Lemon Cake Mix

This homemade lemon cake mix is super simple to mix up and have on hand instead of a box. Use it to make a light, fluffy, lemon cake bursting with fresh, tangy flavor!

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 quit couponing and got rid of all those boxed mixes, I started making my own.

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!).

I’ve already shared my recipes for Chocolate Cake Mix and Yellow Cake for birthday cakes, cupcakes, and even the yummy topping for Homemade Blueberry Cobbler 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 cakes from scratch, too?

My family loves this easy lemon cake recipe, and I guarantee yours will too!.

WHY MAKE HOMEMADE LEMON CAKE MIX

Not only is making your own lemon cake mix from scratch healthier, but it also:

• Tastes much better than the ultra-processed box mix. It turns out light and fresh with bright citrus flavor and moist crumbs.
• It’s budget-friendly, too. You don’t have to worry about when the next double coupon day is – homemade lemon cake mix costs pennies to make every time!
• Can be made gluten-free. Make one simple swap and you’ve got a gluten free lemon cake.
• Perfect for celebrations! Got a request for a lemon birthday cake? Done!

Let me tell you, this is the BEST recipe of lemon cake. It’s simple, light, lemony, and perfect for dessert.

INGREDIENTS FOR RECIPE OF LEMON CAKE

To make the lemon cake mix:

• All-Purpose Flour (or Bob’s Red Mill Gluten-free 1-to-1 Baking Flour; I don’t keep cake flour on hand, and regular flour works just fine!)
• Granulated Sugar
• Baking Powder
• Salt
• Lemon Zest

To make a lemon cake, add:

• Butter
• Milk
• Lemon Extract (I use this instead of fresh lemon juice to give it a real lemon flavor)
• 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 free 8oz. bag of sea salt (just pay shipping and handling!)

HOW TO MAKE SIMPLE LEMON CAKE MIX

Step 1. Measure out the flour, sugar, baking powder, and salt.

Step 2. Layer in a mason jar. It should just fit in a quart-sized jar (32 oz).

That’s it! This lemon cake mix recipe makes the equivalent of one 18.25-oz box of lemon cake mix.

HOW TO MAKE LEMON CAKE RECIPE STEP BY STEP

Now that you have a jar of lemon cake mix, here’s how to make a lemon cake.

Step 1. Preheat the oven to 350F. Prepare the homemade lemon cake mix recipe as directed in a large mixing bowl (or pour in one jar of homemade cake mix) and set aside.

Step 2. In a medium bowl, combine the remaining ingredients: butter, milk, egg, and lemon extract. Add the wet ingredients to the dry and stir until JUST combined. Do not over-stir the batter. A few lumps are fine. I prefer to make this in bowl rather than a stand mixer.

Step 3. 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 prepared pans
• One 9″x13″ cake pan or one bundt pan: Pour the batter into the pan
• Cupcakes: Fill the muffin tins HALFWAY full

Step 4. 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 round cakes at this time too, adding additional time as necessary. Allow to cool completely before icing and/or decorating. Store in an airtight container at room temperature for a few days.

Lemon Cake 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 FOR CAKE WITH LEMONS

• Use a citrus zester to finely grate the lemon zest for the cake mix.
• You can make multiple batches to make a lemon layer cake. Use a cooling rack to let the cakes cool down before you frost. I suggest layering lemon cake with lemon curd for the ultimate lemony treat! Strawberry jam would be yummy too.
• Enjoy your lemon cake with frosting.
  • Try making a lemon cake with cream cheese frosting (find my low-sugar cream cheese frosting recipe here). The tangy cream cheese pairs well with the lemon flavor.
  • Make a lemon berry cake. Top the lemon cake with seasonal macerated berries (like I did in the pictures above for my Strawberry Poke Cake Recipe) with or without frosting.
  • Homemade Whipped Cream is another easy topping option.
  • Drizzle a simple lemon glaze. I especially like to do this with a lemon bundt cake – it looks so pretty! Mix together 1 cup of confectioners’ sugar and 2-4 Tablespoons of milk (start low and add more until you reach the desired consistency). Drizzle on top of the cake once it is cool.
• Try a lemon and poppyseed cake. Add 1 Tablespoon of poppyseeds to the lemon cake batter and bake as directed.
• If you want to make your cake with lemons gluten free, use Bob’s Red Mill Gluten-free 1-to-1 Baking Flour.

CAN REAL FOODIES EAT LEMON CAKE?

We still enjoy treats in moderation, and we try to make them from scratch so that we get to control the quality of the ingredients.

And it means that we do still eat cake.

I expect you’ll do the same! No one wants to live a life where you never get to enjoy any treats! Special occasions and events are going to pop up in your life, and I want you to enjoy them.

When you’re including a treat like lemon cake in your day, keep these tips in mind:

• Accurately track what you’re eating. That means figuring out the nutrition information for the cake AND knowing that the portion size you’re writing down is actually the portion you ate.
• Licks, bites, and tastes count! If you’re frosting a lemon cake, be mindful of how much you’re tasting your toppings. Every bite counts!
• Keep your goals on track for the day as a whole. Include plenty of produce and lean protein, and adjust your meals so that your macros for the whole day make sense.
• Don’t fret over one treat! Consistency is key to hitting your nutrition goals, and one snack is not going to change that. What you do consistently day after day is what matters.

LEMON CAKE MIX FAQS

MORE HOMEMADE CAKE RECIPES

• Chocolate Brownie Cake
• Homemade Yellow Cake Mix + Cake
• Homemade Chocolate Cake Mix + Cake
• Healthy Pumpkin Cake
• Overnight Einkorn Coffee Cake