18 Delicious Lemon Cake Mix Recipes Easy to Make

Vibrant, zesty, and utterly irresistible, lemon cakes are the perfect way to brighten any day! Whether you’re craving something sweet for afternoon tea or a show-stopping dessert for your next gathering, our roundup of 18 delicious lemon cake mix recipes is here to inspire. Easy to make and bursting with flavor, these recipes promise to delight your taste buds. Let’s dive into the lemony goodness!

Lemon Blueberry Cake Mix Dump Cake

Unbelievably easy and bursting with flavor, this Lemon Blueberry Cake Mix Dump Cake is the perfect dessert for when you’re short on time but crave something sweet and tangy. Let’s dive into making this no-fuss, crowd-pleaser that combines the zest of lemon with the juiciness of blueberries in every bite.

Ingredients

• 1 box (15.25 oz) lemon cake mix – I love the extra lemony kick it provides.
• 1 can (21 oz) blueberry pie filling – go for the one with whole berries for that burst of flavor.
• 1/2 cup (1 stick) unsalted butter, melted – I find unsalted butter gives me better control over the sweetness.
• 1 cup water – room temperature to help the ingredients blend smoothly.

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a 9×13 inch baking dish, evenly spread the blueberry pie filling as the first layer.
3. Sprinkle the lemon cake mix over the blueberry layer, ensuring it covers the filling completely without mixing.
4. Slowly pour the melted butter over the cake mix, aiming for even coverage to help the top crisp up beautifully.
5. Drizzle the water over the top, which will help the cake mix to moisten and combine with the other ingredients as it bakes.
6. Bake for 40 minutes, or until the top is golden brown and the edges are bubbling slightly.
7. Let the cake cool for about 10 minutes before serving to allow the layers to set properly.

Enjoy the contrast of the crispy top layer with the soft, fruity center. This cake is delightful on its own or paired with a scoop of vanilla ice cream for an extra indulgent treat.

Lemon Cake Mix Cookies with Icing

Whipping up a batch of Lemon Cake Mix Cookies with Icing is a breeze, especially when you’re short on time but craving something sweet and tangy. This recipe transforms a simple cake mix into soft, chewy cookies topped with a smooth, lemony icing that’s sure to brighten your day.

Ingredients

• 1 box lemon cake mix (I love the extra lemony zest in Betty Crocker’s version)
• 2 large eggs (room temperature eggs blend more smoothly into the batter)
• 1/3 cup vegetable oil (a neutral oil keeps the lemon flavor front and center)
• 1 cup powdered sugar (for that perfectly sweet icing)
• 2 tbsp lemon juice (freshly squeezed gives the icing a vibrant kick)
• 1 tbsp water (to adjust the icing consistency just right)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
2. In a large bowl, combine the lemon cake mix, eggs, and vegetable oil. Mix until a thick dough forms. Tip: Don’t overmix to keep the cookies tender.
3. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Flatten slightly with the back of a spoon.
4. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: The cookies will look soft but will firm up as they cool.
5. While the cookies cool, whisk together powdered sugar, lemon juice, and water in a small bowl until smooth. Tip: Add water a teaspoon at a time to reach your desired icing thickness.
6. Drizzle or spread the icing over the cooled cookies. Allow the icing to set before serving.

Here’s the best part: these cookies strike a delightful balance between soft and chewy, with a zesty lemon flavor that’s not too overpowering. For an extra special touch, serve them alongside a cup of herbal tea or as a light dessert after a summer barbecue.

Lemon Cake Mix Cobbler

Sometimes, the simplest desserts bring the most joy, especially when they come together with minimal effort and maximum flavor. Lemon Cake Mix Cobbler is one such delight, combining the zesty brightness of lemon with a tender, cakey topping that’s irresistibly comforting.

