This Homemade Lemon Cake Mix can be thrown together in no time! Use the mix right away or make it in advance and simply store it in your refrigerator until you’re ready to bake a 2-layer cake or 24 cupcakes.

Lemon Cake Mix

I can’t tell you the last time I bought cake mix.

Making my own cake mix has turned into one of my favorite hobbies. It might not be as fast as opening up a box, but it’s pretty close. Not to mention the ingredient list is much shorter and without any additives and preservatives!

Since starting this blog, I’ve grown quite the collection of homemade cake mixes! There’s chocolate, white, yellow and funfetti, and all are linked above the recipe printable down towards the end of the post.

homemade lemon cake mix in bowl

Today, I’m sharing my favorite flavor of all… lemon.

Simple ingredients with specks of lemon zest, as it should be.

ingredients for Lemon Cake Mix

To Make This Homemade Lemon Cake Mix You Will Need:

  • sugar
  • lemon zest
  • cake flour
  • baking powder
  • fine salt (sea or Himalayan)
  • unsalted butter (softened)

sugar with lemon zest in a bowl.

Zest 2 lemons and add that to a bowl with 1-1/2 cups granulated sugar.

massaging sugar and zest together

Use your fingers to massage the zest and the sugar together.

lemon sugar

It should resemble coarse, wet sand.

dry ingredients in a mixing bowl

In a large mixing bowl, add the lemon sugar, 2-3/4 cups cake flour, 1 tablespoon baking powder and 1 teaspoon fine salt.

whisk to incorporate

Whisk well to incorporate.

add softened unsalted butter

Drop in 4 tablespoons softened unsalted butter.

cut butter into flour with pastry blender

Use a pastry blender to cut the butter into the dry ingredients. Keep going until the butter is in very small pieces and nearly undetectable in the dry ingredients.

Lemon Cake Mix

Use it immediately to make a lemon cake or store in an air-tight jar or container and refrigerate until ready to use!

Lemon Cake Mix

Give Homemade Cake Mix As A Gift:

If you want to give homemade chocolate cake mix as a gift, omit the butter and store all the dry ingredients in a glass jar with a tight fitting lid. Write out the remaining ingredients (include the butter!) and then recipe instructions (start by creaming the butter, vanilla, eggs and adding the dry ingredients, water, oil etc.) out onto a note card and tie it around the jar with string.

Make The Cake:

The recipe for making the cake is below, however if you want to see a step-by-step for the cake and frosting, click here!

Other Homemade Cake Mixes:

Chocolate Cake Mix

Funfetti Cake Mix

Yellow Cake Mix

White Cake Mix

Lemon Cake Mix

Lemon Cake Mix
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Yield: 1 recipe

Homemade Lemon Cake Mix

This Homemade Lemon Cake Mix can be thrown together in no time! Use the mix right away or make it in advance and simply store it in your refrigerator until you’re ready to bake a 2-layer cake or 24 cupcakes.

Ingredients

  • cups granulated sugar
  • 2 medium lemons, zested
  • cup cake flour, see notes
  • 4 teaspoons baking powder
  • 1 teaspoon fine salt, sea or Himalayan
  • 4 tablespoons unsalted butter, softened

Instructions 

  • Combine sugar and lemon zest in a bowl. Use your fingers to massage the sugar and zest together until it resembles coarse wet sand.
  • In a large mixing bowl, measure and add flour, lemon sugar, baking powder and salt. Whisk to combine.
  • Use a pastry cutter (or a couple of knives or a fork will do) and cut the butter into the flour. Keep going until the butter is no longer detectable in the dry ingredients and it’s a super fine crumb.
  • Store this cake mix in a air-tight container and refrigerate until ready to use.
  • If refrigerated, remove and let come up to room temperature for about 30 mintues before using.

Notes

Can you Substitute cake flour for all-purpose?
Yes! If using all-purpose flour instead of cake flour, you will only need 2½ cups all-purpose flour. However the cakes crumb/texture will be different.
Nutritional Value Is for the Entire Cake Mix.
Click Here To Use This Lemon Cake Mix!
Serving: 1g, Calories: 2869kcal, Carbohydrates: 573g, Protein: 44g, Fat: 53g, Saturated Fat: 30g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Trans Fat: 2g, Cholesterol: 120mg, Sodium: 4042mg, Potassium: 665mg, Fiber: 14g, Sugar: 306g, Vitamin A: 1454IU, Vitamin C: 114mg, Calcium: 1066mg, Iron: 6mg
Lemon Cupcakes with Lemon Buttercream Frosting
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Yield: 24 servings

Lemon Cupcakes with Lemon Buttercream Frosting

These Lemon Cupcakes with Lemon Buttercream are a bright and bursting with lemon. Homemade lemon cake mix is blended with only a few ingredients and yield tender, moist cupcakes (or cake!). Yields 24 cupcakes or 2 (9-inch) cake layers.

Ingredients

FOR THE LEMON CUPCAKES (OR CAKE):

  • 1 recipe lemon cake mix
  • 1 cup water
  • 2/3 cup grapeseed oil, or other neutral tasting oil
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon extract

FOR THE LEMON BUTTERCREAM:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 2 tablespoons lemon juice, freshly squeezed
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1 pinch fine salt, sea salt or Himalayan (optional)

Equipment

  • USA Pan (1200MF) Bakeware Cupcake and Muffin Pan, 12 Well, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
  • Wilton SS-DAR-WI2105-7908 Aluminum Performance Pans Set of 2 9-Inch Round Cake Set, 9"

Instructions 

MAKE THE CUPCAKES or CAKE:

  • Preheat your oven to 350° and line a standard muffin pan or alternatively, line and grease 2 (9-inch) cake pans. (see notes for lining cake pans)
  • In a mixing bowl or bowl of your stand mixer, fitted with the paddle attachment, add the lemon cake mix, water, oil, eggs, vanilla and lemon extracts.
  • Mix on low to medium speed until incorporated.
  • IF MAKING CUPCAKES: measure 3 tablespoons of the batter per liner.
    Bake the first batch of cupcakes on the middle rack for 14 to 16 minutes or until a tester comes out clean with only a few crumbs attached. Rotate the pan halfway through to ensure even baking. Remove and repeat with second batch.
  • IF MAKING A 2-LAYER CAKE: divide the batter (about 2¼ cups) per 9-inch cake pan.
    Bake both cake pans on the middle rack of your preheated oven for 22 to 24 minutes or until a tester comes out clean with only a few crumbs attached. Rotate halfway through to ensure even baking.
  • Remove and let cool completely before frosting.

MAKE THE LEMON BUTTERCREAM:

  • Add softened butter to a mixing bowl or bowl of your stand mixer. Cream butter until smooth, about 2 to 3 mintues.
  • With your mixer on low, gradually add in the sifted powdered sugar. Scraped the sides and bottom of the bowl before each addition. Increase the speed if necessary until incorporated.
    Sifting powdered sugar beforehand, insures a creamy smooth buttercream.
  • With the mixer on low to medium-low speed, add in the lemon juice, milk, vanilla and lemon extracts.
    Mix until incorporated.
  •  If you need a stiffer frosting, simply add more sifted powdered sugar. If your frosting is too stiff, continue adding a little more milk.
  • The frosting should be soft yet hold it's shape well.

Notes

Serving: 1g, Calories: 210kcal, Carbohydrates: 20g, Protein: 1g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 44mg, Sodium: 13mg, Potassium: 15mg, Fiber: 1g, Sugar: 20g, Vitamin A: 272IU, Vitamin C: 1mg, Calcium: 8mg, Iron: 1mg