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Susan's Lemon Cake

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Susan's Lemon Cake
Courtesy of Anne Byrn / The Cake Mix Doctor

This easy-to-make lemon cake recipe requires few ingredients but the flavor remains overwhelmingly delicious. 

Recipe courtesy of Anne Byrn / The Cake Mix Doctor

Ready in
1 h and 10 m
20 m
(prepare time)
50 m
(cook time)
Calories Per Serving


For the Cake

  • Vegetable oil spray for greasing the pan
  • Flour for dusting the pan
  • 1 package (18.25 oz OR 15.25 oz) yellow cake mix
  • 1 package (3 ounces) lemon gelatin
  • 2/3 Cups hot water (from the tap)
  • 2/3 Cups vegetable oil
  • 4 large eggs

For the Glaze

  • 1 Cup powdered sugar
  • 2 Tablespoons fresh lemon juice (from 1 lemon)
  • 1 Teaspoon grated lemon zest


For the Cake

Preheat the oven to 350 degrees.

Grease and flour a 12-cup Bundt pan.

Place the cake mix, gelatin, water, oil, and eggs in a large mixing bowl and beat with an electric mixer on low speed for 30 seconds, until combined.

Stop the machine and scrape down the sides of the bowl.

Increase the mixer to medium and beat until smooth, 1 minute more.

Pour the batter into the prepared pan, and place the pan in the oven.

Bake the cake until it is lightly browned and begins to pull away from the sides of the pan, 35 to 40 minutes for either the larger or smaller mixes.

Remove the pan from the oven and place it on a wire rack to cool for 10 minutes.

Meanwhile, prepare the glaze.

For the Glaze

Whisk together the powdered sugar, lemon juice, and zest until smooth in a small bowl.

Run a long, sharp knife around the edge of the cake, and invert it onto a serving plate.

Spoon the glaze over the cake.

Slice and serve.