Ingredients

• 1 box lemon cake mix (I swear by the brand that starts with a ‘D’ for its perfect balance of sweet and tart.)
• 1/2 cup unsalted butter, melted (Go for the good stuff—it makes a difference.)
• 1 cup water (Room temperature to help the mix blend smoothly.)
• 1/4 cup granulated sugar (For that extra sparkle on top.)
• 1 tbsp lemon zest (Freshly grated, please—it’s all about that vibrant flavor.)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish. This ensures your cobbler doesn’t stick and cleans up easier.
2. In a large bowl, combine the lemon cake mix, melted butter, and water. Stir until just mixed; overworking the batter can lead to a tough cobbler.
3. Pour the batter into the prepared baking dish, spreading it evenly with a spatula. A little imperfection adds charm.
4. Sprinkle the granulated sugar and lemon zest evenly over the top. This not only adds sweetness but a delightful crunch.
5. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Keep an eye on it after 20 minutes—ovens vary.
6. Let the cobbler cool for about 10 minutes before serving. This brief rest allows the flavors to meld beautifully.

Now, the cobbler emerges with a golden, slightly crisp top giving way to a soft, moist interior bursting with lemon flavor. Serve it warm with a scoop of vanilla ice cream for a contrast that’s pure magic. Not only does this dessert come together in a flash, but it also carries the bright, cheerful essence of lemon in every bite, making it a perfect end to any meal.

Lemon Cake Mix Pancakes

Ever find yourself staring at a box of lemon cake mix, wondering how to jazz up your breakfast routine? Let me introduce you to the magic of Lemon Cake Mix Pancakes—a fluffy, citrusy twist on the classic that’s as easy as it is delicious.

Ingredients

• 1 box lemon cake mix (I swear by Betty Crocker for that perfect lemony zing)
• 1 cup water (room temperature blends better with the mix)
• 2 large eggs (I prefer room temp eggs here for a smoother batter)
• 2 tbsp vegetable oil (extra virgin olive oil is my go-to for a hint of richness)
• 1/2 cup milk (whole milk makes them extra fluffy)

Instructions

1. In a large mixing bowl, combine the lemon cake mix, water, eggs, and vegetable oil. Whisk until smooth, about 2 minutes. Tip: Don’t overmix to keep the pancakes tender.
2. Gradually add the milk to the batter, stirring until just incorporated. The batter should be slightly thick but pourable. Tip: Let the batter sit for 5 minutes to thicken slightly for fluffier pancakes.
3. Heat a non-stick skillet or griddle over medium heat (350°F is ideal) and lightly grease with oil or butter.
4. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
5. Flip the pancakes and cook for an additional 1-2 minutes, until golden brown and cooked through. Tip: Adjust the heat if the pancakes are browning too quickly.

Vibrant and light, these pancakes boast a tender crumb and a bright lemon flavor that’s irresistible. Serve them stacked high with a drizzle of honey or a dollop of whipped cream for a breakfast that feels like a celebration.

Lemon Cake Mix Muffins with Poppy Seeds

Unlock the simplicity of baking with these Lemon Cake Mix Muffins with Poppy Seeds, a delightful treat that combines the tangy zest of lemon with the subtle crunch of poppy seeds. Perfect for beginners, this recipe transforms a basic cake mix into something extraordinary with just a few added ingredients.

Ingredients

• 1 box lemon cake mix (I find Betty Crocker works best for a fluffy texture)
• 3 large eggs (room temperature eggs blend more smoothly into the batter)
• 1/3 cup vegetable oil (or melted coconut oil for a hint of tropical flavor)
• 1 cup water
• 2 tbsp poppy seeds (for that perfect little crunch in every bite)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
2. In a large mixing bowl, combine the lemon cake mix, eggs, vegetable oil, and water. Mix until just combined; overmixing can lead to dense muffins.
3. Gently fold in the poppy seeds with a spatula to distribute them evenly throughout the batter.
4. Fill each muffin cup about 2/3 full with the batter to allow room for rising.
5. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
6. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Yield muffins that are wonderfully moist with a tender crumb, bursting with lemon flavor and speckled with poppy seeds. Serve them warm with a dollop of lemon curd or a sprinkle of powdered sugar for an extra special touch.

Lemon Cake Mix Bars with Cream Cheese Frosting

Sometimes, the simplest recipes bring the most joy, especially when they involve the tangy zest of lemon paired with the creamy richness of cream cheese frosting. Today, we’re diving into a foolproof recipe that transforms a humble lemon cake mix into decadent bars, perfect for any occasion.

