Betty Crocker Lemon Cake Mix is a versatile and delightful ingredient that can transform your baking into a citrusy, sweet experience. Whether you’re looking to make a simple dessert for a family dinner or an impressive treat for a special occasion, this cake mix can be your secret weapon.
With its bright, zesty flavor and moist texture, Betty Crocker Lemon Cake Mix serves as the perfect base for a variety of recipes. From cookies to cupcakes and from breakfast treats to elegant cakes, the possibilities are endless.
In this article, we’ve compiled over 25 creative and delicious recipes that will inspire you to make the most out of your lemon cake mix.
Get ready to embark on a culinary journey that celebrates the refreshing taste of lemon in every bite!
25+ Qwick and Easy Betty Crocker Lemon Cake Mix Recipes For Your Guest
Betty Crocker Lemon Cake Mix is more than just a shortcut to a delicious lemon cake; it’s a gateway to a wide array of creative and mouth-watering desserts. From classic cakes to inventive treats, this lemon cake mix can help you whip up something special for any occasion.
We hope these 25+ recipes have inspired you to explore the versatility of Betty Crocker Lemon Cake Mix and to experiment with your own unique twists.
Whether you’re a seasoned baker or a novice in the kitchen, these recipes are designed to be easy, fun, and rewarding.
So, grab a box of Betty Crocker Lemon Cake Mix and start baking your way to lemony perfection today! Your taste buds will thank you.
Lemon Cake Mix Cookies
These delightful Lemon Cake Mix Cookies are a quick and easy treat that bring a burst of citrus flavor to any occasion. With just a few simple ingredients, you can transform a box of Betty Crocker Lemon Cake Mix into soft, chewy cookies that are perfect for sharing or indulging on your own.
Ingredients:
- 1 box Betty Crocker Lemon Cake Mix
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon lemon zest (optional)
- Powdered sugar for dusting (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the Betty Crocker Lemon Cake Mix, vegetable oil, and eggs. Stir until well blended. If using, add the lemon zest to the mixture.
- Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are slightly golden. The centers will still be soft, but they will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
- If desired, dust the cooled cookies with powdered sugar before serving.
These Lemon Cake Mix Cookies are an effortless way to satisfy your sweet tooth while enjoying the refreshing taste of lemon. Perfect for bake sales, parties, or simply enjoying with a cup of tea, these cookies are sure to become a family favorite.
Lemon Blueberry Cake
Indulge in the perfect marriage of sweet blueberries and tangy lemon with this Lemon Blueberry Cake. Using Betty Crocker’s Lemon Cake Mix as a base, this cake is both moist and flavorful, making it an ideal dessert for any gathering or special occasion.
Ingredients:
- 1 box Betty Crocker Lemon Cake Mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 cup fresh or frozen blueberries (tossed in 1 tablespoon flour)
- Lemon glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans.
- In a large bowl, combine the Betty Crocker Lemon Cake Mix, water, vegetable oil, and eggs. Beat on low speed for 30 seconds, then on medium speed for 2 minutes.
- Gently fold in the blueberries coated in flour (this helps prevent them from sinking to the bottom).
- Pour the batter into the prepared pan(s) and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake cools, prepare the lemon glaze by mixing the powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle the glaze over the cooled cake before serving.
This Lemon Blueberry Cake is a delightful treat that combines the brightness of lemon with the burst of blueberries. Whether for a family gathering or a casual get-together, this cake is sure to impress your guests and leave them asking for seconds.
Lemon Poppy Seed Muffins
Start your day with a burst of sunshine by making these Lemon Poppy Seed Muffins. Using Betty Crocker Lemon Cake Mix as the base, these muffins are moist, fluffy, and speckled with crunchy poppy seeds, making them a perfect breakfast or snack option.
Ingredients:
- 1 box Betty Crocker Lemon Cake Mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 2 tablespoons poppy seeds
- 1 teaspoon lemon extract (optional)
- Lemon glaze (optional):
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- In a large bowl, combine the Betty Crocker Lemon Cake Mix, water, vegetable oil, and eggs. Beat on low speed for 30 seconds, then on medium speed for 2 minutes.
- Stir in the poppy seeds and lemon extract (if using) until evenly distributed.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- If desired, prepare the lemon glaze by mixing the powdered sugar and lemon juice until smooth, then drizzle over the cooled muffins.
These Lemon Poppy Seed Muffins are a delightful way to enjoy the classic combination of lemon and poppy seeds. Perfectly moist and flavorful, they make an excellent addition to any breakfast spread or a tasty afternoon snack. Enjoy them fresh out of the oven or save some for later – they’re irresistible either way!
