Best Ever Lemon Cake - Betty Streff
post-template-default,single,single-post,postid-41229,single-format-standard,ajax_fade,page_not_loaded,,select-child-theme-ver-2.2.2,select-theme-ver-2.2,smooth_scroll,wpb-js-composer js-comp-ver-5.4.4,vc_responsive,responsive-menu-slide-left

Best Ever Lemon Cake

lemon cake

Best Ever Lemon Cake

“When life gives you lemons, make lemon cake!” ~Nancy Rogers Williams


Today I baked a sunny, yummy lemon cake. A classic! I used a recipe from the 1960’s. It’s from a cookbook so tattered the cover is gone and the pages are held together with two blue rubber bands from a stalk of celery. Of course, the page is spattered with batter. Those are the ones that always bookmark the best stuff.


Ah, the 60’s. It was an iconic age to be sure. Audrey Hepburn, Jackie Kennedy, Marilyn Monroe and lemon cake. To this day, it’s a winner and a family favorite. Moist, dense and topped with a slightly crunchy glaze. Pure bliss! Great all by itself or heaped with spring berries. Thought you might like the recipe. Here you go, enjoy!


Best Ever Lemon Cake

1 lemon cake mix

1 small box instant lemon pudding

4 eggs

3/4 cup water

3/4 cup vegetable oil

Mix all together and beat at medium speed for 5 minutes. This is an important step.

Pour in 13 x 9 ungreased pan and bake for 25 minutes at 350 degrees or until top springs back when touched lightly.


While cake is baking, stir up the glaze so it’s ready as soon as the cake comes hot out of the oven.



2 cups powdered sugar

1/3 cup lemon juice (or lime juice or orange juice if you like)

2 T vegetable oil


When cake comes out of the oven poke it all over with a fork while it’s still hot and pour glaze over the top. Use a rubber spatula to spread it evenly. (Hint: While glaze is wet, sprinkle the top with coarse sugar or yellow colored sugar for an extra pretty touch! )

lemon squeezy






Click on a tab to select how you'd like to leave your comment

Subscribe to our mailing list

* indicates required