This homemade lemon cake mix tastes better than any ultra-processed store-bought cake mix! Using a handful of simple ingredients, making this recipe from scratch is super fun and easy! Perfect for spring and summer desserts, it’s moist, light and tangy. Also check out my recipes for yellow and chocolate cake mixes from scratch too!
Making homemade cake mix (i.e. cake from scratch) is much easier than you think. It’s so easy that I have been doing it myself for years (and now my teenage daughter does it herself too!).
The thing is, store-bought cake mix has mostly unhealthy ingredients (seriously, look at the ingredients list on the box of Betty Crocker cake mix the next time you’re in the store).
Once I realized that I was buying ultra-processed cake mix in a box with all the double coupons I used to clip, I started making my own.
Not only is making your own cake mix from scratch healthier, but it also tastes much better than ultra-processed box mix, and it’s budget friendly too.
On the Crumbs blog, I’m sure you have seen my recipes for yellow and chocolate cake mixes for birthday cakes, cupcakes and even homemade blueberry and peach cobbler.
They have been our tried-and-true base recipes for everything cake!
But my NEW favorite homemade cake mix is…
Lemon cake mix! Did you know that you could make lemon cake from scratch too?
Let me tell you, this is the BEST recipe for lemon cake. It’s simple, light, lemony and perfect for spring and summer desserts. My family raves over it, and I guarantee yours will too!
Ingredients for Lemon Cake Mix
- All-purpose flour (or Bob’s Red Mill Gluten-free 1-to-1 Baking Flour)
- granulated sugar
- baking powder
- salt
- lemon zest
To make a cake add:
- butter
- milk
- lemon extract
- eggs
Psst! If you’re going to add salt, I highly recommend Ava Jane’s Kitchen. You may think all salt is created equal, but unfortunately, 90% of the salt produced around the world contains microplastics (gross, right?). Ava Jane’s Kitchen is an exception. Their salt is 100% microplastic-free, and it’s SO GOOD! Plus, you can get a bag for just 1¢!! (Get your penny bag of salt on this page.)
How to Make Homemade Lemon Cake Mix
Step 1. Measure out the flour, sugar, baking powder, and salt.
Step 2. Layer in a mason jar.
That’s it! My recipe makes the equivalent of one 18.25 oz box of lemon cake mix.
Recipe Tip
If you want to make this gluten free, use Bob’s Red Mill Gluten-free 1-to-1 Baking Flour.
How to Make Lemon Cake Step By Step
Step 1. Preheat the oven to 350F. Prepare the homemade lemon cake mix recipe as directed in a large bowl and set aside. In a medium bowl, combine the remaining ingredients. Add the wet ingredients to the dry and stir until JUST combined. Do not over stir the batter. A few lumps are fine.
Step 2. Butter and flour two 8″x8″ cake pans, one 9″x13″ cake pan, or line two 12-cup muffin pans with liners.
For use with:
- Two 8″x8″ cake pans: Divide the batter evenly between the pans
- One 9″x13″ cake pan: Pour the batter into the pan
- Cupcakes: Fill the muffin tins HALFWAY full
Step 3. Bake for 25-30 minutes for a 9 x 13 cake pan or until a toothpick comes out clean when inserted in the middle. Check the cakes at this time too, adding additional time as necessary. Allow to cool completely before icing and/or decorating.
Baking Times:
- 9″x13″ glass pan, bake 25-30 minutes
- 9″ round pan, bake 20-25 minutes
- For cupcakes, bake 12-15 minutes (try these silicone baking cups for easy removal from the liner!)
- For a bundt pan bake 20-25 minutes
Recipe Tips and Tricks for Lemon Cake
- You can make multiple batches to make a lemon layer cake. Use a cooling rack to let the cakes cool down before you frost.
- If you want to ice your cakes, try making homemade cream cheese frosting (find the frosting recipe here)! You can also top your lemon cake with seasonal macerated berries (like I did in the pictures above for my strawberry poke cake recipe) with or without frosting.
FAQs for Lemon Cake Mix + Lemon Cake
How to make the lemon cake moist and fluffy?
Sifting the flour before adding it to the batter adds air and makes the blend light. When you do this it will result in an extremely spongy and fluffy cake!
Can you put lemon juice in a cake mix?
This recipe uses both lemon extract and lemon zest, which adds a perfect tang to this lemon cake mix.
More Cake Recipes
- Chocolate Brownie Cake
- Homemade Yellow Cake Mix + Cake
- Homemade Chocolate Cake Mix + Cake
- Healthy Pumpkin Cake
30 Minute Dinners Sample Meal Plan
Sign up to get instant access to my 30 Minute Dinners Sample Meal Plan, complete with recipes and step-by-step instructions!Homemade Lemon Cake Mix
This homemade lemon cake mix tastes better than any ultra-processed store-bought cake mix! Using a handful of simple ingredients, making this recipe from scratch is super fun and easy! Perfect for spring and summer desserts, it’s moist, light and tangy.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 lemon cake 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
Ingredients
- 2 1/4 cups flour
- 1 1/4 cups sugar
- 3 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp lemon zest
to make a cake add:
- 8 Tbsp butter, softened
- 1 1/4 cups milk
- 1 Tbsp lemon extract
- 3 eggs
Instructions
To Make the Cake Mix:
- Measure out the flour, sugar, baking powder and salt.
- Layer in a mason jar.
- That’s it! My recipe makes the equivalent of one 18.25 oz box of lemon cake mix.
To Make Cake:
- Preheat the oven to 350F. Prepare the homemade lemon cake mix recipe as directed in a large bowl and set aside. In a medium bowl, combine the remaining ingredients. Add the wet ingredients to the dry and stir until JUST combined. Do not over stir the batter. A few lumps are fine.
- Butter and flour two 8″x8″ cake pans, one 9″x13″ cake pan, or line two 12-cup muffin pans with liners. If making muffins, only fill halfway.
- Bake for 25-30 minutes for a 9 x 13 cake pan or until a toothpick comes out clean when inserted in the middle. Check the cakes at this time too, adding additional time as necessary. Allow to cool completely before icing and/or decorating. More bake times listed below.
Notes
Baking Times:
- 9″x13″ glass pan, bake 25-30 minutes
- 9″ round pan, bake 20-25 minutes
- For cupcakes, bake 12-15 minutes (try these silicone baking cups for easy removal from the liner!)
- For a bundt pan bake 20-25 minutes
If you want to make this gluten free, use Bob’s Red Mill Gluten-free 1-to-1 Baking Flour.
You can make multiple batches to make a lemon layer cake. Use a cooling rack to let the cakes cool down before you frost.
If you want to ice your cakes, try making homemade cream cheese frosting (find the frosting recipe here)! You can also top your lemon cake with a seasonal berry compote (like I did in the pictures) with or without frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 229
For making the cake – Is the butter to be softened or melted?
Hi Emily! For cake, you want softened butter. I will update the recipe! Enjoy!