18 Delicious Lemon Cake Mix Recipes for Every Occasion

From sunny brunches to cozy celebrations, lemon cake brings a burst of bright, cheerful flavor to any table. Whether you’re craving a quick treat or planning a special dessert, these lemon cake mix recipes offer endless possibilities with minimal effort. Get ready to discover 18 delightful variations that will make your kitchen smell amazing and your taste buds dance!

Lemon Blueberry Cake Mix Bundt Cake

Unfolding the afternoon quietly, I found myself drawn to the simple comfort of baking, the way flour dusts the counter like first snow and the oven hums with patient warmth. There’s something deeply soothing about transforming a humble boxed mix into something tender and bright, a lemon-blueberry bundt cake that feels both effortless and special.

Ingredients

For the cake batter:
– 1 box (15.25 oz) lemon cake mix
– 1 cup water
– ½ cup vegetable oil
– 3 large eggs
– 1 cup fresh blueberries
– 2 tbsp all-purpose flour

For the glaze:
– 1 cup powdered sugar
– 2 tbsp fresh lemon juice
– 1 tbsp whole milk

Instructions

1. Preheat your oven to 350°F and generously grease a 10-cup bundt pan with baking spray, making sure to reach all crevices.
2. In a large mixing bowl, combine the lemon cake mix, water, vegetable oil, and eggs.
3. Use an electric mixer on medium speed for 2 minutes, until the batter is smooth and no dry streaks remain.
4. In a small bowl, toss the fresh blueberries with the all-purpose flour until lightly coated—this helps prevent them from sinking during baking.
5. Gently fold the floured blueberries into the batter using a spatula, being careful not to overmix and crush the berries.
6. Pour the batter evenly into the prepared bundt pan and tap it lightly on the counter to release any large air bubbles.
7. Bake at 350°F for 38–42 minutes, or until a toothpick inserted near the center comes out clean with no wet batter.
8. Cool the cake in the pan on a wire rack for 15 minutes to let it set; inverting it too soon can cause sticking.
9. Carefully invert the pan onto the rack and lift it away, allowing the cake to cool completely for about 1 hour.
10. For the glaze, whisk together powdered sugar, lemon juice, and milk in a medium bowl until smooth and drizzle-ready.
11. Slowly pour the glaze over the cooled cake, letting it drip naturally down the sides for a rustic finish.

Just out of the oven, this cake carries the gentle tartness of lemon and the sweet burst of blueberries, all wrapped in a moist, tender crumb. I love serving it slightly warm with a dollop of whipped cream or alongside a cup of Earl Grey tea, where its bright flavors soften into something quietly celebratory.

Lemon Cake Mix Cookies with Glaze

Gently, as the afternoon light begins to soften, I find myself drawn to the simple alchemy of turning a box of cake mix into something new. There’s a quiet comfort in these lemon cake mix cookies, a shortcut that feels less like cheating and more like a gentle embrace on a day that asks for ease. The promise of a bright, citrus glaze to finish makes the whole process feel like a small, deserved gift.

Ingredients

For the Cookies:

• 1 box (15.25 oz) lemon cake mix
• 2 large eggs
• 1/3 cup vegetable oil
• 1 teaspoon lemon zest

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, combine the entire box of lemon cake mix, 2 large eggs, and 1/3 cup vegetable oil.
3. Using a hand mixer on medium speed, beat the mixture for exactly 2 minutes until a soft, slightly sticky dough forms. Tip: Scrape down the sides of the bowl halfway through to ensure everything is fully incorporated.
4. Fold in 1 teaspoon of finely grated lemon zest until it is evenly distributed throughout the dough.
5. Scoop rounded tablespoons of dough and roll them into smooth balls between your palms.
6. Place the dough balls 2 inches apart on your prepared baking sheets. Tip: For uniformly sized cookies, use a small cookie scoop.
7. Bake one sheet at a time in the center of the oven for 9-11 minutes, or until the edges are just lightly golden and the tops look set.
8. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack. Tip: They will be very soft when hot but firm up as they cool—this prevents overbaking.
9. While the cookies cool, prepare the glaze by whisking together 1 cup powdered sugar, 2 tablespoons fresh lemon juice, and 1/2 teaspoon vanilla extract in a small bowl until completely smooth.
10. Once the cookies are completely cool to the touch, drizzle the glaze over them using a spoon or a piping bag.
11. Allow the glaze to set for about 20 minutes before serving or storing.

Light and tender, these cookies carry the sunny burst of lemon in both the soft crumb and the sharp, sweet glaze. Their cake-like texture makes them perfect with a cup of tea, or try crumbling one over vanilla ice cream for a simple, elegant dessert that feels far more special than the effort required.