Ingredients

• 1 box lemon cake mix (I swear by the brand that starts with a ‘D’ for its perfect balance of sweet and tart.)
• 1/2 cup unsalted butter, melted (Room temperature butter blends smoother, but melted works wonders here.)
• 1 large egg (Let it sit out for a bit; room temp eggs incorporate better.)
• 8 oz cream cheese, softened (Trust me, softening it ahead of time makes all the difference.)
• 1/4 cup granulated sugar (Just enough to sweeten the frosting without overpowering the lemon.)
• 1 tsp vanilla extract (The real deal, not imitation, for that deep, rich flavor.)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large bowl, combine the lemon cake mix, melted butter, and egg until a thick dough forms. Tip: If the dough feels too sticky, a light dusting of flour on your hands helps.
3. Press the dough evenly into the prepared pan. Use the back of a spoon or your fingers to smooth it out. Tip: For extra crisp edges, lightly press the dough up the sides of the pan.
4. Bake for 15-20 minutes, or until the edges are just starting to turn golden. The center should still be soft but not jiggly.
5. While the base cools, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Tip: A hand mixer on medium speed gets the job done in under 2 minutes.
6. Spread the cream cheese frosting over the cooled lemon base. Chill in the refrigerator for at least 1 hour before slicing into bars.

Rich in flavor with a delightful contrast between the zesty lemon base and the smooth cream cheese topping, these bars are a hit at potlucks. For an extra touch, garnish with thin lemon slices or a sprinkle of zest right before serving.

Lemon Cake Mix Donuts

Sometimes, the simplest recipes bring the most joy, especially when they involve transforming a humble lemon cake mix into delightful donuts. This methodical guide will walk you through each step, ensuring your donuts are as fluffy and flavorful as possible.

Ingredients

• 1 box lemon cake mix (I swear by Betty Crocker for its perfect balance of sweetness and tang.)
• 1 cup water (Room temperature blends better with the mix.)
• 3 large eggs (I prefer room temp eggs here for a smoother batter.)
• 1/3 cup vegetable oil (A neutral oil ensures the lemon flavor shines.)
• 1 tbsp lemon zest (For an extra zing, I always add a bit more.)
• Non-stick cooking spray (Essential for easy donut release.)

Instructions

1. Preheat your oven to 350°F (175°C) and generously spray a donut pan with non-stick cooking spray.
2. In a large mixing bowl, combine the lemon cake mix, water, eggs, and vegetable oil. Whisk until the batter is smooth and free of lumps.
3. Fold in the lemon zest gently, ensuring it’s evenly distributed throughout the batter for that vibrant lemon flavor.
4. Using a piping bag or a spoon, fill each donut cavity about 2/3 full to allow room for rising.
5. Bake for 10-12 minutes, or until the edges are golden and a toothpick inserted comes out clean.
6. Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Best enjoyed fresh, these lemon cake mix donuts boast a light, airy texture with a bright, citrusy punch. For an extra treat, drizzle with a simple glaze or dust with powdered sugar before serving.

Lemon Cake Mix Bread

Baking a delightful Lemon Cake Mix Bread is simpler than you might think, and it’s a perfect way to brighten up your day with its zesty flavor. This recipe transforms a basic cake mix into a moist, flavorful bread that’s ideal for breakfast or a sweet snack.

Ingredients

• 1 box lemon cake mix (I find Betty Crocker works best for a fluffy texture)
• 3 large eggs (room temperature eggs blend more smoothly into the batter)
• 1/3 cup vegetable oil (extra virgin olive oil can add a nice richness)
• 1 cup water (for a lighter bread, you can substitute with club soda)
• 1 tbsp lemon zest (freshly grated for the brightest flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan.
2. In a large mixing bowl, combine the lemon cake mix, eggs, vegetable oil, and water. Mix until just combined; overmixing can lead to a dense bread.
3. Fold in the lemon zest gently to distribute it evenly throughout the batter.
4. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
5. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and spring back when lightly touched.
6. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Fresh out of the oven, this Lemon Cake Mix Bread boasts a tender crumb and a vibrant lemon flavor that’s not too overpowering. Serve it sliced with a dollop of whipped cream or toasted with a smear of butter for an extra indulgent treat.

Lemon Cake Mix Cheesecake

Zesty and refreshing, this Lemon Cake Mix Cheesecake combines the tangy flavor of lemon with the creamy richness of cheesecake, creating a dessert that’s both easy to make and irresistibly delicious. Perfect for beginners, this recipe guides you through each step with precision, ensuring a flawless result every time.

