Reviews :
-This looks delicious but I prefer to bake from scratch. Have you, or would you publish your grandmother’s original recipe? Thank you. Also a lemon lover. I apologize if this is a repeat request. I did not look through the large amount of posts.
-This lemon cake sounds really delicious. I love a good, moist lemon cake. The buttermilk works wonders in cake mixes. I will be trying this recipe. Congratulations on the blue ribbon.
-I have not tried this cake yet, but I am planning to. For those of you who have problems with fruits,nuts, berries sinking to the bottom of the cake, just toss them with a little bit of dry ingredients. Not a lot…maybe just a Tbl then you can fold them into the batter when you are ready. This will “suspend” them throughout the cake and not on the bottom. My Mama taught me this. Make sure you pat the berries dry before you toss them with the dry ingredients. If you are using a cake mix use a little bit of the mix before adding your wet ingredients.
-I made this tonight and it was so gooooood! Very moist and full of flavor. My family really enjoyed this. I halved the glaze recipe and still had a lot left over. I made one glazed with the vegetable oil and one without and ended up using the glaze without the oil. We liked it better.
I will make this often!

Cook time: 35 Min Prep time: 15 Min Serves: 12-15

Ingredients

• 1 duncan hines moist deluxe lemon cake mix
• 1 c buttermilk
• 1 3oz. lemon instant pudding mix (dry)

       Icing:

• 4 c confectioner’s sugar
• 1/3 c bottled lemon juice
• 3 Tbsp vegetable oil
• 3 Tbsp water

Directions
1. 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 1/3 cup usually), put in 1 cup water and 1/3 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 9×13 baking pan in a preheated 350 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.
2. ICING: Combine water, oil, powdered sugar and lemon juice with a mixer until smooth. Add one more tablespoon of water if consistancy 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. There will be icing left over for a couple more cakes. Store in fridge and just stir it real good to use again.
3. Store cake in fridge and serve cold or room temp.