, mix the confectioner’s sugar, melted butter and lemon juice.
  5. Poke holes in cake with toothpick and add glaze.


To make sure the lemon glaze is not lumpy, use a strainer to remove lumps from powdered sugar before mixing with butter and lemon.

  • Category: Dessert
  • Method: bake
  • Cuisine: American

Keywords: moist lemon cake, easy lemon cake, lemon cake, lemon cake recipe