My Naked Lemon cakes have become a very desired recipe so I’m going to share this recipe that my family LOVES! It’s so easy that you are going to be shocked! In the ingredients for my lemon cake you will see that I’m using Betty Crockers boxed lemon cake mix which I doctor up. I also love to cover my Lemon cakes with buttercream frosting!

You may be thinking….”OH MY GOSH The Hutch Oven is using box cake mix?” but let me tell you, this lemon cake is so yummy, moist and fluffy that you must try it. I am not a snob to doctored box mixes. This is still homemade and you are putting as much into baking this cake as you would if you made one completely from scratch. Give yourself a break sometimes 😉

I like to use Wilton bake even strips on my cake rounds for even baking and a flat tops. You may need to trim a little off to make your cake flat. You will want to thinly slice your lemons and use any kind of greenery. You may have the greenery you need right in your back yard 😉

You can use any buttercream recipe but here is a link to mine on my Hallmark Home and Family segment 

I added a video at the bottom to show you how easy it was to assemble my lemon naked cake. You can fully frost your lemon cake like the first photo I used or keep it naked. Either way, it’s lemon so…

Pin for later 😉

Lemon Cake

Print Recipe

Moist and fluffy Lemon Cake that is so easy you will want to make this all the time. You will see I used a doctored Betty Crocker box cake mix. Hands down one of the easiest and yummiest recipes I use.

• Keywordeasy lemon cake, lemon cake, lemon cake recipe

Servings

16

Servings 16

Lemon Cake Print Recipe Moist and fluffy Lemon Cake that is so easy you will want to make this all the time. You will see I used a doctored Betty Crocker box cake mix. Hands down one of the easiest and yummiest recipes I use. Keywordeasy lemon cake, lemon cake, lemon cake recipe Servings 16 Servings 16

Ingredients

• 1 box Betty Crocker lemon cake mix
• 1 cup milk
• 1 Tbsp white vinegar
• 1/2 cup vegetable oil
• 1/2 cup sour cream
• 1/2 tsp lemon zest
• 4 egg whites

Servings:

Instructions

1. Pour milk and vinegar together and set aside. Preheat oven to 350 degrees.
2. Grease and flour two 8 inch cake rounds. I like to use Bake even strips on the outside of my pans, but you don’t have to use them.
3. In a mixer, mix egg whites, oil, sour cream, and lemon zest. Then add your milk vinegar (this acts sort-of like a buttermilk substitute).
4. After that’s mixed you want to mix your lemon cake in, BUT only mix tell incorporated. You can even do this by hand. Please don’t over whip.
5. Pour evenly into your two cake rounds and bake for 25- 30 minutes or until you gently press on the top of your cake and it springs back up. Or use the clean toothpick method.
6. Frost cake with buttercream frosting.

   

Recipe Notes

Let milk and vinegar mix sit for up to 30 minutes. I only let mine sit for 20 minutes. The longer it sits the more it turns to act like a buttermilk substitute.

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