Lemon Pound Cake
This Lemon Pound Cake is a rich, buttery, and moist dessert that packs a zesty punch. Using Betty Crocker Lemon Cake Mix, this easy-to-make pound cake is perfect for any occasion, whether it’s a family gathering, a holiday celebration, or just a sweet treat to enjoy with your afternoon tea.
Ingredients:
- 1 box Betty Crocker Lemon Cake Mix
- 1 cup water
- 1/2 cup butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- Lemon glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, combine the Betty Crocker Lemon Cake Mix, water, melted butter, eggs, vanilla extract, and almond extract (if using). Beat on low speed for 30 seconds, then on medium speed for 2 minutes.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the pound cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake cools, prepare the lemon glaze by mixing the powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle the glaze over the cooled pound cake before serving.
This Lemon Pound Cake is a classic dessert that brings the perfect balance of sweet and tart flavors. It’s rich, buttery texture paired with the zesty lemon glaze makes it a crowd-pleaser. Serve it at your next event, or keep it on hand for a delicious treat any time of day.
Lemon Bundt Cake
Elevate your dessert game with this stunning Lemon Bundt Cake. Made with Betty Crocker Lemon Cake Mix, this cake is incredibly moist and flavorful, and its beautiful shape makes it a show-stopper at any gathering. Topped with a luscious lemon glaze, it’s a dessert that looks as good as it tastes.
Ingredients:
- 1 box Betty Crocker Lemon Cake Mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 box (3.4 oz) instant lemon pudding mix
- Lemon glaze:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a large bowl, combine the Betty Crocker Lemon Cake Mix, water, vegetable oil, eggs, and instant lemon pudding mix. Beat on low speed for 30 seconds, then on medium speed for 2 minutes.
- Pour the batter into the prepared Bundt pan.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
- While the cake cools, prepare the lemon glaze by mixing the powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle the glaze over the cooled Bundt cake before serving.
This Lemon Bundt Cake is not only visually impressive but also irresistibly delicious. The addition of lemon pudding mix enhances the lemon flavor and ensures a moist, tender crumb. Perfect for special occasions or as a delightful treat, this Bundt cake is sure to wow your guests.
Lemon Cupcakes with Cream Cheese Frosting
These Lemon Cupcakes with Cream Cheese Frosting are the perfect combination of tangy and sweet. Using Betty Crocker Lemon Cake Mix, these cupcakes are moist and fluffy, topped with a rich and creamy frosting that adds the perfect finishing touch. Ideal for parties, celebrations, or just a sweet indulgence.
Ingredients:
- 1 box Betty Crocker Lemon Cake Mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- Cream cheese frosting:
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the Betty Crocker Lemon Cake Mix, water, vegetable oil, and eggs. Beat on low speed for 30 seconds, then on medium speed for 2 minutes.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract and lemon zest.
- Frost the cooled cupcakes with the cream cheese frosting using a piping bag or a spatula.
These Lemon Cupcakes with Cream Cheese Frosting are a delightful treat that will brighten any occasion. The tangy lemon flavor combined with the rich, creamy frosting creates a deliciously balanced cupcake that everyone will love. Perfect for birthdays, holidays, or just because, these cupcakes are sure to become a favorite.
Lemon Raspberry Bars
These Lemon Raspberry Bars are a delightful treat that combines the tangy taste of lemon with the sweetness of raspberries. Using Betty Crocker Lemon Cake Mix as a base, these bars are easy to make and perfect for a summer picnic, potluck, or an everyday dessert.
Ingredients:
- 1 box Betty Crocker Lemon Cake Mix
- 1/3 cup butter, melted
- 1 large egg
- 1 cup fresh or frozen raspberries
- 1/2 cup raspberry preserves
- Powdered sugar for dusting (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large bowl, combine the Betty Crocker Lemon Cake Mix, melted butter, and egg. Mix until a soft dough forms.
- Press two-thirds of the dough into the bottom of the prepared baking pan.
- Spread the raspberry preserves over the dough layer, then evenly distribute the raspberries on top.
- Crumble the remaining dough over the raspberry layer.
- Bake for 20-25 minutes, or until the top is golden brown.
- Allow the bars to cool completely in the pan before cutting into squares.
- Dust with powdered sugar before serving, if desired.
These Lemon Raspberry Bars are the perfect blend of tart and sweet, making them a crowd-pleasing dessert for any occasion. With their bright flavors and beautiful presentation, they’re sure to become a favorite in your recipe collection.
Lemon Cheesecake Squares
Indulge in the creamy and tangy delight of Lemon Cheesecake Squares. These easy-to-make bars use Betty Crocker Lemon Cake Mix for a simple yet delicious dessert that’s perfect for any occasion. The rich cheesecake layer pairs wonderfully with the lemony base, creating a treat that’s sure to impress.
