Lemon Cake

Smart shortcuts like cake mix and instant pudding mean you can spend less time in the kitchen and more time enjoying this bright and refreshing dessert.

Serves: 16Prep: 10 minutesCook: 40 minutesTotal: 50 minutesDifficulty: Easy

Serves: 16


  • 1 package (15–16 oz.) lemon cake mix
  • 1 package (3 oz.) lemon instant pudding
  • 1⁄2 cup vegetable oil
  • 1 1⁄3 cups water
  • 2 eggs
  • 1⁄2 cup orange juice
  • 1⁄2 cup confectioners’ sugar
  • Whipped topping, optional
  • Lemon zest, optional


  • Preheat oven to 350°F.
  • In large bowl, combine cake mix, instant pudding, oil, water and eggs. Pour into 13”x9” pan. Bake 30–40 minutes or until cake is golden and cooked throughout.
  • Meanwhile, whisk together orange juice and confectioners’ sugar.
  • Cool cake slightly. Using fork, make holes in top. Pour juice mixture over. Serve with whipped topping and lemon zest, if desired. Refrigerate any leftovers.