Homemade Lemon Cake Mix - Simply Scratch (2024)

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Prep Time: 15 minutes mins

Total Time: 15 minutes mins

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

• 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.

Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutritional Value Is for the Entire Cake Mix.

Click Here To Use This Lemon Cake Mix!

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Prep Time: 15 minutes mins

Cook Time: 14 minutes mins

Total Time: 29 minutes mins

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)

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.

Here is my step-by-step for easily lining cake pans.

Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.