Lemon Cake Mix Crinkle Cookies

Gently, as the afternoon light softens across the kitchen counter, I find myself reaching for the simple comfort of a boxed mix, dreaming of something more—a cookie that feels both effortless and special, with a tender crumb and a cheerful, snowy dusting. There’s a quiet magic in transforming a humble lemon cake mix into these crinkle cookies, each one a little sunbeam captured in a treat. It’s a small act of baking that slows the day, inviting warmth and a hint of citrus brightness.

Ingredients

For the cookie dough:
– 1 box (15.25 oz) lemon cake mix
– 2 large eggs
– 1/3 cup vegetable oil
– 1 teaspoon lemon zest
For coating:
– 1/2 cup powdered sugar

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, combine the lemon cake mix, eggs, vegetable oil, and lemon zest using a spatula until a soft dough forms. Tip: Avoid overmixing to keep the cookies tender.
3. Place the powdered sugar in a small, shallow bowl.
4. Scoop 1 tablespoon of dough and roll it into a ball between your palms.
5. Roll each dough ball in the powdered sugar until fully coated.
6. Arrange the coated dough balls 2 inches apart on the prepared baking sheets.
7. Bake for 9–11 minutes, or until the edges are lightly golden and the centers are set but soft. Tip: For perfect crinkles, the cookies will look underbaked when you remove them—they firm up as they cool.
8. Let the cookies cool on the baking sheet for 5 minutes to set.
9. Transfer the cookies to a wire rack to cool completely. Tip: Store in an airtight container to maintain their soft texture.

Perhaps it’s the way the powdered sugar cracks into delicate webs against the golden surface, or the tender, cake-like crumb that melts with each bite, infused with a bright lemon zing. Serve them stacked on a vintage plate for a cozy tea time, or crumble them over vanilla ice cream for a sunny dessert twist.

Lemon Cake Mix Pound Cake

Baking this lemon cake mix pound cake feels like rediscovering an old friend—simple, comforting, and reliably sweet. It’s the kind of recipe that fills the kitchen with a warm, citrusy aroma, inviting quiet moments of reflection. Each slice holds the tender crumb and bright flavor that turns an ordinary afternoon into something softly memorable.

Ingredients

For the cake batter:

• 1 box (15.25 oz) lemon cake mix
• 1 cup (8 oz) sour cream
• ½ cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon

For the glaze (optional):

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice

Instructions

1. Preheat your oven to 325°F and generously grease a 10-inch bundt pan with non-stick spray.
2. In a large mixing bowl, combine the lemon cake mix, sour cream, vegetable oil, eggs, vanilla extract, and lemon zest.
3. Use an electric mixer on medium speed to beat the ingredients for 2 minutes, scraping down the sides of the bowl once halfway through to ensure everything is fully incorporated.
4. Pour the batter evenly into the prepared bundt pan, tapping it gently on the counter to release any air bubbles.
5. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean with no wet batter clinging to it.
6. Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
7. For the glaze, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth.
8. Drizzle the glaze over the cooled cake, letting it drip down the sides for a glossy finish.

After all is said and done, this pound cake emerges with a dense, velvety crumb that melts on the tongue, punctuated by the zesty brightness of lemon. A slice pairs beautifully with a cup of Earl Grey tea or can be toasted lightly and served with fresh berries for a sun-kissed twist.

Lemon Cake Mix Donuts with Lemon Glaze

Never have I found such comfort in the simple alchemy of a boxed mix transformed into something entirely new, something that carries the weight of memory in each tender crumb. These lemon cake mix donuts emerged from a quiet afternoon’s experimentation, born from that universal longing for sunshine captured in baked form. They’re the kind of treat that makes the kitchen feel like a sanctuary, where measuring and mixing become meditation.

Ingredients

For the donuts:

• 1 box (15.25 oz) lemon cake mix
• 1 cup water
• 3 large eggs
• 1/2 cup vegetable oil

For the glaze:

• 2 cups powdered sugar
• 3 tablespoons fresh lemon juice
• 1 tablespoon whole milk
• 1 teaspoon lemon zest

Instructions

1. Preheat your oven to 350°F and generously grease two standard donut pans with non-stick spray, making sure to coat every crevice to prevent sticking.
2. In a large mixing bowl, combine the lemon cake mix, water, eggs, and vegetable oil using a whisk until just incorporated, being careful not to overmix which would create tough donuts.
3. Transfer the batter to a piping bag or large zip-top bag with one corner snipped off for clean, even filling of the donut cavities.
4. Pipe the batter into the prepared donut pans, filling each cavity about 2/3 full to allow for proper rising without overflowing.
5. Bake for 10-12 minutes until the donuts spring back when lightly pressed and a toothpick inserted comes out clean with no wet batter.
6. Remove the pans from the oven and let the donuts cool in the pans for exactly 5 minutes before transferring to a wire rack to cool completely.
7. While the donuts cool, whisk together powdered sugar, lemon juice, milk, and lemon zest in a medium bowl until smooth, adding an extra teaspoon of milk if needed for proper drizzling consistency.
8. Dip the top of each completely cooled donut into the glaze, then return to the wire rack to allow excess glaze to drip off and set properly.

