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.
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.
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!