Ingredients:
- 1 box Betty Crocker Lemon Cake Mix
- 1/3 cup butter, melted
- 1 large egg
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large bowl, combine the Betty Crocker Lemon Cake Mix, melted butter, and egg. Mix until a soft dough forms.
- Press the dough evenly into the bottom of the prepared baking pan.
- In another bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth. Add the eggs one at a time, beating well after each addition.
- Pour the cream cheese mixture over the lemon cake layer in the pan.
- Bake for 30-35 minutes, or until the cheesecake layer is set and slightly golden around the edges.
- Allow the cheesecake squares to cool completely in the pan before cutting into squares.
- Refrigerate for at least 1 hour before serving.
These Lemon Cheesecake Squares offer a refreshing twist on traditional cheesecake with their tangy lemon base. Perfect for potlucks, family gatherings, or a simple dessert, these bars are easy to make and even easier to enjoy. Keep them chilled for a cool, creamy treat.
Lemon Lava Cakes
Experience the delightful surprise of these Lemon Lava Cakes. Using Betty Crocker Lemon Cake Mix, these individual cakes feature a molten lemon center that’s sure to impress. Perfect for dinner parties or a special dessert at home, these cakes are both elegant and delicious.
Ingredients:
- 1 box Betty Crocker Lemon Cake Mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1/2 cup lemon curd
- Powdered sugar for dusting (optional)
- Fresh berries for garnish (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease six 6-ounce ramekins and place them on a baking sheet.
- In a large bowl, combine the Betty Crocker Lemon Cake Mix, water, vegetable oil, and eggs. Beat on low speed for 30 seconds, then on medium speed for 2 minutes.
- Divide half of the batter evenly among the prepared ramekins.
- Spoon about 1 tablespoon of lemon curd into the center of each ramekin, then top with the remaining batter.
- Bake for 15-20 minutes, or until the edges are set but the centers are still slightly jiggly.
- Let the cakes cool in the ramekins for 5 minutes. Run a knife around the edges to loosen, then invert each ramekin onto a plate to release the cakes.
- Dust with powdered sugar and garnish with fresh berries before serving, if desired.
Lemon Lava Cakes offer an elegant and delicious way to enjoy the bright flavors of lemon. The warm, molten center provides a delightful surprise with every bite. Ideal for entertaining or a special treat, these cakes are sure to become a go-to dessert for lemon lovers.
Lemon Blueberry Muffins
These Lemon Blueberry Muffins are a perfect way to start your day or enjoy a delightful snack. Made with Betty Crocker Lemon Cake Mix, these muffins are moist, fluffy, and bursting with the fresh flavors of lemon and blueberries. They’re quick to make and are sure to become a family favorite.
Ingredients:
- 1 box Betty Crocker Lemon Cake Mix
- 1/3 cup vegetable oil
- 3 large eggs
- 1 cup water
- 1 cup fresh or frozen blueberries
- 1 tablespoon all-purpose flour
Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
- In a large bowl, combine the Betty Crocker Lemon Cake Mix, vegetable oil, eggs, and water. Beat on low speed for 30 seconds, then on medium speed for 2 minutes.
- In a small bowl, toss the blueberries with the flour to coat (this prevents them from sinking to the bottom of the muffins).
- Gently fold the blueberries into the batter.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
These Lemon Blueberry Muffins are a delicious and easy treat that combines the bright flavors of lemon with the sweet juiciness of blueberries. Perfect for breakfast, brunch, or a snack, these muffins are sure to be a hit with everyone.
Lemon Poppy Seed Cookies
Lemon Poppy Seed Cookies are a delightful twist on traditional lemon cookies. Made with Betty Crocker Lemon Cake Mix, these cookies are soft, chewy, and packed with a burst of lemon flavor and the subtle crunch of poppy seeds. They’re perfect for any occasion, from afternoon tea to holiday cookie exchanges.
Ingredients:
- 1 box Betty Crocker Lemon Cake Mix
- 1/3 cup vegetable oil
- 2 large eggs
- 2 tablespoons poppy seeds
- 1 tablespoon lemon zest
Instructions:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, combine the Betty Crocker Lemon Cake Mix, vegetable oil, and eggs. Mix until well combined.
- Stir in the poppy seeds and lemon zest until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
These Lemon Poppy Seed Cookies are a simple yet sophisticated treat that will brighten any day. The combination of lemon and poppy seeds creates a delightful flavor and texture, making these cookies a perfect choice for any occasion. Enjoy them with a cup of tea or share them with friends and family.
Lemon Coconut Cake
This Lemon Coconut Cake is a tropical delight that combines the zesty flavor of lemon with the sweet, nutty taste of coconut. Made with Betty Crocker Lemon Cake Mix, this cake is moist, flavorful, and topped with a luscious coconut frosting. It’s a perfect dessert for any special occasion or just because.