Ingredients

• 1 box lemon cake mix (I always go for the brand with the most natural ingredients)
• 3 large eggs (room temperature eggs blend more smoothly into the batter)
• 1/2 cup unsalted butter, melted (for that rich, buttery crust)
• 2 (8 oz) packages cream cheese, softened (softening is key for a lump-free filling)
• 1/2 cup granulated sugar (just the right amount to sweeten without overpowering the lemon)
• 1 tsp vanilla extract (a splash of vanilla enhances all the flavors)
• 1 tbsp lemon zest (for an extra burst of lemon flavor)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, combine the lemon cake mix, 1 egg, and melted butter until a dough forms. Press this mixture into the bottom of a 9×13 inch baking dish to create the crust.
3. In another bowl, beat the cream cheese and sugar together until smooth. Tip: Scrape the sides of the bowl to incorporate all the sugar.
4. Add the remaining 2 eggs, vanilla extract, and lemon zest to the cream cheese mixture, beating well after each addition. Tip: Overbeating can introduce too much air, so mix just until combined.
5. Pour the cream cheese mixture over the crust in the baking dish, spreading it evenly with a spatula.
6. Bake for 25-30 minutes, or until the edges are set but the center is slightly jiggly. Tip: The cheesecake will continue to set as it cools, so don’t overbake.
7. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours before serving.

Silky smooth with a vibrant lemon flavor, this cheesecake is a crowd-pleaser. Serve it chilled with a dollop of whipped cream and fresh berries for an extra special touch.

Lemon Cake Mix Cupcakes with Lemon Curd Filling

Whipping up a batch of these Lemon Cake Mix Cupcakes with Lemon Curd Filling is a breeze, even for those just starting their baking journey. With a few simple ingredients and some patience, you’ll have a delightful treat that’s perfect for any occasion.

Ingredients

• 1 box lemon cake mix – I find that the brand name mixes offer a more consistent flavor.
• 3 large eggs – Room temperature eggs blend more smoothly into the batter.
• 1/2 cup vegetable oil – A neutral oil ensures the lemon flavor shines through.
• 1 cup water – Filtered water can make a difference in the overall taste.
• 1 cup lemon curd – Homemade or store-bought, both work wonderfully here.
• 1/2 cup powdered sugar – For dusting, because presentation matters as much as taste.

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large mixing bowl, combine the lemon cake mix, eggs, vegetable oil, and water. Mix on medium speed for 2 minutes until the batter is smooth.
3. Fill each cupcake liner two-thirds full with batter. A cookie scoop ensures even distribution.
4. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through for even baking.
5. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
6. Once cooled, use a small knife or cupcake corer to remove a small portion from the center of each cupcake.
7. Fill each hole with lemon curd, about a teaspoon per cupcake, then replace the removed cake piece on top.
8. Dust the tops with powdered sugar just before serving for a sweet, decorative finish.

Delightfully moist and bursting with lemon flavor, these cupcakes are a surefire hit. Serve them at your next brunch or as a bright ending to a dinner party for a touch of elegance.

Lemon Cake Mix Pie

Ready to dive into a dessert that’s as refreshing as it is easy to make? This Lemon Cake Mix Pie combines the zesty flavor of lemon with the simplicity of a cake mix, resulting in a dessert that’s perfect for any occasion.

Ingredients

• 1 box lemon cake mix (I swear by Betty Crocker for that perfect lemony zest)
• 1/2 cup unsalted butter, melted (go for the good stuff—it makes a difference)
• 2 large eggs (room temperature eggs blend more smoothly)
• 1 cup water (cold, to keep the butter from cooking the eggs when mixed)
• 1 can (14 oz) sweetened condensed milk (the secret to creamy perfection)
• 1/2 cup lemon juice (freshly squeezed for that bright, tangy flavor)
• 1 cup whipped cream (for topping, because everything’s better with whipped cream)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, combine the lemon cake mix, melted butter, eggs, and water. Mix until smooth. Tip: Don’t overmix to avoid a dense pie.
3. Pour the batter into a greased 9-inch pie dish, spreading it evenly with a spatula.
4. Bake for 25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean. Tip: Ovens vary, so start checking at 20 minutes.
5. While the pie bakes, whisk together the sweetened condensed milk and lemon juice in a medium bowl until smooth. Tip: This mixture will thicken as it sits, so whisk it right before using.
6. Once the pie is baked and slightly cooled, pour the lemon mixture over the top, spreading it evenly.
7. Refrigerate the pie for at least 2 hours to set the lemon layer. Tip: Chilling overnight enhances the flavors.
8. Before serving, top with whipped cream and, if desired, a sprinkle of lemon zest for extra zing.

