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Homemade Lemon Cake Mix

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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.


  • 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


To Make the Cake Mix: 

  1. Measure out the flour, sugar, baking powder and salt.
  2. Layer in a mason jar.
  3. That’s it! My recipe makes the equivalent of one 18.25 oz box of lemon cake mix.

To Make Cake:

  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.
  2. 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. 
  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. More bake times listed below. 


Baking Times:

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.


Keywords: lemon cake mix, homemade lemon cake mix, lemon cake