Perhaps what I love most is how the delicate crumb gives way to that sharp-sweet glaze, creating little edible sunbeams that brighten any gray afternoon. They’re wonderful with a cup of Earl Grey tea, the bergamot playing beautifully with the lemon, or crumbled over vanilla ice cream for a simple dessert that feels both nostalgic and new.

Lemon Cake Mix Cheesecake Bars

Perhaps there’s something quietly magical about transforming humble boxed ingredients into something entirely new, something that feels both nostalgic and fresh all at once. Pulling out that familiar lemon cake mix and cream cheese feels like uncovering a secret shortcut to comfort, a little kitchen alchemy that yields the most tender, tangy-sweet bars with minimal effort.

Ingredients

For the crust and topping

• 1 box (15.25 oz) lemon cake mix
• 1/2 cup (1 stick) unsalted butter, melted
• 1 large egg

For the cheesecake layer

• 16 oz (2 blocks) cream cheese, softened to room temperature
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon

Instructions

1. Preheat your oven to 350°F.
2. Line an 8×8-inch baking pan with parchment paper, letting the edges overhang for easy removal later.
3. In a medium bowl, combine the lemon cake mix, melted butter, and 1 egg.
4. Mix with a wooden spoon until a thick, crumbly dough forms.
5. Reserve 1 cup of the cake mix mixture for the topping.
6. Press the remaining mixture firmly into the bottom of the prepared pan to form an even crust.
7. Bake the crust for 10 minutes at 350°F, until lightly puffed and just set.
8. While the crust bakes, beat the softened cream cheese and sugar in a large bowl with an electric mixer on medium speed until completely smooth and no lumps remain.
9. Add the 2 eggs and vanilla extract to the cream cheese mixture.
10. Beat on low speed just until the eggs are fully incorporated and the filling is uniform.
11. Gently fold in the lemon zest with a spatula until evenly distributed.
12. Pour the cheesecake filling over the warm, par-baked crust and spread it into an even layer.
13. Sprinkle the reserved 1 cup of cake mix crumbles evenly over the top of the filling.
14. Bake for 30–35 minutes at 350°F, until the edges are set but the center still has a slight jiggle.
15. Turn off the oven, crack the door open slightly, and let the bars cool inside for 1 hour to prevent cracking.
16. Transfer the pan to a wire rack to cool completely to room temperature.
17. Refrigerate the bars for at least 4 hours, or preferably overnight, to fully set before slicing.

After their long chill, these bars slice cleanly, revealing a creamy, dense cheesecake layer nestled between a soft, cakey base and a delicate, sandy crumble topping. A final dusting of powdered sugar just before serving highlights their sunny lemon fragrance, while a side of macerated berries cuts the richness with a burst of fresh acidity.

Lemon Cake Mix Cobbler with Berries

Folding the soft afternoon light into my kitchen, I find myself reaching for simple comforts, the kind that fill the house with a warm, sweet fragrance and require little more than a quiet moment and a willing heart. This cobbler, born from a humble box mix and the bright jewels of the season, is just that—a gentle, bubbling embrace in a baking dish.

Ingredients

For the berry layer:
– 4 cups mixed fresh berries (such as blueberries, raspberries, and sliced strawberries)
– 1/2 cup granulated sugar
– 1 tablespoon cornstarch
– 1 teaspoon fresh lemon juice

For the cobbler topping:
– 1 box (15.25 oz) lemon cake mix
– 1/2 cup (1 stick) unsalted butter, melted
– 1/4 cup whole milk

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
2. In a large mixing bowl, combine the 4 cups of mixed berries, 1/2 cup granulated sugar, 1 tablespoon cornstarch, and 1 teaspoon fresh lemon juice.
3. Gently toss the berry mixture until the berries are evenly coated and the cornstarch is no longer visible.
4. Pour the berry mixture into the prepared baking dish, spreading it into an even layer.
5. In a separate medium bowl, pour the entire box of lemon cake mix.
6. Add the 1/2 cup of melted unsalted butter and 1/4 cup of whole milk to the cake mix.
7. Stir the mixture with a wooden spoon until a thick, shaggy dough forms and no dry pockets of mix remain.
8. Drop spoonfuls of the cobbler topping evenly over the berry layer, leaving some gaps for the fruit to bubble through.
9. Place the baking dish in the preheated oven and bake for 35–40 minutes.
10. Check for doneness at 35 minutes; the topping should be golden brown, and the berry filling should be visibly bubbling around the edges.
11. Remove the cobbler from the oven and place it on a wire cooling rack.
12. Let the cobbler rest for at least 20 minutes before serving to allow the filling to thicken.