Mmm, the first bite reveals a creamy, tangy lemon layer atop a soft, buttery cake base. Serve chilled with a side of fresh berries for a delightful contrast of flavors.

Lemon Cake Mix Trifle

You’re about to embark on a delightful journey of creating a Lemon Cake Mix Trifle, a dessert that’s as refreshing as it is easy to make. Perfect for beginners, this recipe will guide you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 1 box lemon cake mix (I always go for the brand that promises a moist cake; it makes all the difference.)
• 3 large eggs (Room temperature eggs blend more smoothly into the batter.)
• 1/2 cup vegetable oil (A neutral oil ensures the lemon flavor shines.)
• 1 cup water (Filtered water can surprisingly enhance the cake’s taste.)
• 2 cups heavy whipping cream (For the lightest whipped cream, chill the bowl and beaters first.)
• 1/4 cup powdered sugar (This sweetens the whipped cream just right.)
• 1 tsp vanilla extract (Pure vanilla adds a depth of flavor.)
• 1 lemon, zested (For that extra zing, use organic lemons.)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Tip: Use parchment paper for easier removal.
2. In a large bowl, combine the lemon cake mix, eggs, vegetable oil, and water. Beat on medium speed for 2 minutes until smooth. Tip: Scrape the sides of the bowl to ensure all ingredients are fully incorporated.
3. Pour the batter into the prepared pan and bake for 28-30 minutes, or until a toothpick inserted in the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
4. Allow the cake to cool completely, then cut into 1-inch cubes.
5. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Tip: Overbeating can turn the cream grainy, so watch closely.
6. Layer half of the cake cubes in a trifle bowl, top with half of the whipped cream, and sprinkle with half of the lemon zest. Repeat the layers.
7. Chill the trifle for at least 2 hours before serving to allow the flavors to meld.

Presenting a harmonious blend of tangy lemon and sweet cream, this trifle boasts layers of soft cake and airy whipped cream. For a festive touch, garnish with edible flowers or additional lemon zest right before serving.

Lemon Cake Mix Waffles

Let’s dive into making these delightful Lemon Cake Mix Waffles, a perfect blend of simplicity and flavor that will brighten your morning. This recipe transforms a simple cake mix into something extraordinary, with a method that’s as easy as it is satisfying.

Ingredients

• 1 box lemon cake mix (I love the extra zesty ones for a brighter flavor)
• 1 cup water (room temperature helps the mix blend smoother)
• 3 large eggs (I prefer room temp eggs here for a fluffier texture)
• 1/3 cup vegetable oil (extra virgin olive oil is my go-to for a richer taste)
• Non-stick cooking spray (for the waffle iron, because no one likes sticking waffles)

Instructions

1. Preheat your waffle iron to 375°F, ensuring it’s hot enough for a crisp exterior.
2. In a large mixing bowl, combine the lemon cake mix, water, eggs, and vegetable oil. Whisk until smooth, about 2 minutes, scraping the sides to incorporate all the dry mix.
3. Lightly spray the preheated waffle iron with non-stick cooking spray to prevent sticking.
4. Pour 1/2 cup of batter onto the center of the waffle iron, close the lid, and cook for 3-4 minutes or until golden brown and crisp. Tip: Avoid peeking too soon to ensure even cooking.
5. Carefully remove the waffle and repeat with the remaining batter. Tip: Keep finished waffles warm in a 200°F oven to maintain crispness.
6. Serve immediately with your favorite toppings. Tip: A dollop of whipped cream and fresh berries complement the lemon flavor beautifully.

Best enjoyed fresh, these waffles boast a light, airy texture with a vibrant lemon flavor that’s not too sweet. For a creative twist, try sandwiching them with lemon curd and a sprinkle of powdered sugar for an extra special treat.