Ingredients:
- 1 box Betty Crocker Lemon Cake Mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 cup shredded coconut
- Coconut frosting:
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1/4 cup coconut milk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (for topping)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the Betty Crocker Lemon Cake Mix, water, vegetable oil, and eggs. Beat on low speed for 30 seconds, then on medium speed for 2 minutes.
- Stir in the shredded coconut until evenly distributed.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- While the cakes cool, prepare the coconut frosting. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, coconut milk, and vanilla extract, beating until smooth and fluffy.
- Frost the cooled cakes with the coconut frosting, stacking one layer on top of the other.
- Sprinkle the top and sides of the cake with shredded coconut.
This Lemon Coconut Cake is a delicious and visually appealing dessert that’s perfect for any celebration. The combination of lemon and coconut creates a refreshing and tropical flavor profile that will transport your taste buds to a sunny paradise. Enjoy this cake with loved ones and savor the sweet moments.
Lemon Cream Cheese Bundt Cake
This Lemon Cream Cheese Bundt Cake is a show-stopping dessert that combines the zesty flavor of lemon with the rich creaminess of cream cheese. Made with Betty Crocker Lemon Cake Mix, this bundt cake is incredibly moist and flavorful. It’s perfect for special occasions or whenever you want to impress your guests with a stunning and delicious treat.
Ingredients:
- 1 box Betty Crocker Lemon Cake Mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Lemon glaze:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan.
- In a large bowl, combine the Betty Crocker Lemon Cake Mix, water, vegetable oil, and eggs. Beat on low speed for 30 seconds, then on medium speed for 2 minutes.
- In another bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth.
- Pour half of the lemon cake batter into the prepared bundt pan.
- Spoon the cream cheese mixture evenly over the batter, then top with the remaining lemon cake batter.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- To make the lemon glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle the glaze over the cooled cake before serving.
This Lemon Cream Cheese Bundt Cake is a delightful blend of tart lemon and rich cream cheese, creating a moist and flavorful dessert. The beautiful presentation and delicious taste make it a perfect centerpiece for any celebration or special occasion.
Lemon Coconut Macaroons
Lemon Coconut Macaroons are a delicious and easy-to-make treat that combines the bright flavor of lemon with the tropical taste of coconut. Made with Betty Crocker Lemon Cake Mix, these macaroons are chewy on the inside and slightly crispy on the outside, making them a perfect snack or dessert for any occasion.
Ingredients:
- 1 box Betty Crocker Lemon Cake Mix
- 1/3 cup vegetable oil
- 3 large eggs
- 3 cups sweetened shredded coconut
- 1 tablespoon lemon zest
Instructions:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, combine the Betty Crocker Lemon Cake Mix, vegetable oil, and eggs. Mix until well combined.
- Stir in the shredded coconut and lemon zest until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the macaroons to cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
These Lemon Coconut Macaroons are a delightful treat that’s quick and easy to make. The combination of lemon and coconut creates a refreshing and tropical flavor that’s perfect for any time of year. Enjoy these macaroons with a cup of tea or coffee for a satisfying snack.
Lemon Poke Cake
Lemon Poke Cake is a simple yet delicious dessert that’s perfect for any gathering. Using Betty Crocker Lemon Cake Mix, this cake is infused with a tangy lemon gelatin and topped with a light and fluffy whipped topping. It’s a refreshing and moist dessert that’s sure to be a hit with everyone.
Ingredients:
- 1 box Betty Crocker Lemon Cake Mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 package (3 oz) lemon gelatin
- 1 cup boiling water
- 1 cup cold water
- 1 container (8 oz) whipped topping, thawed
- Lemon zest for garnish (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large bowl, combine the Betty Crocker Lemon Cake Mix, water, vegetable oil, and eggs. Beat on low speed for 30 seconds, then on medium speed for 2 minutes.
- Pour the batter into the prepared baking pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 15 minutes.
- In a medium bowl, dissolve the lemon gelatin in boiling water. Stir in the cold water.
- Using the handle of a wooden spoon, poke holes all over the top of the cake.
- Pour the gelatin mixture evenly over the cake, ensuring it seeps into the holes.
- Refrigerate the cake for at least 2 hours.
- Spread the whipped topping evenly over the chilled cake.
- Garnish with lemon zest before serving, if desired.
Lemon Poke Cake is a refreshing and easy-to-make dessert that’s perfect for any occasion. The combination of the moist lemon cake, tangy gelatin, and light whipped topping creates a delightful treat that’s sure to please. Serve this cake chilled for a cool and satisfying dessert.
Note: More recipes are coming soon!