Letting it cool just enough transforms the filling into a glossy, jam-like sauce that clings to each tender berry, while the cake topping bakes up soft and golden, with a subtle citrus note that cuts through the sweetness. I love serving it still warm in shallow bowls, perhaps with a drizzle of cold cream or a scoop of vanilla bean ice cream melting slowly into the cracks.

Lemon Cake Mix Mug Cake

A quiet afternoon calls for something simple, something that fills the kitchen with the bright, cheerful scent of lemon without demanding much effort. As the light fades outside, this little cake feels like a small, warm secret just for you.

Ingredients

For the Mug Cake
– 3 tbsp lemon cake mix
– 2 tbsp milk
– 1 tbsp vegetable oil
– 1 tsp lemon zest

For the Glaze (Optional)
– 2 tbsp powdered sugar
– 1 tsp fresh lemon juice

Instructions

1. Select a 12-ounce microwave-safe mug and ensure the interior is completely dry.
2. Add 3 tablespoons of lemon cake mix to the mug.
3. Pour 2 tablespoons of milk directly into the mug with the cake mix.
4. Add 1 tablespoon of vegetable oil to the mixture.
5. Use a small whisk or fork to combine the ingredients thoroughly for about 30 seconds, scraping the bottom and sides of the mug to incorporate any dry pockets of mix. Tip: A small whisk works best here to prevent lumps and create a smooth, even batter.
6. Gently fold in 1 teaspoon of freshly grated lemon zest until just distributed.
7. Tap the mug firmly on the countertop 2-3 times to release any large air bubbles from the batter.
8. Microwave the mug on high power for 60-70 seconds. Tip: Start checking at 60 seconds—the cake is done when the top looks dry and springs back lightly to the touch, with no wet batter visible.
9. Carefully remove the mug from the microwave using an oven mitt, as it will be very hot.
10. Let the cake cool in the mug for 3-4 minutes before handling.
11. For the optional glaze, whisk together 2 tablespoons of powdered sugar and 1 teaspoon of fresh lemon juice in a separate small bowl until smooth. Tip: If the glaze is too thick, add more lemon juice one drop at a time; if too thin, add more powdered sugar gradually.
12. Drizzle the glaze over the slightly cooled cake in the mug.

Dense yet tender, this little cake carries the pure, sunny flavor of lemon in every moist bite. The optional glaze adds a delightful tart-sweet contrast that makes it feel special. For a different twist, try serving it warm with a small scoop of vanilla bean ice cream melting slowly into its crumb.

Lemon Cake Mix Sheet Cake with Cream Cheese Frosting

Baking this cake feels like wrapping yourself in a soft, citrus-scented blanket on a quiet afternoon. There’s something deeply comforting about the way lemon and cream cheese mingle, creating a dessert that’s both bright and soothing. It’s the kind of simple pleasure that turns an ordinary day into something gently special.

Ingredients

For the cake:
– 1 box (15.25 oz) lemon cake mix
– 3 large eggs
– 1/2 cup vegetable oil
– 1 cup water

For the frosting:
– 8 oz cream cheese, softened
– 1/2 cup (1 stick) unsalted butter, softened
– 4 cups powdered sugar
– 1 tsp vanilla extract
– 1 tbsp lemon juice

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. In a large mixing bowl, combine the lemon cake mix, eggs, vegetable oil, and water.
3. Use an electric mixer on medium speed to beat the batter for exactly 2 minutes until smooth and well-combined.
4. Pour the batter into the prepared pan, using a spatula to spread it evenly into all corners.
5. Bake for 25-30 minutes until the cake springs back when lightly touched in the center and a toothpick inserted comes out clean.
6. Remove the cake from the oven and let it cool completely in the pan on a wire rack for about 1 hour.
7. While the cake cools, prepare the frosting by beating the softened cream cheese and butter together in a medium bowl until creamy and free of lumps.
8. Gradually add the powdered sugar, 1 cup at a time, beating on low speed to prevent a sugar cloud.
9. Mix in the vanilla extract and lemon juice until the frosting is smooth and spreadable.
10. Once the cake is completely cool, spread the frosting evenly over the top using an offset spatula.

Velvety and tender, this cake carries the bright kiss of lemon through every moist crumb, balanced beautifully by the rich tang of cream cheese frosting. The texture stays remarkably soft for days, making it perfect for slicing into squares to share with neighbors or enjoying quietly with afternoon tea. For a lovely variation, try garnishing with thin lemon slices and fresh mint leaves before serving.

Lemon Cake Mix Lemonade Cupcakes

Years have a way of softening memories, yet some flavors remain crystalline in their clarity—like the bright tang of lemonade on a summer afternoon, now transformed into these tender cupcakes that carry both nostalgia and freshness in every bite.

