Again, the original recipe had too much moisture in it and when you added the vanilla it made the cake not as fresh and lemon tasting as it tasted without the vanilla in it. It was just too much moisture in the cake which caused the cake to bake properly and instead sink in the middle. The original recipe used 1 cup of oil + 4 large eggs. I reduced the oil and eggs to accommodate the smaller cake mix size.There are some slight changes I made to the original recipe. I will post the original recipe in the notes of the recipe below because I know a lot of you have great success with the original recipe even with the different sized cake mix. The recipe is the same meaning, it still calls for a lemon cake mix, lemon instant pudding, and then a few mix-ins to make the boxed cake mix taste homemade, but there are some slight changes. I have personally made and tested this recipe dozens and dozens of times and I am very happy with the changes.
VANILLA PUDDING FROSTING UPDATE
I have been wanting to update this recipe for awhile now and here we are. Because of that this recipe has not worked well for many of you over the years since they changed the boxed cake mix size.
Bake when I first posted it the cake mix boxes were a larger size (18 oz) than they are today (15 oz).
This easy lemon cake was one of the first recipes I ever posted to this food blog of mine. If you love lemon + strawberry then be sure and also try my easy strawberry lemonade cake that also starts with a cake mix.ĮASY LEMON CAKE WITH LEMON INSTANT PUDDING MIX AND A CAKE MIX It’s topped with a whipped lemon pudding frosting that is so fluffy. Easy Lemon Cake, also known as lemon lovers layered cake, starts with a cake mix and lemon instant pudding mix! This lemon cake is so moist, light, and full of bright lemon flavor.
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