Lemon Cake Mix Scones

First, let’s dive into making these delightful Lemon Cake Mix Scones, a perfect blend of simplicity and zest that’ll brighten any morning. Follow these steps carefully, and you’ll have a batch of fluffy, tangy scones ready in no time.

Ingredients

• 1 box (15.25 oz) lemon cake mix – the star of our show, bringing that vibrant lemon flavor effortlessly.
• 2 cups all-purpose flour – I always sift mine to avoid any lumps, ensuring a smoother dough.
• 1/2 cup cold unsalted butter, cubed – cold butter is key for those perfect, flaky layers.
• 2 large eggs – room temperature eggs blend more smoothly into the mix.
• 1/3 cup milk – whole milk gives the richest texture, but any will do in a pinch.
• 1 tbsp lemon zest – for an extra punch of lemon, because why not?

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This ensures even baking and easy cleanup.
2. In a large bowl, whisk together the lemon cake mix and all-purpose flour. Tip: A whisk helps incorporate air, making the scones lighter.
3. Add the cubed cold butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
4. In a separate bowl, beat the eggs lightly, then stir in the milk and lemon zest. Make a well in the center of the dry ingredients and pour in the wet mixture.
5. Gently stir until just combined. The dough will be sticky, but resist overmixing to keep the scones tender.
6. Turn the dough onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 wedges and transfer to the prepared baking sheet.
7. Bake for 15-18 minutes, or until the edges are just golden. Tip: Watch closely after 15 minutes to avoid overbaking.
8. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Out of the oven, these scones boast a tender crumb with a crisp exterior, bursting with lemony freshness. Serve them warm with a dollop of clotted cream and a sprinkle of powdered sugar for an extra special treat.

Lemon Cake Mix Parfait

You’re about to discover how to create a delightful Lemon Cake Mix Parfait that’s as easy as it is delicious. This recipe is perfect for beginners, offering a straightforward path to a sweet treat that’ll impress anyone.

Ingredients

• 1 box lemon cake mix (I always go for the brand with the most vibrant lemon flavor)
• 1 cup cold water (for a lighter texture)
• 1/2 cup vegetable oil (extra virgin olive oil can add a nice twist)
• 3 large eggs (room temperature eggs blend more smoothly)
• 1 cup whipped cream (homemade or store-bought, your choice)
• 1/2 cup lemon curd (for that extra zing)
• Fresh mint leaves (a few for garnish, because we eat with our eyes first)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. This ensures your cake doesn’t stick and bakes evenly.
2. In a large mixing bowl, combine the lemon cake mix, water, vegetable oil, and eggs. Mix on medium speed for 2 minutes until smooth. Tip: Scrape the sides of the bowl halfway through to incorporate all the dry ingredients.
3. Pour the batter into the prepared pan and bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
4. Let the cake cool completely on a wire rack, about 1 hour. This patience pays off with easier handling.
5. Once cooled, crumble the cake into bite-sized pieces. Tip: Use your hands for a more rustic texture or a knife for uniformity.
6. In serving glasses, layer cake crumbs, whipped cream, and lemon curd, repeating until the glass is full. Finish with a dollop of whipped cream and a mint leaf on top.

Enjoy the layers of fluffy cake, creamy whipped cream, and tangy lemon curd coming together in every spoonful. For a summer twist, serve chilled with a side of fresh berries.

Lemon Cake Mix Pudding

Making a Lemon Cake Mix Pudding is a delightful way to bring a burst of citrusy sweetness into your kitchen with minimal fuss. This recipe transforms a simple cake mix into a creamy, dreamy pudding that’s perfect for any occasion.

Ingredients

• 1 box lemon cake mix (I swear by the brand that starts with a ‘D’ for its vibrant lemon flavor)
• 2 cups whole milk (for richness, though 2% works in a pinch)
• 1/2 cup granulated sugar (adjust if you like things less sweet)
• 3 large eggs (room temperature eggs blend more smoothly)
• 1/4 cup unsalted butter, melted (I always use unsalted to control the saltiness)
• 1 tsp vanilla extract (the real deal, not imitation)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, whisk together the lemon cake mix, milk, sugar, eggs, melted butter, and vanilla extract until smooth. Tip: Scrape the sides of the bowl to ensure everything is fully incorporated.
3. Pour the mixture into the prepared baking dish, smoothing the top with a spatula. Tip: A gentle tap on the counter removes any air bubbles.
4. Bake for 25-30 minutes, or until the edges are golden and the center is set but still slightly jiggly. Tip: Ovens vary, so start checking at 25 minutes to avoid overbaking.
5. Remove from the oven and let cool for at least 10 minutes before serving. This allows the pudding to set further.