Ingredients

For the cupcakes

– 1 box (15.25 oz) lemon cake mix
– 1 cup frozen lemonade concentrate, thawed
– 3 large eggs
– ½ cup vegetable oil
– ¼ cup water

For the frosting

– 8 oz cream cheese, softened to room temperature
– ½ cup unsalted butter, softened to room temperature
– 3 cups powdered sugar
– ¼ cup frozen lemonade concentrate, thawed
– Yellow food coloring (optional)

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, combine the lemon cake mix, 1 cup lemonade concentrate, eggs, vegetable oil, and water.
3. Beat the mixture on medium speed for exactly 2 minutes until smooth and pale yellow.
4. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
5. Bake at 350°F for 18–20 minutes until the tops spring back when lightly touched and a toothpick inserted comes out clean.
6. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. While cupcakes cool, beat the softened cream cheese and butter together until fluffy and no lumps remain.
8. Gradually add powdered sugar, 1 cup at a time, beating well after each addition.
9. Mix in ¼ cup lemonade concentrate and 2–3 drops yellow food coloring if using, until frosting is smooth and spreadable.
10. Frost the completely cooled cupcakes using a piping bag or offset spatula.

Light and airy with a pronounced lemonade tang, these cupcakes carry the essence of summer in their crumb. The cream cheese frosting provides a creamy counterpoint to the bright cake, making them perfect for picnics or simply enjoyed with a glass of iced tea on the porch.

Lemon Cake Mix Raspberry Swirl Cake

Folding this recipe into my afternoon feels like pressing flowers between pages—a gentle, deliberate process that yields something beautiful. There’s something quietly comforting about transforming a simple lemon cake mix into a tender, raspberry-swirled cake, each step unfolding with unhurried grace. It’s the kind of baking that feels like a soft exhale, filling the kitchen with warmth and the faint, bright scent of citrus and berries.

Ingredients

For the cake batter:

• 1 box (15.25 oz) lemon cake mix
• 3 large eggs
• 1 cup water
• 1/2 cup vegetable oil

For the raspberry swirl:

• 1 cup frozen raspberries, thawed
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking pan with non-stick cooking spray.
2. In a large mixing bowl, combine the lemon cake mix, eggs, water, and vegetable oil.
3. Beat the mixture with an electric mixer on medium speed for exactly 2 minutes, scraping down the sides of the bowl halfway through to ensure no dry pockets remain.
4. Pour the batter into the prepared pan and use a spatula to spread it evenly into all corners.
5. In a small saucepan, combine the thawed raspberries, granulated sugar, and cornstarch over medium heat.
6. Cook the raspberry mixture for 5–7 minutes, stirring constantly with a wooden spoon until it thickens into a glossy, jam-like consistency.
7. Drop spoonfuls of the raspberry sauce evenly over the cake batter in the pan.
8. Drag a butter knife through the batter in a zigzag pattern to create delicate swirls, being careful not to overmix and muddy the design.
9. Bake the cake for 28–32 minutes, or until a toothpick inserted into the center comes out clean with no wet batter clinging to it.
10. Let the cake cool completely in the pan on a wire rack for at least 1 hour before slicing.

Dense yet tender, this cake cradles pockets of tart raspberry swirl that bleed into the bright lemon crumb. The contrast between the soft, citrus-kissed cake and the jammy berry ribbons feels like a quiet surprise in every slice. Serve it slightly warm with a dusting of powdered sugar, or alongside a cup of Earl Grey tea for an afternoon that feels softly suspended in time.

Lemon Cake Mix Tres Leches Cake

Oftentimes, the most comforting desserts emerge from simple beginnings, when a boxed mix transforms into something entirely new and tender under our hands. On quiet afternoons like this, I find myself drawn to recipes that feel both familiar and surprising, where minimal effort yields maximum comfort. This lemon cake mix tres leches cake is exactly that—a sunny, moist creation that feels like a gentle hug in dessert form.

Ingredients

For the cake:
– 1 box (15.25 oz) lemon cake mix
– 3 large eggs
– 1 cup water
– ½ cup vegetable oil

For the tres leches mixture:
– 1 can (14 oz) sweetened condensed milk
– 1 can (12 oz) evaporated milk
– ½ cup heavy cream

For the topping:
– 1 cup heavy cream
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan thoroughly.
2. In a large mixing bowl, combine the lemon cake mix, eggs, water, and vegetable oil.
3. Beat the mixture on medium speed for exactly 2 minutes until the batter is smooth and pale yellow.
4. Pour the batter into the prepared pan and spread it evenly with a spatula.
5. Bake for 28-32 minutes until the cake springs back when lightly touched in the center.
6. Remove the cake from the oven and let it cool in the pan for 15 minutes.
7. Use a fork to poke holes all over the cake surface, spacing them about ½ inch apart.
8. In a separate bowl, whisk together the sweetened condensed milk, evaporated milk, and ½ cup heavy cream until fully combined.
9. Slowly pour the milk mixture over the warm cake, aiming for even coverage.
10. Refrigerate the cake for at least 4 hours or overnight to allow complete absorption.
11. For the topping, chill a mixing bowl and beaters in the freezer for 10 minutes before whipping.
12. Whip 1 cup heavy cream with powdered sugar and vanilla until stiff peaks form.
13. Spread the whipped cream evenly over the chilled cake.

