This is a delicious, moist cake with a tart, tangy icing. I made it for Easter, making it again for weekend company. No need to mess with a successful recipe!

Meh! Meh! OK, I like my flavors full-bodied, but this recipe lacked lemon-ness, particularly in the cake. Interesting texture to it, but bland. The frosting was better, but I added more lemon juice (also upped the conf. sugar by 1.25 cups). It also hardly seemed “easy,” but perhaps that goes along with zesting and juicing lemons. Not making it again.

Good cake! I followed the suggestions to add more confectioners sugar to the frosting. I ended up adding an additional 3/4 cup.
This cake was fantastic! Easy, came together quickly, and delicious. The cake texture is perfect, it’s moist without being dense and it’s not very crumbly. The frosting is very lemony, and plenty to cover a 9×13 cake with about a 1/4” thick layer of frosting. Be sure to take the time to whip the frosting.

I added extra zest because of the comments here. A couple things surprised me. First, the cake took 50 minutes before it was done and the cake rose to the top of the pan, about 3 in. high. I’m wondering if it raised so much because after I had mixed the lemon with the milk, I realized I had less than a cup of sugar and ran out for more. The mixture sat for about 40 min. Also, I found I had plenty of frosting – extra, in fact. Finally, I mistakenly had lowfat milk so added cream. Delish!

Per other comments, I added more lemon zest into the cake and frosting to get the lemony tang. I think it still could have used more in the cake itself. The cake came out very light and fluffy and the frosting was very creamy without being cloying. Overall, I really enjoyed this cake – simple and sweet!

The cake was lovely. For my taste, it could have used more lemon flavor, but that’s not a complaint. The real head-scratcher for me was the frosting. It tasted like straight butter, too little flavor and too much fat. I kept wondering whre I went wrong. Anyone else have an unfortunate result with the frosting? Maybe next time I’ll try the glaze some folks have mentioned.

I was really pleased with this cake. The texture created by the curdled milk was lovely…slightly dense but perfectly moist. I didn’t have whole milk so I mixed 2% with half and half but otherwise followed the cake recipe exactly. I was running out of time before company arrived so I decided not to make buttercream but made a simple glaze with confectioners sugar, lemon zest and a combo of squeezed lemon and orange juices. It was a hit. Will definitely make it again.

I always test my recipes on my staff in the emergency room (because even if it’s terrible they will eat it anyway and food doesn’t get wasted). This has been my #1 most requested recipe to bring to potluck. In the hot Louisiana summers there is nothing more refreshing than a light, fresh, lemon cake. I didn’t change a thing, and it was perfect!

I don’t have a stand mixer with a paddle. Hand-held electric beater worked fine. If you have trouble with the frosting, use the basic recipe on the confectioner’s sugar box. Use less lemon juice than this recipe calls for as the milk substitute. Just blend frosting with a spoon. Easier clean-up.

Ingredients:

• 1 duncan hines moist deluxe lemon cake mix
• 1 c buttermilk
• 1 4oz lemon instant pudding mix – dry –
  icing
• 4 cups confectioner’s sugar
• 1-4 cups bottled lemon juice
• 4 tbsp vegetable oil
• 4 tbsp water

method:

in large bowl stir together dry cake mix and pudding mix in another bowl combine all wet ingredients and eggs that the cake mix calls for plus the buttermilk – where your box reads the amount of water – 1 1/4 cup usually – put in 1 cup water and 1/4 cup lemon juice to make the cake even more lemon tasting if you like – beat with mixer until blended add to dry mixture and beat until combined
bake in a greased 10 × 12 baking pan in a preheated 360 degree oven for the time the cake mix box calls for depending on your oven It will require a couple minutes longer baking time than cake mix box calls for because of the extra moisture produced by the milk stick a toothpick in the center to check for doneness
icing- combine water oil powdered sugar and lemon juice with a mixer until smooth add one more tablespoon of water if consistency isn’t saucy – glaze – the cake when just a little cooled do not over glaze it because the icing is sweet just a thin layer is required