I need help y’all!

It all started with this crazy idea I have to create easy peasy cake box cakes that taste deliciously baked from scratch without all the fuss.
I am the first to admit that I love baked goods from scratch but sometimes I want a sweet treat that’s simple and satisfying. My first attempt was this strawberry cake recipe I shared with you here. It took me two attempts to get it right and the result was strawberry-licious!
By now, I’m sure you’re wondering where your help comes in. Well, here goes…Y’all know I love the flavor of LEMON! Just thinking about fresh squeezed lemon has my mouth watering so I had to come up with a box lemon cake recipe and that’s when I got into trouble!
I made this cake and I’m about to over dose on it!!! I begged the hubby to give it to our neighbors while I was at work (praying) that he would save me a slice but he did as usual and didn’t follow my instructions. Every time I pass through the kitchen, this cake is calling my name.
Can you please help me ditch it down the drain??? I’m all out of will power because it’s oh so good! Warning! Do not make this cake without a hungry crowd to help you eat every crumb!
Have a lemony weekend!


Yields 12-14 servings

Zesty Lemon Cake
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  • 1 box Lemon Supreme Cake Mix
  • ½ cup butter, room temperature (1 stick)
  • 1 tablespoon lemon zest (1 lemon)
  • 4 large eggs
  • 1 package vanilla instant pudding (¾ ounce)
  • 1 cup water
  • 1 teaspoon lemon extract


  1. Preheat oven to 350 degrees. Grease and flour, three 9” cake pans, I use butter. Cream the butter in a mixing bowl until smooth. Add the eggs and the remaining ingredients. Mix well. Evenly distribute the cake batter in the prepared pans. Make sure you spread the batter to the edges of the pan. Bake for 20 minutes or until cake springs back at the touch of your finger. Allow the cakes to cool in the pan for ten minutes then transfer the cakes to a cooling rack and allow the cakes to cool completely.
  2. Frosting
  3. 1 8oz. package cream cheese, softened
  4. 1 stick butter, softened
  5. ½ teaspoon lemon extract
  6. ½ teaspoon orange extract
  7. 4 cups powdered sugar, sifted
  8. Add cream cheese and butter to a mixing bowl. Mix until well blended. Add sugar one cup at a time and blend well. Add extracts mix well. Frost cake and garnish with a twist of lemon peel.