What makes this cake so memorable is how the bright lemon flavor cuts through the richness of the three milks, creating a perfect balance on the tongue. The texture becomes almost pudding-like beneath the cloud of whipped cream, each bite dissolving into pure comfort. I love serving it chilled with fresh berries scattered over the top, their tartness playing beautifully against the sweet creaminess.

Lemon Cake Mix Monkey Bread

Years have a way of folding into themselves, much like the soft layers of this lemon cake mix monkey bread, a recipe that found me on a quiet afternoon when the kitchen light was just right and my heart needed something sweet to hold onto. You might find comfort in its familiar warmth too, on days when time moves slowly and your hands crave simple work.

Ingredients

For the dough:

• 2 (16.5 oz) cans refrigerated biscuit dough
• 1 (15.25 oz) box lemon cake mix
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice
• 1 tablespoon whole milk

Instructions

1. Preheat your oven to 350°F and generously grease a 10-inch Bundt pan with butter or non-stick spray.
2. Cut each biscuit from both cans into quarters using kitchen shears for clean edges.
3. Combine the lemon cake mix and granulated sugar in a large zip-top bag, shaking gently to blend.
4. Add the biscuit pieces to the bag in batches, shaking until each piece is thoroughly coated with the dry mixture.
5. Arrange the coated biscuit pieces evenly in the prepared Bundt pan.
6. Pour the melted butter evenly over the biscuit pieces in the pan, ensuring it seeps into the layers.
7. Bake for 35–40 minutes, or until the top is deeply golden and the center springs back lightly when touched.
8. Let the monkey bread cool in the pan for 10 minutes before inverting it onto a serving plate.
9. Whisk together powdered sugar, fresh lemon juice, and whole milk in a small bowl until the glaze is smooth and pourable.
10. Drizzle the glaze evenly over the warm monkey bread, allowing it to drip down the sides.

Fresh from the oven, this monkey bread offers a tender pull-apart texture with a bright lemon fragrance that fills the room. The glaze adds a delicate sweetness that balances the tang, making it perfect for serving warm with a cup of tea or as a centerpiece for a lazy weekend brunch among friends.

Lemon Cake Mix Strawberry Shortcake

Nostalgia washes over me as I remember the first time I transformed a simple lemon cake mix into something magical, the bright yellow powder promising sunshine on a cloudy day. Now I find myself returning to this comforting alchemy, letting the rhythm of measuring and mixing slow my racing thoughts. There’s a gentle simplicity in building this strawberry shortcake, layer by tender layer, that feels like a quiet conversation with myself.

Ingredients

For the cake:
– 1 box (15.25 oz) lemon cake mix
– 3 large eggs
– 1 cup water
– ½ cup vegetable oil

For the strawberry filling:
– 1 lb fresh strawberries, hulled and sliced
– ¼ cup granulated sugar

For the whipped cream:
– 1 cup heavy whipping cream, chilled
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. Combine the lemon cake mix, eggs, water, and vegetable oil in a large mixing bowl.
3. Beat the mixture with an electric mixer on medium speed for exactly 2 minutes until smooth and pale yellow.
4. Pour the batter into the prepared pan and tap it gently on the counter to release air bubbles.
5. Bake for 28-32 minutes until the center springs back when lightly pressed and a toothpick inserted comes out clean.
6. Cool the cake in the pan on a wire rack for 15 minutes.
7. Run a knife around the edges and transfer the cake to the rack to cool completely.
8. While the cake cools, toss sliced strawberries with granulated sugar in a medium bowl.
9. Let the strawberries macerate at room temperature for 25-30 minutes until juicy.
10. Chill a metal mixing bowl and beaters in the freezer for 10 minutes before whipping cream.
11. Pour chilled heavy cream into the cold bowl and beat on high speed until soft peaks form.
12. Add powdered sugar and vanilla extract, then continue beating until stiff peaks form.
13. Slice the cooled cake horizontally into two even layers using a serrated knife.
14. Place the bottom cake layer on a serving plate and spoon half the macerated strawberries over it.
15. Spread half the whipped cream over the strawberries in an even layer.
16. Carefully place the top cake layer over the cream.
17. Top with remaining whipped cream and strawberries, letting some berries cascade down the sides.