Perfectly creamy with a tangy lemon zest, this pudding is a dream when served slightly warm with a dollop of whipped cream. For an extra touch, garnish with lemon zest or fresh berries to elevate the presentation and add a fresh contrast to the sweetness.

Lemon Cake Mix Ice Cream

Unlock the simplicity of transforming a boxed lemon cake mix into a creamy, dreamy ice cream with this no-churn recipe. Perfect for those sweltering summer days when you crave something sweet but effortless.

Ingredients

• 1 box (15.25 oz) lemon cake mix – the star of the show, bringing that bright, citrusy flavor.
• 2 cups heavy cream – cold, for the fluffiest peaks.
• 1 can (14 oz) sweetened condensed milk – my secret to a rich, smooth base without an ice cream maker.
• 1 tbsp lemon zest – for an extra zing that elevates the lemon flavor.
• 1 tsp vanilla extract – a dash enhances all the other flavors beautifully.

Instructions

1. In a large bowl, whip the cold heavy cream until stiff peaks form, about 3-4 minutes. Tip: Chill your bowl and beaters in the freezer for 10 minutes beforehand for best results.
2. Gently fold in the sweetened condensed milk, lemon cake mix, lemon zest, and vanilla extract until fully combined. Be careful not to overmix to keep the mixture light and airy.
3. Pour the mixture into a loaf pan or airtight container, smoothing the top with a spatula.
4. Cover with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals. Freeze for at least 6 hours, or overnight for best texture.
5. Once set, scoop and serve. Tip: For an extra special touch, garnish with fresh berries or a drizzle of lemon curd before serving.

Here’s to a dessert that’s as refreshing as it is easy, with a velvety texture and a punchy lemon flavor that’s sure to delight. Try sandwiching it between two cookies for an impromptu ice cream sandwich treat.

Lemon Cake Mix Truffles

Gathering the right ingredients and tools before starting can make the process of making Lemon Cake Mix Truffles much smoother. These bite-sized delights are perfect for any occasion, combining the tangy flavor of lemon with the sweetness of cake in a no-bake treat.

Ingredients

• 1 box lemon cake mix (I swear by Betty Crocker for that perfect lemony zest)
• 1/2 cup unsalted butter, softened (room temperature blends better)
• 8 oz cream cheese, softened (full-fat gives the best texture)
• 1 tbsp lemon zest (freshly grated for that vibrant flavor)
• 2 cups white chocolate chips (I prefer Ghirardelli for melting smoothly)
• 1 tsp vegetable oil (helps thin the chocolate for dipping)

Instructions

1. In a large mixing bowl, combine the lemon cake mix, softened butter, softened cream cheese, and lemon zest. Use a hand mixer on medium speed for 2 minutes until the mixture is smooth and well combined.
2. Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Chill in the refrigerator for 30 minutes to firm up.
3. While the truffles chill, melt the white chocolate chips and vegetable oil together in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until fully melted and smooth.
4. Using a fork, dip each chilled truffle into the melted white chocolate, ensuring it’s fully coated. Tap the fork gently on the side of the bowl to remove excess chocolate.
5. Return the coated truffles to the parchment-lined baking sheet. Sprinkle with additional lemon zest if desired before the chocolate sets.
6. Allow the truffles to set at room temperature for about 1 hour, or refrigerate for 15 minutes if you’re in a hurry.

Finished truffles should have a creamy center with a crisp white chocolate shell, offering a delightful contrast in textures. For an extra special touch, serve them on a platter with edible flowers or alongside a cup of Earl Grey tea.

Conclusion

Nothing beats the simplicity and zest of these 18 lemon cake mix recipes, perfect for any home cook looking to whip up something delightful with ease. We hope you find your next favorite dessert among them! Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to spread the lemony joy. Happy baking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.