Perhaps what I love most is how the tender lemon cake crumbles slightly against the juicy strawberries, each bite a balance of bright citrus and sweet berry. The cloud-like whipped cream melts on the tongue, tying everything together in a whisper-soft embrace. Serve it chilled on a porch swing as afternoon light fades, or pack individual slices for a picnic where the flavors seem to deepen in the open air.

Lemon Cake Mix Ice Cream Cake

Mellow afternoons like this one always seem to call for something sweet yet simple, something that bridges the gap between childhood nostalgia and grown-up cravings. This lemon cake mix ice cream cake came to me during one such quiet moment, when the sun was just beginning to dip below the kitchen window. It’s a dessert that feels both familiar and new, like rediscovering an old favorite with fresh eyes.

Ingredients

• For the crust:
  • 1 box (15.25 oz) lemon cake mix
  • 1/2 cup unsalted butter, melted
  • 1 large egg
• For the filling:
  • 1/2 gallon vanilla ice cream, softened for 15 minutes at room temperature
• For the topping:
  • 1 cup whipped cream
  • 1 lemon, zested

Instructions

1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking pan with butter or non-stick spray.
2. In a medium bowl, combine the lemon cake mix, melted butter, and egg until a thick, crumbly dough forms.
3. Press the dough evenly into the bottom of the prepared pan using your fingertips or the back of a measuring cup.
4. Bake the crust for 12–15 minutes, or until the edges are lightly golden and the center feels set to the touch.
5. Remove the crust from the oven and let it cool completely on a wire rack for 30 minutes—this prevents the ice cream from melting too quickly when added.
6. Scoop the softened vanilla ice cream over the cooled crust, spreading it into an even layer with a spatula.
7. Freeze the cake for at least 4 hours, or until the ice cream is firm and doesn’t give when pressed gently.
8. Spread the whipped cream over the frozen ice cream layer, creating soft peaks with your spatula for a rustic look.
9. Sprinkle the lemon zest evenly over the whipped cream for a bright, aromatic finish.
10. Return the cake to the freezer for 1 more hour to set the toppings before serving.

What I love most is how the crisp, buttery crust gives way to the creamy vanilla ice cream, each bite punctuated by the zesty lemon notes. Try serving thin slices with a drizzle of honey or alongside fresh berries for a touch of summer, even on the chilliest days. It’s a dessert that holds its shape beautifully yet melts just enough to feel indulgent.

Lemon Cake Mix Lemon Poppy Seed Muffins

Holding this warm muffin in my hands, I’m reminded how the simplest ingredients can create such comfort. There’s something quietly magical about transforming a basic lemon cake mix into these tender, speckled poppy seed muffins that fill the kitchen with the most delicate citrus perfume. Just a few additions turn the ordinary into something that feels like a slow Sunday morning, even on the busiest of days.

Ingredients

For the muffin batter:
– 1 box (15.25 oz) lemon cake mix
– 3 large eggs
– 1/2 cup vegetable oil
– 1 cup water
– 2 tbsp poppy seeds
– Zest of 1 lemon

For the lemon glaze:
– 1 cup powdered sugar
– 2 tbsp fresh lemon juice
– 1 tsp lemon zest

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, combine the lemon cake mix, eggs, vegetable oil, and water.
3. Whisk the ingredients together until just combined, being careful not to overmix – a few small lumps are perfectly fine.
4. Gently fold in the poppy seeds and lemon zest using a spatula.
5. Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
6. Bake for 18-22 minutes until the tops spring back when lightly pressed and a toothpick inserted comes out clean.
7. Tip: Rotate the muffin tin halfway through baking for even browning.
8. Remove the muffins from the oven and let them cool in the pan for 5 minutes.
9. Transfer the muffins to a wire rack to cool completely, about 30 minutes.
10. While the muffins cool, prepare the glaze by whisking together powdered sugar, lemon juice, and lemon zest in a small bowl.
11. Tip: If your glaze seems too thick, add lemon juice 1 teaspoon at a time until it reaches a drizzling consistency.
12. Drizzle the glaze over the cooled muffins using a spoon or piping bag.
13. Tip: Place parchment paper under the wire rack to catch any glaze drips for easy cleanup.
14. Let the glaze set for 15-20 minutes before serving.

Just out of the oven, these muffins have the most tender crumb that practically melts in your mouth, with the poppy seeds adding the slightest crunch against the softness. The bright lemon flavor shines through both in the cake and the sweet-tart glaze, creating layers of citrus that feel both refreshing and comforting. I love serving them still slightly warm with a cup of tea, watching the morning light catch the glistening glaze.

Lemon Cake Mix Coconut Cake

Years of baking have taught me that the simplest ingredients often create the most comforting memories, and this lemon-kissed coconut cake is no exception. Yesterday afternoon, as golden light spilled across the kitchen counter, I found myself reaching for that familiar yellow box, dreaming of something tender and tropical. It’s the kind of recipe that feels like a quiet conversation with yourself—soft, forgiving, and filled with gentle sweetness.

Ingredients

For the cake batter:
– 1 (15.25 oz) box lemon cake mix
– 1 cup canned coconut milk, well-shaken
– 3 large eggs, at room temperature
– ½ cup vegetable oil

For the coconut topping:
– 1 cup sweetened shredded coconut
– ½ cup canned coconut milk

Instructions

1. Preheat your oven to 350°F and generously grease a 9×13-inch baking pan with butter or non-stick spray.
2. In a large mixing bowl, combine the lemon cake mix, 1 cup coconut milk, eggs, and vegetable oil using a hand mixer on medium speed for 2 minutes until smooth and pale yellow.
3. Pour the batter into the prepared pan and use a spatula to spread it evenly into all corners.
4. Bake at 350°F for 28-32 minutes, or until the center springs back when lightly pressed and a toothpick inserted comes out clean.
5. While the cake bakes, toast the shredded coconut in a dry skillet over medium heat for 3-5 minutes, stirring constantly until golden brown.
6. Remove the cake from the oven and immediately poke holes all over the surface with a fork or skewer.
7. Warm the remaining ½ cup coconut milk in the microwave for 30 seconds and slowly pour it over the warm cake.
8. Sprinkle the toasted coconut evenly across the moist surface, gently pressing it into the glaze.
9. Let the cake cool completely in the pan on a wire rack for at least 2 hours before slicing.

Oh, how this cake transforms as it rests—the coconut milk seeps deep into the crumb, creating an almost pudding-like tenderness beneath that crisp, toasted topping. The lemon cake mix provides a bright foundation that never overpowers, while the double dose of coconut makes each slice taste like a tropical breeze. I love serving thick squares still slightly warm with a dollop of whipped cream, or packing them for picnics where they travel surprisingly well.

Lemon Cake Mix Pineapple Upside-Down Cake

Nostalgia drifts through the kitchen today, a gentle pull toward something sweet and comforting. This lemon-kissed pineapple cake feels like a quiet afternoon remembered, where simple ingredients transform into something softly magical.

Ingredients

For the pineapple layer:

• 1/4 cup unsalted butter
• 1/2 cup light brown sugar, packed
• 1 (20 oz) can pineapple rings in juice, drained (reserve 1/3 cup juice)
• 6-8 maraschino cherries

For the cake:

• 1 (15.25 oz) box lemon cake mix
• 3 large eggs
• 1/3 cup vegetable oil
• 1/3 cup reserved pineapple juice

Instructions

1. Preheat your oven to 350°F.
2. Place 1/4 cup butter in a 9-inch round cake pan.
3. Warm the pan in the oven for 3-4 minutes until the butter melts completely.
4. Remove the pan carefully using oven mitts.
5. Sprinkle 1/2 cup brown sugar evenly over the melted butter.
6. Arrange 6-8 pineapple rings in a single layer over the sugar mixture.
7. Place one maraschino cherry in the center of each pineapple ring.
8. In a large mixing bowl, combine the lemon cake mix, 3 eggs, 1/3 cup oil, and 1/3 cup reserved pineapple juice.
9. Beat the mixture with an electric mixer on medium speed for 2 minutes until smooth and pale. Tip: Scrape the bowl’s sides halfway through to incorporate all dry bits.
10. Pour the batter evenly over the pineapple layer in the cake pan.
11. Gently tap the pan on the counter 2-3 times to release any large air bubbles.
12. Bake at 350°F for 35-40 minutes until the top springs back when lightly pressed. Tip: Check at 35 minutes—a toothpick inserted should come out clean.
13. Remove the cake from the oven and cool in the pan on a wire rack for 15 minutes.
14. Run a thin knife around the edges to loosen the cake from the pan.
15. Place a serving plate upside-down over the cake pan.
16. Carefully invert the pan and plate together. Tip: Do this while the cake is still warm so the caramelized topping releases easily.
17. Lift the pan away slowly, allowing the pineapple topping to settle.

The cake emerges with a sticky, caramelized crown that glistens under the light. Each slice holds the bright tang of lemon against the tropical sweetness of pineapple, creating a tender crumb that melts on the tongue. Serve it slightly warm with a dollop of whipped cream, or let it cool completely for a firmer texture that still whispers of summer afternoons.

Summary

These 18 lemon cake mix recipes truly transform simple ingredients into spectacular desserts for any celebration. Whether you’re baking for a birthday, holiday, or just because, there’s a perfect lemony treat waiting for you! We’d love to hear which recipes become your favorites—leave a comment below and don’t forget to share this sweet inspiration on Pinterest for fellow bakers to enjoy.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.